Tel Aviv’s Raz Rahav has recreated Israeli cuisine for the 21st century with his tasting menu restaurant OCD, where he preps and plates each of the 19 courses for 19 diners seated at his counter. Rahav is committed to sustainability and seasonality and draws on food and history from across Israel, the Middle East and the Mediterranean, serving Israeli caviar, Ashkenazi dumplings, buckwheat puffs, miso hummus, bay leaf crème brûlée and olive oil marmalade. He is as obsessive and compulsive about his menu as he was in 2016, when OCD opened.
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