Tastes from Zion: Yacht Club Resto Bar Restaurant

Tastes from Zion: Yacht Club Resto Bar Restaurant: Fortunately, the chef let the dish speak for itself: two simple bones spiked with marrow spoons, alongside roasted red onion and turnip. T...

Sailing and Eating in Zion: in Yacht Club Resto Bar Restaurant

Fortunately, the chef let the dish speak for itself: two simple bones spiked with marrow spoons, alongside roasted red onion and turnip. The succulent marrow was everything it needed to be.

For main courses, my companion ordered the gnocchi with seafood (NIS 89), while I ordered the steak of the day. I am generally not particularly a gnocchi fan, but neither had I ever seen gnocchi as large as these torpedo-shaped dumplings; these feathery light pillows of potato pasta made with Parmesan cheese may be the best I have ever tasted, and they were paired nicely with shrimp and calamari in a buttery fish stock sauce.

I was told that my steak was entrecôte (NIS 35 per 100 grams), although it was served on the bone. It was grilled to perfection, and tasted like a cross between entrecôte and ribeye.

The accompanying mashed potatoes, the consistency of whipped, were also delicious.

The name of the second pasta dish was so intriguing that we ordered it as well: sciagliatelle, which resembles tagliatelle but is made on the premises from flour, olive oil and milk. This dish of flat noodles with roasted bell peppers and shredded beef topped with thin ribbons of aged Parmesan (NIS 68) was hearty and filling.

The Yacht Club offers seven wines by the glass, while a glass of the house wine (red and white) – which rotates daily – is free with the order of a main course.

There was only one dessert on the menu (although more are in the works): panna cotta in a citrus-ginger sauce with candied pineapple (NIS 32). This inspired dessert was sweet, rich and light, and a fitting ending to a very satisfying meal.

The writer was a guest of the restaurant.

Yacht Club Resto Bar
Not kosher
Hayarkon Street 88, Tel Aviv
Tel. (03) 609-9207

Tastes from Zion: Nithan Tai Restaurant in the White City of Zion

Tastes from Zion: Nithan Tai Restaurant in the White City of Zion: Ever since it opened early in 2016 , Nithan Thai (which means “Thai legend”) has caused quite a buzz for being one of the most expensive res...

Nithan Tai Restaurant in the White City of Zion

Ever since it opened early in 2016 , Nithan Thai (which means “Thai legend”) has caused quite a buzz for being one of the most expensive restaurants to open in Tel Aviv. It was conceived by Naomi Hurvitz (nee Nam Pitkersaseri) who moved from Thailand to Israel 20 years ago “for love,” in her words, and simply ended up staying. Hurwitz, who grew up in a small village in northern Thailand near the border with Laos, says she’s happy to be able to share her love for Thai customs and cuisine with Israelis. Hurwitz spent some time exploring restaurants in Thailand and other parts of the world to gain inspiration for Nithan Thai.

She ultimately wanted to create a place in Israel that serves royal Thai food.

Upon entering, you are  greeted with a warm welcome in Thai by three staff members and the hostess, all dressed in traditional Thai costumes. Walking into the main dining area, you can instantly sense the lovely aroma of Thai spices in the air, as the open kitchen showcases the chefs hard at work.

Surrounded by enormous paintings and striking flower arrangements, and with a gigantic gong hanging in the center of the restaurant, the decor is interesting enough to keep your senses attuned but not crazy enough to create a distraction. It feels balanced - even down to the gorgeous restrooms.

Attention to details is the keyword here.

But as I’ve often said, you can’t eat atmosphere. What you can eat, at Nithan Thai at least, is truly delicious, well-seasoned, creative (and traditional) Thai cookery, served with a big smile, much efficiency and just the right amount of attention to your table.

Upon ordering some exotic Thai cocktails, we were pleasantly surprised when a handful of waitresses came round to our table to carry out a traditional handwashing ceremony and blessing for success, love and health. This is a lovely touch before starting one’s meal.

