Feasting on Chakra in Jerusalem (Part V: What I Ate On My Israeli Vacation)

Chakra
41 King George Street
Jerusalem, IsraelPhoto Jun 06, 1 47 52 PMAlthough Tel Aviv is certainly a very popular destination for visitors to Israel, and considered the cultural center of the country, it is actually Jerusalem that is the nation’s capital. One of the oldest cities in the world—central to three major religions of Judaism, Christianity and Islam—Jerusalem sits in the middle of the country between the Dead Sea and the Mediterranean Sea in the Judean Mountains. A city entrenched in history, the oldest area is surrounded by walls, but modern Jerusalem has developed far beyond the ancient walls of the Old City. Downtown Jerusalem has become a hub of hipster coffee shops, posh hotels, high-end shopping, and gourmet restaurants intermingled with outdoor markets, religious centers and government buildings.

IMG_3145In the middle of downtown Jerusalem is Chakra. Chakra is a hip restaurant located on the busy King George Street with a large indoor-outdoor space that was busy when we arrived. There was a pleasant hum in the air, and the restaurant buzzed with energy on Saturday night. What’s nice is that Chakra is open on Shabbat, while there are quite a few restaurants in Jerusalem that are closed on the Jewish Sabbath, until at least an hour after sundown.

IMG_3148.JPG IMG_3147We were a large group, so we did not get the chance to choose individual dishes, and instead were served multiple plates of a variety of dishes. Though, many of us also ordered individual cocktails, and we were served lots of wine, as well as water and lemonana—a mint-lemonade drink served throughout Israel. The first brought out was the stone oven focaccia, tomato and olive oil—the delicious flatbread was still hot from the oven! It was the perfect accompaniment for the coming appetizers, and soon after some olive oil and harif were brought to dip. Harif is a traditional Israeli condiment made from spicy peppers and is very acidic, but also earthy taste and grainy texture.

IMG_3149IMG_3151Next up was the first of the appetizers—chopped liver with fig jam. Though this seemed very Yiddish, as opposed to Israeli, it fit in well with Chakra’s international fusion inspired menu. The spread was super creamy and had a luxurious mouthfeel to it. The fig jam was sweet and perfectly complemented the saltiness and musty, headiness of the liver. This was a wonderfully gourmet version of a traditional Jewish dish. At the same time that the chopped liver came out, we were served zucchini carpaccio with feta and tapenade. The zucchini was sliced very thinly and became almost see-through, and was garnished with salty feta cheese, briny olives, and juicy tomato. It was a light salad and the zucchini was thin enough that it absorbed the subtle dressing.

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IMG_3150The lemon garlic cauliflower was simple, but delicious. The cauliflower was roasted and dressed in lemon juice and zest, as well as garlic. The florets had a slightly crisp exterior and didn’t become mushy like many cauliflower dishes. It was spicy and slightly smoky with a lemony bite. The open fire eggplant, sheep milk yogurt and tomatoes was good, but nothing special. The eggplant was roasted in its skin—a very common Israeli appetizer—and served with a yogurt sauce. Although the flesh was very creamy and the yogurt was tart and tangy, the dish was sort of bland.

IMG_3153FullSizeRender-5The next couple of dishes were my personal favorites—beef carpaccio, parmesan and rocket and spicy tuna bruschetta & aioli. The beef was paper-thin and seared on one side. It was dressed with a strongly acidic vinaigrette, and the deliciously fatty meat was so-so tender. I wish I had another plate all to myself! The shaved parmesan and rocket, or arugula, helped cut through the heavy meat and the arugula provided a peppery bite. The tuna was chopped roughly, and mixed with Asian spices, and maybe some wasabi. It was piled onto toast points and then artfully arranged on the plate. These two cold dishes were very refreshing and helped prepare for more to come.

FullSizeRender-1The first entrée of the night was tomato and mozzarella risotto. The arborio rice was cooked al dente, and maintained a slight bite to it, and a deep tomato flavor. The mozzarella melted into the risotto, and there was a light garnish of parmesan atop the rice. This was a truly excellent dish and satisfied a craving for creaminess I didn’t even realize I was feeling. We were also served some caesar salad that was good, but unremarkable.

FullSizeRenderFullSizeRender-3FullSizeRender-4The main course consisted of three meat dishes—kebab with grilled vegetables and tahini, soy and honey chicken breast, and lamb shank gnocchi. The beef kebab was smoky and the ground meat was moist. The tangy tahini played well with the spice level of the kebab’s crust. The chicken was bone-in, and had a wonderful crust from the grill. The soy and honey caramelized on the chicken skin and kept the meat juicy. The lamb was absolutely delicious. It was cooked down with peas, and super tender—very stew-like. The gnocchi were pillowy soft and soaked up the, in essence, lamb ragout.

Photo Jun 06, 1 02 47 PMThe girl sitting next to me was a vegetarian, and the restaurant was very accommodating and brought her a bonus dish—beet tortellini with Roquefort butter. The tortellini dough was very delicate and you could see the beautiful pink, beet filling through the pasta. The tortellini were extra-large, very filling, and not too sweet. The sweetness may have been tempted by the Roquefort butter sauce that imitated a cream sauce and made the dish rich and luxurious.

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Photo Jun 06, 1 30 56 PMEven though we didn’t have that much room left, after our veritable feast, we were then served dessert! The panna cotta was flavored with wild berries, which gave a nice sour flavor to the sauce. The panna cotta itself was formed from a vanilla custard, and perfectly set. There was also a chocolate cake a la mode. The cake was deliciously moist, chewy, fudge with a slightly crisp edge. The ice cream was just icing on the cake—pun intended! The final dessert was sorbet with cookie surprise. The sorbet was tangy with a lemon-like flavor and almost edged into ice milk or sherbet territory since it was so creamy. The cookie surprised was crumbled on top and added a nice textural contrast to the otherwise one-note dessert. This was a nice way to end a decadent meal on our last night in Jerusalem.

IMG_3146.JPGI might have been part of a large group, but this might have been one of my best meals on the trip! Chakra has an amazing atmosphere, fabulous food, lovely location, and wonderful waitstaff. I definitely will be returning on my next trip to Jerusalem—and it should be on your list as well.

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