Ilan Ben Zion
If you think American waiters get screwed, Israelis have it even worse. At the kosher restaurant Crave, servers and bartenders receive a fair hourly wage, rather than surviving off unreliable tips.
The head chef of Savida in the ancient city of Acre says that dining there should be “like coming to a family to eat.”
Denny Neilson is the American father of Israeli microbrewing and the sole purveyor of hard apple cider in the land of milk and honey. As the craft brewing scene has exploded in Israel over the past decade, he’s been there every step of the way.
Tej is Ethiopian mead—a honey wine flavored with a hops-like herb and often made at home or at tej houses. The stuff for tourists is sweet and smooth, but real-deal tej carries notes of diesel.
For Kurds living in Israel, shamburak—dough stuffed with ground beef and spices—tastes like home. “It’s an experience which gives me the shivers thinking about it.”