We began our culinary journey with the pla pla (NIS 66) – raw yellowtail, fresh pineapple, lemon vinaigrette, chili pepper, palm sugar and mint. The mix of citrus and sweet was impeccable and the texture of the yellowtail was soft and smooth.

This was followed by nam tok (NIS 68), consisting of thinly sliced sirloin pieces tossed in chili, lemon grass, shallots, kaffir lime and mint. “Nam tok” literally translates into waterfall, which some say refers to the sound of the meat’s juices dropping into the fire. The sirloin had a tender, melt-inthe- mouth texture. If you’re really into bold flavors and like something with a kick to it, I would give this a try.

Next up was the charcoaled chicken satay skewers (NIS 56). I would say that this was the most disappointing dish of the evening. I thought they were average at best and that is being generous. The chicken had a very rubbery texture and was pretty bland as well.

We were then served the pla rad prik (NIS 118). Deep-fried fish is delicious enough on its own, but take the fried fish and baptize it in a spicy chili pineapple sauce as well as a ginger mint vinaigrette and you’ve got a recipe for ultimate tastiness.

After a bit of a breather and another round of cocktails, we were served the beef massaman curry (NIS 84) with spicy mixtures of cloves, bay leaves and cinnamon. I have to admit, I’ve never had massaman curry before. Or if I have, I never paid much attention to the name. This was one of the tastiest curries I’ve ever had. The creamy curry is simmered in rich coconut milk as is usual with most curries, with tender potatoes as a filler. The beef was deliciously slow-cooked and tender.

This went very well with the side dish of sticky rice, which soaked up all the yummy curry sauce.

Equally delicious was the duck breast red curry (NIS 72) with grapes, cherry tomatoes and eggplant. It was a nice infusion of deep, earthy flavors without being overly hot.

For dessert, we tried the green tea flan (NIS 48) as well as the golden chocolate mousse (NIS 48). Both were sinfully good and beautifully presented.

In three word "pricy but nice".The writer was a guest of the restaurant.

Nithan Thai
Not Kosher
Ha’arba’a Street 21, Tel Aviv
(03) 560-0555

Tastes from Zion: Zion's White City's Top Salad Bars

Tastes from Zion: Zion's White City's Top Salad Bars: Nothing signifies summer in Israel like dining al fresco with a summer salad. In fact, salads are a way of life in Israel. When it’s hot ou...

Zion's White City's Top Salad Bars

Nothing signifies summer in Israel like dining al fresco with a summer salad. In fact, salads are a way of life in Israel. When it’s hot outside, sometimes all you want is something light; a plate with a layers of vegetables – side by side – flavors complementing each other, the bounty of the season on your plate. 

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Han Manuli's Bambia / Photo by Yael Tamar

The Red Tuna Salad at Hakovshim

Hakovshim's Red Tuna Salad / Photo Courtesy of PR

All the fresh, vegetables come right from Hakovshim’s own backyard, Shuk Ha Carmel, Tel Aviv’s famous market. The restaurant’s proximity with the market shines through all the ingredients: generous slices of seared tuna with a coriander seed crust, straight from the local fishmongers, atop crispy leaves of lettuce, crunchy green beans and a hard- boiled egg.

The salad also has baked potato cubes reminiscent of home fries, as well as homemade roasted peppers under a layer of soy and aioli sauce. It’s what would happen if a Caesar Salad decided to marry a Nicoise. Also memorable and delectable is the vegan endive salad with a house-made vegan cheese (made from cashew nuts) served with endive leaves, brazil nuts, walnuts and sliced pears. Hakovshim is everything you want in a neighborhood bistro: a warm vibe, stellar food, homemade bread and a chic, retro feel – plus the lapping Med two blocks away.

48 Hakovshim St. 03-5108555

Fakus Salad at Han Manuli

Han Manuli's Fakus Salad / Photo Courtesy Yael Tamar

The star of this salad is the “Fakus” an Arab cucumber (also known as an Armenian cucumber) a cross between a cucumber and a zucchini and part of the melon family. Chunks of Fakus mingle with multi-colored cherry tomatoes, fresh herbs, toasted croutons, Jibneh (a semi-hard Arab cheese) and some goat’s yogurt.

