Log in with Facebook
No account ?
I forgot my password
I did not receive account confirmation instructions
Description de la collection, parce que c'est important de contextualiser ces collections, ça permet de mettre des mots clefs et plus tard des tags ;) !
The name of this restaurant, Makom Shel Basar, or « The place of meat », says it all. It is the den of carnivores, the paradise of beef steak, rib steak, or filet, and the place to go for meat at all stages of aging. People come here to eat very rare, marbled, and grilled meat, which is tenderly pampered, carefully prepared and the highpoint of the meal. No matter how attractive the starters are including delicious grilled artichokes and fresh herb salad, what remains memorable is the delicate taste of the meat, cooked as requested and probably even better without the sauce. Meat and only meat! The side dishes will help satisfy the hungriest diners but they may very well prefer to double the portion of meat instead. The service is polite, the wine list is honorable and the place is charming, at the heart of the very romantic Neve Tsedek neighborhood.
Meat Kitchen promises excellent meat, on display in immense refrigerated cases exhibiting Rib roasts at different stages of maturity in a setting that somewhat resembles an American steakhouse. The stage is set. While the starters are a bit scanty, the meat dishes are more than generous: the mixed grill including sausage, beef, and lamb chops, supposedly for two (we were three), is enough for four. The meat is good quality and cooked on a wood fire. The waiter does not necessarily propose the aged meat, so don’t forget to ask or you might regret it at the end of the meal. The waiters are very pleasant and smiling.
Extremely welcoming and friendly, Milgo and Milbar is a new place with a pretty dining area and a bustling open kitchen.
The mise en bouche is original with homemade bread and a very interesting squash cream. The appetizing looking dishes keep their promises with some lovely texture combinations including an unexpected, deliciously creamy turnip cream served with a lovely tender steak and crispy vegetables, or the daring lemon tart with grapefruit sorbet. The combinations are original and surprising.
Keep your eye on this restaurant, which is on the expensive side. It should grow quickly given the impressive team working here under the command of two chefs!
Ha’namal 24 is in the extremely pleasant young, hip port neighborhood undergoing revival. It is located on what resembles a Tuscan piazza in a former storage building. The atmosphere is both authentic and kitsch. The starters are light, the ingredients are very fresh, and the seasonings are tasty. The generous meat dishes will please big eaters. For example the ill-named, brochette of bacon steak, is an impressive layering of tender, rare beef, perfectly seasoned lamb and a thick slice of lard. The dishware is elegant and the dishes are attractively presented.
Here everything from the decor to the wines and emblematic dishes such as onion soup or calamari fettuccini are inspired by France and Italy.
Harvey’s smoke house is a former bistro, transformed into a more informal restaurant with quality services. The wine menu is on the short side, but there is an impressive choice of cocktails related to the theme and a very good selection of whiskies, bourbons, tequilas and rums. The menu is clearly dominated by tex mex cuisine: chicken nuggets with an ultra-crispy panko breading, a barbecue chicken salad with bacon made from cherry wood smoked lamb and a creamy ranch dressing, fried onions and a very ripe avocado, mesquite and maple wood smoked chorizo on homemade toasted bread, and bacon smoked for 14 hours served in a sandwich with garlic sauce and a small glass of meat juice to liven it up. The fries are homemade, knife cut, and cooked as they should be in two dips to obtain the perfect crispness. The meat is excellent, and the attention to presentation and detail make this restaurant excellent value for the money.
In the heart of Jerusalem, close to the bustling Machane Yehouda market, a good sign in terms of quality and freshness, JACKO’s welcomes you warmly. The music goes from pleasant background noise to full blast volume, inspiring customers to get up and dance. It’s surprising but it would seem that people also come here for these sharp variations in mood, accompanied by lots of complimentary shots of Arak. On the refreshing side, the fish carpaccio, salads and bruschetta are tempting. The meat dishes are also handled just right: for starters, there is carpaccio with an unexpected but not uninteresting soft boiled egg, a spot-on seasoned chopped veal, or a caramelized assado with extremely balanced flavors, graced with an excellent aioli. The main meat dishes are generous such as the breast of duck on a bed of caramelized onion, or an exquisitely executed medallion of beef with a lovely pepper sauce and excellent sides. The ingredients are carefully selected, skillfully handled, and generously served. This is a great place, which though not ideal for a quiet romantic dinner for two, definitely delivers on its promises both in terms of atmosphere and food.
Jacko's street has got the Gault&Millau prize for decoration and ambiance 2018.
