We have moved our base of operations from Tel Aviv and our apartment overlooking old Jaffa, to Eilat, overlooking the gulf of Eilat and the mountains of Jordan.
Before we left Tel Aviv, we were exposed to the most creative culinary experience, I do emphasize creative. The handsome devil to the left, wielding the latest in Israeli hi-tech kitchen utensils, is our nephew. He was able to get us ring side seats (at the bar and kitchen) for a truly special and unusual restaurant. Salon is open only 2 days a week, with only 2 seatings each. The head chef, Eyal Shani, is a local hero and food philosopher. This place functions like a experimental laboratory for his various ideas about food, ingredients, service and ambiance. Even more impressive is the contribution of his team to the results.
The restaurant is more than the fresh produce and cooking. They use laminated cardboard to serve certain dishes, creuset pots for an awesome "chraimer" fish dish, hand-crushed spices beaten into a beef carpaccio. The latter is literally crushed with a mallet at your table by one of the chefs. The menu varies according to the fish catch and old city market meats and vegetables in Jerusalem.
The kitchen is cramped into a tiny space behind the bar. The chef and his sou-chef work elbow to elbow with the other 3, each focussed on his dish. Eyal even prepares the bread dish and pita himself. No shouting, no yelling, no ego. Earlier in the day, I was fortunate to spend 4 hours with the kitchen as they prepared the various dishes. After 2 hours, everyone stopped as Daniel, the sou-chef served out the pasta lunch at the communal dining table in the middle of the room. That dish, which I shared with the team, would put many other restaurants to shame. The tomato guy showed up with fresh produce and stayed for some leftover pasta.
Later we arrived for the 9pm sitting since we were advised that was when IT was happening. A short background first. During the preparation, great classical music is played. Just right to inspire the soul. During the evening, the music does not overwhelm. However, after 9, the DJ showed up and started to gradually pump up the adrenaline. By 11:00, the diners were on their feet, dancing to the music between servings. Everything seem to merge together into one happening, the dishes, the wine, the music, the staff and most importantly, the diners. When Afik (my nephew) first described the "happening" I thought that it was another Israeli middle-eastern insanity. It is and it works brilliantly.
For those of you who are mildly curious about health and safety. You are right. It would not pass. But who cares. Salon is culinary creativity to the maximum.
Marcel
