S Simon Jacob: 0:09

Welcome to the Kosher Terroir. I'm Simon Jacob, your host for this episode from Jerusalem. Today's episode of the Kosher Terroir focuses on a relatively new restaurant in Jerusalem called Mojo and its owner, Tzvi Maller. Tzvi, a serial restaurant entrepreneur, has created multiple leading-edged theme establishments in the US and Israel, names such as Sushi, Mitzuyan, Nobo Wine and Grill, the Ridge, Crave, and now Mojo. Though the focus of his restaurants have always been super creative with tasty food, they have also become regular hangouts for the wine crowd, hosting top winemakers as they introduce and showcase new varietals and vintages. Join in our conversation reviewing Tzvi's journey through his restaurants' past, new developments of his present venue and exciting future expansion plans. If you are in the midst of a commute, enjoy. If you're home, grab a glass of your favorite kosher wine, sit back and relax. Welcome to the Kosher Terroir,

Tzvi Maller: 1:25

My honor.

S Simon Jacob: 1:30

No no, it's my honor. The thing that's cool is that most of the subjects that I talk about are wine, and I think over the years, we've probably spent more time drinking wine than even eating food. But I think the first time I met you was back in Sushi Mitsuyan days. Yes, but the question I have really is where did it start? Where did the food dream? Where did the dream start?

Tzvi Maller: 2:10

Wow, okay, that's a good question. So you know what or nightmare start Nightmare, I wonder? No, it's a passion. You really want to know this, okay, so I said I was about 11 or 12 years old 10, 11 somewhere in there and I remember my mom went back to work, so it was the early 80s and I'm home alone. I was known as a latchkey kid. Do you remember that term? Absolutely Okay. So I had me the TV and I had to eat. So I remember cooking up food. I think I'm making macaroni and cheese, but doing it a little bit better. I used to make these nachos, which I've done before. Now for my kids, you make nachos and cheese and macaroni and cheese on top. I'm going to send you a picture after this.

Tzvi Maller: 3:06

You'll see Love it, you'd have to taste it A little bit of hot sauce, wow. So I think, whatever I started cooking on my own and I think that's what happened. And you just fell in love. And it's food, it's something that you got to have every day. You know, you buy a pair of shoes, you get for six months.

Speaker 3: 3:26

Yeah.

Tzvi Maller: 3:27

Food. You need it pretty much every day.

S Simon Jacob: 3:31

So did you get? Did you learn to make a lot of different things, or just you lived on nachos for a few years?

Tzvi Maller: 3:38

No, no, no. So obviously you expand and you go out. I think being on my own in college, also cooking for myself, also expanded more. I remember being in San Diego State University. That expanded more of my culinary world and going out to eat and growing up on those In-N-Out burgers Wow, that was a real influence on Crave, Really. Yeah, All that food that I grew up with. You know big influences that I got from that. Different flavors. I grew up on a lot of Mexican food, lots of stuff like that. God, I'm remembering all the food that I ate. Luckily we can elevate it all now. Hopefully that's the show. That's the show.

Tzvi Maller: 4:36

Then I got into business when I moved to Israel. I started working in restaurants here. I worked with a lot of different chefs. In fact I had tried to open up the Crave concept, a little bit tweaked from what it was. As I got out of it In 1999, I was looking at a place in the Russian compound and doing burritos. These were things that Crave started with. It was a real. I just couldn't pull it off then in 1999. I ended up going back and opened up Sushimetsiyan. I moved. I was told T-Neck was enough in common place, a real culinary place. It was close enough to my in-laws at the time, but not too close. I felt it was going to be a place to start something. Mordecai Weiss, I think, introduced me to Daniel Berlin. I met Mordecai Weiss, the Khabarovs, there.

Tzvi Maller: 5:42

They were tight. Daniel wanted me to resell his sushi. I was pretty adamant.

S Simon Jacob: 5:51

I was sorry to sit.

Speaker 3: 5:52

I'm sorry to sit. I'm going to have to wash.

S Simon Jacob: 5:57

Sorry, you want to wash, go wash, go wash, go wash, go wash. You're cold, you're cold.

Tzvi Maller: 6:02

Yeah, no, I know.

S Simon Jacob: 6:06

You got two pieces so that I can taste two, or are there two different ones? No, no, it's two different ones.

Tzvi Maller: 6:11

Yes, this one is with mayo and you share it with you.

S Simon Jacob: 6:14

No worries.

Speaker 3: 6:16

This one is with the cashew chain, don't worry.

S Simon Jacob: 6:19

Tell me which one you want. No, no, I will. I will, but I will no. Taste this one first. Now taste this one. I didn't know they were different. Now taste this one. That's the one she wants to go with.

Tzvi Maller: 6:37

Yeah, I think.

S Simon Jacob: 6:39

We're in the middle of a tasting decision here for tonight's menu.

Tzvi Maller: 6:45

Ask her to make a couple more. We ask her to make a couple more. Simon's going to have to taste. I kind of liked. I think this one had more rounding to it. Okay, that's right there. Okay, there was a tomato on it.

S Simon Jacob: 7:03

What was it? I don't know. That was the one. I thought that was what we already have in existence, and the other one was a proposal. I didn't realize they were both proposals.

Tzvi Maller: 7:17

I don't know Okay. I thought there was more acid on the. On that one, on the right hand one, I thought there maybe was some sort of tomato of some sort on top and I thought the acid kind of brought out more. Just kind of didn't have that Cool Acid kind of like.

Speaker 3: 7:33

Acid.

S Simon Jacob: 7:37

You need acid yeah yeah, no. So, by the way, what we're drinking is the LV, the Encina. The Encina which is a new, which is a low priced white. It's just delicious and it actually cuts through a lot of the food and a lot of the acid which is, you know, it's perfect for this food.

Tzvi Maller: 8:05

Yeah, I mean, I'm loving this wine, I know.

S Simon Jacob: 8:07

I'm loving the wine Me too. Yeah, moses did a great job. David did a great job on this wine. Yeah, okay, so you started in sushi Berlin wanted to sell sushi.

Tzvi Maller: 8:22

I said give me my four walls, let me open up a restaurant. I didn't think that was gonna. I didn't feel it was gonna be. It would work as well as it could. So I was adamant about small place. I've ever been doing numbers. I had to do $400 a day in business to break even Me. One sushi guy and one guy in the back was the plan. That was the plan Cool and it turned out to be a hard run.

