Located at 123 Agrippas St, this restaurant is located in a brick wall setting complete with drop down huge screen, and a “black board” style menu on the exposed brick wall. Tables are small and relatively close together. We were there for lunch on a weekday, and we found that music was too loud, but that may be due to the fact that we were two old geezers eating there.
We shared a half kilo (just over one pound) of Buffalo wings. Oh my goodness, they were amazing! Cooked just right, coated with sesame seeds, and consisting of good sized wings, these were a five star delight all by themselves.
Burgers are huge! One of us had the entrecote burger, and the other had the Mexican burger. The Mexican contains hot peppers in the meat itself.
For 55 Shekels, you get the burger, a side of fries, and a beverage. We each took the deal.
Burgers come with your choice of toppings. Most are free, but some (like a sunny side up egg) cost extra. The roll is very fresh, very tasty, and large enough to handle the burger.
The topping sauces were very generous, so we went through a whole lot of napkins. The place also provides wet naps to help you clean up.
The service was prompt, the food was excellent, and we would totally go back again, and again, and again!
In: General Topics, Kosher Kitchen, Kosher News, Kosher Restaurants
It is important to remember that the menu at a catered affair is based on what the sponsors are willing to spend. As a result, we review the food itself.
Let’s start at the end. How was the dinner? Meh.
The evening began with a cocktail hour. There was a wine and beverage bar. At each bar, there were fresh crudites and nuts. Passed foods included: stuffed mushrooms, schnitzel tidbits, grilled pieces of marinated chicken on a small skewer, pieces of battered, fried fish, and pigs in a blanket. All were good, and all were tasty.
Then came dinner.
The first course was a salmon and avocado tartar with pieces of smoked salmon. We found it to be much too salty, but we admit, that is a matter of taste.
The second course was a greenleaf salad with walnuts. The salad was a mixture of back yard greens, weeds, and other stringy things. Some salads had two half cherry tomatoes, others had three. Apparently, there was a tiny dollop of dressing in the bottom of the bowl. It was so small, that it could not dress the entire salad. Great rabbit food. Not so great for a fancy dinner.
The main course consisted of “Beef medallion & chicken filled with veal & spinach served with sweet potato puree, broccoli, cauliflower, and wine sauce.”
There was one very small sprig of broccoli and one of cauliflower. The puree was like drinking a beverage, and simply leaked through the tines of the fork. The chicken was one half of a very small chicken breast, deboned, and stuffed. The chicken was actually tasty, if very small.
The beef must have been from a clearance sale. The piece was about one inch by one and a half inches. It was covered with the so-called wine sauce. The meat was so stringy, that it appeared to have been left over from someone’s over boiled soup meat. The meat was essentially bland, and had an annoying habit of getting stuck between teeth. Plus, it very clearly was not a medallion of beef. A true medallion would have been insulted to be compared to that piece of cheap meat.
Dessert was served on long pieces of slate- a nice touch. There was a tasty mango sorbet, and two other pieces. All were, thankfully,quite good.
We went home and had a small snack before bed time. As we said, merely meh.
In: General Topics, Kosher Desserts, Kosher Kitchen, Kosher Restaurants
THIS IS A GREAT RECIPE WE GOT OFF THE MR. FOOD BLOG. WE LOVE IT!
Have you ever thought about how the simplest foods taste the best? This classic recipe for easy Skillet Potatoes may have traveled through time from the fifties, but it still works today!
What You’ll Need:
6 potatoes, washed and thinly sliced
1/2 cup vegetable oil
1 large onion, thinly sliced
1 teaspoon salt
1 teaspoon black pepper
What To Do:
1. Fill a medium saucepan three-quarters full with water and bring to a boil over high heat. Add potatoes and cook 10 to 12 minutes, or until fork-tender; drain and set aside.
2. In a large skillet, heat oil over medium-high heat. Add sliced onions and saute 5 to 6 minutes, or until they start to brown.
3. Add potatoes, salt, and pepper to skillet; mix well and cook 15 to 17 minutes, or until potatoes are golden, turning occasionally.
In: General Topics, Kosher Kitchen, Kosher Recipes
FROM JANGLO (JERUSALEM ANGLOS) ON LINE
SEE OUR COMMENTS BELOW
This question actually came in in conversations a few times in the past week.
When I was a kid, I learned that the word הַלְּלוּיָ–הּ contains the name of Hashem, and therefore we shouldn’t say it in vain. Thus, outside the context of prayer or Torah study, the word should be pronounced “Halelukah.”
For those of us who have been discussing Leonard Cohen’s beautiful song “Halleuyah” since the singer died two weeks ago, the question is hotly relevant, but basically ignored.
Fortunately, Rabbi Aryeh Leibowitz put together a 10-minute discussion on the topic for YUTorah.org. Click the link to hear a complete discussion of the issue, from talmud to present day. Or if you just want the quick answer, here’s Rabbi Leibowitz’s take: There is good reason to be stringent, but there is sufficient room to be lenient.
There may be other opinions, and all questions should always be discussed with an authority that you personally know and trust.
We must ask the author, Zev Stub, if he says Yisrael or Yisrakel? Does he call women named Talia, Talka? Both names contain a name of God according to Mr Stub. Is talcum powder really Talia powder, and someone changed the name? Granted it is a very old joke, but does Mr Stub say ginger kale, using the same logic?
Genius has its limits. Apparently narishkeit does not.