Introduction to Shila, Tel Aviv
Located in the bustling city of Tel Aviv, Shila has carved a niche for itself as a high-end seafood and grill restaurant. Chef and owner Sharon Cohen has been at the helm since its inception, transforming it from a small bistro into a culinary destination. This review aims to dissect the quality of food, the ambiance, and ultimately, the value for money.
Pricing and Menu Options
As guests peruse the menu, they quickly realize that dining at Shila is an event that comes with a considerable price tag. Appetizers range from 84 to 98 shekels, while main courses are generally expensive. For couples looking for a memorable evening, a set dinner is priced at 428 shekels. While the wine list is extensive, offering both premium bottles and a house wine option, it’s commendable that Shila also provides more accessible choices at 99 shekels per bottle, ensuring broader appeal.
The Evolution of Shila
Initially, Shila represented a cozy seafood spot with a friendly atmosphere and accessible pricing, a far cry from its current high-end incarnation. As the years progressed and the restaurant expanded, many loyal customers felt a disconnect with the original charm. The food, once simple yet exquisite, started to exhibit signs of inconsistency. This transition in scale raised concerns about maintaining the quality that first captured the hearts of patrons.
Sharon Cohen: The Chef’s Persona
Over the years, Chef Sharon Cohen’s media presence evolved. Once perceived as engaging, he became a polarizing figure, often responding to criticism in a direct manner. It’s essential to note that this review remains objective, focusing solely on the dining experience rather than personal interactions with the chef. The aim here is to provide an honest and straightforward assessment of the food quality and service.
Dining Experience: The Food
Our culinary journey began with an appetizer of lamb porchetta priced at 96 shekels. The dish was a delightful surprise, featuring perfectly cooked lamb paired with flavorful sauces. Enjoyed with the local flatbread, it set a high standard for the meal ahead. However, the initial appetizers left much to be desired, leading us to wonder if the experience would sustain.
Main Course Highlights
The first main course, a dish of mullet and shrimp kebabs at 156 shekels, delivered on flavor with tender meatballs infused with spices. The accompanying Persian stew added depth, making it a standout despite a lack of adequate shrimp quantity. The other main course, seafood spaghetti at 198 shekels, however, fell flat. The pasta was overwhelmed by a heavy broth, and the seafood components lacked freshness, which was disappointing given the restaurant’s reputation.
Conclusion: Value for Money?
In retrospect, our meal totaled 703 shekels for two, not including additional charges for water and service, a steep price for what can be described as an inconsistent dining experience. While we did enjoy highlights like the lamb porchetta and kebabs, the overarching theme of the evening was one of inconsistency, especially regarding seafood quality at such a high price point. Shila embodies a mix of excellence and disappointment, and its evolution from a cozy bistro to a high-end establishment has left it grappling with its identity. Yet, despite the high cost, the atmospheric charm and impeccable service are noteworthy. However, diners should remain vigilant about the quality-to-price ratio.
