Dark wood, atmospheric lighting, and jazzy background music enhance the sophisticated feel of this restaurant in the David Citadel Hotel. For starters, try the sirloin carpaccio or carmelized veal short ribs. Chef Oren Yerushlami's menu features slow-cooked lamb osso buco with Jerusalem artichoke purée, beef medallions with smoked duck breast, and pan-seared bream fillets with Kalamata olives. The lighter bar menu is also worth a look. The desserts are delicious. The
service at this kosher dining room is informed and attentive.