An interesting shift is happening in Tel Aviv restaurants. Perhaps this is a product of post-corona, a kind of desire to explode with abundance, but the fact is that recently we have witnessed the flourishing of complexes – large places that are both and offer a versatile entertainment experience. For example: Beit Hana Rabbi, AKA44 of nightlife man David Tur, The Food Trucks DNA complex in Azrieli Led by Yossi Shetrit and even The talked about Radler of Moshiko Gamlali, which is divided into a bar and a restaurant. Food Terminal Midtown, a new culinary venture of the Ze Sushi Group, includes no less than four different kitchens, deliveries, take-away and a seating area.
Food Terminal Midtown was established in the complex, well, Midtown, about a year and a half after the opening of a similar food complex in Rishon Lezion. The design is mostly dark and the eye is drawn to the kitchen. Through a glass window you can see a sushi station, a wok and a kopa (KOPA), an oven for grilling on coals. “The project is really ambitious, big and complex,” says owner Inbar Zarok (together with her partner Eve). “This time we added hamburgers and protein and vegetable meals that speak the same language to our Asian world.”
As mentioned, the menu is four different menus: Wong and the veteran sushi, the hamburger brand Big Ive and Sauvage (SAVAGE) – cuisine that is not exactly Japanese, Vietnamese or French, but an original hybrid inspired by these culinary worlds. “The idea of a dish consisting of vegetables roasted over coals and protein turned us on a long time ago. This is a new, balanced fast food that fits the pace of life in the modern world. A dish with a higher nutritional value than protein inside a carbohydrate. What makes food wild is our ability to go beyond the limits of definition and produce a harmonious combination of flavors.”
Vegetables and protein in a coal oven. Food Terminal (photo by Boaz Lavi)
For example, on the Sauvage menu you will find charcoal-roasted salmon with butter potatoes, pickled red onion, green onion, chili, arugula and dill in a tarragon vinaigrette with sour cream on the side (NIS 84), charcoal-roasted chicken leg and thigh on red rice wild, black lentils, purple onion, tomatoes and herb leaves with a leaf salad and goat yogurt (69 NIS) and a charcoal-grilled chicken on a salad of black lentils and cherry tomatoes with white tahini, seeds, mint and pomegranates (68 NIS). This menu includes sushi For example ramen in beef and chicken stock (64 NIS) and tempura shrimp with salmon, cucumber and green onion in a salmon shell (55 NIS). In the Wong wing, stand out beef bun filled with long-cooked pulled beef (59 NIS) and egg or rice noodles With grilled chicken/tofu, green vegetables in green curry puree and coconut cream (NIS 71).
SAVAGE at Pod Terminal (photo by Boaz Lavi)
Naturally the hamburger menu is particularly intriguing, as it is foreign to the Asian worlds the group is launching into. “The range represents Yves’ French culture. He dreamed of seeing French fondue on his hamburger and now he is making that dream come true,” laughs Zarak. The fondue in question is found in Big France – beef hamburger, mayonnaise, arugula, cheese fondue and caramelized onions with thyme, next to Big in Japan – (miso aioli, Japanese pickles, ramen egg and nori flakes) and Big Napoleon – chicken breast in rivuillon with a crispy sauce coating Tartar, lettuce, tomato and pickled onion (NIS 58-69). In order to compete with the excellent hamburgers that Tel Aviv is full of, the Zarukas carefully selected the meat supplier and the preparation process. “We work with Meat Market as one of the best meat suppliers in the country. Despite the toppings, the quality of the meat is noticeable and it’s fucking delicious. We grind it every day, a detail that makes the difference, and without the unnecessary parts. A hamburger without tendons and leftovers that sometimes get dirty feels meticulous.”
Hamburger and fondue? Welcome. Big Yves, Food Terminal (photo by Boaz Lavi)
You go out of your comfort zone to other kitchens. Isn’t there a risk of dispersion?
“We are taking a risk, but we are in good hands. The chef of the group, Nir Carmeli, does an amazing job. It took us a year to develop Big Eve and reach the maximum of the product, and Nir accompanied us in the process. Together with his experience in French cuisine and ours in the Asian world, harmony was created. We created a product that we fantasize about and give us satisfaction in terms of the culinary range.”
Menachem Begin 150, Tel Aviv, Sunday-Saturday 11:00-17:00 (from 25.9 Sunday-Saturday 11:00-24:00), in the future Volt and Ten Bis deliveries will be activated