Skip to main content

Barvazi Urban Sandwich Shop, Tel Aviv


I am a big fan of Raz Rahav, the young chef behind the spectacular OCD restaurant in the Noga district in Tel Aviv.  About a year ago, Rahav started to hint about a new venture, something much more low-key than his elaborate nine course dinner at OCD.  So, for months I have been following on Instagram as Rahav posted little hints; a photo of a tomato, bread, a yellow duck, etc.  Finally, he announced that he would be opening a sandwich shop on Tchernichovsky street, a few steps away from the very pretty Meir Garden.

We were there a few days after Barvazi Urban Sandwich Shop opened, when they were still unpacking boxes and decorating the space.  There was excitement in the air as Rahav himself was chatting with eager costumers and making sure that everything was going smoothly.


The menu at Barvazi is simple; sandwiches, fries, coleslaw, and ice cream for dessert.


We ordered two sandwiches, the roast beef with avocado, roasted pepper cream, and pickles, and the smoked corned beef.


The sandwiches were delicious, but the coleslaw, which included dill and asparagus, was outstanding.  


My husband loved the vinegary and salty potato wedges.


Some other sandwiches that are offered are: egg salad croissant,
chunky mac & cheese with smoked cheese,
fried jalapeños and brisket,
focaccia with smoked kohlrabi, seaweed, and cucumber,
peanut butter & jelly with strawberries.  All this creativity is exactly what I would expect from such a talented chef.  On the surface, this is just a sandwich shop, but the interesting pops of flavor and cool combinations, set Barvazi apart from those ordinary sandwich joints.



The soft serve ice cream was yummy as well.


Barvazi Urban Sandwich Shop
Tchernichovsky Street 17

Joanna


Labels:

Comments

Post a Comment

Popular posts from this blog

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 t...
5 comments
Read more

Azura, Jerusalem

Azura, an eatery in the Machane Yechuda market was opened by Ezra, nicknamed "Azura" in 1952 after he emigrated from Turkish Kurdistan. These days, Azura, run by Ezra's nine children, has a cult-like status, and the crowds to prove it. Azura is not easy to find and your best bet is to enter it from the Iraqi part of the Machane Yechuda market.  It is almost impossible to find it from the street. The restaurant is located on a small square filled with older man playing backgammon and sipping tea, which just adds richness to the already wonderful atmosphere. The food is cooked slowly in these large pots over gas burners. The menu was so packed with delicacies, we had a difficult time choosing just a few dishes. We started our lunch with this wonderfully creamy hummus with warm mushrooms and onion, a combination which has always been my favorite. The tomato, cucumber, and onion salad came garnished with parsley and a healthy dose of ta...
Post a Comment
Read more

OCD Restaurant, Tel Aviv

After our  first very memorable visit to OCD, we were eager to repeat the experience.  I booked our dinner about a month in advance since, deservedly, OCD has become much more popular in the last year or so.  They still do two seatings per night and one Friday brunch per month. There is something very exciting about the surprise aspect of the dining experience at OCD.  There is no menu; while booking the reservation one is asked about any dietary restrictions, and during the evening the diners watch each dish being meticulously prepared by the team in the open kitchen.  We marveled as we watched attention being paid to every minute detail and the choreography utilized by the chefs in assembling each plate.  This is more than a dinner; it is a theatrical production with spectacular and beautifully presented food. Our dinner began with this beautiful poori with cardamom leaves foam and cucumber ceviche. Marinated amberjack with soy and lemon, b...
Post a Comment
Read more