Things To Do In Israel Master Thread

[dealvr]

There is no Hashgacha (I didn't know that at the time), and if anyone asks what the hashgacha is, he gets up and loudly insults him in public

And he got away with this for how long?

[Chaikel]

And he got away with this for how long?

Still does AFAIK

[Chaikel]

what are some good shwarma places now?

I like Halo Taimon, but I think the most underrated shwarma in Israel is V'ochalta V'sovota by The Mir. I'm not saying it's the best, I'm just saying it really deserves to be on the map

[moish]

what are some good shwarma places now?

halo teiman isnt bad

[bubbles]

I like Halo Taimon, but I think the most underrated shwarma in Israel is V'ochalta V'sovota by The Mir. I'm not saying it's the best, I'm just saying it really deserves to be on the map

+10

[moish]

I like Halo Taimon, but I think the most underrated shwarma in Israel is V'ochalta V'sovota by The Mir. I'm not saying it's the best, I'm just saying it really deserves to be on the map

never heard of it. where is it located

[dealvr]

Right near the entrance to Jerusalem.

[smurf]

Is tzunani in Geula still around?

[moish]

Right near the entrance to Jerusalem.

what are you responding to?

[moish]

Is tzunani in Geula still around?

yes

[mercaz1]

its funny how every few years some new schwarma place gets to be the in place to eat

[Chaikel]

its funny how every few years some new schwarma place gets to be the in place to eat

examples

[mercaz1]

i posted that massive was my best and now some ppl are posting other names are the best to go to

[chuchem]

I think you owe mister hess a apology and ask him for mechile. I know him from switzerland, were he used to own a meatstore, that had a hashgoche and everyone ate there.
i ate in his restaurant in jerusalem alot of the years and he did have a hechsher, to claim otherwise is a lie!
He had rabanut mehadrin, a "tuda" confirming that all meat is eide chareidis besides for a few exceptions, like goose liver...
He also had a hechsher from raw lovinger. Raw lovinger is a big talmid chochem and used to be rabbi of one of the main shul in basel. He made alija and lives in israel now. He also gave hess a hechsher. i dont know how it has been in the last 12 month, as when i come to israel from switzerland, i dont go to a swiss restaurant. But to claim, that he didnt have a hechsher from the start is a lie. He had one when i was in yeshiva and kollel for 5 years in israel.

I am not vouching for him, just giving you the facts. Decide for yourself, if you want to eat there!

[mercaz1]

when i was there at hess he didnt have a hechsher and he just certified himself that it was kosher- ppl thought that there was a hechsher but there wasnt

[Chaikel]

I think you owe mister hess a apology and ask him for mechile. I know him from switzerland, were he used to own a meatstore, that had a hashgoche and everyone ate there.
i ate in his restaurant in jerusalem alot of the years and he did have a hechsher, to claim otherwise is a lie!
He had rabanut mehadrin, a "tuda" confirming that all meat is eide chareidis besides for a few exceptions, like goose liver...
He also had a hechsher from raw lovinger. Raw lovinger is a big talmid chochem and used to be rabbi of one of the main shul in basel. He made alija and lives in israel now. He also gave hess a hechsher. i dont know how it has been in the last 12 month, as when i come to israel from switzerland, i dont go to a swiss restaurant. But to claim, that he didnt have a hechsher from the start is a lie. He had one when i was in yeshiva and kollel for 5 years in israel.

I am not vouching for him, just giving you the facts. Decide for yourself, if you want to eat there!

AFAIK, he had a hechsher on the meat, but not on the store. Even so, I don't believe a restaurant owner has any right to publicly embarrass someone for asking what the hashgacha is

[dealvr]

And he got away with this for how long?

Sounded way too sketchy to begin with.

