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Walla - Yaniv Granot - Click on Read more to read the full article to enter the article Most of them would take advantage of the opportunity to think. Some would jump on the forced break, which was "synchronized" with the long vacation anyway, and go out for a little vacation with the kids. Others would slow down, regulate their breathing and heart rate - and hesitate. Either way, almost everyone would complain, whine, get annoyed and despair. But not the people who do "Paris Texas". Less than a month has passed since a fire consumed the successful burger joint in the Ramat Gan Stock Exchange area, the police are still searching for a solution, but a new restaurant has already been built a few hundred meters away. A few days of crazy and sweaty running, a justified mass assault is already felt, and soon the anchor of the container complex will also rise from the ashes, shake itself up, and return to feeding those around it. Yes, two places in one place. This is not a counterattack. This is a knockout. This is not a comeback. This is a life lesson. The fire shocked us, and the opening in Givatayim intensified it, but a visit to the place quickly settled our heads, and even faster our stomachs. The menu was copied almost in its entirety - a plump anchor of burgers (all 220 grams, all made from 100% locally raised aged beef), two sandwiches in the form of Spicy Crispy Chicken and Sloppy Joe, excellent side dishes, two salads, two versions of wings, and "Ultimate Fries" full of corruption. Oh, and a refrigerator. It's hard to know what was going through the minds of Yoav Gutman, Itamar Weintraub, and Eran Bechor in the face of the dream-eating fire that summoned them to Containers in the middle of the night. It's hard to understand where this trio got the energy to not give up, to tell friends and family that now is *not* the time to rest, and to get back on the road. The result is probably a new Israeli record for opening a place, and a completely organic establishment in the heart of bustling Katznelson Street in Givatayim. That's how it is.

Mako - Rita Goldstein - Click on read more for the link to the article. Not only is the Paris Texas hamburger coming to Givataim, it is also expanding its menu in honor of the move and offers an intriguing selection of meat entrees. Click on the link for this article

Yaniv Granot Walla - Tel Aviv branch Click on read more for the link to the article

By Matan Sharon August 25, 2022

[Nizan Langer | Good food, mako | Published 07/25/22 09:30 Link to the article read more

Sharon Ben-David July 20, 2022 Time Out - Link to article in Read More Paris Texas was established four years ago as a burger stand in the Stock Exchange area in Ramat Gan, and until the fire, it was the most popular spot in the complex thanks to its extravagant burgers, crispy chicken, and other classic (and extravagant, as mentioned) American dishes. Now, in parallel with the renovation of the branch in Ramat Gan, a second branch of Paris Texas has opened in Givatayim, in the space where the Papasan restaurant previously operated. The menu, broader than in the parent branch, focuses on the Bipburger – a patty made from a mixture of no less than 16 aged cuts of beef, ground daily on site. The patty, weighing 220 grams, is served as a classic beef burger or as a cheeseburger with umami onions and chipotle sauce (49/56 NIS). There are also more creative burgers: Fantastic Mashroom (with truffle butter, mushrooms in wine, butter and Gouda); Ultimate Burger (with Jack Daniels sauce, corned beef, cheddar and chipotle sauce. We told you, we're exaggerating here); and Super Hot Alabama (with provolone cheese, avocado, lamb bacon and habanero butter, you get the idea) (69-74 NIS).

Yaniv Gronot from Walla gives us a link to the article in Read more

Link to the article Read more In honor of World Onion Ring Day, we asked the "Paris Texas" hamburger joint for the secret recipe for their perfect onion rings that everyone tries to imitate. Believe it or not - it's really easy!