Parve Restaurant in Jerusalem

Proffesional Chefs cook healthy balnced meals and gourmet private events Book your own Chef for an amazing culinary experiance this upcoming passover Stritckly Kosher according to your specifications Now available cooking & Pastery classes for groups or individuals Chaya 0546473015 Share:

Every week we visit great food spots around Israel to bring you the best food. This week we visit Hatch Brewery in Shuk Machane Yehuda! Don’t forget to follow us on Facebook and Instagram to keep up with us as we explore Israel’s food scene! “Have you ever been to Hatch? You gotta try their wings!” If I had a nickel for every time I heard that. Naturally I was excited when I got the opportunity to visit them this week! The best way to describe Hatch, in my opinion, is “Superbowl party everyday”. Allow me to explain. We sat down at the bar which is the perfect setting to “people watch” while you eat (or have people watch you getting messy with your wings - however you want to look at it). The place has a really cool design, it has the perfect blend of artsy and modern. Fits the shuk vibe perfectly. Ethan, the manager, greeted us and dove right into telling us about the unique craft beers and the style of food they create. Ethan oozes that southern vibe in his personality and it has a big influence on their dishes (first time getting to try garlic parm on my wings - don’t worry it’s vegan ;). Another really cool thing about Hatch - they never repeat a recipe for their home made brews! Everytime you go you will get a totally new beer tasting experience. To start, we got a bucket of plain wings, with a selection of all of their dips so we could try each one. Of all of them, I really loved their buffalo sauce, but I am probably biased. Still, they get the reward for BEST WINGS IN ISRAEL (so far, who’s up for the challenge?). Along with the wings, we got the beer taster which is served in a really cool custom made contraption that is best left for the pictures to describe. They gave us an IPA (indian pale ale) an amber ale, a garlic wheat and their special sour beer which came with a lemon syrup to balance the flavor (other flavored syrups are available as well). For the main, we had a Korean Short Rib Sandwich. The meat is slow cooked and totally melts in your mouth. It

Still need to order ready made Pesach food? Mehadrin Yerushalyim Mehuderet, under Misrad Habriyut and all ingredients used are Badatz Eida Chareidit. (During the year the supervision is under Badatz Eida Chareidit) amazing service ✔ amazing prices ✔ amazing food ✔ Order now before its too late! www.jfoodie.net / 0528343931 / [email protected] "the simple way to making pesach" Share:

Every week we visit great food spots around Israel to bring you the best food. This week we visit The Eucalyptus owned and directed by Chef Moshe Basson. See more on our Instagram page. Follow on Facebook When walking up to The Eucalyptus, located in the beautiful Artist Colony of Jerusalem, the first thing we noticed was the amazing garden exploding from every nook and cranny of the exterior. Not only did it cover the walls, made for a beautiful setting and a great natural barrier between the diners. It really felt like we were sitting on a quiet back porch as opposed to a crowded restaurant. We were soon greeted by Chef Moshe Basson, and we quickly learned that this was no ordinary chef. As talented as he is as a chef, he is rich in knowledge of Jewish history and culture which snuck their way into almost everything he spoke about and of course, the food itself. He explained the deep roots his dishes have and their connection to biblical themes, and he even managed to tie it all up with practical life advice. The really amazing thing about Chef Basson was the way he interacted with all of the diners. You can tell he truly feels as though the restaurant is his home, and the diners are his personal guests. Immediately after meeting the chef, the feast began. We were served bread with the most unique collection of dips I have ever experienced (my personal favourite was the pickled mango). The Chef begged (his words not mine) us not to eat too much bread and to only have “a kazayit to be yotzei”. As soon as we were “yotzei”, the real meal began. Plate after plate exotic dishes started to land on our table. Each one came with a detailed description from the waiters (who were fantastic by the way) and were plated so beautifully we hardly wanted to touch it and ruin them. Don’t worry, we did. After a few dishes, I began to notice a theme going on. There was nothing generic about the flavors bursting from each dish. Sometimes, a steak is a steak from one restaurant to the