Julian was started by Iro Monitz, originally from Katzrin in the Golan Heights, and who juggles his ownership of Julian with his studies as a law student in Holon. He named the place after the last officer to man the Ottoman- British crossing, but Julian the resto-bar is clearly up to date with the twenty first century.
Julian (resto-bar review) Read More »
Chef-owner Bucky Dasa has used his experience as a restaurateur in Tel Aviv to combine high culinary standards with a homeyness and authenticity less prevalent in Israel’s metropolis. The menu is eclectic but with a Medierranean touch, and it’s clear that careful thought was put into each dish to produce aesthetic, creative and delicious results.
Tasting Titora (restaurant review) Read More »
Benedict is a welcome concept, where breakfast is a fashion as much as it is a meal.
Pancakes for dinner? (restaurant review) Read More »
Gao food can best be characterized as “gourmet fast food.” “Gourmet” because of the quality of the raw materials, the attention to detail by the Thai chefs and the consistent standards; “fast” because the meals are prepared quickly and Gao specializes in take-out. The menu offers a very large selection of classic Thai dishes, making Gao a lunch-hour favorite for businesses in the restaurant-packed area.
Go, go Gao (restaurant review) Read More »
Tike, the second Israel branch of an international Turkish chain, is attempting to bring blessing to a high- rent, high-profile locale on Ibn Gvirol. Will it succeed?
The test for Tike (restaurant review) Read More »
