They say that if it ain’t broke, don’t fix it, but Adom’s new tasting menu proves a different adage true: Change is good.
The restaurant’s five-course winter tasting menu, priced at NIS 260 per person, offers a comforting mix of dishes that will make every patron feel warm on a cold Jerusalem evening, where a pleasant array of calorie bombs and healthy delicacies are on offer.
“I’m not inspired by anything particular,” Adom’s affable chef, Ran Bozaglo, told us at the end of a satisfying meal. “I listen to customers and friends about what they would like to see on a menu and I experiment,” he said, explaining the process behind creating such a diverse menu.
While the tasting menu’s offerings alternate based on what are the freshest ingredients on a day to day basis, one can look forward to a hearty opening dish like the Japanese miso soup with glass noodles. The broth hit the perfect consistency of not too cloudy or watery, and it was savory without being too salty.
Specks of goose breast were included in the soup, and while they were enjoyable, perhaps the soup would have been more of a standout had it gone the more simpler (and vegetarian) route.
This was followed by the deconstructed sabich, which is considered one of Adom’s signature dishes.
Very simple in execution and bold in complementary flavors, this is a must-order. The roasted eggplant, chickpeas, pickled lemon, amba aioli and tehina blended together like magic with a perfectly poached egg.
Next up was inari wrapped around pieces of salmon ceviche. The salmon, quite simply, was out of this world – bursting with flavor, delightfully citrusy without being overpowering. The inari, though, should probably only be reserved for those with a major sweet tooth.
We both decided to forgo the sickly sweet wrapping and dive into the ceviche – a decision we did not regret.
However, the most flawless dish was easily the gnocchi with water chestnuts. The gnocchi, which floated in a decadent mushroom crème sauce, was topped with just the right helping of Parmesan. To say that the dish felt like a warm and fuzzy blanket had been draped on my stomach would be an understatement.
Next up was another indulgent carb-fest: seafood risotto. The risotto, full of calamari and mussels, was also excellent but not quite on par with the gnocchi that preceded it.
Of course, counting calories is never on the agenda when one eats a tasting menu, so we wholeheartedly and eagerly dived into the passion fruit creme brulee for dessert. The light and fruity treat was exactly what we needed to cap off such a flavorful meal.
“It really is the most intense profession. There’s always change; nothing is boring. I wake up every morning and know my day at work will be a new experience,” Bozaglo said as we left the restaurant.
Here’s to hoping he’ll keep on giving customers many more new experiences.
The writers were guests of the restaurant.
The First Station, 4 David Remez St., Jerusalem
Tel: (02) 624-6242