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A UFO in the Israeli culinary landscape, Alabama is situated right in the middle of an industrial zone. It’s decidedly unconventional with its cafeteria-style, minimal decoration and unusual setup. Here the waitresses handle the starters, dessert and the dishes, while grilled meat specialists take the orders and handle the service.
There is no wine menu-it’s BYOB. The starters, including perfectly dressed salad, tajine-style white beans, and baked potatoes, accompany the meat.
The only special here is of course meat. We choose a tasting menu of 7 kinds of meat, all wood grilled in an oven that resembles a massive antique armoire, which gives the meat an intense smoky flavor.
With its novel, no-frills concept, this restaurant focuses entirely on the meat and how it’s cooked. It is best to reserve a long time in advance. Alabama is so successful that the waiting list is two months long!
Very close to bustling downtown Tel-Aviv, heading North, Tzuk Farm has quite a lot going for it. Above all the Chef uses locally sourced products based on a genuine farm-to-table concept. Olive oil, cheese, seasonal vegetables, even the grass-fed beef come from a farm that supplies the restaurant. You can taste the freshness and quality of the ingredients right from the first bite : lasagna with lamb and vegetables and a tasty cheese sauce, vegetables which seem to have just been picked, discretely served with a touch of aioli, a perfectly seared, tender, juicy filet of beef, with a few crispy fries. The spirit of the place is also reflected in the friendly, calm service and in the simple, elegant setting. And to accompany the delicious food, there is a lovely selection of wines attractively presented on a huge wall shelf.
Jacko’s Street is located along Machane Yehuda, in a setting that is half-loft, half-bistro with a mezzanine; with its golden, ochre shades, contemporary décor and very subdued lighting, this place has style. The wine list is varied and obviously selected by an attentive wine sommelier. The personality of the chef can be felt in the Moroccan and Kurdish influenced Mediterranean cuisine. The eggplant carpaccio was missing the tempura date and the pistachios described on the menu however it was refreshing. The Moroccan cigars are crispy, very hot and generously sized, with a pleasant stuffing made from beef, chicken liver and kidneys, the flavor of which was similar to merguez and very tasty. The wood cooked pargit is ultra-tender and juicy. The Mibrasa aged beef rib is very clearly excellent quality, perfectly cooked and accompanied by delicious preserved garlic. Jacko’s Street is one of the new Chef’s concept places found throughout the Shuk. It is a very well managed restaurant especially in terms of timing, generous portions, and excellent quality meat.
The M25 is a meat restaurant located in the Carmel Market. It has been operating for four and a half years, and is run by two chefs, Yaron Kestenboum and Jonathan Borowitz. Here, the emphasis is on only one thing, the quality of the meat. 25 meters from the restaurant is located one of the best Butcher shops, “Meat Market”, which belongs to the restaurant and supplies all the meat. 100% of the meat is Israeli, and in the restaurant, as in the butcher shop, all parts are used. At the entrance you can see a window full of fresh meat. If you don’t know what to order, rely on the helpful waiters. Then finish the meal right with the restaurant's incredible crazy crack pie.
If you're a carnivore looking for a good place to eat excellent quality Israeli meat, M25 is just the right place for you, offering a simple, neighborhood atmosphere, excellent service, and delicious quality meat.
Located near the Habima theatre, at the end of boulevard Rothschild, Milgo Milbar focuses primarily on seafood such as the lovely white fish carpaccio with crispy fried ginger and a few chilli slices, a very tasty, balanced fish sashimi with pumpkin pickles, with its creamy amber passion fruit and pumpkin vinaigrette, white sweet potato Agnollotti served with richly flavored tiger shrimps, a filet of fish with cherry tomato butter crowned with a potato gratin dauphinois. And to finish, why not try the crack-pie with camomile and honey ice cream, a lovely dessert with just the right amount of sweetness and an ideally light ending to a large meal. The vibe is warm and friendly, with a low-key, elegant setting. The accomplished dishes are made with very fresh ingredients and some surprising combinations which never disappoint. This place has a lot to offer.