S Simon Jacob: 9:00

Yeah, by the time I got there you were at least two sushi guys, and I think then you grew into three sushi guys.

Tzvi Maller: 9:11

Three sushi guys, three guys in the back.

S Simon Jacob: 9:13

And it was constant, it was nonstop. I think the reason we met was because I had been waiting and then somebody came in screaming about something and I just said let him go, like, do it whatever. And we were talking and it was just fun to be there, you butcher the stories I butcher them.

Tzvi Maller: 9:36

I mean that is not how it happened. Okay, I was telling everybody I didn't realize New Year's for the Jewish people was gonna be such a big deal. Yeah, I'd been living in Israel, I thought from Jews didn't celebrate so much New Year's, didn't think it was such a big deal, and I didn't realize that they were gonna be like crazy, crazy about it. We were telling people three hour waits. It's December 31st 2000. Yep, three hour waits. People come in. You came in and I said I looked at you and said your name. I said we're doing your order. Next you said no problem, yeah, 10 minutes later this other guy walks in and he says says his name. I said we're gonna do yours after after yours. Okay, he loses his sanity. Yeah, he had to get to a party. You looked at me and you just said to his order, I'm fine. You waited 45 minutes, I don't remember that you waited 45 minutes.

S Simon Jacob: 10:41

We had a lot of fun during that 45 minutes.

Tzvi Maller: 10:43

I had a bottle of single malt. I think it was Glen.

S Simon Jacob: 10:46

Ross.

Tzvi Maller: 10:46

Okay, I believe it was the Glen Ross the bottle.

S Simon Jacob: 10:49

Yeah, yeah, with a round.

Tzvi Maller: 10:53

I brought it up and I said I need to meet you and that's how, that's what happened.

S Simon Jacob: 10:57

So yeah, so that's how we met. I remember the Glen Ross, but that that was yeah. And then we went from sushi with Sian, which had a lot. That was really a sushi and Scotch place, but but what was interesting about it was that the Scotch was not licensed, it was supplied by the customers.

Tzvi Maller: 11:29

Yeah.

S Simon Jacob: 11:30

People just came and poured Scotch and it was. It was a party every night.

Tzvi Maller: 11:35

I mean, that's how I met Joey Falkin. Yeah Well, he was opening up a. I think it was in 98, either the, the, the Napa or the Huxen or Valley.

S Simon Jacob: 11:48

No, the Napa. Was it Napa? Yeah, it was a. I think it was a 98 Napa or a 90, it could even have been a 96 Napa.

Tzvi Maller: 11:54

Okay, and I? I didn't know him. Yeah, I saw he asked for the court screw a couple of glasses and I went up to him and I said, Meiser, 10% goes to the house. Yes, that's how I met Joey, so yeah. I got less alcohol.

S Simon Jacob: 12:07

Yeah Well, no I forgot about the wine, true, yeah, we did. We went through a lot of wine at even sushi Mincean, because it did well with that. After sushi Mincean, we opened up 2004.

Tzvi Maller: 12:23

I had this dream.

S Simon Jacob: 12:24

The pasta factory.

Tzvi Maller: 12:25

The pasta place and it was. I remember being in a in a Tel Aviv in a restaurant. I was inspired by it. This is going back many years before I before sushi, mincean and they. It was a small pasta like kind of like what pasta? Pasta is doing here in the Shook, yeah, or wherever they are on the location? Yeah, like quick pasta, I thought. I thought there was a place for that. Can I, can we get a little more wine? When you get a chance, somebody?

Speaker 3: 12:56

Yes, yes, yes.

Tzvi Maller: 13:00

So and I and I was at that time doing business with my neighbor Saul Christian Bob, he was, was, was. Almanaz yeah as he's called. Uh, uh, we had Ravanas and other stuff that he was working on.

Speaker 3: 13:15

Yep.

Tzvi Maller: 13:16

Um and we, we opened it in 2004. And there was a struggle there. It was. It wasn't a home run from the get-go. We did higher end. We did a lot of other other stuff. What I found was that dairy was. It's hard. You have to really do a lot of business when it comes to dairy.

S Simon Jacob: 13:40

The margins can be there, but the the prices is definitely not there.

Tzvi Maller: 13:45

As Rob Zalman taught me, you have someone sit in your seat for four hours, create your food cost for 20, 25%, which is great, but if you only can make $15 on a chair, it doesn't make business sense it was simple mathematics, and we did that until 2009,. I think At that point we changed over to new and in between that I opened up another sushi place up in Munsee.

S Simon Jacob: 14:23

Right, the Ridge. It wasn't the Ridge, it was Sushi Munsee.

Tzvi Maller: 14:28

That was an interesting thing too, because Sushi Munsee on a T-Neg was such a success, and when we went up to Munsee I found that we ran it for six months as a part of restaurant the same as Sushi Munsee on a T-Neg and what I found was that people got to a point where they were like it's very good to fish, but we want to see a place. So I learned that you have to, wherever area you're in, you have to cater to what people want.

S Simon Jacob: 14:58

To the customer base.

Tzvi Maller: 14:58

Yes, and certain people want this or that, and I don't know, maybe the people. I find that also in Jerusalem, tel Aviv, I find Jerusalem people aren't so interested in fish, and I enjoy fish. I still eat a lot of sushi Me too.

Speaker 3: 15:16

Yeah.

Tzvi Maller: 15:19

And that I make myself, you know the God. But I find that fish in Jerusalem doesn't go as well as fish in, and I hear fish moving in Tel Aviv all the time, which is interesting. Different customers want different things, Like I feel that sometimes people they walk by and they want to eat and they want to feel pain afterwards, Unless they're hurting after it.

S Simon Jacob: 15:51

We have a protest going on here Because somebody's blocking the road.

Tzvi Maller: 15:57

And he's letting people out. He didn't want to hit them.

S Simon Jacob: 16:01

I think that's reasonable. I think that's reasonable. This is the land of patience. Russian shunners coming. Yeah, I know.

Tzvi Maller: 16:13

So I do feel there's a difference in clientele. You know, some people want to feel pain after they eat. Anyway, in 2009, we changed it over to Nova Wine and Grill. By the way, once we changed, Once we changed, once we changed over to. Since it's a flat inflation menu, we changed it To the ridge.

S Simon Jacob: 16:43

No, we didn't change it to the ridge until 2014. Okay, wow, I can't believe your memory.