Aptly taglined as “Gourmet street food”, Crave is the kind of place you can probably find only in a city like Jerusalem. Religious families with countless children, ultra-orthodox men, hipster students and teenage girls all cram together in the less-then-big space in order to indulge in the unique culinary creations of chef Todd Aarons – sleazy, greasy and absolutely delicious American street food made 100% kosher. Most of the time making a dish kosher requires some form of compromise. Here the comprise goes almost unnoticed, and even the most experienced and pessimistic eaters would have to admit that the food is just, as Americans would. There’s a breakfast burrito and a crispy chicken slider, there’s an amazing Reuben sandwich on toasted rye bread (with a soy substitution for cheese) and classic west coast style fish tacos. There’s bacon (made from lamb) and there’s a chilly dog. There are also real good crispy chicken wings, minus the blue cheese, and even descent French fries. There’s some nice local craft IPA beer to wash it all down and some burbon, Tequila and Gin if you must. And there’s also a nice touch to the service, as crave is the first (and so far also the only) place in Jerusalem to embrace the no-tipping policy that’s becoming more and more popular in America. When you add all these together, the line at the door – almost constantly present – comes as no surprise.
The originality of this place’s name goes back to the legendary generosity of the owner who offered a pita that the customer could fill as much as he wanted at the family run falafel business. As a result, Customers christened the shop, Halev Harachav, or “big heart”. Today, his kids have taken over, expanding and renovating, while maintaining a traditional, rustic décor in Jerusalem stone.
The menu includes a wide choice of all-you-can-eat homemade Israeli salads, both cooked and uncooked, for 25 ILS per person. That way you can nibble or fill up, depending on your appetite, while waiting to order your meat. You are also served with hot lafas and zartar as soon as they are eaten.
The meat is cooked over a closed or open wood burning fire, for a more smoky taste. The portions are large, honoring the memory of the patriarch and the meat is well cooked and served with simple sides (rice or potatoes).
This is a good chipude, in a lively, bustling atmosphere with many waiters ready to replace the small salad plates as soon as they are empty, and lots of customers.
Israelis take their grilled meats very, very seriously, and going out for “Shipudim” – the Hebrew word for “Skewers” is a very popular way to spend an evening (or lunch) with friends. The machne Yehuda market in Jerusalem offers more than a few places which specialize in grilling, and the most complete place of all is Fortuna. With a solid background in fine dining, chef Eyal Vaknin managed to crack to very elusive combination – a grilled meat restaurant that manages to be simple and basic yet extremely professional on every level. The salads (Salatim) here are not the mundane selection you may have encountered in other places – everything is homemade, fresh and vibrant. The French fries are probably the best ones you can find in Jerusalem, hand-cut and double-fried as they should be. And the meats? The vicinity to the market and its butchers allows for a steady flow of only the freshest cuts – from more accessible hits like Kebab, Merguez sausages, Entrecote or Beef fillet, to rather exotic offal parts like spinal-chords or sweetbreads. This is also a good place to try what is perhaps the most iconic dish of Jerusalem – “Meorav” – mixed grill – a mixture of chicken parts all roasted together and heavily seasoned with a secret mix. Be it on a plate or in a Pita, and addition of Amba, the orange, tangy Mango sauce, is a must.
Roughly translated as “The Beer Fountain”, this Haifa establishment is a clear case of a place with a rather unrevealing name. Yes, there’s beer here, and lots of it (about 30 beer taps), there’s Vodka and there’s a great selection of whisky and Cognac. But this is no ordinary port side drinking hole, but rather a restaurant that serves as a living relic to simpler, less apologetic times. Staple dishes here include “Kostiza” – A fat-rich chunk of smoked pork ribs meat, homemade smoked Pastrami, Romanian garlic-heavy kebab, Kreplach stuffed with potatoes or meat and served under a small mountain of fried onions. There are also a few legendary salads – eggplants, taramosalata (known here as “Ikra”), chopped liver and house pickles. As you would expect from a place first opened in 1950, the walls serve as a living museum, the service tends to be somewhat formal (yet swift) and the atmosphere unique. No visit to Haifa can be considered complete without a meal here, just keep in mind that after a hefty serving of Kostiza and a couple of beers, you’ll probably prefer a long nap over a hike to the Bahai Gardens.
