Niv Gilboa Compares Street Food From Chefs Assaf Granit and Moshik Roth
Translated & summarized from i24NEWS by baba
Food critic Niv Gilboa reviewed street food from chefs Assaf Granit and Moshik Roth, comparing Granit's shawarma and Roth's sausages. Gilboa praised Granit's shawarma as excellent and a good value compared to fine dining. He expressed skepticism about Roth's sausages, questioning their origin and quality despite assurances from a product developer. Gilboa concluded that Granit's offering was superior.
The story in 5 lines · by baba
- Niv Gilboa reviewed street food from chefs Assaf Granit and Moshik Roth.
- Gilboa praised Assaf Granit's shawarma as excellent and a good value.
- He questioned the quality and origin of Moshik Roth's commercially produced sausages.
- Gilboa suggested prominent chefs are increasingly entering the street food market.
- He concluded Granit's offering was superior to Roth's.
Israeli food critic Niv Gilboa, in his "Opening the Table" segment on the evening news, reviewed street food offerings from Michelin-starred chefs Assaf Granit and Moshik Roth. Gilboa commented on how prominent chefs are increasingly venturing into "small money" street food like shawarma, pita, and sausages, suggesting they might be seeking quick profits.
Gilboa first visited Assaf Granit's establishment, where he was served an array of appetizers including roasted pepper salad, caramel vinegar, chard salad, and various dips. For the main course, he sampled Granit's shawarma, which he found to be excellent, noting the generous portion of meat and praising its taste even when eaten plain. He remarked that while chefs once might have been embarrassed by such offerings, street food has become globally accepted. Gilboa calculated the shawarma cost 58 shekels, with fries at 18 shekels, deeming it a relatively average price and questioning why one would spend significantly more at a high-end restaurant like Granit's Machneyuda.
Next, Gilboa visited Moshik Roth's eatery, where he sampled Roth's sausages. Gilboa expressed skepticism about the sausages, suggesting Roth had a deal with the company Zoglovk to produce them, and questioned what made them "Franco by Moshik Roth" rather than "Franco by Zoglovk." He spoke with product developer Meirav Levi, who explained that the sausages were developed over a year with Roth's recipes, containing nearly 20% protein and no chicken leftovers. Levi stated Roth's vision was to create a high-quality, guilt-free option for children. Gilboa, however, contrasted this with Roth's Michelin-starred background and expensive restaurant, questioning the shift to sausages.
Concluding his review, Gilboa recalled a negative initial experience with Eyal Shani's steak but noted Shani's significant improvement. He ultimately found Granit's shawarma to be excellent, along with other dishes like stuffed grape leaves, and stated that while he wasn't giving formal scores, Moshik Roth's offering would not rank among the top choices.