For a decade, Priel Avichai (Ouzeria, Next Door) served as a chef at Tapeo Restaurant. In 2012, she and her partner Limor Ophir Lami opened Ouzeria, which quickly became a busy, joyful place. Her cooking is influenced by Mediterranean cuisine and characterized by many small and colorful dishes based on fresh local ingredients, with lots of anise flowing. A year ago, Next Door bar joined Ouzeria as a smaller version of the main restaurant.
What is Ouzeria’s star dish of 2017?
Its flagship dish: ‘Avivit’s cauliflower’-fried cauliflower in a lemony Caesar sauce.
What inspired you this year?
Inspiration is an elusive thing, it’s hard to put a finger on, it comes from a lot of small things that I see in everyday life. Market visits, for example, inspire me, and this year I especially remember the farmers’ market in Piedmont.
Was there one dish you ate that stuck out?
A prime rib steak in Mario Batali’s restaurant in Las Vegas.
What have you discovered about the Israeli diner?
That they are much more open than in the past to new raw materials and non-conventional dishes.
Who would you like to cook a joint meal with next year?
Chef Dominique Crenn, owner of the Atelier Crenn restaurant in San Francisco. I know her from the internet and I like her character. She’s a strong woman with a clear agenda that places the vegetables at center stage.
And who would you like to cook a meal for next year?
The Israeli Prime Minister once they replace Bibi.
What’s next?
I have plans, but they are still discreet.
Do you have intentions to open a place overseas?
I have dreams about a restaurant abroad. I’m checking all sorts of options in all kinds of places.