Harvey’s keeps its promises and lives up to its claim: an American grill in the purest tex-mex tradition, with a short, clear menu. Here you can indulge in chicken wings with a spicy buffalo sauce, for hardy palates, as well as tacos, or the house specialty, smoked meats. And they tell you the smoking time: one hour for sausage and 18 hours for the beef shoulder. The result: tasty homemade sausages, a very well cooked shredded beef shoulder, served by weight. The menu also includes a few specials such as Chimichanga. And of course, delicious crispy fried onion rings, and a full choice of sauces including ketchup, barbecue, ranch sauce or the delicious house sauce, in which you should feel free to dip each mouthful.
The aptly named Makom Shel Bassar, which means « the meat place », is located in a solid stone building in the very touristy Shabazi Street. You come here for the meat, and while everything that is served before it, as a side or after it is well done, these things are only secondary. This is why we suggest you go straight to the essential by beginning with “butcher’s cut”, a starter consisting of a few pieces of seasoned meat served with homemade chimichurri sauce, which unexpectedly turns out to be quite refreshing. You might have a little extra room for a light carpaccio or a beef tartar. Then focus on the centerpiece of the meal : a delicious cut of meat, seasoned with parsley and aged, cooked properly to retain the juices. Every cut of beef is available and usually served by weight to suit your appetite: sirloin, filet, rib, and all of the cuts with the bone such as the prized Porterhouse Steak.
This restaurant, located in the heart of the start-up neighborhood, outside the city center, welcomes meat lovers all day long. Like in the US, the starters and the desserts are very large and if you are going to enjoy a generous piece of meat, you can share them. Here meat is treated respectfully and you can enjoy cuts that you won’t find elsewhere, which explains the high prices. The cuts are perfect, and the meat is cooked exactly as it should be. The 800 gr Delmonico Steak, a magnificent beef rib, is thick, bloody with no apparent fat but incomparably tender. It is a choice cut for meat lovers, simply grilled and served on slate, with a side of vegetables (broccoli, fries, cherry tomatoes) for your conscience. While this perfection has a price, each shekel spent here is worth it.
This restaurant has been in business for over 20 years and the decor might make you feel that you have gone back in time. But make no mistake: as soon as you go inside, you feel the touch of real professionals: the music is at the perfect volume, tables are set outside for those who care to smoke, and the crowded inside area, reminds us what is one of the oldest Tel-Aviv institutions, an excellent meat restaurant. We recommend starting your meal with a light salad, such as the Market salad generously garnished with Hameiri cheese, to ensure that you are hungry enough for the meat dishes. Try one of their classics, the Filet Steak, which lives up to its reputation year after year; but above all don’t miss the Porterhouse Steak, an exceptional cut and the restaurant’s flagship dish. Our 500 gram steak was perfectly cooked, with a delicious juicy flavor. Before finishing the evening at the bar which stays open till very late, we recommend the exquisitely pleasurable Chocolate cream. It’s light, airy and generous and will delight everyone.
Hamaashena, the Hebrew term for meat smoke house, perfectly defines this country restaurant located in the village of Yanuv, near Netanya. Nearly everything that you will be served is prepared at Maashena in the smokehouse which dominates the restaurant’s small dining room. During the hottest summer months, take advantage of the outdoor tables in the immense courtyard surrounded by immense trees. The meat comes to the table pre-cut, on a hot plate to prevent it from getting cold as you eat it. The cuts of meat change often but you will always find the most popular cuts such as beefsteak, beef brisket or pastrami. Here you are sure to eat good quality meat, smoked just enough to concentrate the flavors, without losing its tenderness or the juice, served with equally tasty sides.
Since 1965, visitors and locals in Netanya have been enjoying traditional Libyan Jewish cuisine at Chacho, one of the most well-known Tripolitanian restaurants in the country. While it began as a simple stand on the lively Netanya market, Chacho has been extended to a trendy shopping center in the industrial area in the southern section of the city. Located between a high-end Asian restaurant and a hamburger chain, the new Chacho has the same excellent food, along with better accessibility and a more relaxed vibe. You come here for the very good meat brochettes and steaks, but instead, you should try one of the dishes that have made the place famous. Try mafrum, the spicy chopped beef stuffed in a potato, or the beans with chard, and don’t forget the couscous which will absorb the sauces. None of these dishes is especially complex but they are simple and copious, consistently tasty and enjoyable.