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Sleek
Sleek Karin Aviv
As the hours went by, it became even darker, together with the higher and higher volume of music and the young crowd that kept coming in, proving, once again, that God is a DJ
An accountant, an attorney and an actuary left their day-jobs to open a pub. This is not the beginning of a joke; these are the guys who built Haifa's Sleek.
Once that I found my way through the black velvet drapes, I discovered the Sleek pub's decorated main dining, drinking and dancing area that was is a little dark, as pubs should be. As the hours went by, it became even darker, together with the higher and higher volume of music and the young crowd that kept coming in, proving, once again, that God is a DJ.

But if you're into a good meal and chat, come early.

Sleek provides a good service to its loyal customers – mainly Haifa locals –offering an edgy experience, while keeping to some of the city's more conservative elements. For instance, although they do serve here some nice, traditional cocktails, these are not the weird experimental types of cocktails you could maybe find in Tel Aviv which has recently succumbed to the trend. The food menu in Sleek mainly consists of finger food and food sharing. And the crowd is happy; this place has become central to Haifa's night life.

We started with the must-give-it-a-try: fish & chips made with Irish stout beer, which were served with garlic confit and lime, over crispy and a bit spicy potato chips. It was a nice kick off. We continued with Provence spring chicken that was marinated in spice herbs and mustard and then grilled. Amazing.

We took a brake to try some cocktails after all: the Green Mile was made of midori, feigling, apple and grapefruit juice. The Halle Berry was a mixture of cranberries, mint and three types of olives.

And then when we got some fine alcohol running in our blood, we could continue with thin beef fillet Carpaccio with parmesan cheese that was served with a fresh ciabatta and onion confiture. It was excellent. But we had to try the bresaola – a fine sirloin cut that was cured in coarse salt and aromatic spices, and then touched with parmesan, olive oil and rocket, which proved the talents of the chef – a young adventurous man who is always looking for the next best thing to serve with alcohol. Ok. Some black tiger shrimps were wrapped in thin slices of bacon that was marinated in butter and apple cider and then roasted. All of this guilty pleasure was put on a bed of crispy bruschettas. It was excellent.

But what about dessert? We ordered the Snickers bar. Try it if you're there. And you should certainly go there.

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