Jerusalemite Daniella Lerer combines her family's Sephardic culinary traditions with modern Israeli cooking techniques and personal favorites from two decades in the business. Starters include Bulgarian yogurt soup, pickled herring, and pastelikos—meat dumplings that Lerer painstakingly stuffs with expertly seasoned ground meat. Main dishes include sufrito (braised dumplings with Jerusalem artichokes); vegetarian leek patties; and shrimp in wine and lemon.
For dessert, look for the traditional sutlach, a cold rice pudding topped with cinnamon, nuts, and halva. Barood's other face is its well-stocked bar serving more familiar fare like spareribs and sausages, along with 20 flavors of schnapps. Reservations are a must for dinner Friday night.
Feingold Courtyard, 31 Jaffa St., Jerusalem, 9422108, Israel