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November 24, 2014 / 2 Kislev, 5775
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IDC Herzliya Campus A Day on Campus

To mark IDC Herzliya’s 20th anniversary, we spent a day following Prof. Uriel Reichman, IDC’s founder and president, and Jonathan Davis, VP for External Relations, around its delightful campus.



A Cut Above

Cote de boeuf

Cote de boeuf

My angus filet au champignon was also drool-worthy. The fillet itself was seriously beautiful and tantalizingly juicy when I sliced into it even though I ordered it cooked to medium-well.

Csaba brought us all three sauces to enjoy with our dinners: Bordelaise, Bearnaise and green peppercorn, each of which was distinctive and flavorful. My steak was accompanied by an assortment of vegetables that were cooked and seasoned to perfection including fingerling potatoes, asparagus, pickled pearl onions and wild mushrooms that were simply fabulous. Much to my husband’s delight, marrow bones adorned our plates and he savored them both, proclaiming them “absolutely astounding.” We also shared a side dish of white asparagus with wild mushrooms, delicately seasoned with tarragon and truffle oil, which were so good that we could have just eaten them for dessert.

But of course, we didn’t. Because Csaba brought us dessert as well. Or more specifically, three desserts.

Our first dessert was a plum crisp topped with organic extra virgin olive oil ice cream. It is hard to describe what olive oil ice cream tastes like, but it was a subtle flavor that went well with the warm plum crisp. The plums themselves were just slightly tart and the warm, crunchy cinnamony topping was excellent. Next up was a soft chocolate cake with matcha ice cream. I must confess, I had to go home and Google matcha, because I had no idea what the green ice cream I was eating was supposed to taste like. As for the soft chocolate cake, it was a velvety circle of chocolate euphoria. A cross between a mousse and a cake it was creamy and silky and I have no doubt that there will be a parade of soft chocolate cakes dancing through my dreams tonight. Finally, we shared a chocolate covered mound of peanut butter mousse that was nothing short of perfection. Accompanied by caramelized popcorn and topped with a large round chocolate wafer, the presentation was visually stunning and was almost too beautiful to eat. Almost, but not quite. Needless to say, we ate the entire thing.

The service at Reserve Cut was exceptional, with the wait staff magically appearing to bring food, remove extra plates, refill water glasses and the bread basket, de-crumb the table and grind fresh pepper on our food. More than just enjoying dinner, we spent over two hours at Reserve Cut feeling like we were living in the lap of luxury.

Clearly, luxury doesn’t come at bargain basement prices. Appetizers at Reserve Cut range from $14 to $32, with entrees from $32 to $98 and desserts at $14. But Allaham, together with executive chef Hok Chin, has managed to put together a premium dining experience and judging from the many happy diners we saw, it is long awaited and nothing short of first class.

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