Tel Aviv Groove Returns by Popular Demand!

(Gerry furth-Sides) Tel Aviv Groove, a series of culinary events inspired by the Tel Aviv cutting-edge culinary scene returns to Los Angeles by popular demand. The series of pop-ups follows a wild success in New York. You can feel the lively Tel Aviv energy in its logo!

Tel Aviv Groove, a series of culinary events inspired by the Tel Aviv food scene, returned to Los Angeles for their second visit from February 24-27. The four-day event featured menus from top tier Israeli chefs, including Chef Jonathan Sharvit, Chef Yoav Schverd, Chef Daniel Shalit, Chef Adir Cohen, and Chef Liad Ichiye; Israeli sommeliers. Wines from the Binyamina Winery, olive oils from Ptora, and whiskeys from Milk & Honey Distillery, Israel’s first whiskey distillery were also featured.

This winter visit did not disappoint.  Tel Aviv Groove Pop-up introduced us to fantastic under the radar, yet wildly popular neighborhood restaurants in west LA.

DIVINO RESTAURANT evoked the same rush of warm feeling in the freezing cold rainy weather as they did the at the very end of Indian summer last year at NUA and SAVIDA, with their enchanted gardens tucked behind trellised front walls.  

As soon as I walked in the door for the first time, I got a huge welcome y name and hug.We would describe the rustic, white tablecloth restaurant as a cross between a ski resort lodge and a ski resort lodge (where in the Laurentians we actually had some of the best formal French cuisine I’ve ever had).

Chef Milic hosted Israeli Chef Daniel Shalit of Tel Aviv Groove in DIVINO RESTAURANT’s  kitchen.  The Mediterranean pairing of chefs was perfect because, as the exuberant Milic tells he, he is from Montenegro, almost directly across the water from Pulia, Italy. 

Dishes were paired with curated wines from the magical  Binyamina Winery in northern Israel. “Ptora olive oil was poured at table side tastings.

Chef Daniel Shalit specials included: Warm breads and “Za’atar” focaccias; Beet Tahini; Lemon TahiniCilantro & fresh oregano pestoHamachi crudo; home-made sheep “Labnana” soft cheese; pickled fennel, Ptora EVOO, shallots, fresh oregano and red chili+“Freekeh and seafood “risotto”, zucchini chips, shrimp and Calamari sautéed in tomato butter and a dash of M & H distillery herbal Gin.

 Chef Goran Milic specials:Italian version of matzo bowl soup with arviio rice vegetables, chicken and homemade pasta; Panzanella with seasonal crunch vegetables from the farmers market with homemade toasted Italian bread, light lemon and EVOO; Lasagna made of homemade pasta with ground veal and beef, porcini mushrooms and zucchini.

Dessert was piping hot and steaming apple tart and creme caramel.

DIVINO RESTAURANT, 11714 Barrington Ct., Los Angeles, CA 90049. Hours: Monday-Sunday, noon to 2:30 pm and 5:30PM to 10:00pm. To contact the restaurant please phone (310) 472-0886 or email: info@divinobrentwood.com

        

Olive oil tastings took place table side from the Ptora boutique olive brand. Whiskey and gin of the M&H distillery in southern Israel was poured. Our sommelier for the evening was Shirley Kadosh, a graduate of the WSET Wine School.   

The magical Binyamina Winery in northern Israel added to the menu their Chosen Ruby Syrah and the Chosen Sapphire (2019) plus the Moshav Chardonnay 2021.  For more details on the winery, please see www.localfoodeater.com.  

Celebrating its 70th anniversary, Binyamina’s award-winning wine makers have earned the reputation of choosing only the best grapes from vineyards throughout the entire country.
For more information, please see: //www.binyaminawines.co.il/en/

Ptora represents the best of Israel. Read the story (Ptora) of how Ptora – a Byzantine city which gave its name to the farm after a wine press from the era was unearthed there in 2006. The area of great historical and agricultural importance is famous for stunning view and distinct ecosystems. Son Noam and grandson, Ido combined modern, innovative techniques and technology with traditional farming methods.

Another ethereal story is the Midnight Ultra-Premium Olive Oil, produced with extreme care at night in order to avoid exposure to light. The olives are meticulously selected at an early stage of the season, harvested at sunset, and immediately transferred to the oil press, where the gentlest extraction process is held in complete darkness at very low temperatures for the highest quality. This unique process results in an exceptional bright green colored olive oil with a fresh, fruity and robust taste.

To kick off the Los Angeles series of events, Chef Jonathan Sharvit was in the kitchen of Chef Joshua Gil at the Michelin-starred Mirame Restaurant. The two chefs created dishes featuring the flavors of Mexico, California and Israel.

On the pop-up’s second day, Chef Yoav Schverd of Nua in Beverly Hills hosted Chef Daniel Shalit for an evening of exciting collaborations and Israeli specials, accompanied by a wine menu from Binyamina Winery and a whiskey menu from the Israeli Milk & Honey Distillery.

February 26: The third day of the Los Angeles pop-up will take place at Divino, Chef Goran Milic’s Brentwood restaurant, where Chef Daniel Shalit will be hosted for a joint creation of delightful specials that will be accompanied by a wine menu from Binyamina Winery and a whiskey menu from Milk & Honey Distillery.

For the final day of Tel Aviv Groove in Los Angeles, Chef Adir Cohen and Chef Liad Ichiye hosted Chef Jonathan Sharvit for a cutting-edge Mediterranean meal at the Kosher Next Door Restaurant.

For more information about Tel Aviv Groove, or to learn more about the upcoming New York pop-up event, click here or visit www.tlvgroove.com.

Orly is the owner and manager of a well-established PR company located in Tel Aviv, specializing in the culinary arts and hospitality. The company represents Israel’s top chefs, as well as luxury hotels, wineries, food festivals, wine festivals and more.

For more information about Tel Aviv Groove or to learn more about the upcoming Los Angeles pop-up event, click here or visit //tlvgroove.com/.