Tzvi Maller: 16:49

That's awesome, yeah, so 2009, flage or 10, somewhere in there. I was also trying to edge my way back to Erzutral. I had been living there. When I left Erzutral in 1999, I had a plan of five years, five years. I was going to go Five year plan Went and did a Five years, so turned into 11 years. Yeah, so I had been planning and a good friend of mine at the time, james Oppenheim, was traveling a lot and he was passionate by me and he was there a lot for business and he was really helpful in helping me try to figure out how to manage getting back to Israel, still maintaining this business and simultaneously opening a new project here. And I remember he was like you can't answer your phone past eight o'clock. You're sleeping because you're in Israel. I'm like what do you mean? I can't answer my phone? I mean he really wanted, he was trying to make it that, like you're in Israel right now, how are you gonna manage this? And it was definitely an interesting, interesting exercise yes, interesting exercise Finally in 2011,.

Tzvi Maller: 18:18

I think it was Tisha Bob. I like to travel on Tisha Bob.

S Simon Jacob: 18:22

I have a few times.

Tzvi Maller: 18:24

Yeah, tisha, bob, me and my at the time six kids. We all traveled back here to Israel and it was funny. I thought traveling back and forth would be easy. Oh, you go to the lounge, you go to get a flight, you get to sleep on the flight, you go do your work, no one's bothering you. I found it actually after the years of doing it, for many years. One K, what was I? One K four years in a row or something. The first year I missed it by a few. One year I wanted to make sure I got one K.

S Simon Jacob: 19:06

I had a flight.

Tzvi Maller: 19:07

I flew into New York and then I was like I'm gonna go visit my parents for a night.

S Simon Jacob: 19:11

I went out to do it with my parents in LA. So I flew to.

Tzvi Maller: 19:16

LA met them at five o'clock. I slept over and I was on a flight six in the morning back in New York just to get my one K status they got, having flown in a long time.

Tzvi Maller: 19:29

I so know that feeling, but in 2011, right before I got up and left and then I was traveling back and forth, I brought in Josh Massen, one of the most talented chefs I've ever worked with in my entire life. Hands down, dedicated, the guy would travel to Airsoft as well. Sometimes he would come here and visit Half his suitcase. He'd get 70 pounds. I don't know whatever. He had two suitcases, whatever. It was 100 pounds At the time. 50 pounds were cookbooks. The guy was relentless on being the best and I think he is one of the most talented chefs I've ever worked with.

S Simon Jacob: 20:26

Kering, you're gonna go wash. Yeah, no, go ahead, let's talk. Let's talk about that first, then I'm gonna wash. Okay, fine, so 2011,.

Tzvi Maller: 20:34

He started, I wanna say July 4th weekend. I remember it was July 4th weekend or something like that and I remember that first week it was rough. He says to me it was like we were slam busy or something. And he just licks at me and he goes I'm just not getting it done. I was like you got this, no problem. Complete face of the guy.

S Simon Jacob: 20:59

The guy is talented talented, Super talented and super, super picky about stuff, I mean like Baldor gotta get the vegetables.

Tzvi Maller: 21:11

I don't know. I'm sure he had a better, I'm sure he found a better place now.

S Simon Jacob: 21:15

I remember my wife ordering a double order of riblets and he said I can't do that. And I said what's the problem? And he was so serious and he said I can't do it, I don't know how I'd plate that. And I looked at him like two plates or one on top of the other, you know like. I'm eating it because it's delicious. I'm not eating it because it's, like you know, plated properly and he, he, meticulous about everything. Really, really special person.

Tzvi Maller: 21:56

That's the person who made it work? 100% Hands down. Nobo was Josh Massin. He he did. You had to see him cut chives, chives.

S Simon Jacob: 22:09

Yep Chives on a Friday.

Tzvi Maller: 22:11

Yep, leave me alone. I have my knife, I'm gonna cut chives and watching him do it with the and using paper towel to clean it, like I'm telling you the mid, mid, yeah.

S Simon Jacob: 22:25

How meticulous it was. It was like just Insanity.

Tzvi Maller: 22:28

Incredible, incredible culinary genius. He hands down incredible, incredible chef. We ran that till COVID Ups and downs here and there, but overall, incredible, incredible experience I learned a tremendous amount of. I learned a tremendous amount from him. I learned a lot from a lot of other chefs. There were a lot of chefs that went through it. You know I've worked with a lot of chefs. There was Barry, there was Dave, I mean, there was Chase, there was I can't, I can't even remember all of them.

S Simon Jacob: 23:07

Yeah, but I remember you used to sit in the back of the counter in sushi in the sooyeon making sushi, while the guys were watching you to make sure that you know you were doing a reasonable job. You're willing to try anything, so that was one of the cool things. Yes, yes, I'm gonna watch, I'm gonna watch because we're gonna try something. I'm washing.

Tzvi Maller: 23:39

Which your verdicts, I mean.

Speaker 3: 23:42

Are they both the same or they different?

S Simon Jacob: 23:45

Probably different.

Tzvi Maller: 23:46

Oh, this one has has you, yeah something, this has trouble male, I think.

Speaker 3: 24:01

I Would like to ask I.

S Simon Jacob: 24:04

Ask her because I think that they which one do you like better? Truffle male. Is that the one I like to mm-hmm Add in.

Tzvi Maller: 24:18

Did you try it? I'm a big fan of people trying. I know I Learned from Josh. Josh said to me once he said If people over salted, they get a raise. If they under salted, their fired. At least if they over salted, they're trying. We're in the restaurant business.

S Simon Jacob: 24:49

That's cool. Yeah, we're in the rest, always over salt, I'm very bad. I always over salt.

Tzvi Maller: 24:55

Yeah, no question, he was Hands down. Incredible job Still is incredible. So, 2011, I moved here, traveled back and forth. I Worked with Josh and Rosalman. Rosalman in 2014 moved on to some other stuff and it was me and Josh left it at Ednovo. At that time I Was still going back and forth. And then 2016, I've been. I've been working on this, this crave project, for For a long time. I've been trying since 2009, eight, whatever when I started talking to about James and I met Mayor show mayor I don't know if you know from from Sheila wine.

S Simon Jacob: 25:51

She low.

Tzvi Maller: 25:52

Yeah, and he mentioned that Todd Aaron's was really there and he had been at the winery. Yeah, it hurts, I've winery. Here is a star and he was moving there. It's a show and I remember meeting him in Tel Aviv at there was a was there a beer? Bizarre there, maybe a possible or there was some beer place. I met him it, we talked and then we started working on this project and I brought another person in, I think right at that time James. James was there. Yoni, yeah, and we thought we needed a lawyer. We didn't like someone that could help us with real estate or Israeli stuff.

