I made the kids my mother’s recipe for salmon croquettes yesterday afternoon. Well, I thought I was making it for the kids. Turns out, only one likes them, but it was apparently enough for my mother to shlep two cans (that’s right, cans) of salmon from the States. While I was making them, I said to myself, “Why am I calling them croquettes? These are salmon burgers.” But then, they lacked the meatiness and density of a burger, which led me to a much longer mental discourse on why I would call a burger a burger and why I would call a croquette a croquette? And which was right?

So what’s the difference? I’m not entirely sure. Why am I even thinking about this?

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Along Emek Refaim are a motley collection of restaurants ranging from fast food to haute cuisine. Sushi Bar Rechavia trends towards the higher end of the spectrum. My wife and I enjoyed a quiet dinner for two at this busy restaurant. We were fortunate to have our meal sponsored by dear friends of ours. Not to seem ungrateful, the restaurant was overall a pleasant and delicious experience. When billing as a high-end restaurant, though, consider that your clientèle are more discriminating, and therefore expectations are higher. While this might seem like nit-picking to some, it is nothing more than my professional evaluation, and not a review. It is perhaps how I would do things.

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