Pappa ain't yo Momma

By ARI MILLER
December 13, 2007 14:46
1 minute read.

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later

It seems one can never go wrong by going Italian. The newly opened Pappa's Pizza and Pasta carries itself well in an already well-developed Tel Aviv marketplace. Oren Alkalai, of note for the Shesek and Mishmish, took over the high-ceilinged space just next to the Carmel Market from another Italian eatery, Big Momma. The new name is no coincidence. What sets Poppa's apart is Alkalai's concerted attempt to create an address for quality Italian food at reasonable prices with a distinct distaste for pretension. That's most apparent when it comes to the establishment's house wine. Though the origin and varieties change on occasion, the NIS 54 per bottle remains the important constant. Served in coffee cups awaiting each diner upon entry, the idea is that a cheap yet surprisingly quaffable table red is always an option. As for the menu itself, it is straightforward. A small selection of starters includes mozzarella-stuffed fried risotto balls, fried calamari and a homemade antipasti platter. Of course, there is also the focaccia that, along with the in-house pizza dough and pastas, have been crafted by veteran baker Danny Weiss from top-quality ingredients, including Italian semolina flour. The pastas, as well as the few main-course offerings, provide enough options for any diner. But, when it comes down to it, if you are not after pizza then check your head. The Neapolitan-style pies - with thin and crunchy crusts - are great. Individual pizzas, about a foot in diameter, are priced between NIS 32-42, and may be ordered with toppings that range from feta and eggplant to bacon and mushrooms. For the meat lovers out there, Poppa's is still limited by the supply of pork products in this country, but does its best to work with what there is. Beyond the food, it is the inviting atmosphere - from the dark wood chairs and tables to the red, plaid paper placemats - that really gives Pappa's a relaxed and laid-back air. Whether on your own or with a friend, it's worthwhile to see what became of Momma. Poppa's Pizza and Pasta is located at Rehov Hillel Hazaken 12, next to the Paz gas station, and is open seven days a week from noon until 1 a.m. (03) 510-7373

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Sarah Silverman
August 26, 2014
Jewish women take home gold at 2014 Emmys

By JTA