I knew that this was a very well regarded restaurant headed by a really talented chef. I did plenty of research before booking a table, but I had no idea how much I was going to love this place. This is probably as close as I ever came to perfection in all of my culinary adventures. It wasn't just the food that made the evening so memorable, although that would have been enough, it was the theater of it as well.
We arrived at OCD promptly at 7pm for the first of two seatings the restaurant offers; the other is at 9:30pm. The restaurant is in a nondescript building in a neighborhood of Tel Aviv that is undergoing a sort of gentrification without totally overwhelming its character.
The layout of the restaurant is very interesting; diners sit by the U-shaped bar surrounding a large and sleek looking open kitchen. The design of the space is very simple; concrete, wooden beams, some exposed brick and clean stainless steel equipment.
The name OCD is for the meticulous way in which Chef Raz Rahav runs his kitchen. The name might have some negative connotations, but when it comes to cooking, I want my chef to be obsessed with cleanliness, order and every last detail of the food being prepared.
I love that even the hand towels by the restroom were stored in a well, OCD kind of way.
Nothing was out of place, it all had its purpose.
After being seated and served our drinks, the chef presented us with the first small dish. There is no menu at OCD so the diners have a wonderful element of surprise when each dish is placed in front of them and a verbal explanation given by the chef. We had the pleasure of having the chef explain each dish to us in English.
BTW, while making the reservation the diners are asked about any food allergies or dislikes and the menu is designed accordingly.
I have tried my very best to retain as much as possible of the beautiful descriptions of the dishes, but I will not be able to completely replicate the exact ingredients. So let's begin this wonderful meal:
There are usually 9 dishes offered and a couple of small plates, or one bites. Our first small plate was a soft and delicious doughnut with smoked Labane cheese and sherry vinegar reduction, rosemary tapenade, dried yellowtail and mustard leaves. A delicious first bite, we were excited for what was to come.
The entire time we watched Raz Rahav work with the quiet precision of a surgeon. He was calm, meticulous and extremely detail oriented. At one point I saw him pick up a tiny crumb off a plate that was about to go to one of the diners.
There were not many words spoken; they were a perfectly synchronized team, each one fulfilling his or her part of a job, assembly line style. It was magical to watch.
The freshly baked rolls were taken out of the oven and placed on the island, all of us began to salivate. Is there anything more wonderful than a freshly baked bread? So primal but so awe inspiring.
The roll had poppy seeds in it and it was soft and delicious.
Our first dish was this delicious fish tartare (I thought that the Chef said Navarro) with jalapeno, mascarpone with tomato and seaweed.
Dish number three was a real visual stunner. It was pickled trout with golden beets, chia seeds, fried mochi and the Chef said something about Japanese sardines. The descriptions were so detailed that it was difficult to remember.
The fish was melt-in-your mouth soft and the beets along with the seeds were a perfect accompaniment.
This was the second little bite. It was fried mochi, shallot cream, shallot ash, shallot punzo and cured sardines.
The Chef was putting finishing touches on the next dish.
It was beef tartare with smoked butter potato foam, fresh chives and anchovy paste. I am not a fan of beef tartare so I ate around it, and everything else on the plate was wonderful.
So much preparation was done with tweezers and in a slow, meticulous and caring manner.
Delicious braised parsnips with crispy pecans, sage, and bone marrow jus was our next course. This was a real surprise since parsnips never really excited me. These were lovely, packed with flavor and the nice crunch of the pecans made this a standout........till the next dish was placed in front of me.
The next spectacular dish was Sea Bass with Risotto in a Crab Meat Reduction with Shiso Leaves.
With great excitement we watched the Chef slice the soft as butter duck.
Seared Duck Breast with (Leek or Garlic Cream?) Apple Mustard Cream, Turnip, Shallot, Bone Marrow Crumble with Brandy and Black Pepper Jus. Not only was this beautiful looking, the duck was super juicy and soft and the shallots were sweet and tender. Perfection.
This was Aerated Honey Parfait with Goat Cheese, Fruits and Nuts. We marveled at how heavenly light this was, after watching the assembly of this dish for a while; it was finally great to get to enjoy it.
A Gentle coating of cinnamon on top.
Sour Cream Ice Cream with Gin and Tonic Sauce and Roasted Nuts signaled the beginning of our sweet courses. It was a delicious start.
This great Cardamon/Lavender Cream and Sweet Pea and Bergemont Ice Cream surrounded a yummy almond cake. Not only delicious but creatively brilliant.
After we were served the final dessert, the Chef and his team stood at the head of the island facing the diners. They ceremonially pulled up the heating lamps and thanked us for coming.
Sadly, our final dish arrived. It was a strawberry and tonka bean ice cream popsicle covered with white chocolate and hazelnuts. A fun treat with seriously awesome flavor; a great way to end this wonderful evening.
The Chef personally thanked each person for coming; a nice little gesture that means so much.
As my husband and I left the restaurant, we looked at each other and decided that this was one of the best dining experiences we have every had. Having traveled extensively through Europe, some of Asia and living in New York, this dinner rated as one of a few most memorable culinary experiences. It wasn't just the food that blew us away, it was the care put into its preparation. Every morsel of food was treated with respect, as were all the guests. It was great to see the precision and quiet confidence with which this team worked and the attention to every minute detail. The entire staff was attentive without interrupting the flow of our conversation or the enjoyment of watching the kitchen function.
A truly memorable experience.
Joanna
OCD
17 Tirtsa
Tel Aviv
Reservations a must
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