A longtime favorite with local foodies and wine lovers, Brut, situated in the corner of Montefiore and Nachalat Binyamin, is an establishment that’s rather hard to define. The menu features dishes like seared salmon tartar, Marcella hazan’s tomato pasta, calamari with chickpeas cooked in lamb broth or a funky little burger with fried egg and Kimchi. Add to that a rather extensive and constantly changing specials menu, and you’ll come to the conclusions that this place is probably best referred to as an Indie restaurant / local chefs wine Bistro. The kitchen is run by a small group of local chefs and is engaged in a constant dialogue with the adjacent Carmel market, seasonal products and local traditional techniques. Prices are on the higher end of the local average scale, with plates ranging from around 50 NIS (rump steak tartare) up to around 150 (Seared grouped fillet with yogurt cooked autumn greens), and the place is rather small, so reservations are advised. Try snagging a seat on the bar, where you can witness for yourself how the tiniest of kitchen produces such varied and delicious food. The only thing here more interesting than the food is probably the wine list, which holds some unique labels, some are made especially for the restaurant. Whether you are a Bourgogne purist, an Orange wine enthusiast or an admirer of local flavors – the chefs and waiters here will love to help you find the perfect bottle (or glass).
For those who find it difficult to get excited about burgers and who are fed up with hot dogs, Vitrina Lili sheds new light on the genre. First, there are the tasty buns and unusual fellow travelers such as arugula, Roquefort, or onion jam. Then there are the surprising, crazy good sauces including beet ketchup and aioli, not to mention the generous portions. The fries, made from regular and sweet potatoes, are nice and crispy with an original lemon zest twist. Cocktails are served in large jars for a touch of well-thought out fantasy. Needless to say, this gourmet fast-food burger and hotdog place is always full. The mood is very lively with loud music regularly drowned out by the shouts of the waiters when the orders are ready.
This little stand, practically a part of the adjacent café, might change everything you thought you know about roast chickens. And Israelis in particular know quite a lot about the subject, as the chicken consumption per capita in the country is one of the highest in the world, and roast chicken is a long time classic. Here Chef Einav Azgouri (who also heads the kitchen of the nearby “Bar a Vin”) manages to roast whole chickens while leaving them juicy and packed with flavor, even in the usually dull parts like the breast. These chickens are then dissected into large chunks and tucked into a fresh baguette style roll with original additions like crispy chicken skin, liver pate or camembert cheese. Other than chickens the rotisserie here also spins some lamb, beef and on special occasions even ducks. All the meats can come as a sandwich (next to some salad seasoned with a killer tarragon dressing) or on a metal tray with warm sides like roast potatoes or an especially delicious Mac and Cheese. You can sit by the big glass windows for a fast causal meal or you can take your sandwiches to go and head to the nearby Rothschild Boulevard for an impromptu picnic, in French-Israeli style.
Located in the very bourgeois bohemian Baka neighborhood, Hechatzer is housed in a former warehouse and has become a very popular, bistro style restaurant with lots of large tables.
The affable Chef (who can sometimes be found at the piano) never misses making the rounds of the room to shake people’s hands while ensuring that everything is running smoothly. His cuisine is inspired from his Moroccan roots with specialties such as stuffed spleen Moroccan style with two lovely slices of spleen stuffed with its own fat and meat and a mixture of garlic, coriander and chilli. It is presented just right, burning hot and delicious with a very graphic, modern presentation. The meat dishes are perfectly cooked, tasty and juicy. The accompaniments are good quality but could be improved with a slightly more sophisticated execution.
The Mediterranean menu is attractive, contemporary, and changes several times a year with a few daily specials depending on seasonally available products.
This restaurant owes its popularity thanks to its consistency, the quality of the meat, and the well cooked dishes.
Havat Zuk, located in a residential Tel Aviv neighborhood, is a farm-to-table restaurant with a tasteful « nature and vegetable » decorative theme in the moshav spirit.
The service is relaxed and perfectly in step with the vibe of the place. The carefully selected and labeled wines are lined up on an immense mural stand, with a clear predominance of Israeli vineyards.
The surprise tasting menu is worth trying: the ingredients are excellent and exceedingly fresh with a multitude of colors and flavors. From the salads to the meat dishes along with the sides and desserts, everything is well prepared, in just the right portions, and always a little special something that is the mark of every great Chef such as a touch of tartness here, a mellow note or a bit of crunchiness there.
This is a lovely discovery in an unexpected place and well worth the visit. In keeping with the times, this concept celebrates good local products while avoiding pretentious sophistication. Meat lovers will be especially happy here, and the quality price ratio is remarkable in Tel-Aviv.
Havat Zuk has got the Gault&Millau award for the best wine advisor 2018.
With its lively bistro vibe, extensive wood furnishing, and large dining table, from which you can watch the open kitchen and the fast-paced dance of dishes, Kazan is fast, bustling and pleasant.
The tasty tuna tartar and bulgur is served with a lovely basket of bread. The beef rib is available in four different weights, with a choice of four sides. The meat is magnificent, perfectly cooked and flavorful.
The crunchy chocolate ganache and salted caramel is comforting and not too sweet. It is a perfect ending to a simple unpretentious meal with many excellent, simply prepared ingredients.