Chef Cohen's seafood restaurant packs them in night after night, day after day and for good reason: the "fruits of the ocean" have rarely tasted better than they do here. Prices are set by the Jaffa fish exchange every morning, but the recipes are all Chef Cohen’s and most are wonderful, especially the fish that is cooked a la plancha. These dishes include the “Tel Aviv mix” which pairs fish with onions and tzatziki to the delicate crystal shrimp. We’re also mad for the black pasta with mussels and calamari in fish stock. This isn’t a cheap place to dine, but know that all dishes are meant to be shared (they’re huge), so don’t over-order. Reservations are essential.