A business lunch innovation: free wine
Review: Acclaimed restaurant Milgo & Milbar offers a complimentary glass of wine with its business lunches to kick off a new initiative.
Over its four-year history, fine dining establishment Milgo & Milbar—helmed by chefs Or Michaeli and Moti Titman, both with Michelin star experience—has earned its place in the elite rankings of Tel Aviv restaurants by serving “modern, precise cuisine,” as epitomized by a stellar menu that gives pride of place to fish and seafood, as well as vegetables, sourced organically whenever possible.
The restaurant’s formula for success is summed up by the philosophy of owner Ben Ring. “When it comes to choosing dishes, I ask three questions,” says Ring. “One: Is it tasty? Two: Is this something that my mom could make at home? (Here, the answer must be no.) Three: Can I go dancing afterwards? (In other words, does the meal leave me feeling sluggish, or energized?)
It also helps that Ring is always looking to add value to the dining experience. Last year, Milgo & Milbar finally inaugurated a weekday afternoon business lunch, offering an appetizer plus main course for the price of the main course alone.
And just this month, the business lunch has added a whole new dimension: from now through mid-July, the restaurant, in conjunction with the award-winning Castel winery of the Judean Hills, is also including a complimentary glass of wine with the business lunch menu.
According to Ring, “Gourmet restaurants and wine pairing go hand-in-hand. It is a tradition that is widely practiced in the evening, but we think it is a good idea at lunch as well—whether as a welcome break from work, or another enjoyable experience during a day of sightseeing.
“We have launched this initiative for one month initially, in cooperation with one of Israel’s leading wineries,” Ring adds. “If it is successful, we hope to continue it, in partnership with other outstanding wineries.”
In addition to the regular business lunch menu, Milgo & Milbar has come up with three special summer dishes that can be paired with the various Castel wines this month. They are being added to the restaurant’s English menu, but in the meantime, this review can serve as a guide. And most of the wait staff can explain the dishes in English as well.
Business lunches commence with another nice complimentary treat as well: the house sourdough bread, served with an exquisite pumpkin, olive oil and tarragon spread.
Special dish number one is salmon confit topped with charred beets, on a layer of jalapeño cream and garnished with coriander and mint. The cold fish was enhanced but not overwhelmed by the subtle heat of the green pepper cream.
The confit was paired with a fruity Sauvignon Blanc.
Dish number two is mussels and crab meat with tomato, okra and smoked cabbage in a spicy miso broth garnished with fresh coriander leaves. Once again, the talent in the kitchen displayed a deft hand in moderating the heat of the chili, while enabling the tastes of the seafood and vegetables to dominate in a remarkably balanced and flavorful dish.
The seafood stew was paired with a crisp rosé.
The third special dish is grouper fillet with a medley of baked vegetables—Jerusalem artichoke, zucchini, green beans, red onion and white asparagus—on a layer of vanilla Jerusalem artichoke cream. The perfectly cooked grouper was like a steak from the sea, topped with grated white horseradish and crispy shards of Jerusalem artichoke.
The excellent fish was paired with a pleasant Castel blanc de blanc.
Dessert was malabi in peach consommé with sliced black grapes, garnished with a sprig of mint. Although the tiny dollop of malabi was gone all too quickly, the dish as a whole was light and sweet—ideal for a summer afternoon, made even more relaxing with the addition of a glass of fine wine.
Milgo & Milbar
Not kosher
Rothschild Blvd. 142, Tel Aviv
Tel. (03) 631-4214