[moish]

from Jerusalem Kosher News

Hess Restaurant [1 of 2]
11 Kislev 5769
December 8, 2008

Jerusalem Restaurant – Hess of Switzerland  (Part 1)
Located in Yerushalayim – 9 Heleini HaMalka Street – 02-623-2678
Under the supervision of Rabbi Yisrael Meir Levinger & Jerusalem Rabbinate (regular, not mehadrin).
Hess-m@inter.net.il
http://www.hess-restaurants.com/


Teudah from Rav Y. M. Levinger - Hess Restaurant
Undoubtedly, upon entering the restaurant, one feels the European charm, realizing this place is for people who are serious about eating, particularly the Yekke style cold cuts and delicacies.

Since I am not a food critic I will not belabor the point but I am indeed focused on kashrus issues, and that is where this article will head. I for one am extremely disturbed by the fact that it took me quite a bit of negotiating with Mrs. Hess (Marcel was not in) to get the number of the mashgiach, Rabbi Levinger. I did not get the number of the Chief Rabbinate mashgiach either, but at the time, I was seeking Rabbi Levinger, who provides the mehadrin portion of the restaurant’s kashrus.
Most people who eyeball the wall which is decorated with kashrus certificates are highly impressed, but if one scrutinizes the certificates, one may see a totally different picture.

Hess, in his newspaper ads, business cards and store itself portrays the eatery as one of the absolute highest standard of kashrus, and while this may indeed by the case, one may never know. The Hess family, in our numerous telephone and in-person conversations seems resentful when questioned regarding the store’s kashrus, insisting the family lineage and personal yirat shamayim (fear of Heaven) are enough to permit us to lay our fears aside. Well for me, it just ain’t so. Mr. & Mrs. Hess continue to reassure me, and I explained it is not a matter of reassurance, but kashrus information must come from the mashgiach, not the owner. They were at best extremely hesitant to give me any information, continuing to explain their standard is absolutely impeccable.

Let’s begin with the certificate for the fruits and vegetables, which bears the seal of the Jerusalem-based Eida Chareidit. For one thing, it is not a certificate for Hess restaurant, and for another, it is a photocopy.

In actuality, it is a photocopy of a certificate for a store called Agassi Fruit & Vegetables in the Har Nof section of the city. This is where Mrs. Hess tells me they purchase all their fruits and vegetables. This may be so, but it says nothing regarding any supervision on their store. Anyone can go into a fruit store, take a photo of a certificate, print it and hang it. The point, a photocopy of a fruit store’s hechsher does not act as testimony.

Certificate number two, which boldly announces “glatt meats under the supervision of Sheiris Yisrael.

Read the entire certificate folks – it says “Sheiris Yisrael or Rabbanut”.

In reality, the store is under the supervision of the Jerusalem Rabbinate- regular, not mehadrin, and Rabbi Yisrael Meir Levinger, who as of our last conversation, remains incapable of answering basic questions regarding the kashrus of the store, which by his own admission, is the only store in the world which carries his name.

As of this report, I still await the phone number of the Rabbanut mashgiach. Yes, I can get it from my sources in the Rabbanut, but that is not the point. In addition, Hess boasts his pristine mehadrin-ism. The Rabbanut supervision is regular so even if it meets the Chief Rabbinate’s standard, that is in no way close to the standard he tries to exhibit, “glatt kosher mehadrin min ha’mehadrin”.

Well, it took some doing but I did finally get the telephone number of Rav Levinger. We spoke many times. I honestly did not keep a log, and what is clear is that the good rabbi never actually checks the store at all. In fact, he told me in so many words that he is a family friend of Mr. & Mrs. Hess from Switzerland, and they (family Hess) and his (Mr. Marcel Hess’) father were members of his congregation. He went on to sing praise regarding their fervent religious practices, which I in no way question, but at the end of the day, Rabbi Levinger hasn’t a clue what takes place in the restaurant, yet alone the Hess-owned and operated smoke house in Jerusalem’s Givat Shaul neighborhood.

