Chef Oren Yerushalmi trained at Tel Aviv’s legendary Catit Restaurant, and he’s combined Catit’s lavishness with his own unique and fearlessly complex touch. The main courses are exquisitely presented and strong on intricate taste constructions, such as pan-seared sea fish fillets on roasted eggplant with za’atar (Arabic spices), wrapped in pasta with fresh tomato and special herbed olive oil. Meat dishes have a rustic feel, such as a winter stew of lamb tongue, meats, and legumes or melt-in-your-mouth short ribs. The decor is understated, and service is intelligent and discrete. Carefully chosen boutique Israeli wines are offered by the glass and bottle. Reservations are necessary.
- Frommer's Staff