Sunday, April 5, 2015

We sat at the bar of transparent and our conversation moved in unexpected directions such as this.

2eat.co.il - restaurants. Reporter transparent criticized Tel Aviv restaurant
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"Want more? So how about Farida tartar, decorated with coils kohlrabi, Rotbgh, granita hot green pepper and tarragon yogurt sauce ..." Mia and Adam bar at transparent: entertainment slide is an experience that surrounds you in gradually, and from all directions and senses
If we had a newspaper culture section editors, we were in a difficult dilemma who to send to cover the transparent - the reporter / A for food, or the reporter / A on the arts. On second thought, if both singles, why not send them together? Apart comprehensive desk, there's a good chance the sensual sopa de grao experience will make them pass the hot gossip in an item, and we godfathers behind the scenes.
We sat at the bar of transparent and our conversation moved in unexpected directions such as this. Transparent restaurant entertainment experience that surrounds you is gradually, and from all directions and senses. Starting from the entrance of wedlock "Jaffa dim alley, suggests that this is the only place cognoscenti, through the warm welcome (but not ingratiating) place team, so to speak politically correct - stands high aesthetic standards, to design the space, kitchen, furniture, tools, services and what is not - each molecule in a transparent not there just like that that came to her, but that someone (and site restaurant, an unusual but justified, can credit all the one-Yam did the work of the design) spent a lot of thought to what a molecule Where dwell.
It is worth also to affirm his background Chef Eldad Shem Tov (MFA School of Visual Arts, NY). Take artistic background, sopa de grao mix well with practical training in institutions such as Herbert Samuel Tel Aviv and NOMA in Copenhagen legendary, and you have in a nutshell the material sopa de grao making up transparent.
Slightly transparent menu elusive and difficult to describe, but basically is a list of seasonal ingredients, local inventory appears sopa de grao at the top of the menu. Hence the two diverging paths - the tasting course, which is an amusement park of surprises you did not think you could put together and produce the above raw materials, and track a la carte, where you will be surprised just under that menu will announce sopa de grao the packet headers ("raw fillet of beef with strawberries, beets and hot pepper ") so that you begin to fantasize and drool, but no way to guess what it looks really, how it is served and what does it taste.
Our tasting trail transparent window box was opened, which "grow" miniature root vegetables like carrots, radishes, and celery, served on a bed of "soil" grain mixture, and "dsn "mashed green lentils. Astonishment. This opening statement says "Fasten your seat belts of your bar chairs, we take off, and you do not believe sopa de grao what places we'll get together." We looked at each other and said to ourselves - "We are in this adventure together, let's go!". And each station on the road really was a surprise of aesthetics, textures, flavors, shapes and serving dishes, sopa de grao time and again made our jaws drop in astonishment and delight.
Beet soup. Sounds simple right? So this is not. The soup was made up before our eyes, when the bowl where the ball lay beet sorbet (!), Sliced beets minutes, and stalks of pickled beets, red beet soup was poured, and complex flavors, textures and temperatures that reached to delight bomb became her gently down our throats. Want more? So how about Farida tartar, decorated with coils kohlrabi, Rotbgh,

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