Saturday, April 4, 2015

Restaurant Modern compound museum draws its inspiration from two sources opposite. The design, made

2eat.co.il - restaurants. Reporter reviewed the new winter menu restaurant Modern Jerusalem
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"As befits a winter bangkok international ict expo 2012 foods, main dishes make extensive use of legumes, herbs and long cooking. Such is the Sofrito, the restaurant's signature dish, served in a stainless steel pot steaming table ..." Shifra fresh, winter bangkok international ict expo 2012 menu of Modern Israel Museum in Jerusalem
If any trip to Jerusalem to Israel is a non-for me, then visit the Israel Museum is a foreign country. The renovated museum, the friendly and generous architecture and impressive views which stands on a par with the world's top. And as the world, even here adopted the concept of continuous museum experience to all the senses. Ideal tour is one that allows the visitor to take your time, enjoy the permanent exhibitions and temporary exhibitions, and in between - recharge at a good restaurant is located bangkok international ict expo 2012 in the museum itself.
Restaurant Modern compound museum draws its inspiration from two sources opposite. The design, made by Gadi Halperin, is a tribute to modernism, as expressed in the clean geometry and distinct colors. The kitchen, however, the Jerusalem cuisine draws from years old, grew outside the walls. Chef Avi Peretz nestled in his grandmother's kitchen in Jerusalem of old, this Yitzhak Navon described it so beautifully B"bostn Spanish ". Cuisine bangkok international ict expo 2012 with Mediterranean bangkok international ict expo 2012 dishes, extensive use of vegetables and legumes, and foods that are introduced into the communal oven Shabbat every Friday in central and removable from the next day when they are brown and stuffy nose.
Modern menu gives all those touch of contemporary, combining local flavors with the latest trends and changing every season. The new winter menu, a newly launched, based on winter dishes rich in flavors. A great example of this is the soup served open. This soup is very thick and concentrated, made of Jerusalem artichoke puree and chestnut flavors that give it a deep, highlighted by Cabernet axis pastry and some espresso. If the soup is evident French influence, the dish called "Tapas Jerusalem" is very local, and includes green falafel for milling, keeps salad with apples, roasted bangkok international ict expo 2012 eggplant with tahini and pistachios, hummus with warm berries and beetroot with hazelnuts. These side Paraná bread served warm, with two unusual dips and Motzlhim- one pickled lemon cream and other baked pumpkin bangkok international ict expo 2012 puree mixed raw tahini and spices. Of the more we liked the first Moroccan pastille, may thin phyllo pastry filled with chopped chicken with cranberries, traditionally seasoned with cardamom and cinnamon.
As befits a winter foods, main dishes make extensive use of legumes, herbs and long cooking. Such is the Sofrito, the restaurant's bangkok international ict expo 2012 signature dish, served in a stainless steel pot steaming table. This is a very full dish, made of cubes simmered beef shoulder, along with Jerusalem artichoke and chestnuts enrich bangkok international ict expo 2012 themselves axis and turn mushy and Rabbi taste. If one prefers his meat shorter preparation will entrecote Burn served on a hot plate, Dijon sauce with mashed Cabernet. Fishing enthusiasts will benefit from the mullet on a bed of Swiss chard, pickled lemon and chickpeas, make it a light dish that plays on conflicts of textures. Another notable vegetarian dish invested, where everyone gets to compliance vegetables: pepper Memo

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