"The steak was tender and juicy and the sautéed spinach was a dreamy delicacy. Spinach fans among you will discover that even a spinach dish can be inspired…" Ricki Elazar, went in expecting fast food and is pleasantly surprised by the quality of the Ranch House Bar Burger in Eilat.
"Dense purple towards garnet, this rich and concentrated wine comes on a bit sweet followed by plenty of black fruit aromas and flavors…" Yonatan Sternberg tastes and tells at Château Golan winery in the southern Golan Heights.
"The calamari, sliced into rings, was unbelievably succulent and flavourful, not to mention plentiful, and the smoky taste of the eggplant was a lovely compliment…" Rachel Wagner braves a French filled Tel Aviv beach street to sample Forelin's elegant Euro-Mediterranean offerings.
"For the main course we ordered a tagine of lamb served on a bed of wheat and chickpeas. The meat was soft and cooked to perfection…" Yonatan Sternberg is culturally enlightened at authentic kosher Moroccan restaurant, Darna, in Jerusalem.
"As Isaac and his assistant set down a fish large enough to feed a family of 5 … Heather and I gasped in awe and understood that our eyes may have been bigger than our stomachs." Rachel Wagner discovers that seafood is plentiful at the Tel Aviv Port's HaSukah HaLevana.
"Because there is a lot of iron in Guinness, in Ireland they gave all new mothers a glass of the national drink, and at blood banks in Ireland, they give all donors a glass of the beer – a token of gratitude – and also so they won't faint on their way out the door…" Shiri Tov learns everything you ever wanted to know about Guinness at Molly Bloom's Irish Pub in Tel Aviv.
"Don’t be deterred by the various dishes on the menu, the burgers at New York are considered the house specialty, if you are looking for a HAMBURGER, this is definitely the real thing." Yonatan Sternberg takes much pleasure in burgers with wine at New York, New York in Herzliya Pituach.
"Famished at nearly 10pm, we had to decide if we'd prefer the truffle or blue cheese carpaccio. Cleverly, we chose both." Rachel Wagner – lover of raw food – makes good on a promise and enjoys a night out on Tel Aviv's alternative bar scene.
"We ordered kebab. And the house patties. As well as roasted lamb, just in case. It was all very tasty. The patties were properly spiced, the kebab grilled on an open flame as it should be, and the lamb – a real treat. Soft, succulent and oh so flavourful." …Einat Gal has a few insights about the ancient Jaffa institution, Monka
"For many years the winery was known primarily for their sacramental and table wines which offered little interest and sophistication. All this was about to change, however, when California-trained winemaker Shiki Rauchberger took the helm..." Yonatan Sternberg samples a few of Teperberg's new releases and learns that you can teach an old dog new tricks.
"The delightfully seared baby calamari a la plancha had been removed from their plancha and placed in a bowl with sheep's yoghurt, olive oil and fresh za'atar (hyssop).'This dish alone is worth the drive', proclaimed Idan. I had to agree." Rachel Wagner hits the road to check out Helena, the best restaurant at the Old Ceasarea Port
"Today with production at approximately 1,000,000 bottles per annum, the Tishbi winery produces both varietal and non varietal wines in several series." Yonatan Sternberg heads off to Zichron Ya'akov to try and taste as much as he can.
In Algonquin restaurant located in Moshav Bnayah, customers are offered 2 deals for a complete meal, rich and full, and available during all hours of operation. The idea: to free the patron of burdening financial thoughts, and to focus him on the joys of dining – simple yet brilliant.
"We decided to try the lasagna. The esteemed dish arrived at the table spilt into two individual servings, but could easily have satisfied three…" Nadav Avidan loved Osishken Rest Café, a simple, pretence free, kosher dairy café, that isn't trying to re-invent the wheel.
"I decided to go for the fish du jour which was filled with herbs & garlic and roasted to perfection … who said that you can’t pair wine with healthy food." Yonatan Sternberg finds food, wine and a boutique hotel in Israel's Negev desert.
“The wine should go well with quality hard cheeses. Another option would be to serve the wine alongside elegant Italian or French style meat dishes…” Yonatan Sternberg put his nose to a glass of Cabernet Sauvignon courtesy of Bazelet HaGolan Winery in Israel and went home a satisfied man
“My companion ordered the scorched purple baby calamari for her appetizer, which arrived fresh (not frozen!) and were so succulent that they just melted in our mouths…” Michael Lazar chilled out with some friendly crustaceans at Gordo, a seafood restaurant on the Tel Aviv boardwalk
"The surprise of the night was the carpaccio, splashed with fresh lemon juice and sprinkled with pine nuts and pomegranate seeds…". Advah Gan-Stav headed off to the kosher Mifgash HaSteak restaurant in Herziliya expecting a standard steak, and got great design with top notch dishes instead.
“For the main course, I selected the Napoleon – sliced yam and leek in bleu cheese – and excellent dish, original and satisfying…” Noa Shachar took her sister, who has been known to be a picky eater, to Metuka, a caf? and pastry shop in Tel Aviv, and helped her to open up.
“The first courses arrived: a slightly crispy sirloin carpaccio in balsamic; millefeuille with saut?ed mushrooms in basil; and goose liver p?t? served with small triangles of toast and sweet pumpkin confiture. All three were expertly-prepared and delicious…” Asaf Epstein found the perfect meeting of fine dining and warm hospitality at Le Relais Jaffa, a Kosher French-style restaurant in Jaffa.
“Again wine was poured, this time one of Pelter’s reds: “Trio”, a blend of Cabernet Sauvignon, Merlot and Cabernet Franc. The “Trio” is showing plenty of red fruit flavors and aromas particularly plums and berries, a hint of pepper and a slightly alcoholic finish…” Yonatan Sternberg went up north to enjoy good company, quality food, and fine Israeli wine.
“I am served lasagna, wonderfully made with whole wheat, filled with wild spinach and organic goat cheeses. On the side – fresh beans, recently harvested…” Orli Parash-Azulai enjoyed a delicious organic meal at Arucha Yeruka, a vegetarian restaurant in the Gilboa (Green Meal)
“Hors d'Oeuvres included a dish of seared tuna, placed gracefully on an eggplant marinated with Asian spices; … sweet potato gnocchi, perfectly textured and saut?ed with a generous portion of shrimp and Coquille St. Jacques…” Yonatan Sternberg applauds Chef Eli Mizrahi’s imagination and vision after dining at Masik, a Chef restaurant in Kfar Ruth
“Not sure which wine to pair with your Camembert? Which cheese should you serve alongside your Riesling? If you have recently found yourself trying to answer one of these questions, “Wine & More” in Rishon LeZion is the place for you…” Yonatan Sternberg found people to share in his passion for good wine and cheese at the Wine & More store in Rishon LeZion.
“Grilled lamb chop, dried mutton in cumin, and kebab on a cinnamon stick with raw tahini – an innovative interpretation of the Middle Eastern Cuisine…” Shifra Zach went to Olive Leaf restaurant in Tel Aviv, enjoyed dishes which have won the International Kremlin Culinary Cup, and left feeling like a winner, herself.
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