Meat Restaurant in Israel

Red Heifer Steakhouse, established in 1999, is located in the heart of Jerusalem on the exclusive King David Street just across from the King David Hotel, David Citadel Hotel, Mamilla Mall and steps from the Old City. Located in the brand new King David's Crown, Red Heifer Steakhouse has two lovely dining rooms, one available for private events. The restaurant's expansive veranda is a fantastic space to bask in Jerusalem's charming atmosphere. Our Chefs brings with them a wealth of culinary knowledge and experience. They infuse our traditional steakhouse menu with a modern sensibility. We open daily at 5:00 pm for dinner service. Our attentive staff, convenient location and beautiful space makes Red Heifer Steakhouse the perfect venue to host your next event. Whether you are celebrating a Birthday, Anniversary, Bris or Sheva Berachot, our team is committed to making your next event a successful and memorable one. Red Heifer is also proud to offer quality catering and gourmet butcher service for Shabbat and Holidays. We look forward to another exciting decade and to hosting you in our new location. Phone: 02.624.0504. 26 King David Street, Jerusalem Hashgacha RUBIN MEHADRIN Share:

New In Netanya! Alma Resturant - Meat Neto, Brand New Kosher Steakhouse in Netanya located in Hotel Boutique Alma. A true Middle eastern steakhouse all meat is cooked in a stone oven giving it a unique flavor.Fresh daily from the butcher to the table! Resturant Hours: Sunday - Thursday: 12PM - 11PM Motzei Shabbat: Until Midnight Got a special event? We got you covered! The resturant seats 50 guests comfortably, Shabbat Chatan, Birthdays, Engagements etc. For the Resturant or to Schedule an Event: Telephone: 09-973-6000 Cell:050-532-3567 Email: [email protected] Website: www/hotel-alma.co.il kosher resturants in netanya,steak in netanya, hasharon, events in netanya, shabbat chatan, engagements, parties, close to the beach, Share:

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Tasty dishes – from French cuisine or from our chef's specialties – are waiting for you. Open for lunch from 12 to 4pm and from 7pm to midnight. Please come and join us to enjoy the "Piano bar" atmosphere from 9pm. Booking in advance recommended on 053-226-8439 or on 09-779-9777 Share:

Print CouponFound on 2eat 10% discount with this coupon No double discounts, does not include business Share:

High End Meat Boards. Delivery to all parts of Israel Share:

"Celebrating our culinary tradition every single day" Here at ima (that's Hebrew for mom) our kitchen preset traditional cuisines that have all but disappeared. We cook dishes like kubbeh hamusta, a tangy soup with sisekh filled kubbeh (semolina and bulgur dumplings filled with slow cooked minced beef). We chop and prep a rainbow of salads fresh every day and serve them with a creative variety of dishes from our innovative kitchen. We invite you to savor the aromas and flavors of Jerusalem food that our restaurant curates. Share:

"Celebrating our culinary tradition every single day" Here at ima (that's Hebrew for mom) our kitchen preset traditional cuisines that have all but disappeared. We cook dishes like kubbeh hamusta, a tangy soup with sisekh filled kubbeh (semolina and bulgur dumplings filled with slow cooked minced beef). We chop and prep a rainbow of salads fresh every day and serve them with a creative variety of dishes from our innovative kitchen. We invite you to savor the aromas and flavors of Jerusalem food that our restaurant curates. Share:

marvad haksamim מרבד הקסמים is a kosher catering that serve a great kosher food. visit us on our website marvad.com Share:

Regina - a kosher restaurant set in a breathtaking Mediterranean building, constructed in the 19th century. Heavy iron gates surround a traditional inner courtyard packed with plants and flowers, and the rooms’ design features chandeliers, old-fashioned shutters and lots of marble – just like in the old days Share:

Sashimi Sushi - Sunday Special: ALL YOU CAN EAT SUSHI! Delicious and wide Range of dishes to choose from, All served with TOP service, created from quality ingredients and that delicious unique flavor. Come to check out our full menu in-store, or browse: https://sashimi.co.il/en/ https://www.facebook.com/Sashimibeitshemesh Kashrut: Agudas Yisroel Badatz. Opening Hours: Sun - Thurs 12:00 - 22:30 Fri 9:00 - 13:00 Come visit us: Yig'al Alon Street 24, Beit Shemesh Deliveries available: 02-547-7070 Share:

The annual Mike's Place Thanksgiving feast is going Take Away! The 150nis per person menu includes turkey and gravy, stuffing, yams, potatoes, cranberry sauce, green beans, and apple pie for dessert. Add a bottle of Har Tabor Cabernet Sauvignon, for only 75nis. Order now by calling 054-7991220. Orders must be in by November 22nd. And may the spirit of Thanksgiving continue to inspire us. Share:

Andalucia Cocktail Bar invites you to clear your head after a long day at work with a unique homemade cocktails menu, a variety of worthwhile and kosher tapas created with a Spanish ambiance, stirring music and a magnificent view of the Old City. Share:

