Forthcoming Israeli Fareground stall TLV is popping up at favorite Clarksville pizza spot 40 North tomorrow, February 26. This is the only chance to try TLV before its official opening at Fareground on March 7—but make reservations quickly, as the event is almost sold out.
The four-course dinner is a collaboration between the two restaurants and includes salatim (mezze), first course, choice of entree (like the restaurant’s roasted cauliflower dish), and dessert like a Turkish coffee custard. Chef Richter shared with Eater that the collaboration with 40 North was evident in dishes like the lahmacun (ground lamb on a Turkish flatbread), with TLV using traditional seasoning on the lamb and 40 North contributing their pizza dough for the bread.
The dinner also features Israeli wines curated by the sommelier at Mendelbaum Cellars in Fredericksburg, with a focus on Tulip Winery from Israel.
TLV is a partnership between chef Berty Richter formerly of Hummus Among us and chef Kevin Fink of Emmer & Rye. Richter hopes this is the first of many collaborations once the restaurant gets up and running. He explained, “I want to see more people in more places doing this style of eating: sharing a lot of dishes and a lot of plates.”
TLV’s menu is now online and includes, breakfast, lunch and dinner, sweets, and drinks like tahini shakes. When asked how he plans to handle traffic from South by Southwest, which starts the day after TLV opens, Richter joked, “Prep a lot.”
Reservations for the pop-up dinner can be made by calling 512-660-5779.