In recent years, salt has flaunted itself with good PR - a book on its history, culinary events and the great sea salt vs. table salt debate. Hahatzer values even the most common of seasonings with top-of-the-line Peugeot grinders on each table. All I can say is: never underestimate the simple addition of freshly ground salt and pepper to just about any dish.
On the topic of "any dish," I am a foodie but not an adventure seeker, so I was glad that L. was game to try any sweetbreads that graced our plates. Well-versed in Hebrew, she knew immediately what was being served as it was announced. The sweetbreads brochette (NIS 42) appetizer was veal hearts and I tried one before truly knowing what it was. Suffice it to say, it was good, but my preferences leaned toward the beetroots stuffed with lamb and pine nuts in a pomegranate sauce (NIS 42).
My dining partner couldn't resist using "gorgeous," one of her favorite adjectives, on the Kerem Kayumi 2005 Shiraz (NIS 165 bottle) which accompanied the meat and potatoes part of our meal. While every dish was noteworthy, our uber-favorites included the very rare and racy butcher's cut served with cubed potatoes and grilled tomatoes (NIS 116) and the Jerusalem artichoke soup with truffle oil (NIS 29), aptly described by L. as, "velvety."
The smooth conclusions were a scoop of vanilla ice cream with tehina, halva strands and silan (date honey), a ramekin of coconut crème brûlée topped with banana, and strawberry soup with Campari and carambola stars, all presented on a rectangular tray. Each dessert was only NIS 29 but of the three, the strawberry soup takes the cake.
Oh, are you still reading this? Really, you should be on the phone making reservations for this very night - unless you're reading this on Friday or Saturday, when they're closed