Escaping the Kitchen for a Feast in Herzliya

As I SLAVE away in the kitchen, cooking up a storm for the holiday season I dream of being served (really waited on hand and foot), as the sunset casts the most romantic light on a table adorned with delicacies plucked from the Mediterranean Sea and the Galilee. It wasn’t so long ago that I was at my favorite Herbert Samuel Restaurant at the Ritz Carlton Herzliya and yet it feels like a million years ago, now that I’m up to my eyeballs in dirty dishes.

So I’m day dreaming and thinking about the next opportunity to make a reservation. Hubby’s B-day in 8 weeks feels (wayyyy) too far away. Don’t you think? I’m going to have to invent a reason to catch up with an old friend before then. Any of my old friends reading this want to meet me in Herzliya?

BTW what are you ordering off this menu? 

ARE YOU TEAM FISH? 

Think: sashimi, carpaccio, bouillabaisse risotto, wild sea bass filet á la plancha and whole branzino.

OR TEAM MEAT? 

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Think: Golan Heights lamb chops, 7hr slow-cooked short ribs, grilled sirloin, prime rib, pulled duck shawarma tacos and Machpud (available via pre-order) beef filet with dreamy 8-hour potato gratin.

Dish in the comments.