Crave Gourmet Street Food

About

Kashrut - Rabbanut Mehuderet By Sybil Kaplan Photographs by Barry Kaplan We all know what "to crave" means--to yearn for, to have a strong or inward desire for something, to want greatly. When Tzvi Maller, formerly of Los Angeles, decided to open a restaurant o Jerusalem, a chef was testing food. The chef made a Baha fish taco for him and another owner to taste. When the other person awoke the next morning, he was saying, he "craved" it. That's how Crave got its name, explained our host, the manager, Nachum Aranov. Aranov made aliyah in 2005 from Queens, New York. In 2012 he began working in the food field--bar tender, waiter and other areas. He became manager of Crave in 2015. To get to Crave if you come from Agrippas, by the Shuk, walk down to Shikma Street. Follow Shikma to the corner and you'll run into Crave with tables and chairs outside. Inside the long room is a bar and serving station in the middle and the kitchen is behind. Over the bar hang shelves with drinks, glasses and wine bottles. There are 10 bar stools around the bar. On the left side are high tables with 12 more bar stools and a shelf table at the window has more bar stools. Large windows look outside where there is outdoor seating. The front and other side of the restaurant have dark wood tables and chairs seating 17. When my daughter and I had lunch at Crave, I figured they had a philosophy and Nachum says yes, "everybody's welcome at Crave for good people and good food and pure love. The service is great, and the wait staff get fair pay so there is no tipping." (This is based on the thinking of Daniel Meyer, a New York city restauranteur with more than 20 restaurants operated under the Union Square Hospitality Group who eliminated tipping in his restaurants in 2015.) On the extensive menu, you can find: 4 Tacos (NIS41-66); 4 Burritos (NIS57-68); 4 Sliders (NIS48-68); 2 Bowls (NIS72 & NIS76); King craves (a ribeye steak) NIS40 per 100 grams; 7 Sandwiches (NIS66-126); 6 Munchies like fries and o