I asked basics, such as 1) where is the meat purchased, 2) where are fruits & vegetables purchased, 3) what hechsherim are on raw ingredients such as spices, flavorings and so-forth.

Rabbi Levinger was clueless and became noticeably frustrated and tongue-tied, realizing I was not about to go away — and he would have to admit he does not inspect the restaurant or be exposed in a bad light. After all, as he put it, “When they came to Israel they asked me to do them a favor, to provide supervision, so I agreed. I know the family and knew his father. It is the only restaurant that I provide with supervision in the world.”

The rabbi was even less knowledgeable regarding the smoke house. Having experience in the butcher and catering fields, I began asking about ingredients in the hot dogs, pastrami and other cold cuts. The good rabbi was absolutely without any ability to respond based on first-hand knowledge. He explained to me “they do not use spices”. Anyone involved in any way with cold cuts, provisions, hot dogs or whatever knows there are spices, additives, and much much more. (At the time of this report, I have not visited the smokehouse).

I would like to interrupt here with a comment. What you read above took over two weeks to uncover. Many phone calls to many people. There is no cooperation on the part of the Hess family, and quite honestly, in my one year of pounding the pavement of Jerusalem, never have I encountered a restaurant owner, manager, or mashgiach, or hotel for that matter, who is unwilling to give basic information.

Forgive me for jumping to conclusions but this reeks of a cover-up, with the Hess family not willing to have anyone question the integrity of their operation. While it may indeed be pristine, it just does not work that way and that is why we have rabbis and supervising agencies, to assure us that we are eating what we think we are.

Sorry for this downer report but I am downright frustrated, although not close to despair. I will continue calling Rav Levinger when he returns from a trip abroad, and continue probing into the store and Hess smokehouse. Ultimately, I do plan a part 2 to this which I hope will include a long list of clarifications and explanations. That would make me a happy trooper.

My motto remains “eat what you like but do so based on knowing”. You, a consumer, and more importantly a kosher consumer, have that basic right and please, learn to stand up for it!

Yechiel Spira.

[moish]

Hess Restaurant [2 of 2]
Rosh Chodesh Shvat - 1 Shvat 5769
January 26, 2009

Jerusalem Restaurant – Hess of Switzerland  (Part 2 of 2)
Located in Yerushalayim – 9 Helene HaMalka Street – 02-623-2678
Under the supervision of Rabbi Yisrael Meir Levinger & Jerusalem Rabbinate (regular, not mehadrin).
Hess-m@inter.net.il
http://www.hess-restaurants.com/

Hi folks,
It has been about 6 weeks since I released the first report on Hess Restaurant, and now, a bit in arrears, the completion of my report.


The report is based on a series of questions that I submitted to Ezra Levinger, who explained to me the restaurant’s certificate is provided by his father [as reported in part one], Rabbi Yisrael Meir Levinger, but in actuality, he is the mashgiach, not his father.

If you recall from the first report, I had asked Mrs. Hess to tour the kitchen and smokehouse facility to get a first-hand look at the kashrus operation, but my requests (yes, plural) were refused. Mr. Marcel Hess was quite adamant in his refusal as well, and it took a bit of persuading to just get the name of the mashgiach.

I will add my own two cents before presenting the factual data, Ezra Levinger’s response to my questions.

1. My contacts in the Chief Rabbinate of Jerusalem stated that “While Rabbi Levinger is known, formally from Switzerland, he is in no way authorized to grant a kashrus certificate to any business whatsoever, including Hess. As far as the Chief Rabbinate is concerned, Hess is under regular Jerusalem Rabbinate supervision and is not mehadrin, since Levinger’s certificate is not recognized.

That said, Rabbi Yitzchak Iluitzsky, director of kashrut in the Jerusalem Rabbinate, stated he knows Rabbi Levinger, who is known to be a responsible Torah observant man. The rabbi also stated that from his own personal knowledge, Hess is very stringent regarding the ingredients used in his store and smokehouse, and only family members, all Shomer Shabbat, cook and there are no non-Jews or non-observant Jews involved in the food preparation stage whatsoever.

