Bebale

Frommer's Review

Unlike many of its decades-old competitors (such as Batya over on Dizengoff), Bebale is new to the Yiddish cuisine just-like-Grandma-made game. It has developed a devoted following of young professionals who have followed it as it moved from place to place. Now in the hotel district, it has decided to call itself a contemporary Polish bistro and make some of its traditional recipes more trendy, though an old world Jewish kitchen is still hidden in the menu. Appetizers include pickled herrings, jellied calves' feet, chopped liver and kreplach and matzoh-ball soups; on Saturdays, a Shabbat cholent of potatoes, meat, vegetable, and kishke is offered. They've added entrecôte steak, fried sea bream, and Romanian kabob to the menu. Main courses come with no side dishes -- you pay extra for vegetables or a potato. The thick, fluffy, nongreasy potato-zucchini latkes are light, filling, and make a good minimeal or take-out snack.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.