This is a destination like nowhere else in town, says restaurant critic Merrill Shindler.
Not to go too far over the top here, but there’s nothing in the San Fernando Valley like. There may be nothing like it in Southern California. It’s so totally unique, so one of a kind, soIt’s also largely misnamed, for many of the dishes served here aren’t tapas.
Those “Things” range from very Japanese toro and yellowtail sashimi, to deeply French frisée salad. The sorbet with meringue and blueberry coulis is French as well. Börek pastry is from the Balkans. Consider, as well, the chopped liver, made with the traditional style, with grilled onions and chopped eggs – and a likely dousing of schmaltz as well. This is a dish with roots in Eastern Europe, and in the delis of New York. It isn’t Israeli, Middle Eastern or Mediterranean. But hey, what the heck – it tastes good.
Toro sashimi is flavored with fennel, dill, ponzu, sesame oil and Thai chiles at TLV Tapas Bar in Tarzana. Oyster mushrooms are made with fresh herb gremolata, garlic, citrus, sumac and warm spices at TLV Tapas Bar in Tarzana. At the top of the bar menu is the iconic Middle Eastern anise liqueur called arak. It comes in three flavors – guava, vanilla fig and … uh … “bazooka.” As in bubble gum? Whatever.
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