Well-established restaurateurs are opening new branches across Tel Aviv as locals culinary tastes expand.
Another branch of the bistro-patisserie Reviva and Celia opened this week in Tzameret in Tel Aviv (12 Nissim Aloni Street ). It has only 35 seats but is to be enlarged soon. Noa Montag is the designer.
Shaul Ben-Aderet, the chef and owner of the restaurant Kimmel in Tel Aviv, also opened a restaurant in this area this week (10 Harav Nissim Street ). called the Blue Rooster, it is a seasonal restaurant making use of local raw materials, and adorned by two fireplaces more than two centuries old. The menu includes dishes such as beet salad with lamb tortellini; pumpkin salad with gorgonzola cheese; zucchini with artichoke cream; beef filet with olives; and grilled crabs. Prices go from NIS 40 for appetizers to NIS 100 for entrees.
A new branch of the popular Aboulafia bakery opened this week at 73 Ibn Gabirol Street in Tel Aviv. Managed by the Said Aboulafia (grandson of the founder ), it is open from 7:00 in the morning to 2:00 AM. On the menu: sambusak in eight flavors, toasts and sandwiches. Prices run from NIS 7 for bread with zataar to NIS 22 for sambusak. Designed by Alona Eliasi.
In another two months Yotam and Asaf Doctor's grill restaurant Brothers will open in what was formerly Cafe Meshuga'at on Ibn Gabirol Street, not far from their Carpaccio Bar. "This is our interpretation," Yotam said. "We feel that culinary arts are developing at a dizzying pace and grills are falling behind. We'll have chicken and shrimp on skewers, seafood, and salads with cabbage, greens and nuts."
Designed by Rina Doctor, the brothers' mother.