Brut
Located on Nahalat Binyamin, Tel Aviv’s garment district and a stone’s throw from the Carmel Market, Brut is an excellent “wine bistro” that gives a Levantine twist on French and Italian small plates. You’ll be seated at just a handful of bar stools at the open kitchen, where a knowledgeable and professional staff can give you all the information on dishes like entrecôte kebabs or calamari with lamb jus and challah croutons. The menu is constantly changing, so as to stay up to date with hyperseasonal produce calendar of the region as well as of the wine labels that they import from small-scale vineyards in Piedmonte and Bourgogne. Recently, Brut has been experimenting with vegan dishes, like vegan kubeniya (a Syrian tartare), accentuated with smoky freekeh—a Palestinian green wheat—imported from the northern West Bank. Desserts, like Turkish candied pumpkin or Italian lemon meringue, are truly exciting. This is a perfect choice for a romantic, intimate dinner, but it’s a favorite among locals, so make reservations far in advance.
Located on Nahalat Binyamin, Tel Aviv’s garment district and a stone’s throw from the Carmel Market, Brut is an excellent “wine bistro” that gives a Levantine twist on French and Italian small plates. You’ll be seated at just a handful of bar stools at the open kitchen, where a knowledgeable and professional staff can give you all the information on dishes like entrecôte kebabs or calamari with lamb jus and challah croutons. The menu is constantly changing, so as to stay up to date with hyperseasonal produce calendar of the region as well as of the wine labels that they import from small-scale vineyards in Piedmonte and Bourgogne. Recently, Brut has been experimenting with vegan dishes, like vegan kubeniya (a Syrian tartare), accentuated with smoky freekeh—a Palestinian green wheat—imported from the northern West Bank. Desserts, like Turkish candied pumpkin or Italian lemon meringue, are truly exciting. This is a perfect choice for a romantic, intimate dinner, but it’s a favorite among locals, so make reservations far in advance.
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