Tzvi Maller: 26:40

That was a tire and I had a vision of doing this like dream team hospitality, like Trying to really make something big here, a big splash, and I felt that I had enough ammunition that we could make it happen and Todd another phenomenal chef. I can only Say praises for Todd of what he is, knowledge Is, and I'm sure it is still. In fact, I heard he's working on a new project up north, who they only wish the best yeah.

Speaker 3: 27:18

He's a doll.

S Simon Jacob: 27:18

He, his wife, used to be the teacher of a bunch of my kids, really.

Tzvi Maller: 27:25

Mora, aaron's. So he actually he used to. I didn't even know this, I don't remember it, but he said he used to go to sushi with young once a week In the in the back of the day in Tina, so because he had a restaurant called mosaic.

S Simon Jacob: 27:37

Yeah, he had a mosaic and I used to live in mosaic when I wasn't in sushi with so young and and I used to keep bottles. He had a. He had a lockable wine, just a wine rack with you know Real old-style wine rack that you could lock. I don't know if he ever locked it, but I used to keep wine. You know Some wine bottles there.

Tzvi Maller: 28:01

See wine. You have a bottle here right now, tom.

S Simon Jacob: 28:04

Yeah, tom, tom, tom.

Tzvi Maller: 28:06

Yeah, I don't know any good it, it's sitting in the wine fridge. You know, here it's great, it's great.

S Simon Jacob: 28:11

Okay, you know why? I think, if it's what I think it is, it's a bottle that I, that I crew, I I Created with the aqua foria and Tom Erpinini and Ari Pollock I made. I made a specific wine with Tom called Rabenu Tom, really. So I think that's a bottle of Rabenu Tom. You made this line. Yeah, yeah, this is one of the wines. We, we blended together and yeah, and well, I'm sorry for you.

Tzvi Maller: 28:46

You needed a place to start, I know I well, we can try it after the whites. I've enjoyed this. I know I'm enjoying this too. It's nice and summer.

S Simon Jacob: 28:54

This is great, easy drinking wine. We're sitting outside, if you didn't know, from all the car horns and what have you then the motorcycles going by, but we're sitting outside On, you know, in one of the tables at mojo, really, really enjoying.

Tzvi Maller: 29:11

Slow, we see on a maca. We're sitting on a maca.

Tzvi Maller: 29:14

Yes, that's, we are and and the street name. Everybody should know what this name is is A Jewish history. She brought a lot of pieces of Jewish people. About 10 years, I think she was. She was the queen of the Jewish people and I heard, had there been more women like her, the Jewish people would have been in a better, much better place. So we opened up in 2016. Yep, we tried to model, we wanted to get rid of tipping and I think it was a real. It was a real mistake in retrospect. Danny Meyer, one of my, one of my favorites in the restaurant business yeah, obviously a Jew, I learned. I heard one of his podcasts not too long ago and he says yeah, there was a saying my grandfather always said man plans and God laughs. I was like, oh yes.

S Simon Jacob: 30:09

Yes, he's definitely yes.

Tzvi Maller: 30:13

He's hardcore Jewish, yeah, right and. But he did unbelievable stuff news grass with Audi group, the restaurants that he's done, obviously finishing with shake shack and like not finished. He still has more to do, I'm sure, but what he's done with that is like incredible, incredible stuff. But he was doing this. Let's get rid of tipping. One place we tried it here in Israel but the only people that were making money on it was the government, because on sales the government can tax you and Charge mom.

Tzvi Maller: 30:51

So 17% of the tips, yeah, we put into the into the menu, price was disappearing going to the and and, unlike Other, unlike Tips, there's, there's, there's, there's no, there's no vat on it. So people, the government, was the only one making money, so we had a lower prices and then put back tips and put back and put in, let people tip and again the waiters did much better and the government didn't make as much money. They're probably mad at us, but I don't think they even notice.

S Simon Jacob: 31:30

I don't even think they knew right, they notice it. You know the the other thing is that they also for so long you couldn't put a tip on a credit card here. You had to pay it in.

Tzvi Maller: 31:41

Why why.

S Simon Jacob: 31:42

I don't even know why I have. No, there was some logical thing in their minds that they, they, I don't Understand, and in the end it Because what it incentivized people to do was to pay cash, which was something that was totally not trackable. So, instead putting tips on credit cards them being tips was at least trackable.

Tzvi Maller: 32:10

I wonder, I wonder if it was the merchants.

S Simon Jacob: 32:14

No, what's well? The merchants were for it initially, but it was because nobody. Nobody did it. Nobody would put on a credit card you could yeah so it was like oh, you want a tip? No, you have to put it, you have to give us to a sense of cash. I was like, okay, it sounds a little under the table, but that was like here and I think that's changed.

Tzvi Maller: 32:37

I think people tip more with it with a credit card?

S Simon Jacob: 32:39

Yeah, they definitely do, because a lot of people are inexpensive.

Tzvi Maller: 32:42

Nobody has. Nobody has. A lot of people are inexpensive.

S Simon Jacob: 32:45

And nobody has Changed small change. So what happens is they look in their wallet and they have a 200 shekel note. They're not gonna tip. It's done, right, hi, oh, how are you?

Tzvi Maller: 32:59

So, and I think what we did at Crave was pretty incredible, I really in 2018 I think it was Todd and James moved on and they went to open up a place called a dagger.

S Simon Jacob: 33:14

Check it out.

Tzvi Maller: 33:15

Go check it out. If you're in Tel Aviv, you somebody should go check it out. Yeah, it's a great food, incredible food. Todd's a genius. Todd is a genius.

S Simon Jacob: 33:26

No question about it.

Tzvi Maller: 33:27

Another culinary genius that I that I have the opportunity and the sluice to be able to work with. Yeah, I can only say praises for him and and I Did feel that bodega could have for what Todd's ability is. I think it was good thing he's doing and I'm so happy to hear that he's doing something else up north right now I heard he's working on something up and maybe, maybe the Golan.

