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Opened by the legendary Batya Yom Tov in 1941, and personally run by the man until recently, this modest landmark of East European Jewish cooking remains a family affair with a devoted staff and following. In 2013 it moved to its new location near the Tel Aviv Cinematheque, but it continues to serve up such comforting classics as chicken soups, stuffed kishkas (intestines), chopped liver, goulash, cholent (baked Shabbat casserole), and brisket with potatoes—all of which are hard to find in trendy Tel Aviv. Desserts include simple stewed fruits, decor is utilitarian, and at the bar, you’ll find plenty of vodka.