Frommer's Review
This unusual, moderately priced kosher restaurant hidden in the western "Iraqi" section of Jerusalem's vast Machane Yehuda Food and Produce Market is a wonderful concept. Machane Yehuda is struggling not to go the way of the lost Les Halles market in Paris and Tsachko is part of a movement to keep Machane Yehuda alive and relevant in the 21st century. The brainchild of Eli Mizrachi, a second-generation market vendor who loves fine food, and whose daughter studied at the Cordon Bleu, this small restaurant has an open kitchen where you can see food being prepared. Meals here are "gourmet" not because they are drowned in inventive sauces, but rather because the freshest, top-quality ingredients are prepared with skill and intelligence and presented in ways that draw out their best qualities. A rich duck liver pâté touched with brandy and juniper berries is served not only with hearty house bread and fig confiture, but also with a market fresh salad of baby greens laced with roasted nuts and crispy strips of deep fried smoked goose breast. Main courses change each day, but everything dazzles, whether it's a grilled sea fish lightly brushed with olive oil and seasonings; artichoke ravioli; seared sirloin with mushrooms and garlic; a salad laced with slices of lightly caramelized peach and breast of chicken; or a hamburger ground from aged entrecote and served with flavorful accompaniments. There's a reasonably priced wine list and excellent espresso. Valhrona chocolate is used in the chocolate soufflé.
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