Station 9

About

Ron Yedid owns Focaccia off Hillel, Focaccia Kosher on Emek and Kitchen Station in the First Station, but he had a dream of another sort. That was fulfilled in June 2014 when Station 9 opened, according to chef Ron Fintsi, one of the owners, along with Shlomi Turgeman, another of the owners. Fintsi, whose mother is from Argentina, spent three years at culinary school in Argentina; five years working in Tel Aviv restaurants; and three years in Jerusalem, including Focaccia Kosher on Emek. He also did research in Thailand before returning to build the menu and become the Chef at Station 9. Besides himself, there are two cooks from China, another cook and Ron and Mazal Yedid's son, Daniel, in the kitchen preparing Thai, Vietamese and some Chinese and Japanese dishes. Outside, on the patio, large bare light bulbs hang over wood tables to seat about 48, on which are placed black plates and napkins and wood chopsticks decorated with flowers. For those wanting silverware, these sit on each table in bamboo containers. Walk up a ramp into the first room with a glass wall, showing the open-kitchen on the left side with 11 seats at a bar, and 24 seats in booths on the right side of this room. Behind these booths, liquor and wine bottles sit on a ledge; further back is the actual bar. The ceiling of the next room attracts attention as a collage of Japanese fans; natural Jerusalem stone walls are exposed on two sides. Tables seat 30; in the center is a glass-top table with sand and rocks inside, with padded benches on both sides. Here are also the black plates in the shape of flower petals, black napkins and the flower- trimmed chop sticks. By the way, anything ordered from the menu before 5 p.m. is 20% off, except Friday, Saturday and holiday eves. On the menu, there are 12 appetizers (30-46 NIS); 6 chop chop (cold salads, 36-48 NIS); 4 soups (46 NIS); 8 wok stir fries (46-72 NIS); 6 Station 9 (main courses 96 - 110 NIS); and Bau Bau (explained later). Soft drinks, fruit juices