The Dining Hall, situated next to the Opera House and the Cameri Theater, is a favorite among the Tel Aviv crowds. A perfect location for before and after a performance, this is a friendly, easy-going place that serves light, modern cuisine.
Chef Omer Miller, whose new place Hashulchan (The Table) on Rothschild Boulevard is one of the city’s hot spots, launched a winter menu at The Dining Hall, and we dropped in for a tasting.
Serving Israeli cuisine, The Dining Hall’s menu takes its cues from what we recognize as the local charming mix of North African dishes, such as couscous, and Eastern European dishes such as chopped liver, and serves them in a modern way.
We loved the fried cauliflower in lemon tehina appetizer (NIS 24) and the chopped liver served with purple onions (NIS 32).
For main dishes, we tried the salmon served with black lentils and yogurt (NIS 98) and the stuffed beets with pomegranate syrup (NIS 32). We also had the Jerusalem artichoke ravioli spinach, chestnuts and truffle butter (NIS 62), a must-have, it seems, in the more trendy restaurants. It was great.
The eggplant cream with date honey and pine nuts is a dip to be shared with others, but you won’t want to let anybody take it away from you (NIS 20).
Many of the dishes at The Dining Hall are gluten-free, others are vegetarian, and they are clearly marked as such on the menu. This is a trend we are very much in favor of. It is another reason to go there if you are a group and some of you don’t eat certain foods.
The writer was a guest of the restaurant.
The Dining Hall
23 Shaul Hamelech St., Tel Aviv
Tel: (03) 696-6188