Dallal Restaurant, Tel Aviv

Dallal is located in the heart of Neve Tzedek, Tel Aviv's oldest district and the first Jewish neighborhood outside of the old port city of Jaffa. It was built as a suburb in 1887 and is now a very trendy area full of cafes, boutiques, and restaurants.

I have been buying breads, cakes and croissants at the Dallal Bakery for a few years now, but this was my first time dining at their restaurant on the corner of Shabazi Street.

Dallal takes up a good chunk of the block since it was built on the ruins of three restored houses next to the Suzanne Dallal Cultural Center. There are a few sitting options while dining at Dallal: outside in the small garden-like area, in the enclosed courtyard with a view of the sky, and inside the restaurant which feels like old time Paris. Dallal is a perfect place for a fun lunch with friends, or a romantic dinner with your sweetheart.

There are two lunch options at Dallal: 78 ILS for two appetizers and bread, or 98 ILS for an appetizer, an entrée and the bread basket. We chose the latter option.

My son really enjoyed this creamy root vegetable soup which was served in a heavy cocotte.

My cured salmon with avocado cream, kohlrabi, crème fraiche and chili was delicious and beautiful looking.

The skewer of beef fillet with a potato puree and a warm mushroom salad was a big hit as an entrée. My son was really hungry and the soup along with the fillet managed to fully satiate him.

I decided to stay with the salmon theme for the day and ordered this salmon escalope which was served with salted baked beets, cauliflower puree and parmesan.

Being a huge fan of the beet, I was really impressed with this very thinly sliced, perfectly cooked and seasoned veggie.

Dallal
Shabazi 10
Lunch - Sunday - Thursday - 12-5pm
Open Sunday - Saturday - 9am -12:30am

Joanna

Comments

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage! Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year. The French are stocking up and thus creating shortages. French newspapers are publishing articles titled "A guide to cooking without butter". So, with hopes that the shortages are temporary, here is my ode to the best butter in the world. I'm not kidding. The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985. He acquired a creamery originally founded in 1927. The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century traditions. He uses a woo

Port Said, Tel Aviv

Located across the street from the Great Synagogue of Tel Aviv, Port Said is one of the most popular restaurants in the city. This restaurant is a brainchild of the iconic Israeli chef Eyal Shani of Tzfon Abraxas , HaSalon, and Miznon . Most of the dining tables at Port Said are set up outdoors, and the interior of the restaurant is comprised of vinyl records stacked on floor to ceiling shelves, a bar with a small counter and the kitchen. This is one of those restaurants with a very cool, young people vibe that not everyone would find appealing. The wait for a table can be very long, the staff can be somewhat brusque, and the cigarette smoke might be bothersome. The food, however, is spectacular. The menu at Port Said is very similar to Tzfon Abraxas and, just like there; it changes daily according to the season. I was glad to see that they had this creme fraiche, tomato pulp and olive oil dip, which came with a couple of slices of challah. We ordered th

Grandma's Kitchen, Hangzhou

In need of some traditional cooking, we made our way to Grandma's Home/Grandma's Kitchen. We were prepared for a long wait since this is a very popular restaurant, but got lucky and only waited for 15 minutes. It was after 8pm, maybe that was the reason. There is a computer at the entrance where one can register for a table. We just gave our name to the girl inside the lobby, she in turn handed us a paper with our number on it. As we waited outside, we kept our eyes glued to the screen in the lobby showing the ticket numbers. When our number came up, the lobby girl gave us the number of our table and we took the elevator to the 8th floor. The numbers are on the edge of each table. I really liked the design of the restaurant. It was creative in the use of old jars with words scribbled on them, chalk like drawings on the walls and bamboo beams creating a roof above us. The menu was in Chinese but we were grateful to be handed a w

A Fork And A Suitcase

Search This Blog