When I first heard that chef Eli Mizrachi decided to relocate his restaurant from Kfar Ruth to Modiin, I have to admit that I was a little disappointed. There was something charming about driving along the dirt road searching tentatively for the sign leading you to your culinary destination. But location isn’t the only thing that Mizrachi decided to change. Who would have guessed that Masik, one of the top (if not the only) gourmet restaurants in the greater Modi’in area, would be transformed into a kosher bistro bar.
Nevertheless, knowing the talented Chef Mizrachi, kosher or non kosher, gourmet or bistro style, one thing is clear – this guy knows how to cook.
Situated behind the Yishparo shopping complex, Masik offers a wide selection of kosher bistro and bar style dishes.
When reviewing the menu it is evident that Chef Mizrachi is influenced by classic French, local and Asian cuisine. And just to make things interesting, continuing his tradition at Masik, Eli is planning to offer a seasonal menu which will change according to the available produce.
After we were seated, the waitress arrived with warm crispy house bread served alongside a pepper-tomato aioli and a small dish with olive oil, balsamic vinegar and a touch of Silan (date honey). The silan added an interesting kick and I will definitely try this combination at home.
Time for the starters, we decided to order an assortment of Hors d'oeuvres. These included a platter of tempura battered vegetables, beef carpaccio and the chicken liver pate with a pistachio crust. The light batter covering the fresh mushrooms, broccoli and other vegetables was delicious and the dish was consumed in a flash. Making liver pate without butter or cream is a real challenge. While the texture and flavor weren’t quite the same, Eli’s pate is very tasty and when combined with the homemade onion marmalade, the kashrut issues seem to disappear.
The main courses truly revealed the chef’s talent. Eli is a master when it comes to fish. The bass fillet, served with an assortment of vegetables, grilled eggplant and a tomato sauce, was cooked to perfection. When tasting the fish my partner mentioned that this was the best fish dish that he has had in a long time. We also enjoyed a dish of two generous pieces of beef prepared in rather sweet sauce. The melt in your mouth beef was placed gracefully on what was probably one of the best parve (non dairy) potato puree I have ever tasted.
Luckily, Eli also insists on preparing his own desserts. After reviewing our dessert options we ordered the pavlova and a dish including kadaif, pistachio nuts and home made ice cream. The pavlova consisted of a perfect meringue, filled with whipped cream and covered with fresh strawberries and a berry sauce. While both desserts were tasty, sometimes it is very difficult to find substitutes for the traditional dairy ingredients.
On our way back to Jerusalem we concluded that it doesn’t make a difference if you are looking for kosher food or non kosher food. Masik is most certainly the place to go if you seek reasonable prices or if you just feel like grabbing a beer and something small to eat.
It is also important to note that Masik offers business lunches (12:00 – 17:00), a special late night menu (after 23:00), a Happy Hour (20:00-21:00), take out food for Shabbat and even a children’s menu.
Yishparo Center, One area Modi'in