A new boutique hotel, a new cocktail bar, and someone even counted fewer than 300 steps from Tel Aviv’s shoreline (though they later went much further, at least as far as Manhattan). What else really needs to happen here to pique interest?
The promise: The Jewel Bar, inside the Jewel Hotel, is meant to bring together one city (New York) with our city (Tel Aviv, of course), offering an “elegant and intimate outing” with an “updated musical vibe and a magical location that feels like a well-kept secret,” or simply “a new jewel in the urban landscape.”
The word here is “old-fashioned” bar and matching service, including a cloakroom and ambiance, aroma and places “like they used to be,” not just as a show, but as a worldview. No complaints here.
What’s to eat? The kosher menu by Avi Tangi is designed to complement the alcohol, and includes, for example, crispy halloumi cheese with beet-strawberry gazpacho, fish tartare inside a cigar leaf with corn cream and red caviar, fish smashburger in a brioche bun, sfenj with ricotta and burrata, preserved lemon and spicy honey, as well as four-cheese tortellini with pickled asparagus carpaccio.
What’s to drink? Everything imagined and realized by Or Assouline (Speakeasy, Goat, John Doe, Maree) and Vova Shulman, including “Smith The Bellhop” (Tanqueray, apple woodrun, basil cordial, Bénédictine, Moroccan mint, lime), “Lobby Whisper” (Milagro Silver infused with red cabbage, Milagro Añejo, Cointreau, lemony agave, woodrun lychee sour), “Golden Key” (Angostura rum, Gili corn cordial, woodrun white cacao, salted caramel), “Red Carpet” (Ketel One, Cointreau, Magi cordial, habanero syrup, strawberry foam), and “Late Checkout” (Bushmills in brown butter, shimeji cordial, Drambuie, honey, golden vale).
Jewel Bar, Jewel Hotel, 84 Hayarkon Street, Tel Aviv