The restaurant at the Hotel Montefiore serves modern brasserie fare, throwing in a few Vietnamese touches for good measure. For starters, sample the raw tuna with yuzu or the mussels with lemongrass. Main dishes include baked drumfish with tomatoes and olive oil, grilled lamb chops, and sirloin steak with wild mushrooms. The dining room is in a lovingly restored home on Montefiore Street in the heart of historic Tel Aviv. The white walls, potted plants, and slatted wooden blinds, even the silver-plated sugar servers selected by co-owner Ruthie Brouda evoke old-world colonial days. The impeccable service, well-prepared food, and interesting wine list compare very favorably with the city's more expensive restaurants.
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