This compact no-frills food joint is known for its Masabacha, a revved up version of hummus with warm, chunky chickpeas ,garlic and other trimmings. Another drool-worthy salad is the Thai okra salad–large, al dente okra with tomatoes, hot green peppers and tahini. A restaurant with a “drinking spirit”, chasers are passed around to loosen the vibe, laid-back and delicious, a great place to take a well-deserved lunch break.

7 Beit Eshel St, Jaffa. 03-6767884

Bean Thread Noodle Salad at The Bun

The Bun's Bean Thread Noodle Salad / Photo Courtesy of PR

This refreshing salad is composed of stringy bean thread noodles, green papaya, juicy hand-picked cherry tomatoes, exceedingly fresh green beans, mint leaves, chili, and a light fruity and piquant dressing, all topped with peanuts. The balance between the kick of the spice and the cooling flavors make this dish the quintessential summer salad, Situated close to the entrance of Shuk HaCarmel (The Carmel Market), this must-visit Asian street food bar has a chill atmosphere, vibrantly fresh ingredients, and menu items that possess a zing of palate-pleasing flavors. It would be a shame not to order a helping of the pillowy steamed buns, especially the version filled with succulent pulled beef and a miso barbecue sauce.

18 Hillel HaZaken St. 03-6044725

Chef’s Salad at Cordelia Bistro

Cordelia Bistro's Chef's Salad / Photo Courtesy of PR

It all starts of with the exceptionally fresh vegetables, hand-picked by acclaimed Chef Nir Zook. Large slices of cucumber, radishes, radish sprouts, sliced onion, carrots, and cabbage are combined with a medley of fresh herbs and homemade croutons, with an optional, anchovy and yogurt cream on top. The combination of the smooth Greek Feta and the fresh olive oil (made by Nir’s older brother) give the salad a bright Mediterranean flavor, unique to Israel. The salad is served in a roomy metal mixing bowl, a chef’s trick to a perfectly tossed salad.

Cordelia Bistro is located next to Cordelia, Jaffa’s award- winning fine dining restaurant in the “Cordelia Home”. The home is in an ancient structure from the Ottoman era showcasing high ceilings, intricate architectural details and gorgeous plants that line the walls. The bistro has a more casual vibe, with the same stellar ingredients. Everything is handmade from the bread to the pasta to the desserts. For a pasta treat, order the comforting beet pasta filled with tahini and a creamy goat cheese.

14 HaTsorfim St, Jaffa. 03-5184668

Cafe Birnbaum Salad Bar

Cafe Birbaum's Salad Bar / Photo Courtesy of PR

Down the street from the beautiful Nachalat Binyamin craft market (open Tuesdays and Fridays) stands a neighborhood place with an extensive salad bar buffet of down-to- earth hot and cold dishes. Cafe Birnbaum has over 50 options from light cabbage salads and bean salads to buckwheat and couscous. A cast of distinctive “Tel Aviv” characters–from hungry young beachgoers to patrons of “ a certain age”– have been eating there for years, all there for the same reason: to feel at home. Established in 1962, Cafe Birnbaum is open from 10.30 am-3 pm, Sunday to Friday. For NIS 50 (cash only), you can have all you can eat hot and cold salads, quiches and other vegetarian grub.

31 Nachalat Binyamin St. 03-5600066

Orna and Ella’s Salat Hakol, Everything Salad

Orna and Ella's Everything Salad / Photo Courtesy of PR

It’s almost impossible to imagine a restaurant over 20 years old that remains contemporary and adored, with people lined up out the door. It’s even more remarkable that an original menu item is not only still sought-after, but refreshing and up to date.

The “Everything Salad” is all that. Diced tomatoes and cucumbers just like traditional Israeli/Arab salads but then topped with creamy feta cheese and a plethora of greens including parsley, spearmint and slightly bitter rocket leaves. On top, a creamy sauce made of generous handfuls of fresh herbs adds the final touch. All this is presented under croutons toasted to perfection. Share this salad with a friend, alongside the famed flagship sweet potato pancakes. Even world-class chef Yotam Ottolenghi features a version of Orna and Ella’s sweet potato pancakes in his much-loved cook book Plenty.

