Ritz-Carlton Magazine - Winter 2014 - (Page 107)

food T MOVABLE FE A ST The Old Man and the Sea, a restaurant inside the Jaffa Port Market, just 13 miles south of Herzliya, serves a bevy of Mediterranean delights, including falafel, hummus, hot tomato salad and eggplant. The flavor of antiquity is everywhere in the Holy Land, so it's no wonder that ancient elements are also found in the native cooking. Its crossroads location in the Middle East means that Israel's cuisine is more of a melting pot than you might think. Jewish emigrants from Europe brought continental recipes while those from Morocco and Iraq imported spicier ingredients. Add Levantine and Arabic food traditions, plus a vibrant contemporary food culture, and you have New Israeli cooking. But dynamic as it is, the one constant is hummus: It's everywhere from street vendors' stands to the tables at fine restaurants, where it's paired with organic olive oil and freshly baked bread. Herzliya and Tel Aviv are among the best spots in Israel to nosh. In Herzliya, you can graze 24 hours a day at Benedict - a temple of breakfast possibilities from pancakes to zesty shakshuka, the traditional Israeli dish of poached eggs in a spicy tomato sauce. Celebrity chef Moshe Segev's eponymous restaurant, Segev, is one of the top tables in town, winning fans from all over the world for his fascinating flavors and creative use of jars to present many of his dishes. Zozobra is a sleek, wildly popular spot for pan-Asian fare, where diners sit at long communal tables bathed in soft neon mood lighting. t h e r i t z - c a r lt o n m a g a z i n e 107

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Winter 2014

Ritz-Carlton Magazine - Winter 2014
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With ... Bangalore
Design
Shopping
Gifts
Beauty
Jewelry
Watches
Tradition
Behind the Scenes
Family
Local Knowledge
Outdoors

Ritz-Carlton Magazine - Winter 2014