How to Drink at Zahav with Jeff Bartash, Philadelphia, USA

When it’s all about the food, how do you make the drinks stand out? Zahav Restaurant and its chef Michael Solomonov have been winning award after award since opening its doors, including finalist for "Outstanding Chef" at the James Beard Awards. As Bar Manager of one of the busiest eateries in the country, it’s Jeff Bartash's job to find out.

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Hello everyone - Don't get confused! Before there was Lush Life, there was Best Sips Worldwide, I rebranded after the first season. Although I reference Best Sips – it’s Lush Life through and through – the same great guests, the same music, and the same me!

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I feel like I should already know what Israeli cooking consists of; I certainly eat a whole lot of Lebanese food living in London. It took a trip home to Philadelphia, while researching an article I was writing for Sainsbury's Magazine, to discover what I had been missing: Mezze of salads, hummus, lamb shoulder cooked over hot coals, and more.

I, of course, had heard of Zahav, but eating there is a whole different basket of Laffa. Needing a beverage to accompany my salatim, I asked the staff for a suggestion.

Next thing I knew, a pitcher of Lemonnana was plonked down on the table. Lemon, Mint & Bourbon...so simple – no wonder it’s the national drink of Israel. Oh, just a slight different between what you might have tasted on the streets of Tel Aviv - Zahav’s version added bourbon to the mix.

We sampled the five other signature cocktails that had made it onto the menu, but on my way back to the UK, I was still dreaming of Lemonnana. I just had to meet Jeff Bartash, the man whose job it is to oversee which cocktails make the cut and end up on the list. I learned a whole lot more than I imagined, about, not only Lemonanna, but also their wine list, which includes little known wines from Lebanon and Turkey as well.

Always remember the wise words of Oscar Wilde, “All things in moderation, including moderation,” and always drink responsibly!

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