The All In One Ultimate Restaurant List Interview: The Palomar

Ask any Jerusalem local for the finest restaurant in town and they'll point you towards Machneyuda, an eatery that's made a name for itself throughout Israel for its lively atmosphere and a menu that comfortably walks the line between fine dining and home cooking. In 2014 the team behind Machneyuda opened The Palomar in Soho, backed by former DJ Layo (of Layo and Buswacka fame). With its cheerful vibe and food from the Middle East, North Africa and the Mediterranean, The Palomar is a new entry on our top 100 Ultimate Restaurant List at number 50. Head chef Tomer Amedi shares their signature recipe for polenta Jerusalem-style.

What does The Palomar do that nowhere else does?
Gives a buzzing vibe with personal service and fun, vibrant food. 
 
How does London’s restaurant scene compared to Jerusalem’s?
It's huge here in London! The Jerusalem scene is very family-like, everybody knows everybody.
 
Who or what have you learnt the most from in your career?
From my partners at the Machneyuda group. They are great chefs, friends and very insightful restaurateurs. Their attitude to hospitality changed my life.    
 
As a chef, what’s been the toughest job you’ve had so far?
Building a strong team, who love and respect each other, help and learn all the time from each other, I'm very proud of them! 
 
What would your last meal be?
Anything my mom and dad would cook for me.

Do you have a signature recipe you can share with us?
Polenta Jerusalem Style (serves 4)
Served with asparagus, mushroom ragout, Parmesan & truffle oil.

Ingredients:
For the polenta
100g polenta flour (I use Bramata)
300ml whole milk
300ml single cream
20g unsalted butter
handful of grated Parmesan
salt to taste

For the mushroom ragout
300g button mushrooms
250g chestnut mushrooms
25g butter
salt and pepper to taste

For the asparagus
4 asparagus peeled, trimmed & cut into three pieces
squeeze of lemon
drizzle of extra virgin olive oil
pinch of salt and pepper

For the garnish
handful shaved Parmesan
drizzle of good quality truffle oil

Method:
For the polenta, put the milk and cream in a large pot and bring to a simmer. Add the polenta slowly whilst whisking, and continue to cook on a low heat for 20
minutes while whisking. When thickened add the Parmesan and butter and salt to taste.

For the ragout, add butter to a medium heat pot, add the mushrooms and cook for about an hour until the mushrooms are dark in colour and there is no liquid.
Season with salt and pepper to taste.

Blanch the asparagus for 45 to 60 seconds, season with olive oil, lemon and salt.

Divide the polenta into 4 serving dishes (we use small silver pots), add the ragout, top with asparagus, and finish with the shaved Parmesan and truffle oil.