Food & Recipes

Take a seat at Studio Gursha for an experience rooted in heritage, artistry, and cross-cultural flavor

I filled my plate with several tempting-looking dishes: roasted fresh vegetables, potatoes cooked in cream, shakshuka, moussaka with halloumi cheese, and a latke made from sweet potatoes.

The restaurant immediately sets the scene, with its décor of the bygone bon vivant colonial era. Five ceiling fans whirl above. A small lamp lights up each table, and low-key indie jazz whispers out.

The Singapore Sling originated in 1915 at the Long Bar in Singapore’s iconic Raffles Hotel. Bartender Ngiam Tong Boon designed it to look like juice so women could discreetly drink alcohol in public.

For the Flam boys, the deep cellars, aromas of the winery, and dark corners were a playground that beckoned them into a world of wine.

Tucked into a storefront on Bethlehem Road, for over 30 years it was a Tunisian restaurant run by Rashel. When she was no longer able to cook, her children took it over.

For us, the standout starter was the non-meat beet tartare (that’s beet, not beef). The presentation is stunning, and the flavor matches it. My companion’s sirloin steak was a perfect medium rare.

Daddy Daily Deli (est. 1979) cites New York’s Katz’s Deli as inspiration. The menu is as diverse as its clientele. Customers can purchase an assortment of meat and vegetarian options.

‘The Jerusalem Post’ annual Hanukkah ‘sufganiya’ roundup is here. This year we chose a different theme: the cookies and cream donut, also known as the Oreo flavor.

I enjoyed everything I tasted at Nurah’s Kitchen, especially the homemade hummus, the tightly rolled grape leaves, and the mansaf.