A meal at Marrakesh restaurant is like spending noontime inside the pages of ‘Arabian Nights’: from the authentic d?cor, the outfits of the waiting staff, the gracious service, to the meals themselves with tempting names such as Tajine Dal Jazar, Tajine Delranmi, and Lekok Ma’amrin. When combined with appetizers, and dessert, this business meal turns out to be a worthwhile Oriental trip.
“This wine will be an excellent choice to serve alongside quality grilled meats in particular, an elegant piece of beef tenderloin or a juicy steak topped with a red wine and stock sauce.” Yonatan Sternberg discovered the character in both the Primo Reserva and in the woman who barrels it.
“The Turkish refer to their Ouzo as Raki, and at Gefen restaurant, we used it to wash down a successful platter of Mezze: mangold leaves with pine-nuts, rice, onions, and raisins (a winning combination!!); spicy burghul salad; thick tzatziki…; roasted eggplant; and more…” Adam Bar made-up for not taking her to Turkey by taking her to Gefen restaurant in Tel Aviv.
The Jerusalem restaurant-bar Nona is offering a lunch business special with a simple offer: order an entr?e - and for the same price, you will also get a first course and a drink. For evening patrons, another deal is available, offering 5% off on all menu items when ordering a first course and an entr?e.
This refreshing white will be an excellent wine to accompany a picnic lunch on a warm summery afternoon. Due to the wine’s mild sweetness it can be served as an aperitif or alongside your entr?e. The wine should go well with barbequed chicken wings or potent Parmesan and blue cheeses.
“Slow but sure, like whiskey going down smooth, my sadness dissolved, and a calm happiness gradually took its place…” Noa Shachar managed to rid herself of her melancholy at The Rock bar in Tel Aviv.
“The chicken-liver p?t? in a vinaigrette fig-chutney is pleasure-filled. The p?t? has a thick, smooth texture, and a creamy rich flavor. At one point, I simply decide to forgo the fresh rolls, adorned with nigella, and merrily eat the p?t? with a fork, as though it were a mousse cake.” Michal Zamrany celebrated getting her new degree at Pastis restaurant and left exhausted, but highly-satisfied.
“The ‘Yarkon Pearl’ salad consisted of lettuce and fried mushrooms, but the true pearls were the balls of cheese, coated in pine-nuts, and placed over the salad – healthy, delicious, filling…” As a well-deserved prize for perseverance in her running, Eyna Gal treated herself to a meal at Osishkin Restcafe
“The Vegetable Risotto was a fascinating experience of intense flavors: a traditional dish of rice, zucchini, mushrooms, yams, and parmesan, covered with a rich, thick cream sauce – a flavor to savor!...” Daniel Rom claims that he would have enjoyed Allora restaurant in Tel Aviv even if had he not a single good word for the food. Luckily, reality did not put him to the test.
The wine can be served as an aperitif or with the meal and should go well with smoked salmon; the acidity provides excellent contrast to the lox’s oiliness. This is also one of the only wines that can accompany classic Asian and Indian dishes.
“My salad, for example, included a healthy amount of chunks of fresh salmon, saut?ed in teriyaki sauce, over a bed of lettuce, baby greens, vegetables, and nuts. A sizeable dish, and quite delicious…” Shifra Zach is content with the local version of Caf? Roma in her town of Petach Tikva
“Since we are a by-the-book people, we moved ahead, dish by dish, our curiosity for what’s to come growing with each one. The crown jewel was the ‘Mutbal,’ a warm salad of roasted diced eggplant in rich, thick yoghurt and finely-chopped pistachio…” Maya Bar and her dad had a great time at Tike, the Herzeliya restaurant which introduced them to the delicacies of Turkish cuisine.
With shades of orange and pink, this ros? style peach wine offers aromas of ripe plums, flowers and a touch of vanilla. On the palate, the wine is showing fruit and a pleasant acidity followed by a well balanced finish.
Even mother Shifra Zach can have a bad day. Sima restaurant, which prepares high-end and delicious home-cooking, and which serves it with maternal care, is just the right place to unwind, enjoy oneself, and make peace with life.
Pasta Mia restaurant, located on Tel Aviv’s Yehuda HaLevi Street, specializes in seafood Italian cuisine, is offering four different business specials, which include a drink, house bread, and a variety of first and main courses. Prices range from 51 NIS to 79 NIS.
“Medium bodied and slightly golden in color, this Muscat suggests aromas of sugary fruits and a hint of orange zest. These are accompanied by flavors of peach, honey and a pleasant sweet finish.”
“And so the journey of alcohol began – for me it was the Citrus Campari and for Eyal… the Collins Secrets. Both excellent, both quickly depleted…” Nadav Avidan searched for a good place to eat, a restaurant-bar with plenty of alcohol, and an atmosphere for celebrating a friend’s birthday. He found it: Lucas, restaurant and bar in Tel Aviv.
At Bar Giyora restaurant-bar in Tel Aviv, you can enjoy three different types of fun experiences and a business-special meal going for 3 different rates, ranging from 49 NIS – 79 NIS, including first and main courses of your choice. All this takes place at the heart of Tel Aviv, adjacent to Dizengoff Center.
“To start-off our meal, we were served the house-bread, along with butter and tapenade spreads, sun-dried tomatoes, and pesto. Soon after, the first courses arrived: pickled sirloin in balsamic, olive-oil, and parmesan; glorious slices of pain de mie; Mojito shrimps in rum, mint, lemon, and garlic; and roasted eggplant with cream of tahini. All in all, truly fun!” Amir Ben Naim enjoyed the unique style of Agua restaurant in Jerusalem.
This year Ramat Hagolan decided to add Braille labeling on the back of all Mount Hermon red bottles, making them the first winery to cater to the needs of the blind community. KUDOS!!!
“Next up on stage was the melodramatic entrance of the crab-bisque, whipped up with Coquille St. Jacques. The scallop meat was sliced and lightly roasted over the grill, giving it a wonderful, barely-charred flavor. The soup, which contained crab stock, wine, and cream, was somewhat-sweet and contained the rich flavor of the sea. Each spoonful of airy liquid went over like a wisp of cloud - a wonderful dish.” Maya Bar savored the flavors of the crab-month offerings at the Tel Aviv caf? Comme il Faut.
Who said that business specials had to be offered only at lunchtime? Ranch House Bar Burger in Eilat is offering you a full meal, including a first course of choice from the menu, your choice of entr?e, a dessert, and a glass of the house wine for only 120 NIS. Going out to eat in Eilat has just been made worth your while (and money).
La Lasagna restaurant may look small from the outside, but her rich Italian menu includes an assortment of first courses, pastas, gnocchi, ravioli, and fettuccine. Oh yes, we nearly forgot, there is also plentiful lasagna.
“The highlight was a dish of Calamari Palance. The calamari which comes from the Mediterranean Sea and is served whole on a bed of herbs is soft in texture and “smoked” in flavor. The accompanying salad with its yoghurt dressing is refreshing - all in all, a celebration of perfection…” Yulia (“Juliet”) restaurant in Tel Aviv is in fact located in the west and not the east as is Shakespeare’s tragic character. However when it comes to quality of food – she is definitely the sun.
“We moved on to a plate of cheese-filled mushrooms, which gave off a great aroma, and which tasted… wow, simply divine…” Shiri Tov met with her friend for their weekly whining session. However, the food at Amelie rest caf? in Tel Aviv left no room for such whining.
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