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On Thursday, a few minutes past seven season ended tests. Not the best, thanks for asking, but that's it. After two weeks of continuous boredom (American Jews), nerves throughout the house (hate exams!) And general stupor, things are beginning to return to normal. Meital initially planned for North Abraxas, but there was no room and decided on Cucina Tamar (ex Vince and Tamar).
Cucina Tamar, Tamar now called, is placed under the hand of the diligent. It means that our house should go there. For me it was already a good start, that is totally reminded me of the tricks we did taxi Lupe, one of Batali's restaurants in New York, and one of our mythologies meals. So I had a few minutes to indulge in the atmosphere by Batali, the New York elegance and pistachio sauce to beets, which caused her to start eating beets. None of that prepared me for what went well on the Tamar. This is a small well, eight or ten places. We sat on his corner was just available. We soon found that the size of the error. Linked to us, there were two members of the Investment loud, man and woman, probably from investments Excellence decided the bar of a restaurant tiny it is the place to lay the Hwiotim sexuality, minds learned about each employee is married or single, and personal issues others, again and again and loudly. They might would like Shaseich them which group of successful New Yorkers, but friends, you eat the head. It's not elegant and impressive. Not your cuffs and BlackBerry. kitchen makeovers We decided to ignore and concentrate on the food.
Tamar Cohen is a pro-justice. Her kitchen is ticked, open and extremely focused flavors. Tamar apparently returned from Italy not long ago, a serious enough supply of fine balsamic vinegar, and created a menu that all dishes which make use of this or that black gold. We chose which sardine salad olives and artichokes (42 NIS). Dish a delicate arrived arugula, pieces of artichoke subtle, thyme, black olives and sardines, marinaded, wrapped in a delicate sauce delicate white balsamic. Single word: pleasure. Delicate flavors delicate marine and acidity, and a pile of leaves, each of which is carefully chosen. along with it, we took what was the restaurant's signature dish, Ravioli Tartufo (52 NIS). Ten fresh pasta dumplings, thin triangles, filled with ricotta, parmesan and truffle and truffle butter sauce were served. Tremendous explosion of intense kitchen makeovers flavors on the plate. Wrapped truffle butter ravioli and created a very precise combination of taste and appearance. Although I'm not usually a follower method, the sauce was wiped to completion bread.
Favorite bartender, although far from being a proper and professional Bremen, noticed the plight of investors who made noise, and invited us both chasers of vodka, along with a long cigarette out did the trick and prepared us for another round of dishes. Here we chose a half serving of tagliatelle Vendiira kitchen makeovers (36 NIS, 69 full dose), beet pasta sautéed with mushrooms, asparagus and spinach, three touches filed with ricotta. Pasta continued in a straight line the delicate salad of sardines, which you can find at Batali fun. We took another dose with balsamic menu, Tortlona (52 NIS) ricotta. Tortlona are bite-sized pasta dumplings, and they, like tortellini were filled with ricotta cheese and Parmesan, and laid on thick sauce of reduced balsamic vinegar and shallots. Wow. The sauce is so unorthodox that he felt almost like a gravy dish of meat, let U