This post originally appeared on FoodableTV.com Tourists go to Tel Aviv to visit the beaches, wander the markets and explore the cultural history. Some also love to eat their way through the...
Bartender Gilbert Marquez has crafted the cocktail program. With over 90 mezcals, he has created a menu of modern cocktails that emphasizes indigenous Mexican flavors.
I started with a Bebibas Ancestrales and ordered the Aguacatero (Mezcal, avocado, green chartreuse and lime). The drink comes with a worm salt rim that was spicy and a cricket garnish. Yes, crickets.....after all, they say that insects are the new protein. I went outside my comfort zone and tried them and despite the visual image, they were slightly salty and crispy and don't really taste like anything. I survived!
Terrine LA is a gorgeous space. The brasserie-style restaurant is a wide open space with bright natural light (in the daytime). The elegant copper and marble bar runs along one side of the room and a whitewashed brick wall runs along the other side. A large picture window behind the bar offers a view into the kitchen. And there is the romantic patio featuring a lovely old tree in the center. However, as it was one of those very rare cold days in LA, we opted to sit inside.