23-09-2017
44, Israeli from Eliat with Moroccan origins, Meir Adoni is chef at Blue Sky and Lumina in Tel Aviv and at Nur in New York (photo nurnyc.com)
Against the tide. Or perhaps the opposite: Israeli Meir Adoni (44), is riding the current. In any case, the chef – entrepreneur, TV personality, book author, app developer and cooking teacher – is in the middle of a kosher turning point. Initially (2002) there was Catit, a refined restaurant that in no time at all became a culinary institution in the nights of Tel Aviv. In 2011, Mizlala «Catit’s crazy sister», in the words of Adoni appeared next door. «It’s a sort of Israeli brasserie, a modern bistro with a large bar, creative cocktails and a playful atmosphere». Neither were kosher. We use the past because at the beginning of 2017 Meir Adoni closed both to be able to closely follow the opening of his new restaurant in New York, Nur, which the New York Times reviewed this August with a piece titled: “An Open-Armed Approach to Middle Eastern Flavors”. However, Adoni did not abandon Blue Sky (opened in 2013) and Lumina (2014), both kosher, both inside hotel Carlton Tel Aviv on the Beach. «Israel is a Jewish state, the destination of Jewish tourists from all around the world. And even though orthodox are a minority, many respect some kasherut rules out of tradition: they don’t eat pork, seafood, they don’t mix meat and milk and don’t eat in restaurants open on shabbat. This is my target».
Pete Wells’s praise in the New York Times
Smoked bonito tuna, amberjack roe, cream of smoked horseradish, egg yolk crumble, creme fraiche and quinoa popcorn (photo www.chefadoni.com)
Translated into English by Slawka G. Scarso
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