S Simon Jacob: 33:52

Cool. There's a lot of people moving up to the Golan. For some reason, I don't know, I FE codes, who was the Somalia at At the rooftop in my mula. I was just. He just got married. He was the. He was the. He was the bachelor. You know, he had a ponytail, he was. He was like this bachelor guy who was Great with wine, unbelievable guy with wine, knew everybody and, and all of a sudden, sophie, his wife, caught him and they just got married and I and he called me to say you know, I'm getting married. When you come to the wedding, you know, like I don't want to disturb you anything, he said are you crazy? That's the best news I've ever heard. You know, besides people making aliyah that you got married. Are you kidding? People should be toasting all over the world because of this right right.

S Simon Jacob: 34:59

It was. You know, it's very cool. So and he, he's up north. He just opened Reconati. Dita is has a new tasting facility up north, and he's the one who's, you know, visitor, visitor Center, and it's supposed to be gorgeous. I really want to go up there, but he's the one who supposedly, you know, in charge of it now.

Tzvi Maller: 35:23

So that should be cool, so, but Like, like Todd Todd was Todd's no unbelievable, and I also have to say James, james Oppenheim super creative.

Tzvi Maller: 35:37

Creative God, I can't, I can't tell me times. I saw him. You're not seeing this, but like sitting lying down typing like the guy. He never slept. I don't know how he did it, never slept. His mind was constantly In action, in action, ready, did like what's next, what's next, what's next, what can we do, what can we do? I'd say. A marketing genius hands down, hands down Russian and sound, and I learned a lot from him in a lot of different areas.

Speaker 3: 36:13

Not so much in the cooking.

Tzvi Maller: 36:14

It wasn't the guy's, he wasn't the best cook. But, but I know, what he's doing in Tel Aviv right now is phenomenal and and yeah so then yeah.

S Simon Jacob: 36:33

So then. So that was Crave, and now we're sitting in front of Now we moved on.

Tzvi Maller: 36:39

I had actually in 2019, it was Hanukkah time I remember being at the restaurant and I'd been making lots of pizza and I was convinced that there was meat pizza to be done out there and the first stuff I made. I remember I was at the restaurant and Eddin was working at night so I didn't want to leave her yet and it was Hanukkah and I wanted to be around. But I prepped all this food. The first pizza I did was I took. I was like I bet we could sell. I bet we could do a Reuben pizza. Take the same components Hi, tonya and Anava. Hello, what's that? I'm being interviewed, right?

Speaker 3: 37:26

now I'm being interviewed.

Tzvi Maller: 37:29

Can we get? I'm sorry to bother you, but no one else was over. Can we get some wine? The wine, what wine? The Viva Encina? Yeah, thank you, anava. In 2019, hanukkah. I basically take the Reuben ingredients, which was our pastrami that we were made, and kimchi and cheese, and I chopped it up the Reuben meat and the pastrami and made it like I did in a fry pan and I sent it home with like I think on this one the one on this side was the you don't remember.

S Simon Jacob: 38:17

No, it was the cashew. I think we both liked the other one better. The truffle mayo, the truffle mayo. Fantastic to hear. Okay, I'm sorry, yes, I think that's what we do.

Speaker 3: 38:33

Alright.

Tzvi Maller: 38:38

So I made the Reuben pizza. I sent all the ingredients home. I remember Lior and my friend Lior Georgie. You know Lior Sure. So I said he came by, picked it up because I was still at the restaurant and he brought it home that and I said I think we could do like an animal style pizza where we do the same stuff with, like, where we put even lettuce on top of the pizza Shiffa nod on the lettuce. I really believed in this and we went home. They made it Tony were you at the?

Tzvi Maller: 39:11

house. Did you try the Reuben pizza? But back in 2019, do you remember, and I think it was I was like that works, it's like another vehicle on how to get these flavors in there, and so then we built on it, like we built on it, and it was something I've been thinking about since 2019. And I felt that there's other culinary things that we can be doing, not just like that food. So that's kind of what Mojo's is.

S Simon Jacob: 39:53

So you call it somewhere between a bistro and a pizzeria, something like that. We don't even know.

Tzvi Maller: 39:57

We're trying to figure it out. Still, you know what All my restaurants? There's like an evolution of what's going to happen and how it grows.

S Simon Jacob: 40:09

One of the things I like a lot about your restaurants is that there isn't it isn't like the same thing every night. There's always something, at least weekly, that's new. You're trying a new taste, something new as to what's going on, and I love that. I mean it's exciting, I mean.

Tzvi Maller: 40:34

Well, it's got to be exciting for us.

S Simon Jacob: 40:36

We want to eat something else also. I know it's good.

Tzvi Maller: 40:40

It's great. I have to say that our bacon jam pizza, I'd say, is a play on the giel salumi of what we did at Nobo and there's some tweaks in it. We did some things that are different. You know, josh did it one way. We made it more like pizza kind of, and it is my favorite. That bacon jam pizza is my favorite pizza by the hands down. That's just. Every time I taste it I'm just blown away, I'm just like I can't, I can't, I can't consider it. It's just like, yes, that's the flavor.

S Simon Jacob: 41:20

I want to be eating. I like your threesome.

Tzvi Maller: 41:24

Threesome is you want me and that's what you want. How are you? Good to see you, and it's.

S Simon Jacob: 41:33

Can we get? What did you say you liked a lot? The bacon jam, that is my. Can I get a bacon jam pizza? All right, we want to try it.

Tzvi Maller: 41:41

Yes, that is my, it's hands down One of the I think there's the compliment of flavors in it and afterwards one of the things I really like is that I don't feel like I got to pass out for a week after I eat this food. Right, I don't know, it seems to be working.

S Simon Jacob: 42:00

And I also, to be honest, getting back to the wine side of it, I really like this food with wine. I mean, you know I don't think people understand that I mean you go through a lot of cocktails here and I know a lot of people drink beer, because pizza and beer, you know, like it's natural, but these pizzas with the meat and with the fat and with the really exceptional flavors, some of these white wines, just like, are perfect.

Tzvi Maller: 42:40

Well, we watched. Maybe we should try some other food.

S Simon Jacob: 42:43

I know we should. We should try that as well.

Tzvi Maller: 42:47

Do you want to try the new one, the BBJ, the blueberry bacon jam Burger.

S Simon Jacob: 42:53

Done. I'll try that too. I'll try that too.

Tzvi Maller: 42:57

We might as well try the lamb ribbons. We haven't had those in a while. I haven't had them.

S Simon Jacob: 43:02

I haven't had them here. I haven't had them here.

Tzvi Maller: 43:06

You never had the lamb. Okay, not here. I did, I didn't have them.

S Simon Jacob: 43:12

Okay, one second we're placing in order.

