A look back at 7 heavenly Tel Aviv trends
The ice cream shops' preparations for this summer were even more extravagant than ever due to the understanding that aesthetics would make it viral via Instagram. Thus, Iceberg and Buza opened the season with black ice cream. Ottelo Gelato appeared from thin air with two chocolate fountains you'll want to bathe in (but probably shouldn't). And right before the season ended, Yapani came out with Matcha ice cream in the form of a Koi fish at the Japanese deli in the northern market.
After many years of waking up in the late afternoon, yawning, and beginning to drag tables and bar chairs to the sidewalks for the city's drinkers, Dizengoff suddenly decided to get up, smell the coffee, and host diners by daylight. Start your day right at Centro cafe, Captain Curry, Susu and Sons, Otello Gelato, Hummus Kiki, and the new and exquisite roasting house Origem. It's a new dawn, it's a new day.
After years of entrepreneurial struggle with various authorities and bureaucracy to allow the placement of food trucks in the city, the dam was suddenly opened and a fleet of trucks washed over the city. It started with an event that took place in the northern port market, continued at the Food Truck disco on Herbert Samuel and at the Susu and Sons event during the opening of the Gindi Fashion Mall. Although the food trucks are not yet comparable to those that travel around the United States, between us, what chance do trucks have finding parking anyways in Tel Aviv?
Shuk HaCarmel continues to supply the goods as the hot spot for foodies and travelers to the city. Some new spots: a cocktail and tapas bar at the corner of Shefer, the Ming's Thai food stall, Pop-up Panda, and more. These are joined by the loyal veterans: M25, Beer Bazar, Cafe Yom Tov, and other seasoned shops.
This year, more than ever, Israel in general and Tel Aviv in particular have become a culinary empire and the world has swallowed this local food up eagerly. The Machneyuda group, which began with the Palomar in London, continued with The Barbary in the U.K. and Balagan in Paris; Eyal Shani conquered Paris, Vienna and, more recently, Melbourne, with Miznon; Meir Adoni opened Nur in New York and received favorable criticism from a critic of the New York Times, and even Benedict opened a branch in Berlin.
Bana, Superfood Boutique, Urban Shaman, and more new restaurants focusing on plant-based raw materials grew throughout Tel Aviv. They joined several vegan restaurants that already existed, such as Meshek Barzilay and Goodness. Along with all the excellent hummus and falafel places that Tel Aviv has been blessed with, it is no wonder that the city has become a pilgrimage site for the vegans of the world, or at least the vegans of Birthright.
While most credit the Colonel, it was actually the Scottish immigrants that first brought fried chicken over to the United States, and for decades it has been a favorite amongst Americans. Surprisingly, while Israel has been living large and in charge with schnitzel for decades, it was only this year that fried chicken landed in Tel Aviv, in places like Susu and Sons, the America complex, Truck Deluxe, and other fan favorites. Currently, the most talked about dish is the dirty chicken sandwich from the newly reopened Vitrina on Ibn Gvirol. Some are calling it the schnitzel of the future.