Rabbi Iluitzsky chalks up Mr. Hess’ refusal to open the kitchen to a different cultural perspective on things, stating “that is how the Swiss are”.

2. From my perspective, any restaurant unwilling to cooperate and exhibit kashrus transparency leaves me with a most uncomfortable feeling. Of all the hotels and restaurants I have entered, small and large, Hess’ response is unprecedented and somewhat ‘chutzpadik’ in my opinion. You the reader and potential patron shall do as you see fit.

3. Take for example the stores kashrus certificate from Rabbi Levinger (http://tinyurl.com/7s7e6q) which has the words “Badatz Sheiris Yisrael” in bold red, while other meats served, Rabbanut Yerushalayim, is in less obvious black, to diminish it and in my opinion, to deceive patrons into believing the certificate is that of the Badatz Sheiris Yisrael WHICH IT IS NOT.  It is also the only kashrus certificate I have seen that does not display a contact name and number of the mashgiach, once again, deterring contact or investigation.

4. For the sake of thoroughness, regarding the sign posted in the store, a photocopy of the kashrus certificate of Agassi Fruits and Vegetables (http://tinyurl.com/8jrksz) under the supervision of the Eida Chareidit, I did phone the store and the owner confirmed that Hess receives daily orders from him.

Following is a translation of the questions which I emailed to Ezra Levinger in Hebrew, receiving his responses in Hebrew as well.

1. HOW OFTEN IS THE RESTAURANT INSPECTED BY A MASHGIACH?

The Chief Rabbinate’s mashgiach enters daily and I make occasional appearances, without announcing my schedule in advance.

2. HOW OFTEN IN THE SMOKEHOUSE FACILITY INSPECTED?

I am also the mashgiach in the smokehouse for the Jerusalem Rabbinate. I have a key and enter as I please, unannounced. From time-to-time, I am also present for the actual manufacturing process.

3. IS THERE A MASHGIACH PRESENT AT ALL TIMES IN BOTH FACILITIES?

The mashgiach is not present full time in either place since the proprietor is a Shomer Shabbos individual.

4. MR. HESS TOLD ME THAT “THE MASHGIACH DOES NOT CHECK REGULARLY” BECAUSE THEY KNOW THEY CAN RELY ON HIM. IS THIS THE CASE IN ACTUALITY?

There is no such scenario. Of course there is an element of trust, but I am personally familiar with his entire operation, both the restaurant and the smokehouse, as required.

5. PLEASE SPECIFY THE INGREDIENTS USED IN BOTH THE RESTAURANT AND SMOKEHOUSE, INCLUDING BUT NOT LIMITED TO VEGETABLES, SPICES, PRESERVATIVES AND OTHER ADDITIVES AND OTHER COOKING INGREDIENTS.

The smokehouse uses almost exclusively meat, with few additives. (Due to professional ‘immunity’ I cannot detail the other ingredients, but I can assure you that are all under “good supervisions”.

In the store, in addition to the spices, which are under the Badatz Agudat Yisrael, the vegetables are from a source under the Eida Chareidit and I can attest to this. The greens are only the ‘Gush Katif’ type with certificates.  There is no ‘heter mechira’ ingredients regarding shmitah year.

6. THE CERTIFICATE OF RAV LEVINGER STATES MEATS ARE SHEIRIS YISRAEL OR RABBANUT. IS THIS SO?

The frozen meats are provided by Hacker, Sheiris Yisrael supervision. The remainder is Jerusalem schita (slaughter) glatt (chalak) with the exception of goose, which is not mehadrin but a regular Jerusalem supervision. This item is sold in packages only.

7. ARE THERE SEPARATE UTENSILS FOR NON-KASHERED LIVERS?

The livers prior to the kashering process are held in unique utensils not used for anything else. In addition, the washing of the livers is done in a sink used exclusively for this purpose.