Tzvi Maller: 43:15

Let's get a few more things. Let's get the, let's get a BBJ and let's get the Good order of lamb ribbons. When's the last time I had lamb ribbons?

S Simon Jacob: 43:27

You want to take pictures? Go Okay, do it All yours.

Tzvi Maller: 43:31

We'll take pictures with your cameras, I mean. It's her camera. Isn't that your camera?

S Simon Jacob: 43:38

I don't think so.

Tzvi Maller: 43:39

Oh, did she give you her camera, your camera back no I don't know. Or you changed maybe the lens, I don't know.

S Simon Jacob: 43:45

I don't know. All I know is that she's such a great photographer. It's. It's not about cameras, it's about the photographers.

Tzvi Maller: 43:53

Okay well, we learned a lot from a photography from David Zimmin. Let's give him some credit.

S Simon Jacob: 43:59

He's, he's awesome, can't get no.

Tzvi Maller: 44:03

Showing you, david, I'm David Mincha With his Sparade.

S Simon Jacob: 44:11

He doesn't know Yiddish. He doesn't know Yiddish. This is my, this is my those are your people. This is my lansman, and I already said Mincha as well, with my lansman and my millen moe.

Tzvi Maller: 44:25

Yeah, this is delicious oh wow, isn't it surprising how great this wine is? So?

S Simon Jacob: 44:31

great.

Speaker 3: 44:32

I love this wine.

S Simon Jacob: 44:33

It's like crazy. But I also. I honestly like the orange wines a lot with this type of food, really, yeah, anything spicy, anybody, anything super flavorful, the orange wines just go. You remember sitting in Sitting in Crave with the aquavoria Sure and he brought he said okay, chicken wings, we need the chicken wings. And he brought out a bottle of his wine and with the chicken wings it just like Exploded in your palate. It was like so delicious.

Tzvi Maller: 45:18

I'm working on some chicken wings here. I'm telling you I'm working on some actually.

S Simon Jacob: 45:21

Really.

Tzvi Maller: 45:22

I got it. I got it. I just haven't had time to do it yet, but I'm working on it.

S Simon Jacob: 45:27

I was never a chicken wings guy, but now I'm. I eat them on Friday night. Friday night, yeah.

Tzvi Maller: 45:32

I was. I'm not either, but I think there's a place for it. I think there is a place, there is definitely.

S Simon Jacob: 45:36

And there's a wine for it, and there's a wine for it.

Tzvi Maller: 45:40

There's a definite wine for it.

S Simon Jacob: 45:42

You know, yes, the aquavoria's wines are crazed with it, absolutely crazed with it.

Tzvi Maller: 45:49

Another guy, phenomenal winemaker, definitely outside the box.

S Simon Jacob: 45:54

Actually, you know, speaking about wine, the first time I met you here was you guys were hosting the RCC in your house in Nachlot.

Tzvi Maller: 46:05

Right, right. That was the first time I ever saw you here.

S Simon Jacob: 46:08

Yes, of course, and that was that was crazy, I think.

Tzvi Maller: 46:13

Yiga Khan was there. Right, was Yiga Khan there? Yeah, panina was there.

S Simon Jacob: 46:16

Singing Panina was there. Panina was there. Yiga was there singing Happy, not happy, birthday or something. Avi had a show up. Avi was there too. Avi Davidovic was there. Everybody was there. It was.

Tzvi Maller: 46:31

And I think who did the food? Did we have bracha and?

S Simon Jacob: 46:35

I don't think so. In your house you didn't do the food. It could have been bracha.

Tzvi Maller: 46:40

Bracha and.

S Simon Jacob: 46:42

And ori Three. I think they could have done it. I think they did it.

Tzvi Maller: 46:44

I think they did it.

S Simon Jacob: 46:46

Okay, it could have been, I think.

Tzvi Maller: 46:47

I'm not sure.

S Simon Jacob: 46:48

How was it?

Speaker 3: 46:50

Excellent, excellent.

S Simon Jacob: 46:52

Okay, this was your first time. No, he is.

Speaker 3: 46:56

You're the Balabuz.

S Simon Jacob: 46:57

I'm the.

Tzvi Maller: 46:57

Balabuz, how are you?

Speaker 3: 46:58

I'm excellent, good, good, good, very good.

Tzvi Maller: 47:01

He runs cover for me.

S Simon Jacob: 47:02

In case he's bad, he'll take the blame In case you said something negative. He could just hide and I could take the. What did you eat tonight?

Speaker 3: 47:08

What do we have? We have the lamb riblets.

Tzvi Maller: 47:11

Okay, yeah, they were excellent.

Speaker 3: 47:14

I don't know if I can order it every time they're fatty. Lamb is fatty, lamb is fatty.

Tzvi Maller: 47:18

They were delicious. The KFC was great.

Speaker 3: 47:21

Yeah, that's fine.

Tzvi Maller: 47:22

The OG Slider was great.

Speaker 3: 47:24

Legit. The Italian salad was excellent.

Tzvi Maller: 47:28

Yeah, nice.

Speaker 3: 47:29

And the cookies are in the back. The cookies are in the back. Tequila. You had tequila? Yeah, they'll be good.

Tzvi Maller: 47:38

Genitonic. It's a very clean alcohol drink which one. Did you have Bombay? I did Bombay, but now I have fingers.

S Simon Jacob: 47:45

You know thinkers.

Tzvi Maller: 47:46

The guy swears Bennett, he says the guy.

Speaker 3: 47:53

It's as good as anything out there today.

Tzvi Maller: 47:55

He says you will not wake up with a hangover. They do something. I did the tour, we did the tour.

Speaker 3: 48:01

Oh, you did it too. Okay, you did it. Okay, you know it.

Tzvi Maller: 48:06

Anyway, thank you, thank you, one of our new favorite places. God bless you. You know why we hope we don't. We enjoyed cooking for you. That was in line. I learned from John.

S Simon Jacob: 48:16

The next thing is you need to open in a Modin area.

Tzvi Maller: 48:20

Okay, simon, what do you think of the pizza?

S Simon Jacob: 48:27

It's terrible.

Speaker 3: 48:29

So is that a little bit.

S Simon Jacob: 48:35

Mmm, it's so good.

Tzvi Maller: 48:39

I don't know, that's my favorite.

S Simon Jacob: 48:41

So tell me what this is. We need some more white wine. But stay here for a minute while he's describing it.

