The Beef Bar Steakhouse behind IKEA in Netanya


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Beef Bar Netanaya

20160425_211310It 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.

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We started our meal off with a number of appetizers: A liver pate, carpaccio and chicken wings. We also ordered a 8f8d64d6f8204830a11fa5af994731d6nice 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 20160425_201820tile 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 20160425_201835and 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!

20160425_20473820160425_205338On 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!

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My Anniversary Dinner at the new Alumah Restaurant

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20160509_191934Last night my wife and I celebrated 6 wonderful years of marriage together! Our anniversary is really on the 10th but this year it comes out on Yom Hazikaron, so we wouldn’t have been able to celebrate properly. After sharing a bit about why we went, let’s get to the food!

About the place, it is a fine dining establishment: white tablecloths, comfortable chairs and really good service thanks to Gavriel, who was shadowing and teaching the waiters how to work in a fine dining establishment. We asked him what was good, and after that ordered20160509_192659 appetizers. My in-laws, who joined us(Happy Birthday DAD!) ordered the cured trout gravlax style, on beetroot carppacio with a light horseradish cream, my wife ordered the green leaf salad with poached pears and roasted seeds and nuts, and I ordered the salmon and garden peas risotto. Before we started with the appetizers, they started us off with fresh bread made in-house with three dips: A beetroot dip, pesto and an egg based dip. The bread was delicious, and the dips were a hit. the star was definitely the beetroot dip, which we asked for more a couple of times!20160509_192830

The cured trout looked and tasted very fresh and delicious, especially the beet carpaccio, a great addition. The leafy salad was a bit bitter but the poached pears were a very nice balance. The risotto was creamy and smooth and cooked perfectly, the salmon was fresh and the peas were a nice addition as well. After enjoying a slew of delicious appetizers we enjoyed a bottle of 2012 Shiraz from the Dalton winery. For a guy who is getting into wine, it was a delightful wine. Full of flavor with a sweet 20160509_200134and smoky finish with great tannins. I highly recommend it any time you are going to enjoy a nice meat meal!

The we ordered the mains. My wife ordered the grey mullet with swiss chard, mushroom ragout and warm tehini sauce, me and my father in law ordered the rib eye steak with a hollandaise sauce and my mother in law ordered the lamb chops with gnocchi and ratatouille.

The food came out very quickly which was very nice and it did not 20160509_200144disappoint. lets start with the steak. Cooked to a perfect medium rare topped with a gravy with shallots. The steak was grilled to perfection and was so tender it melted in my mouth. It was lacking a bit of salt, but I feel that was a personal preference. The green beans and potatoes were a nice side but the steak was the star of the show.

The fish was presented beautifully but was a bit overcooked. So my wife was a bit dissapointed, but the flavors were definitely brought to the dish. Then the lamb chops. A bit on the fatty side but again cooked to 20160509_200210perfection, and the gnocchi, I can’t stop praising it enough. So light and smooth, melted in my mouth, and to round it all out, the ratatouille was fresh with a lot of basil and was a great compliment to the dish.

After almost filling up we decided to order desserts. they were very interesting and different. like my wife and mother in-law ordered the tapioca and mango with mint, a crepe madlen with vanilla sauce and orange blossom and my father in-law went with the chocolate espresso mousse. The chef sent out an extra dessert for our anniversary which 20160509_203957was a pineapple crumble with banana and date honey ice cream.

This is where the mixed reviews started coming in. First came out the fresh pineapple crumble and ice cream. I Have to say that the banana ice cream was one of the most delicious parve ice creams i have ever tasted and I hate bananas! The crumble was too sweet, but the ice cream stole the show. Then came the tapioca and mango dessert. If you like tapioca anything, this dessert is for you. the mango foam was very refreshing but I’m not a tapioca fan and my wife didn’t like it. on the 20160509_204104other hand my mother in law wiped hers out! It was very pretty and refreshing after such a heavy meal.

The crepe that I ordered also came with a berry ice cream and boy was it needed. The crepes looked amazing, but was overwhelming with orange, and that really hid the taste of the vanilla cream in the crepe. The berry ice cream really broke that orange flavor and again, another amazing parve ice cream. The chocolate espresso mouse was very good. it came with a ball of chocolate ice cream, again the star of the dish. The 20160509_204112mousse was nice and airy, the espresso was very weak which was good because it didn’t take over the whole dish. So the desserts were a bit disappointing but that shouldn’t take away from the rest my dinner experience.

Price wise, it is very decent for a fine dining establishment. For me and my wife it came out about 400 shekels(my in-laws covered for the wine and tip) which in my  opinion is very reasonable.

20160509_204050All in all, they are a restaurant in the beginning of their way, and I hope when I return, I will have a great experience like I had last night!

 

 

An Update From The Israeli Foodie

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Hey everyone. I wanted to give you some updates about what has been going on with me.

  • I recently have been hired by the Joy of Kosher magazine to be their social media marketing manager. Basically to run strategies and all the content that runs over all the platforms of the social like facebook, youtube, twitter and more.  This has been consuming a lot of my time, hence why I haven’t really been focusing on my own blog, but I plan on keeping it going and even trying my hand in vlogging at the restaurants where I eat and posting my recipes. I’ll update you guys about that later.

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  • I have also been writing for a magazine called the luxury spot, all about Middle Eastern food and posting some cool recipes there as well.
  • I hope you all are enjoying the use of the group and all the stuff I post. My hope is to make the Israeli Foodies group one of the largest foodies group in Israel and to be the number one source about food in English in Israel.
  • I would also like to remind any restaurant owners, if you’d like your business to be featured on an international platform like the culture trip, you can either email me or PM me on facebook and be in touch.
  • I would also like to mention, if you guys could start following me on instagram and twitter, @theIsraelifoodie on instagram and @yudajacobs on twitter. that would be awesome!

Anyway, expect a lot of new articles from me, this upcoming summer and also don;t forget to have a great summer!

Yehudah