Long a favorite nonkosher option, in 2013 Adom moved from its cozy, atmospheric downtown site to a new, upscale designer location in the renovated Ottoman-era First Train Station. And with this move, the ambience and food changed, too. The seasonally changing chef menu is still among the best in town, although a bit less daring and unique than it used to be. However, it’s still a more-than-worthwhile choice. Standouts to look for include a heavenly gnocchi with porcini and chestnuts; pasta and calamari in curry and apple sauce; seaweed risotto with calamari and split blue crab; and a special housewarming gift to Adom from Meir Adoni (creator of Catit, Tel Aviv’s most legendary gourmet eatery) in the form of his own recipe for veal sweetbreads. In winter, the palate-warming chestnut soup appetizer reappears on the menu and must be tried. After 10pm, when Adom becomes more of a wine bar and pick-up spot, a menu of tapas-style dishes and half-portions becomes available. The bar is excellent, as are desserts.