Tzvi Maller: 48:46

I don't know Tony is going to describe what's on this pizza.

Speaker 3: 48:50

What's on this pizza?

Tzvi Maller: 48:51

You mean it? I don't know. It's on it, what's on it?

Speaker 3: 48:53

You mean it? Huh, it's like a cauliflower cream puree and um bacon jam. It's like Jammie bacon-y onions. What?

Tzvi Maller: 49:07

else Apple. You got really grey apple. I really want to take a picture of the camera. Did you see the air of your egg? It's sky-high.

Speaker 3: 49:16

I'm talking about air.

Tzvi Maller: 49:18

No problem.

Speaker 3: 49:19

You guys film the interview.

Tzvi Maller: 49:21

Yeah, oh, cool. Yeah, you're on the interview now.

S Simon Jacob: 49:24

You're on the interview. You're in it. There's fat on it. Who are you, by the way? I am Tony Madden, he's got it Cool.

Speaker 3: 49:32

Here's your coffee, you can take it. Oh wow.

S Simon Jacob: 49:37

Dad's daughter.

Speaker 3: 49:38

Dad's daughter.

S Simon Jacob: 49:39

Yeah, dad's daughter, you know what we need. Yeah, we need more wine, please.

Speaker 3: 49:50

Okay. It's so dark.

S Simon Jacob: 49:53

So Aiden is here taking pictures, Also another one of Svi's daughters. And who is this?

Tzvi Maller: 50:03

Anava, this is.

S Simon Jacob: 50:04

Anava, another one of Svi's daughters.

Tzvi Maller: 50:06

We need four sit-makes. Who's the wife? Who's the wife? Who's this?

S Simon Jacob: 50:12

guy Looks oh, I just took the picture as you moved it. Wow, look at that, this is crazy.

Tzvi Maller: 50:27

I think the hot peppers on the pizza Blow it off the yeah. I think it's just kind of like you got this sweetness from. There's some chili honey on it, but it's not so spicy, the chili honey, and I think that it's just like the apple, the smoked bacon, the arugula who doesn't want arugula on their pizza? You know?

Speaker 3: 50:53

Go for it, perfect.

Tzvi Maller: 51:01

And the wine's good. What more do you need?

S Simon Jacob: 51:04

This is a wine you can drink, you know, just on a hot summer day, but when you drink it with a pizza like this, it's just so much better. Everything just clicks.

Tzvi Maller: 51:19

Well, as I always said, wine is like food, wine's food Totally. I feel like I sit down sometimes and I'm just like this is good food, but I feel like I need a glass of wine. Just sit like, even if I'm not having wine, I'm just like there's something about wine and food.

S Simon Jacob: 51:38

Whoa, this is so soft You've got to be kidding. These lamerablets are crazed.

Tzvi Maller: 51:46

Yeah, let's try that, let's try it, let's try the lamerablets.

S Simon Jacob: 51:52

Wow, Number one there's that melt in your mouth.

Tzvi Maller: 51:58

Not two. Yeah, that's yummy.

Speaker 3: 52:07

That's yummy.

S Simon Jacob: 52:11

It is really perfect. So tell me about these sliders. What's going on with these sliders?

Tzvi Maller: 52:22

It's something that Alex Ramer had mentioned to me, where I'll be working with in T-Nex on the new project in T-Nex. He said something about blueberry bacon jam so we wanted to try it. I'm not sure.

S Simon Jacob: 52:38

I followed his recipe exactly?

Tzvi Maller: 52:40

He's not heard, never seen it, but we made up a plan and we're going to try it. Let's see if it's any good. Mayer actually my boy made it the blueberry bacon jam and let's see how it is.

Speaker 3: 52:58

You get to go first. You're the guinea pig.

S Simon Jacob: 53:04

This is new. This is not the menu, or it is not the menu, it just got on the menu yesterday.

Tzvi Maller: 53:09

Let's see how it is. Let's take a bite of that.

S Simon Jacob: 53:17

Wow, what are the seeds on these buns? Again, I waited until your mouth was full before I asked.

Tzvi Maller: 53:38

Seeds are for a cocky, which is. I'm going to leave out some of the ingredients that could be. It's basically black sesame seeds, white sesame seeds, nori salt, some sugar mix. There's other things you could add in there, like shrimp, shrimp flakes. We left it out.

Speaker 3: 54:03

It's felt it was inappropriate.

S Simon Jacob: 54:10

You've been pushing the envelope a little far.

Tzvi Maller: 54:12

I felt that the shrimp was going to be a no go. I'm tasting this. I feel it needs a little salt. I agree there's hints of it being correct, but I think it needs a little salt. I think it will just bring out more of all the flavors.

S Simon Jacob: 54:31

Right, I agree.

Tzvi Maller: 54:35

Simon, I almost want to make him try it again. Tell him, they can send out another one. Yeah good salt, eddyn. I think I want to try another one of the BBJ, the Wagyu. I feel like it was missing some salt.

Speaker 3: 54:57

Salt. Another one is usually out of salt.

Tzvi Maller: 55:02

I think it wasn't salty enough, the meat.

S Simon Jacob: 55:09

Alex, can we get some more wine? Yes, or do you want to switch over to the red? No, let's have the white. The white's perfect with it. That's good. That's just love it is. It's delicious, it's crazy, absolutely delicious. Okay, so what's the goal with T-Nex Mojo? Version of Mojo.

Tzvi Maller: 55:41

I was going back and forth that, like the truth is, I was ready to walk away from the whole project. I just felt I couldn't do it. And Joey Folkman was adamant about not doing that. Yeah, because he wanted the place to be when you could go.

S Simon Jacob: 56:00

He's one of the he myself and a whole bunch of other people Right, so he's voicing a lot of people's opinions.

Tzvi Maller: 56:09

Right, so we're close to the end here, missing some.

Speaker 3: 56:16

They were harassing us about the bathroom right now.

Tzvi Maller: 56:22

We're going to work it out. We're going to work it out and hopefully we're going to get open very, very soon. I was going back and forth on what we should open up, what name-wise I've been A whole lot of different names here and I felt that that what we were doing here in Mojos I thought could work there. So why reinvent the wheel when we have something that I think is a viable option? And I believe that Itinac has a much bigger facility. There's 6,000 square feet there, A couple of kitchens.

Tzvi Maller: 57:15

We can do a lot more stuff over there, so I think it'll be Mojos what we're doing here on steroids.

S Simon Jacob: 57:25

I'm loving this.

