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Food Porn

What was your favorite meal?

I’ve got a list. Among the top was a meal at the Chop House in Naples, FL. We didn’t have a reservation so we were squeezed in at a counter back by the kitchen. One of the cooks took a liking to us and was feeling creative, so he threw lots of things together for us. We were so glad we didn’t call ahead.
There was also a souvlaki place in Athens that was just Amstel, fries and grilled pork on a stick at a folding table under a Mediterranean moon.
Then there was Uri Buri. Apologies to those who’ve seen Mrs. S.A.M.’S quick post on this. She’s quick on the social media these days. The household tweeter in chief.
In Acre (pronounced Akko), an ancient Mediterranean port and former Crusader capital, is a spartan place right on the water. The sign is stenciled on plexi-‘glass, hung from two links of rusty chain.  Inside is neat and tidy, nothing that gives away any of the sublime tastes you’re about to eat.

Chef Uri has moved from demolition expert to fisherman to chef with no formal training. He just serves what he likes to eat.

If you’re picky, you can order off the menu, but the tasting menu is where the magic lies. Putting your trust in the fishermen and the cooks. Your waiter asks about any food dislikes or allergies and What comes in and what is freshest is what goes on your plate. It isn’t all you can eat for one low price, but it is all you can eat. They’ll keep bringing out courses until you say stop
We’d starved ourselves and scrimped so that we could afford and taste our way as far into the tasting menu as we could go. Here’s what had….

Simple Oysters on the half shell with a lemon picked off the tree out back and a dash of green Tabasco

Persimmon slice topped with marscapone, sweet shrimp and caviar



Bruschetta with charred eggplant and ceviche

 

 

Grilled octopus and zucchini splashed with olive oil

Scallops with Jerusalem artichoke

 

Ceviche of jack fish




Seafood soup in coconut milk

 

Shrimp artichokeand lemon butter over pasta and spirulina

Cubes of tuna caught an hour earlier served with yogurt and olive oil

Scallops with cream, ginger and seaweed flakes

Sea bass with saffron rice, coconut milk and apples

Gorgonzola shrimp

And two desserts of kiwi soup/grapefruit sorbet and creme brûlée with cardamom.

Throw  in a couple of palate cleansing sorbets, a bottle of wine and a bottle of water and that was lunch. It was 2 ½ hours of pure bliss.

Chef Uri made his rounds.  Both he and the staff were keen to make sure everyone was enjoying.
Here’s your travel tip.  If you’re in Israel…if you’re close to Israel… if you’re near Israeli airspace, fake a medical emergency, get your flight diverted and make the 90 minute drive from Tel Aviv and have lunch. Really.  It’s that good.
So, what was your favorite meal of all time?
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