8. DOES THE STORE ACCOMMODATE THE STRINGENCIES OF BOTH THE RAMA AND BEIT YOSEF?

Yes.

9. IS THERE ANY SUPERVISION ON THE SIFTING OF FLOUR, INSPECTION OF GRAINS AND LENTILS AND THE WASHING OF VEGETABLES?

The sifting of flour, opening of eggs, the washing of greens and inspection of lentils are all done as per my instructions. By the way, regarding the lentils, we try to my the “Ki Tov” brand [which comes vacuum packed and bug free as per the supervision of the Eida Chareidit].

10. HAS THE CHIEF RABBINATE AUTHORIZED RABBI LEVINGER TO GIVE A KASHRUS SUPERVISION?

Rabbi Levinger’s supervision is done in cooperation with Rabbi Iluitzsky, who heads the Kashrus Dept. of the Jerusalem Rabbinate.

RAV LEVINGER CONTINUES:
There is a matter which you did not address, one that is problematic in many restaurants, and that is the issue of bishul akum. The Hess Restaurant to my knowledge is one of the few places which excels in this area, that no non-Jews are in the kitchen and not even non-Shomer Shabbat Jews deal with the kitchen and food preparation. In addition, the pouring of wine is done exclusively by a member of the Hess family or a mashgiach, even the bishul wines. Any ingredient entering the store must have a reliable ‘Badatz’ hechsher. We use only the well-known Badatzim such as Rubin, Belz, Rav Landau, Sheiris, Agudah, Beit Yosef, Yoreh Deah, OU, OK, Jerusalem Rabbinate Mehadrin, Rechovot Rabbinate Mehadrin and the like.

Simple things such as coffee and tea we also accept hechsherim of agencies abroad, from local rabbinates.

If you have any other questions, please do not hesitate to contact me.

E. Levinger.

****
ADDITIONAL NOTES;
When I sought to gain access to the kitchen and smokehouse via Ezra Levinger, he told me he cannot permit me to do so without approval from the Hess Family, so I simply stopped asking.

There was much confusion in my mind regarding the supervision and the mashgichim so I phoned Rabbi Iluitzsky again, who explained the situation as follows.

From the Jerusalem Chief Rabbinate’s perspective, the restaurant and smokehouse facility have plain non-mehadrin supervision. The mashgiach for the store is David Elmaliach. The mashgiach for the smokehouse is Ezra Levinger, a son of the rabbi giving the supervision but in this case, he is employed for both, the rabbi and the Rabbinate.

If you recall, Mrs. Hess told me the mashgiach does not enter the store too often because they are very reliable, since they are all shomer Shabbat. Elmaliach told me he enters several times a day. Make of this what you wish – I have no explanation to offer. I even told Elmaliach that Mrs. Hess told me he rarely comes in but he stated “this is not so. I am there everyday, several times a day”.

In short, I tried to present dry facts and leave you with an ability to make your own decision as is my goal with all the reports. I must say, for a small operation, this place has demanded many hours of my time.

By the way, I also asked Rabbi Iluitzsky why Ezra Levinger is permitted to be on the Chief Rabbinate payroll while he also works for his father, who may be reliable but nonetheless, “an unauthorized hechsher”. The rabbi explained that this may be the case; he and his colleagues are not concerned here since they feel the restaurant maintains a standard. He is more concerned directing his energy towards the bogus mehadrin restaurants.

I then questioned why Hess does not have Jerusalem Rabbinate Mehadrin instead of Levinger, to which Rabbi Iluitzsky stated that because of the non- mehadrin goose liver, sold in packages, he does not conform to Jerusalem Rabbinate Mehadrin standards.

[mercaz1]

thats how i remember it that the owners said that since they have impeccable kashrus standards themselves they dont need a hechsher but that was in 03 so it could be it changed since then s noted in this article