Jerusalem Business of the Week: Infused JLM, an oleh-owned business near Mahaneh Yehuda, combines an inspiring Zionist journey with a creative take on tea and pastry shops.
As it is named for the great master of aphorisms and probably the most quotable writer in the English language, I looked up what the divine Oscar had to say about food. Surprisingly little.
Each item on the menu presents an enticing taste or a unique combination of flavors, tantalizing the palate with a delightful culinary experience.
The kitchen will be thoroughly cleaned and prepared according to kosher guidelines, and a certificate of kashrut from Rabbi Aaron Mehlman of National Kosher Supervision is expected to be issued.
The decor is still a subdued gray and black color scheme with an unchanged decorative wall displaying old cooking artifacts, like obsolete meat grinders and ancient coffee percolators.
We have gathered here this evening not for the salads but for the shipudim (skewered meats). The meat is what has put Shifra & Jamil on the map.
For cheering oneself up, one couldn’t pick a better place – brightly lit, buzzing with life, and with a large choice of food to satisfy every diner.
The menu is limited to four appetizers and seven main courses but everyone, including vegans, will find something here.
After the October 7 massacre, hundreds of thousands of people needed help. Before the authorities could help, Israeli restaurants stepped up to do what they do best: Provide food.
Carrousel owner and chef Stephane Cohen-Aloro fought for years against Israeli bureaucracy but overcame the problems and graced us with gourmet French cuisine.
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