Bandit Food Bar in Jaffa Earns High Praise as Top Israeli Establishment
Translated & summarized from Walla by baba
The food and wine bar Bandit in Jaffa, led by chef Yossi Shitrit, is highly recommended as one of Israel's best food bars. Reviewer Assaf Krolla praised its quality, thoughtful design, and menu, highlighting dishes like grilled baby gem lettuce and shrimp sandwiches. While the wine list is adequate, a cocktail was found to be unbalanced. The establishment offers sophisticated bar food at reasonable prices, distinguishing itself from many other similar venues.
The story in 6 lines · by baba
- Bandit food bar in Jaffa, by chef Yossi Shitrit, is considered one of Israel's best.
- The establishment offers high-quality, sophisticated bar food with a concise menu.
- Dishes like grilled baby gem lettuce and shrimp sandwiches received particular praise.
- The bar's design creates a deliberate atmosphere, avoiding a haphazard feel.
- Prices are reasonable, with most dishes under 100 shekels.
- A cocktail was noted as lacking precise balance, a recurring issue.
The food and wine bar Bandit, owned by chef Yossi Shitrit, located in Jaffa, is being hailed as potentially the best food bar in Israel. In a market saturated with wine bars and food bars, Bandit stands out for its quality and thoughtful execution, a rarity according to reviewer Assaf Krolla.
Bandit, situated in the space formerly occupied by the Thai restaurant Kounthai, was established by Shitrit, who has extensive experience in high-end restaurants. Krolla notes that despite the proliferation of establishments calling themselves wine or food bars, many lack substance, even those associated with prominent chefs like Yuval Ben Neria's Taizu and Eyal Shani's North Abraxas, which have reportedly suffered from neglect.
Krolla's initial visit after Bandit's opening was positive, and a subsequent visit confirmed its sustained quality. The bar's narrow, long layout is conducive to its concept, with a curved bar, tables, and window seating. The design creates a deliberate atmosphere, avoiding a haphazard feel. The menu is concise, featuring small to medium-sized dishes, with the most expensive items priced at 88 shekels, a refreshing contrast to other establishments where similar prices are charged for minimal portions.
Standout dishes included the grilled baby gem lettuce with Uzbek apricots, smoked maple, goat gouda, and hazelnuts, praised for its complex and balanced flavor profile. The tuna tartare, while described as simple and well-constructed with quality ingredients, lacked the 'sparkle' of the lettuce dish. The corn fritters with smoked oyster mushrooms and white wine garlic were enjoyable, and the shrimp sandwich, improved from a previous visit, featured a flavorful patty on a well-made brioche with a balanced peanut sauce and fried kale.
The wine list is concise but adequate, with reasonable pricing. A Malagousia wine by the glass and a Corpse Reviver #2 cocktail were ordered. The cocktail, however, was noted as lacking the precise balance expected of a well-made drink, a recurring issue from a previous visit. The meal concluded with a potato knafeh, a non-standard dessert made with fried potato strands, goat cheese foam, potato ice cream, and caramel, which was deemed very tasty despite its sweetness.
Overall, Bandit is characterized as serving sophisticated and high-quality bar food, reflecting Shitrit's expertise. Krolla concludes that Bandit is a top destination for those seeking exceptional, non-superficial bar food in a well-curated atmosphere with professional service, positioning it among the best food bars in Israel.