Tzvi Maller: 57:26

Yeah, I mean it's not a lot about slow roast in lamb, I know.

S Simon Jacob: 57:36

Slow roast in lamb riblets. With what?

Tzvi Maller: 57:41

That sauce is a sauce based on something I did Honey garlic beef ribs back in 1996. A modified recipe from that when I worked at a place called Roman's Steakhouse, here For Storm and Norman, I remember that.

S Simon Jacob: 58:03

Yeah, it was here, you were there, yeah, I was there, I didn't know you were there.

Tzvi Maller: 58:08

Yeah, Hamalot.

S Simon Jacob: 58:10

Yeah, no, it's no wait.

Tzvi Maller: 58:16

Then they moved to Emicre Fein. Yeah, so before they were in Emicre Fein, norman was involved.

S Simon Jacob: 58:22

Yeah, and I worked for him and then he wasn't involved.

Tzvi Maller: 58:27

Then he got out, he got out.

S Simon Jacob: 58:28

Wow.

Tzvi Maller: 58:29

Yeah.

S Simon Jacob: 58:29

I used to see.

Tzvi Maller: 58:30

Norman. Every so often I get Norman sightings.

S Simon Jacob: 58:32

Really.

Tzvi Maller: 58:32

Yeah.

S Simon Jacob: 58:35

Yeah, I guess I didn't know, norman. But.

Tzvi Maller: 58:38

I remember you, hard guy to miss.

Tzvi Maller: 58:50

He was all over the place but he made these honey-garlic beef ribs. So this is a sauce based on that, Modified a lot, and that was its inception. So there's been a lot of culinary influences throughout my life I guess you would say that have come to this place and that's kind of what this is a culmination of lots of all those flavors. And I hope I'm not done. I still want to. I'm still ready to do some other stuff too. I'm not done yet. I'm not done. Okay, After Mojo's, I still have some other plans. I'm not ready to retire and sit on the sidelines.

S Simon Jacob: 59:45

You're a young guy man. I know you don't feel that way, but you are Okay, try this.

Speaker 3: 59:50

Let's do this. Let's try it.

S Simon Jacob: 1:00:04

Also, it's much better.

Tzvi Maller: 1:00:06

Okay, better with the salt.

S Simon Jacob: 1:00:09

Much better.

Tzvi Maller: 1:00:12

I wonder why they missed the salt the first time.

S Simon Jacob: 1:00:19

It's really lovely.

Tzvi Maller: 1:00:20

The wine's good. Is it too cold?

S Simon Jacob: 1:00:23

It's a little cold for red, but it's good. It's not freezing, so we'll have to change the temperature on that it's fine, we're doing great.

Speaker 3: 1:00:32

We'll change the temperature on that.

Tzvi Maller: 1:00:35

That's what it is.

S Simon Jacob: 1:00:42

Okay. So if you had your druthers, what do you want to happen in Mojo West?

Tzvi Maller: 1:00:57

I wonder there's a part of me that feels that this Eretz Israel is the future of the Jewish people.

S Simon Jacob: 1:01:03

I'm being honest, you don't have to be honest. I'm so on with that statement.

Tzvi Maller: 1:01:12

You have no idea, I feel that, like I don't know how long you know, if you look at history and everything that's happening for the Jewish people, how long will America last? How long will anywhere else last Look?

S Simon Jacob: 1:01:33

American. I pray that America lasts forever. But you know what? I'm here and I really believe Jewish people should be here.

Tzvi Maller: 1:01:46

Okay, I'm smelling this wine here, Simon. Okay, nice nose. What are the grapes in this?

S Simon Jacob: 1:01:54

I don't know if it even says but it's a blend. You think I can see that it's a blend cab, merlot and syrup.

Tzvi Maller: 1:02:00

It's a blend. Do you know the percentage? Do you know it? Percentages? You don't know. I'm just wondering is it?

S Simon Jacob: 1:02:08

heavy cab yeah, no, it's actually cabernet souvenir. And 20% Wow nothing. Merlot 40% and shiraz 40%.

Tzvi Maller: 1:02:20

That equals 100. Yeah, okay.

S Simon Jacob: 1:02:24

And 2% of something else, but it was not my amount.

Tzvi Maller: 1:02:28

We'll take what we can get.

S Simon Jacob: 1:02:30

That's like it's great.

Tzvi Maller: 1:02:32

Please Want to try? Get a glass, let's try it. It's got a good nose.

Speaker 3: 1:02:40

Thank you.

Tzvi Maller: 1:02:45

Come in Interesting. The end of it is wow, I wasn't expecting it. Wow, I wasn't expecting the end like that. I wasn't expecting that. I'm wondering on this line Go ahead.

S Simon Jacob: 1:03:10

What are you wondering?

Tzvi Maller: 1:03:14

I didn't see that finish.

S Simon Jacob: 1:03:16

That's happening coming like that. That's Yossi.

Tzvi Maller: 1:03:27

It's so cool that we live in the United States. Everybody who walks by you can say shanatowa. One second, I ordered wow, this is perfect temperature.

S Simon Jacob: 1:03:41

It's perfect temperature and this is coming of age right now. Yeah, yeah, yeah.

Tzvi Maller: 1:03:46

This is coming out now All coming together. Yeah, I think there is a place for dessert and wine, not just sweet wine.

S Simon Jacob: 1:03:52

These foods are made for wines. Yeah, you know, some people can try to drink beer with it and some people can try to drink cocktails with it. These foods are made for wines.

Tzvi Maller: 1:04:05

I think the IPA also works with this. Yeah, it does, because the IPA also has, but I don't like I don't even drink beer.

S Simon Jacob: 1:04:11

If there was no wine, I guess I would drink beer.

Tzvi Maller: 1:04:14

But since there's wine.

S Simon Jacob: 1:04:16

Why would I drink beer? Wine is food. That's why I thank you very much for this evening. I especially appreciated the wine. 828?, yeah, 830,. You've got this week yeah yeah, what a great day.

S Simon Jacob: 1:04:43

Thank you for tuning in to this episode of the Kosher Terroir. A special thanks to Svi Malar and all the staff at Mojo Jerusalem for allowing me to interrupt their evening routine. If you're looking for lunch or dinner in Jerusalem, I strongly recommend Mojo's incredibly tasty food. They are located at Chomsiyon Amalka Street, just a couple of blocks from the city hall. I hope you tune in again to more episodes of the Kosher Terroir.