Anor: Pomegranate Season on HaShachar Street

The first thing that arrives is the bread, a round loaf pulled from a stone oven and set down with a small crowd of dips: a red pepper paste with real heat, pale tahini, a tangle of pickled vegetables. It is warm enough to fog the plate. Overhead, handwoven Bukharian carpets hang from the ceiling like banners at a wedding, and a low recording of Bukharian music keeps the volume of the room soft. Somewhere behind the open kitchen a cook turns skewers over coals, and the smell of onion fat and charred lamb drifts across the tables. This is Anor on a weeknight in Neve Tzedek, a restaurant that opened at HaShachar 8 in the late summer of 2026 and already behaves like a place with a long memory.

Chef Yoram Savi was born in Tashkent, and the menu reads like a family table translated for a restaurant. The lamb kebab is the dish to order first. It is cut generously, threaded with plenty of onion and enough fat to keep it juicy, and it arrives blistered at the edges and tender in the middle. Next to it, the lagman is a deep, cumin scented broth holding hand pulled noodles and tender beef, a bowl large enough to share and warming in a way that only a slow simmered stock can be. The samsa come out of the oven with a crisp, even crust and a coarse ground beef filling that tastes of pepper and onion rather than of salt. The bone marrow version is richer still.