33 Sheinkin St. 03-5252085

Shavuot in Zion.... Some Perfect Cheesecakes Recipes

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You know Shavuot is coming when you begin to see cheesecakes everywhere. Countless variations in the bakeries and supermarkets. Endless numbers of recipes in the media. Cheesecake is the iconic Shavuot dessert, as sacrosanct as a Hanukkah latke or Passover matzah ball.

Unfortunately, cheesecake is one of those deceptively simple recipes, the kind that requires some tips and techniques to get right. Also, not everyone agrees on what makes a cheesecake perfect. Some like it dense, others, fluffier. Purists say it should be simple, but lots of people prefer it fancy, with flavors, textures and toppings.

Long ago I created a basic batter that works for almost any type of cheesecake you can imagine. In our family we prefer a dense, rich, creamy version so I use all cream cheese. But sometimes I make a slight change to lighten it up (using one cup of ricotta cheese to replace 8 ounces of the cream cheese in my recipe). We like it slightly tangy too, so I usually include sour cream (or unflavored Greek yogurt). But if I don’t have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

This basic batter is amazingly versatile. You can use it to concoct all sorts of fabulous variations – strawberry-topped or chocolate or pumpkin and even elaborate versions such as “turtle” cheesecake. Here are some of my favorite adaptations:

Chocolate Cheesecake: add 10 ounces melted, cooled semisweet chocolate to the batter.

Half-and-Half Cheesecake: add 5 ounces melted chocolate to half the batter, spoon the chocolate batter into the pan, then carefully spoon the vanilla batter on top.

Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.

Berry topped cheesecake: place whole berries on top of cooled cake, brush with melted apricot preserves or currant jam.

“Turtle” cheesecake: omit the graham cracker coating for the pan. Instead, make a bottom crust by combining 1 cup crushed graham crackers with 1/4 cup brown sugar, then work in 4 Tbsp butter until crumbly. Press into the pan and bake (no need for the second pan yet) for 10-12 minutes. Spoon in the basic batter and bake as in the basic recipe. Let the cake cool.

For the top: heat 1/4 cup cream until hot, add 3 ounces chopped chocolate and stir until melted. Let cool slightly and spread over cool cake. Scatter 2 Tbsp chopped nuts on top. Optional: pour caramel sauce on top of cut slices of cake.

Basic Cheesecake Recipe

Ingredients

1-1/2 tsp butter or margarine
1/3 cup graham cracker crumbs (approximately)
1-1/2 pounds cream cheese (3-8 ounce packages)
1 cup sugar
1-1/2 tsp vanilla extract
1/2 cup dairy sour cream or unflavored yogurt
1/3 cup cream (whipping cream or half and half)
4 large eggs

Directions

Preheat the oven to 350 degrees. Spread the butter on the bottom and sides of a 9-inch springform pan. Sprinkle the inside of the pan with the graham cracker crumbs. Shake the pan to coat the bottom and sides of the pan completely.

Beat the cream cheese in the bowl of an electric mixer set at medium speed for 1-2 minutes or until the cheese has softened and is smooth. Gradually add the sugar and beat for 2-3 minutes or until the mixture is smooth, scraping down the sides of the bowl occasionally with a rubber spatula. Add the vanilla extract, sour cream and whipping cream and beat for one minute or until the batter is smooth.

Add the eggs one at a time, beating after each addition to incorporate them. Pour the batter into the prepared pan.

Place the springform pan inside a larger pan. Fill the larger pan with enough hot water to come at least 1-inch up the sides of the baking dish.

Bake the cake for 65-75 minutes or until the top of the cake is tanning lightly. Remove the springform pan from the water and let the cake cool in the pan. When the cake has reached room temperature, refrigerate it at least 4 hours or until it is thoroughly chilled. Remove the sides of the pan to serve.