Tenth-generation Jerusalemite Daniella Lerer fiercely preserves her family's Sephardic culinary traditions. Try the fixed-price sampler's menu or order à la carte. The rich, homemade labaneh -- by itself or with filling large falafel balls -- is particularly tasty. Daily specials, some seasonal, supplement the permanent menu. Red meat predominates. For dessert, look for the traditional sutlach, a cold rice pudding topped with cinnamon, nuts, and jam. Barood's other face is its well-stocked bar, with more familiar fare like spareribs and sausages. Very smoker-friendly. There is often live jazz Saturday evening.
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