New Rosh Ha'ayin Eatery 'Brad' Offers Fresh Vibe with Female Culinary Duo
Translated & summarized from Globes by baba
Chef-patissier Eden Nissim and chef Daniel Amon have opened "Brad - Day to Night" in Rosh Ha'ayin, a kosher establishment offering a bakery and brunch by day and a wine bar with sharing plates by night. The venue aims to bring a fresh culinary experience to the city, blending pastry expertise with bistro-style cooking. Nissim plans further expansion with a new branch featuring an elaborate mousse bar.
The story in 5 lines · by baba
- Chef-patissier Eden Nissim and chef Daniel Amon opened "Brad - Day to Night" in Rosh Ha'ayin.
- The new kosher venue operates as a bakery and brunch spot by day and a wine bar at night.
- The menu creatively combines pastry techniques with bistro-style sharing plates.
- Nissim plans to open another branch in two months with an expanded mousse bar.
- The establishment offers a Parisian-inspired intimate dining atmosphere.
Chef-patissier Eden Nissim, following the success of her first bakery, has opened a second "Brad" location in eastern Rosh Ha'ayin with partner Leroy Sarusi. This new "Brad - Day to Night" venue expands beyond pastries and desserts, operating as a bakery and cafe with a brunch menu during the day and transforming into a wine bar with small sharing plates in the evening. The kitchen's evening menu is a collaboration between Nissim and chef Daniel Amon.
The wine bar offers a charming, intimate urban bubble atmosphere, reminiscent of Paris, with small tables on the sidewalk where patrons enjoy food and conversation. The menu, designed by Nissim and Amon, blends traditional patisserie with contemporary bistro elements, creatively incorporating baked goods like croissants and challah into savory dishes. The establishment is kosher.
Nissim, 26, developed her passion for pastry at age ten and honed her skills through various culinary roles, including at the Hilton Tel Aviv and "Ribiva & Celia." Amon, 33, transitioned from a career in credit to baking and cooking, studying at "Dan Gourmet" and gaining experience in private catering and cooking workshops, which gained significant traction online.
The two met when Nissim attended one of Amon's workshops, leading to their collaboration at "Brad." They focus on small sharing plates, with an emphasis on raw fish, doughs, and vegetables. Notable dishes include "Cloud Gnocchi" made from choux pastry and a "Mango Gazpacho" featuring fish tartare with a crispy croissant element.
The dessert menu features a chocolate mousse inspired by a Parisian bistro, with options for dark or milk chocolate. Nissim plans to open another branch in two months, inspired by a Parisian chocolate boutique, featuring an extensive mousse bar. The wine program was initially curated by sommelier Idan Dadon, featuring monthly rotating wine lists focused on specific themes, though she has since departed.