Hummus in Israel is like breakfast tacos in Austin. It is part of the culture and they are passionate about it. Everyone has their way of making it and their opinion on what makes it the best. One of the beautiful things about Israeli food is its diversity. Many cultures and traditions come together to create a variety of dishes.
At TLV, inspiration for the menu comes from the market stalls and street stands of Israel. The menu is food that is familiar yet new. It is food that is cooked with the love and soul.
Growing up with multiple generations in one house, every Saturday we would spend all day around the table. My mom and grandmother would bring wave after wave of food slightly changing as the day progressed from breakfast to dinner. In the summer, we would pack our feast in coolers and bring it to the beach. Saturday was as much about the camaraderie around the table (or beach towel) as it was about what we ate.
Food is meant to be shared and savored with good conversation. So, join us at the counter or take a dish away, TLV is meant to be shared.
Born and raised in Israel to an American-Hungarian father and a Turkish mother, Berty Richter has always had food at the center of his life. At a young age, Berty found himself cooking with his mother, aunts, and grandmother, asking questions and following their steps in the kitchen. Berty’s grandmother used to tell him, “Most of the world eats to live. We live to eat.”
At age 18, Berty joined the mandatory military service in Israel where he found himself volunteering to cook on the weekends while some of the cooks were away. It was then that Berty ultimately decided to turn his hobby into a career. After 10 months of classic French culinary training, Berty began working at the Dan Hotel in Eilat, Israel.
In 2001, Berty moved to New York City where he first worked at Tribeca Grill and then at Montrachet, where he became a sous chef. Four years later, he was offered a job at a restaurant in Barcelona, where he spent a little less than a year before returning to New York where he worked a number of restaurant jobs, including executive sous chef at Blue Water Grill and executive chef at Isabella’s.
In the summer of 2016, Berty moved to Austin, Texas. He noticed a lack of Middle Eastern food in the city when he decided to open his food truck, Hummus Among Us, which opened to rave reviews. From there, he opened TLV in 2019.