Adom

Description:

• This is my favorite moderately priced restaurant in Jerusalem. Chef Daniel Uman's wonderful menu ranges from hearty to exquisite; the Jerusalem stone dining rooms are spacious and atmospheric, the service friendly, and the music carefully chosen. The dinner menu varies daily, but among starters, look for excellent fish and meat carpaccios in fine olive oils and herbs; cannelloni filled with brie, leek, walnuts in a pepper-zataar sauce of local seasonings; lamb and pine-nut risotto with hot salad; and rustic pâtés and soups (including a great crab bisque with scallops and shrimp; or in winter, a lavish chestnut soup). My favorite main course is a signature dish of shrimp in truffle oil and Dijon mustard, served on a bed of wild rice and tiny local beans. But also look for the T-bone lamb in olive oil and herbs, made with the most delicious lamb in Israel; fresh fish (the simple salmon filet is wonderful), seafood paellas and risottos; or the very generous, affordable and delicious house schnitzel. There's even a reasonably priced children's platter, and a humungous gourmet hamburger served with aioli, sun-dried tomato, and other extras. House breads and cheese platters are excellent -- the toasted nut bread goes well with the pâté. The bar is great, and a good house wine is served by the glass at a reasonable price. After 10pm, when Adom becomes a bar and gathering point, there's a special menu of half-courses and tapas. Desserts are worthwhile.

• © Frommer's 2013

Awards:

Frommer's

•  Highly Recommended 2010