Jacko’s Street: A Winning Combination

Jacko’s has all the right ingredients for a memorable dining experience

If eating at a restaurant was just about the food, then I don’t think the restaurant industry would survive. A dining experience is not just about the food but rather the whole experience, including the service and the ambience. Many restaurants in Israel fail by not considering the experience they offer diners.

Jacko’s Street opened four years ago in Jerusalem and was the first kosher chef restaurant in the Mahaneh Yehuda market area. As the small streets around the shuk started to fill with more and more eating options, the popularity of Jacko’s also grew. In my opinion, the success of Jacko’s Street is due to its understanding that it is important to offer people more than just great food.

Click here for the full review in The Jerusalem Post

Asado Credit Sivan Shuv Ami

Asado Credit Sivan Shuv Ami

Goose Liver Semolina Cake

Beef Fillet Credit: Sivan Shuv Ami

Beef Carpaccio Credit: Sivan Shuv Ami

Fish Bruschetta

Shining a Light on the Jerusalem Art Scene

Although Jerusalem is not typically associated with a large art scene, there are numerous galleries around the city, and you have probably passed many of them without even realizing they were there.

Jenna Romano founded Contemporary Art in Jerusalem (CAIJ) to try to bring these hidden art gems to the fore and make the capital’s art scene more accessible, especially to those who do not live in that world.

Click here for the PDF of the full article in The Jerusalem Post.

The full article on The Jerusalem Post website is for subscribers only but it can be read by non-subscribers on a mobile device with this link.

Rosenbach Contemporary by Dor Kedmi`

Botanika cocktail bar brings Swedish style to Tel Aviv.

In the last few years, Israel has been hit by the cocktail craze, with cocktails bars opening up all over the country, with Tel Aviv at the epicenter. Although each bar varies slightly in its décor and style of drinks, many are located in boutique hotels and have a strong emphasis on the presentation of the drinks, sometimes to the detriment of the taste.

Both the beverage and the food menu at Botanika in Tel Aviv are simple and elegant, with a focus on high-quality ingredients and clean flavors with a subtle Scandinavian influence.

Click here for the full review in The Jerusalem Post

Botanika (Credit Dana Caspi)

Foodie score 9/10, FODMAP friendly score 8.5/10

Seeing Jerusalem through the eyes of its visitors

I was fortunate enough to attend the Travel Blogger Exchange (TBEX) International conference in Jerusalem last week, which is pretty much a conference for professional travelers.

Many of the 400 attendees manage to make a living out of writing about their travels. The sessions I attended included tips on how to monetize your blog, appeal to sponsors and improve your content to generate more followers.

Click here for the PDF of the full article in The Jerusalem Post.

The full article on The Jerusalem Post website is for subscribers only but it can be read by non-subscribers on a mobile device with this link.

Uzi Eli Etrog Man(Credit Noam Moskowitz)

Uzi Eli Etrog Man(Credit Noam Moskowitz)

Kosher Musings in The Judean Hills

Day or night, Muza Bahar is a scenic way to enjoy a very good meal.

While I love the convenience of going to eat locally, sometimes it is fun to escape the city, appreciate the countryside and enjoy the theater of a meal with a view. Muza Bahar in Moshav Shoresh is an ideal restaurant for such occasions.

The restaurant opened three years ago and became a popular destination for people in Tel Aviv and the center of the country on Shabbat. A year ago, owners Yifat and Yaron Armoza decided they wanted to have their weekends back and that they preferred to cater to the kosher market. Much of the menu has remained the same, and some of their customers have remained loyal and are amazed at how well the menu has adapted to the kosher diet, especially the desserts. All the food is freshly prepared on the premises with no preservatives – the focus is on highquality raw ingredients.

Click here for the full review in The Jerusalem Post

Muza Bahar. (photo credit:PR)

Muza Bahar. (photo credit:PR)

FODMAP friendly score 7/10, Foodie score 9/10

Raising a glass in a classic surrounding

There is no question that the setting and the décor of the King David hotel is regal and simply walking through the lobby of the hotel to get to The Wine Bar is an elegant journey.  Set off of the main hotel lobby with similar décor and lighting, the bar still has a very hotel lobby feel to it.

The choice of wine on the menu is incredibly impressive and what is particularly special is the selection of great wines available by the glass – a selection that is updated regularly.

Click here for the full review in The Jerusalem Post

Read a previous review of La Regence here.

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The Wine Bar (Photo Credit: Uri Ackerman)

 

 

Meatos takes fish to a new level

Koby Abed brings kosher Greek cuisine to the Israeli public

Fish Market by Meatos

Fish Market by Meatos

The Greek style restaurant is the brainchild of Abed himself, from the beautiful interior design and the fresh and funky décor to the open plan kitchen and, of course, the menu.

Abed was determined to bring Greek cuisine to the Israeli audience, and the concept lends itself well to a kosher dairy restaurant.

Click here for the full review in The Jerusalem Post

A Brazilian feast with a Jerusalem twist

The Inbal Hotel has once again opened its summer restaurant, The Inbal Grill, but this year under the direction of its new executive chef, Nir Elkayam. Formerly executive chef at the Carlton Hotel in Tel Aviv, he joined the Inbal last year.

The setting of the restaurant in the enclosed courtyard of the hotel is idyllic, and it was surprisingly mild even though it was a particularly cold evening.

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Click here for the full review in The Jerusalem Post

 

 

Modern dining in classic surroundings

The historic building that houses the 1868 restaurant has recently been redecorated to be more in line with the contemporary style of the cuisine. Chef and owner Yankale Turjeman is a native Jerusalemite and previously worked as head chef of the former 1868 dairy restaurant and at Kadosh. Having spent a few years working in London, he returned to Jerusalem to run 1868, bringing European style and finesse to the menu.

Click here for the full review in The Jerusalem Post

A little cocktail bar with a big punch

Charcuterie and Cocktail at Zuta

Cocktail bars are popping up all over Tel Aviv, but until recently Jerusalemites struggled to find a good cocktail, and it was even harder to find a nice bar with good kosher food.

Zuta solves both these problems in one.

The bar itself is at the back of 1868 restaurant, owned and run by chef Yankale Turjeman. You can either access it through the main restaurant or from the courtyard behind the restaurant. For now the bar is limited to a few small tables and seats around the bar, but as the Jerusalem nights finally warm up, there will also be some outside seating. My summation of the bar is simplicity; the décor is simple but charming, the ambiance is relaxed, and the food and cocktails are based on high-quality ingredients, without pomp or circumstance.

Click here for the full review of Zuta at 1868 in The Jerusalem Post.