Hi Daniel and Forumites who are familiar with Tel Aviv's dining scene:
Tel Aviv, we have a near crisis, from what I'm seeing. I don't know how or why this has happened but Tel Aviv has lost nearly all it's decent Italian restaurants to closure or the horrible trap of mediocrity. My wife and I have different tastes in food, but we generally can agree on a good Italian restaurant. Unfortunately, we've either had terrible service or mediocre food at all of the Italian places we've re-visted in the last six months. Some of them we actually used to find charming, but now can't stand.
Amici: closed. Darn. it had some promise.
Pasta Mia: Despite fresh pasta, nothing seems up to par. Tragedy.
Il Pastaio: Family style to a fault. The food had all the spiciness and zest of Chef Boyardee last time we were there. I don't know what happened.
Uno (kosher): seems to be going downhill from it's position already halfway down the hill.
Pronto: still there, and supposedly still good, but I haven't been there in a while. Expensive, but presumably good.
Cucina Tamar: terrible experience last time I was there, but maybe still some good dishes.
Mel & Michelle: great atmosphere, but only just above average food, good pizza. Recommended, if you're not expecting too much.
Radio Rusco: still there. Don't know how it is now, but I assume they still have good pizza too.
Picolla Pasta: terrible experience with service last time we were there. Not going back.
Phillipe Pizza: no wine list now. Pizza is less good than Radio Rusco or Mel & Michelle IMO, but alright if you get tons of toppings. Nothing like Southern French pizza, which they claim.
Bellini: not sure, inconsistent, really a risk.
There's a newish restaurant near the Carmel Shuq called Pappa's which frankly, sucks. They still charge regular prices though.
I don't know why, but this really annoys me that there are almost no choices for decent Italian. Of course you can always just go to Pronto over and over, but man, for a city with a million people in its metro area, you would think that someone could produce fresh, tasty and reasonably priced Italian food.