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.