Shaul Avron

Avron pursued his education at an academic institution, where he earned a degree in economics. During his military service, he served as the editor of the "Ma'arachot Sharyon" magazine.

His journalistic career began in 1970 as an economics writer for the "Ma'ariv" newspaper. It was Tommy Lapid, one of the newspaper's editors, who established a supplement called "Pnai" and suggested that Avron write about food. Here, he published articles about non-kosher food, a novel concept at the time, in a section Lapid called "This is How They Eat."

In the late 1970s, Avron opened the "HaKiosk" restaurant in Neve Tzedek. Initially located in the heart of Neve Tzedek's theater scene, the restaurant was staffed by actors from the nearby theater. Later, it moved to the location where the "Blini" restaurant in the "Susan Dellal Center" district stands today.

The small restaurant, consisting of just one room with an oven, sink, and counter, was considered innovative and introduced the concept of roast beef to Israel, a dish that would become popular in numerous restaurants and delicatessens. Haim Cohen, who later became a renowned chef, worked with Avron in the kitchen and management of the restaurant during that time.

Journalistic Career

In addition to being an economics writer for "Ma'ariv," Avron was also a food writer and had a regular column in the newspaper. He was known for his innovative writing style, characterized by a passionate and sensual approach to food.

He published stories about food and restaurant reviews. Israel Aharoni began his career as a food writer under Avron's column, where he had a section titled "Sweet Stories," a kind of culinary detective story that included economic gossip based on reality.

In 1984, with the establishment of the newspaper "Chadashot," its economic editor, Shlomo Frankel, recruited Avron to join the newspaper. Avron worked as a field journalist and investigated various stories, including the Yairi-Grenot murder case, for which he was sent to Berlin to investigate the fall of the Berlin Wall. Within the economic section, he featured a daily 400-word segment called "Telenovela," a kind of yellow culinary detective story, which combined culinary gossip based on economic reality.

In 1987, he published the book "Cooking Meat" together with Israel Aharoni, which was the first comprehensive guide in Israel for choosing, handling, and cooking various cuts of meat. In 1989, the two of them published the book "Italian Cooking," characterized by its comprehensive description of Italian cuisine, the composition of dishes, and traditional recipes. The book was groundbreaking for its stunning photography by Neli Sheffer, integrated seamlessly into the book.

The "Yoezer Wine Bar" Restaurant

On December 15, 1995, together with his partner Zippora Asaf, a childhood friend from their days at a public school, Avron opened the "Yoezer Wine Bar" restaurant on Yoezer Ish HaBeer Street in Jaffa. The restaurant initially opened with the concept of a wine bar, offering its patrons a wide variety of wines from around the world, reflecting Avron's lifelong expertise in this area.

Over time, Avron expanded the menu to include meat dishes that gained fame for their simplicity and quality. The restaurant, known for its cozy atmosphere and culinary excellence, continued to operate under the ownership of Avron and Zippora Asaf until Avron's passing.

Avron's innovative writing style and his dedication to the culinary world earned him recognition as a trailblazer, educator, and culinary authority. His restaurant, "Yoezer Wine Bar," became a hub for Israel's culinary community, who appreciated and celebrated his culinary creations throughout the years, with many positive reviews. However, there were occasional criticisms about his perceived partiality towards his friends, who were chefs and critics.

Legacy and Passing

Shaul Avron passed away on November 2, 2012, in a hospital after suffering a fall at his home.

In February 2013, the "Yoezer Wine Bar" restaurant was closed.

Shaul Avron left behind a culinary legacy that significantly influenced the Israeli culinary scene. His passion for food and his pioneering spirit in writing about and preparing it continue to inspire food enthusiasts and professionals alike.