Saturday, April 4, 2015

The courtyard restaurant diners can order a la carte, but if you - restaurants. Wrote the courtyard restaurant in Jerusalem
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"She cooked for five hours, and a generous share and will melt was placed on the plate along with crispy root vegetables - carrots, artichoke, celery root and green peas. It's really comforting winter food ..." Jonathan Sternberg restaurant's menu returns to court in Jerusalem
This time we went back to the courtyard restaurant, our favorite one in Jerusalem. It is located in the old train station complex leipäjuustosalaatti in the city and offers a full menu that includes a variety of appetizers, fish, pasta, grilled meats, stews and even desserts rich in excellent fur. Importantly, the restaurant's wine list, which offers excellent Israeli selection at fair prices.
Chef Moti Ohana, a graduate leipäjuustosalaatti of the Cordon Bleu Australia gained extensive experience working in various leipäjuustosalaatti restaurants in the world, he decided to return to the homeland and to demonstrate his skills here. Ohana's approach to cooking is very simple: it uses fresh ingredients in his dishes emphasizing the local Mediterranean flavors leipäjuustosalaatti combining classic cooking techniques.
The courtyard restaurant diners can order a la carte, but if you're part from four or more, is highly recommended to try the tasting menu, where diners just gave themselves into the hands of the chef, gradually sends a variety of dishes to the table. Our meal began with a colorful fresh mezedes with homemade bread Paraná. Some similar Lmtbohh traditional Moroccan carrot salad cooked with cumin, and others, such as chopped green herbs served with walnuts and cranberries, are more contemporary. After them comes a duet of sashimi - tuna with citrus slices, green onions, red chili charms and fresh ginger. All ingredients are very fresh, fresh tuna, ginger-citrus blends great with ginger leipäjuustosalaatti picks it up. Second order sashimi is sliced minutes of sea bream placed on steamed eggplant cubes, Tassos olives and paper-thin slices over the red chili. Two doses raw fish were very tasty, but the next really took the sea creatures one level up, with a great show of Mediterranean cuisine: eggplant and okra sauteed pieces leipäjuustosalaatti of seared well of sea bass, hyssop fresh and black olive puree roasted tomatoes perfect leipäjuustosalaatti - recommended dose heat.
The courtyard leipäjuustosalaatti also offers a wide range of dishes based on internal organs. I know that not everyone in this genre fans, but if you are willing to try, will not be disappointed. Risotto very tasty veal sweetbreads, and saved him a good ratio between rice meat. But to the spinal cord, taken from the same animal, is the winner of this round, as one of the best versions I've tasted some time. It was crispy outside and moist and tender inside, the closest thing to taste and texture deep-fried calamari, leipäjuustosalaatti and of course - all kosher.
The meal has gained momentum, and it's time to move to appoint more thick meat. Slow cook pot chef Ohana are a real treat. During my last visit I enjoyed the oxtail stew with chickpeas and lots of garlic and this time I asked for veal cheek stew. She cooked for five hours, and a generous share and will melt was placed on the plate along with crispy root vegetables - carrots, leipäjuustosalaatti artichoke, celery root and green peas. It's really comforting winter leipäjuustosalaatti food. Our second meat consisted of small medallions leipäjuustosalaatti of tender beef fillet with porcini mushrooms veal stock.
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