It happens to be a very rare to find a proper steakhouse in Israel, that the stars of the menu aren’t cuts of steak. Instead the are skewers serving chicken, turkey or beef, but not a proper steak. As I have said in the past that is the real meaning of a steakhouse, that the beef is king, and you don’t call it a stekiya, which is supposed to mean steak house but it’s really an Israeli type which bombard you with fresh salads and pitas, and everything is grilled on a stick. Not that I’m complaining, some of the best meals I have had in Israel are in steakiyot, but Beef Bar really lived up to it’s name.
First thing you see when you walk in, is the decor, a style you’d find in Texas. Leather covered booths, antlers on the walls. Not the typical decor of South American restaurants you’ll find in Israel, because there is nothing south american about the place. All the waiters are wearing uniforms, the bathrooms are clean and there’s an open kitchen.
Knowing that we’re off to a great start, I need to point out how many people we were. We went a party 5 adults and 3 kids eating there on the porch outside. Luckily it was a beautiful night so not many bugs and great weather.
We started our meal off with a number of appetizers: A liver pate, carpaccio and chicken wings. We also ordered a nice bottle of Tavor wine to compliment the meat appetizers and mains to come. The appetizers came out pretty quickly and were plated beautifully. The carpaccio had pickled artichokes, green olives and a balsamic glaze to really compliment the thinly slices of fillet, really nice. The we moved on to the pate, which was one of the creamiest pate’s I have ever had. The only other pate dishes that tasted that good to me was at Hachatzer and at Jem’s. The plate was designed beautifully on a tile with thin slices of toast, a beautiful dish. The wings were crispy on the outside, and the sauce was nicely balanced, between sweet and spicy, all the appetizers were big hits!
Moving on to the mains, We ordered a lot of meat! There was a fillet, a couple of rib steaks, lamb chops, a New York sandwich, and I ordered something called Feedlot. Feedlot is premium Angus beef, that was aged in the restaurant for 28 days. I have never ordered a cut like that in a restaurant so I gave it a shot. We all ordered different side, but I went with a classic coleslaw and mashed potatoes.
The meats came out all together and on cast iron pans to keep them warm which was very professional in my opinion. Hot plates are very important if you are serving hot dishes. So how was the beef you ask? AMAZING! Every cut of beef was cooked to perfection with no mistakes. Very tender meat thanks to the dry aging, great marbling in the steak, and you can tell that they invest in the quality of beef. The lamb chops were tender and full of flavor, and the sandwich had a sauce on it that was finger licking good. The feedlot that I ordered did taste different than regular beef prime rib, very tender and delicious though! The sides were just as good as the mains, creamy mashed potatoes seasoned with just enough salt, and the coleslaw that was just the way it should be, a bit salty and sweet! Other things that caught my eye on the menu was the 1 kilo menu. Instead of ordering a bunch of steaks to order a kilo for the table, unless you’re really hungry, same for the kilo hamburger!
On the verge of a beef coma, my cousins wanted to try dessert. The owner recommended the chocolate mousse and a trio of sorbets. If you are a chocoholic, this mousse is for you. Super creamy, great chocolate flavor, a nice variety of sweet sauces to elevate the dish and a perfect crust to top it all off(even though the crust was on the bottom!). Again an amazing dessert, as for the trio of sorbets. Each one full of fruit flavor and vanilla, all the flavors were just delish!
Price wise, on the pricier side, but worth every penny. From the quality ingredients, to the amazing staff, all worth it. A real steakhouse experience that is pretty hard to find around Israel, and was definitely worth the trip!