Whiskey bar

Whiskey Bar: Come for the whiskey, stay for the food

“There is no such thing as a bad whiskey. There are only certain whiskeys that are not as good as others. This quote from Raymond Chandler, which can be found on the Whiskey Bar and Museum website at the Sarona Complex in Tel Aviv, is a fitting slogan for this bar, restaurant and museum.
The Whiskey Bar has a lot of whiskey bottles – over 1,200 different kinds, but who matters? Housed in a Templer tunnel that was a wine cellar in the 19th century, and later used by the Mossad (shhh!), An evening at the Whiskey Bar and Museum combines atmosphere, alcohol and food. The whiskey bottles take an entire wall of the restaurant and glow amber in the light. There is a ladder like those used in bookcases to reach the bottles on the upper shelves. I’m far from a whiskey expert, so my favorite daughter and I each picked a volley of whiskey from a book of 21 offered flights. Our bartender, Ariel, asked us which whiskeys we already know we like and then gave us some suggestions. Of the 1,200 whiskeys on offer, he’s tried around 800, he said, including some from Japan, India and just about everywhere else.

Rafaella chose a flight from the Highlands of Scotland, while I chose one from Speyside. Each flight consists of four 25ml whiskey glasses. of whiskey each. Ariel said that one hit in an ordinary bar is 50 ml., So one theft equals two hits. The bartenders are all incredibly knowledgeable and clearly know their whiskey. “Whiskey has really grown in Israel over the past five years,” Head Bartender Grisha told us. “People are starting to understand whiskey and want to know more about it.” Part of that, he said, is that the prices of imported alcohol have fallen dramatically. Six years ago, a bottle of 16-year-old Lagavulin scotch cost 500-600 NIS, while today it is closer to 300 NIS. In addition to our whiskey, we ordered two appetizers: bread with assorted dips (26 NIS) and beef tenderloin carpaccio (56 NIS). The bread was served in a brown plastic bag and came with a green herb aioli so good we asked for more, grilled tomato salsa and candied garlic. All of them were made in-house. The carpaccio was served with whiskey aioli, roasted pistachios and cherry tomatoes seasoned with balsamic vinegar. It was a great starter. For the main courses, we ordered a 350 gr. Dry-aged rib eye steak with grilled potato and asparagus (NIS 147). While I would have liked a little more asparagus (there was only one stalk), the steak was one of the best steaks I’ve had in years. It was perfectly cooked as I ordered, and I found myself chewing slowly to make it last longer. with olives. One of the meats almost tasted like Italian prosciutto. For dessert, we shared a “whiskippy” (NIS 48), a peanut butter soufflé with whipped peanut butter, cocoa streusel, and chocolate nut ice cream. A great way to end the meal. I learned a lot about the whiskey from this evening. Until now, I’ve always thought of whiskey as an after-dinner drink, especially on a cold night before going to bed. If I wanted alcohol with dinner, I always chose wine. A meal at the Whiskey Bar taught me that whiskey can go well with steak, especially one as good as this. The writer was the guest of the restaurant.

Whiskey bar and museum
27 David Elazar, Sarona
(03) 955-1105
Kashrut: Tzohar
Reservations recommended


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