Feast of meat and lust for the eyes: this is how we summed up the experience of visiting “Angus”

Does your child play on the phone all day? Go know what will grow out of it, he may even invent an ingenious app and become a millionaire. Unlike a thousand thousand differences, when Saleh Dabah was a child, he used to accompany his small flock of sheep among the hills of Galilee and preferred to talk to the goats and sheep more than to other children. As an adult, he opened a small butcher shop in a narrow alley in the village of Deir al-Assad. Today it dominates an empire that includes four restaurants and five butchers under the “Angus” brand.

We arrived at the chain’s Tel Aviv branch and debated for a long time what to order – they say that the hamburger here, made from Angus’ cattle herds in the Galilee, is simply excellent; We also craved an old-fashioned and soft sheitel; And also in an old-fashioned and marbled entrecote. Out of sheer hesitation, the pur fell on a double serving that includes several types of meats. If we have already come this far, and we are (still) not in isolation, why waste the weekly outing to taste just one thing? As the sages said, “If already, then already.”

Mix Angus (NIS 389 per couple) is a celebration of meats and lust for the eyes: 300 grams of meaty entrecote, properly marbled, gently seasoned; 300 grams of sirloin – a soft and juicy portion, almost fat-free, except for a thin layer of fat that gives it juiciness; Two units of chicken in a sweetened marinade; A pair of spicy veal chorizos; And four excellent lamb kebabs. The dish is accompanied by two toppings of your choice, such as onion rings, chips, campfire vegetables, rice and more. The meat dish is not boring, the chunks are fresh, carefully cared for and aged with love, and the service is efficient.

You can bring the kids here too: you will concentrate on the meats, they will concentrate on the hamburger and play on the phone. Do not be angry with them. Remember, they may even become millionaires. “Angus”, The Four 20, Tel Aviv, 3617 *

the right thing

Colorful dishes, amazing smells and lots of beans: apart from Sombrero, we found everything we could ask for in a delivery from the Mexican “Tapachula” restaurant in Tel Aviv.

We heard good reviews about the Mexican “Tepachula”, which we planned to jump into, but in the current circumstances of the Corona we were content with shipping. As we expected – we were not disappointed: apart from Sombrero, there was everything – colorful dishes, amazing smells and lots of beans. The spicy stew chili con carne, laden with beans, was invented in Mexico, but today you will hardly find the dish there – perhaps in the north of the country, where it is more influenced by American cuisine. However, it is impossible not to taste it here, in Israel, in a bowl that combines the stew with spicy rice and raw vegetables – tomatoes and white onions (NIS 58).

Chili Con Carne and Barbecue, Tapachula Restaurant (Photo: Private Photo)

Barbecue – a long-cooked roast with rice, fries and spirit salsa – is eaten in Mexico mainly in tacos. Here it is accessible to the Israeli palate (and to a dish that can be taken out as a delivery) and offered in a burrito. Even burritos, by the way, are already barely eaten in Mexico – now it is more of a Texan dish than a local one. In “Tapachula” this is one of the most comforting and satisfying dishes you will eat this winter, and if you are hungry, such a dish closes the corner for lunch and dinner together (NIS 58). Had the chef asked us on the spot, we would have recommended him to create a similar dish, but with mutton. We will happily absorb the cost differentials.

Bottom line, no matter if you are in isolation or not, shipping from the nearest Mexican is the right thing to do. “Tapachula”, Ehad Ha’am 15, Tel Aviv, 03-7754566.

Food News

The light at the end of the tunnel
Corona? Anyone who came to the gates of the so-chic Lighthouse Hotel in the heart of Tel Aviv last Friday might have thought that the city was full of tourists. Domestic tourists, though, and yet they lined up at the hotel as if no one was coughing. Due to overcrowding, three checkout counters opened, and there was still a respectable queue – and all this when it came to a boutique hotel. Lighthouse, from the Brown hotel chain, is one of the most beautiful hotels in the city, and there is no such thing as a queue that manages to make us happy that local tourism is partly working.

Along with accommodation and stays in the facilities, the hotel also offers breakfasts and brunch open to the public on Fridays. It starts with a buffet rich in salads, antipasti, smoked and pickled fish, hard and soft cheeses from the best Israeli dairies, quiches and pastries, free cold and hot drinks and of course plenty of breads and rolls.

Brunch at the Lighthouse Hotel, from the Brown Hotels (Photo: Shahaf Segal)Brunch at the Lighthouse Hotel, from the Brown Hotels (Photo: Shahaf Segal)

You can also order a main course – when did you eat a main course for breakfast? This is your chance: Halomi Benedict – a poached egg on a slice of grilled Halomi cheese and pineapple chimichurri; French toast brulee – brioche challah fried in vanilla and calvados, cooked blueberries with a lavender scent, whipped lava cheese and brandy butter; Or rusti – potato and onion pancakes fried in garlic butter and served with a green salad and apples in cider vinaigrette, apple cream and sour cream.

The brunch (yes, with VU) is also rich, identical in its ingredients, with dishes that are a bit similar and a bit not, and there is even a DJ who gives a feeling of a light lunch party, just before Shabbat (110 shekels for breakfast, 140 shekels for brunch ‘, Ben Yehuda 1, Tel Aviv, reservations on the website).

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Ready-made food has long been not a derogatory word. And here, “cooked” also joins the race and offers ready-made meals in a variety of styles and flavors, with the dish being a Shabbat meal for five diners: ten types of salads, a fish dish, meat and chicken dishes, side dishes and two challahs for NIS 429.

This is not gourmet catering, and yet in “cooked” can be satisfied with the long way they have come so far. We tasted three types of dishes, which came in a five-piece nylon: perforated lid, put in the microwave, and the dishes come out perfectly reasonable, some even reasonable plus.

Ideal for singles, working parents (with children at home), and in general for people who want to indulge a little these days (NIS 45 for a single main course, for purchase on the “Daily Kitchen” website).

Source: Maariv.co.il – תיירות by www.maariv.co.il.

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