Tel Aviv's 'Sikh' Skewer Restaurant Redefines Grilling Tradition
Sikh, a new skewer restaurant in Tel Aviv's Florentine neighborhood, has transitioned from a pop-up to a permanent establishment, reflecting a broader trend of "chef skewer" restaurants revitalizing the traditional eatery.
Founded by four partners who began with a catering business, Sikh embraces the "nose to tail" philosophy, utilizing all parts of the animal. The restaurant features a Japanese robata grill and offers a menu focused on fermented and foraged ingredients, with pickles and fermented vegetables prominently displayed. The menu's poetic descriptions, however, have been noted as potentially intimidating, with dishes like "Nirberk" (a play on the owner's name and a type of skewer) and "tears that ripened into sweetness."
While an initial appetizer trio was deemed unsuccessful, the main courses of skewers were highly praised. Standout dishes included "chicken butts" glazed with mango vinegar, thinly sliced "shitel" (a cut of beef) skewers with a Japanese-inspired sesame and foraged leaf seasoning, and a rich "falda" (flank steak) roll with yogurt and sumac. The "falda" stew, served with spelt and lemon, was described as an exceptional cholent, even in summer.
Other notable dishes included cured sardines with figs, a cucumber and blueberry salad, whipped labneh, and a DIY beef tartare with a dried fig leaf. The "Shpitz Brisket" with a single ember and tomato essence provided a smoky flavor, and the "Mak Yuval" burger, named in memory of a fallen soldier, was also a success. Desserts included a tahini and pistachio knafeh, a floral syrup malabi, and a fig skewer crème brûlée.
The restaurant also served a local Zuriman wine from Dalton Winery, which complemented the meat dishes. Despite the elaborate menu descriptions, Sikh is lauded as a top-tier skewer restaurant and a significant addition to Tel Aviv's culinary scene.