Address--4 Washington Phone--623-0056 Kosher - Rabbinute Jerusalem Hours: Sunday through Thursday 12:30-4:30 p.m. for business lunch 6 p.m. to last customer for dinner Friday and Saturday - closed Saturday evening - one and a half hours after Shabbat ends until last customer Chef Marcos Gershkovich and Chef Erez Mergi opened Angelica in September 2008 in the Montefiore Hotel on Schatz Street and named their restaurant for the daughter of Boris Schatz, founder of the nearby Bezalel Academy of Art and Design. After four years, they decided to look for a new location, reinvent the restaurant as more independent (not downstairs from a hotel). In addition to attracting the customers from the surrounding hotels, as well as their cadre of regulars, they have also been trying to interest young people. The new property is done in a very contemporary style--a few doors from King David Street, opposite the King David Hotel, down Washington Street to a small path to a garden and large picture windows at the entrance. The main dining room has simple black tables and chairs to seat 26, tile floors, white china and sparkling crystal. A red leather couch sits by the picture window for seating next to the tables there. On the ceiling are mirrors--something to look at and talk about! In the back is the bar with bar stools for nine and a large, glass wall looking into the highly-organized kitchen. To one side of the bar is a wall of refrigerators holding the extensive wine collection with a hanging wine rack above. Behind a pleated curtain divider is a private room which seats up to 16. Up a step to the right of the main dining room is a smaller dining 20+room with wooden walls and floors, large arched picture windows and seats for 25. Soft background music plays while one soaks up the warm atmosphere. On the night we came, Chef Erez Mergi was cooking dinner at Prime Minister Netanyahu's home, so our hosts were Yonatan Maman, manager for the past two and a half years; and one of the t

Beer Bazaar Etz Chaim 3, main covered street in the shuk Phone - 02 671 2559 Hours: Sunday through Thursday- 11 a.m. to last customer Friday - 10 a.m. to 4 p.m. Saturday evening - 2 hours after Shabbat ends to last customer Kashrut - Rabbinut yerushalayim Avi and Helen Moskowitz from Brooklyn owned two businesses in America. When they came to Israel, they wanted to open and create a startup "to help the Israeli economy," explains Tova Israeli, their daughter who handles marketing. In 2013, they opened Beer Bazaar in Tel Aviv with a partner. Today, there are two more Beer Bazaars in the Carmel Shuk, one on Levinsky Street, one on Rothschild and, since November 2015, one in Machaneh Yehudah. Beer Bazaar at Machaneh Yehudah has 100 Israel craft beers, all mehedrin and six are house beers. In the main room, there are10 bar stools on which to sit. In the private courtyard, there are 6 bar stools at a bar, 47 seats at tables, and 29 bar tools divided to both sides. The Beer Bazaar serves lunch and snacks and since we frequent them vey often for their lunch offerings, we decided to drop in one evening for dinner. On the lunch/dinner part of the menu, there are only two sandwiches and hot dogs, but these are our favorites! For snacking, there is Beef jerkey (NIS26), a South African treat (NIS28), humus, nachos and salsa, endamame, pretzel and dips, nuts forbeer, smores pie, and beer popsicle. Beverages and spirits; beer by the bottle and other sizes are also on the menu. Tova, our hostess, started out as a waitress, then shift manager, events manager and now does the marketing and teaches high school. "It's primarily a beer garden, more of an Israeli craft bar," she said. "The food is inspired by the beer. Everything on the menu compliments a beer in a different way. The meats are cured here." And what great meats. Beef jerky (NIS26) is a naturally cured and smoked snack--very chewy, very spicy and very good. Biltong is a South African snack (NIS26) soft, in strips of heave

Looking for a good meal before or after catching a movie? Black Burgers Yes Planet Branch ensures you can do this with ease! Black Burger is a vibrant burger restaurant that offers a wide range of burger styles as well as other delicious meat dishes. Share:

by Sybil Kaplan Photographs by Barry A. Kaplan Blue Hall Music Yoel Solomon 12, Nachlat Shiva Phone - 02 625-6488 Hours - Sunday through Thursday 12 noon to 3 a.m.; Friday - noon to 2 hours before Shabbat begins; Saturday evening - 1 hour after Shabbat ends to 3 a.m. Kashrut - Mehuderet (Mehedrin rules but not related to a specific rabbi) Walk down the steps near the Kikar Musica stage, through the door and you are transmitted into a cave-like atmosphere with white curved walls, a lot of Jerusalem stone and violet-blue lights. Straight ahead is the longest bar I have ever seen, fully stocked, with 12 stools; turning slightly to the right are tables for 21. Come back to the entryway and walk past the picture windows looking into the tables of the bar area. Next is the large seating area for 47, with a stage at one end. Off the stage area is a small party room for 12 with blue drapes and blue lights. Back to the main room and down a hall, there are tables for 14, then a back office area looking into the kitchen. Downstairs is a party room for 60 and a place for karaoke. Tables are white with white padded chairs, and plants in red flower pots sit on ledges around the room as the primary décor. Music plays in the background to add to the atmosphere. Our host, Yogev Nativ, one of the managers since the restaurant opened, is responsible for the bar and stage. Owner is Eodad Unger. Nativ tells us Blue Hall Music was a bar for 30 years known as Blue Hole bar, a hole in the wall with a large courtyard, which Unger bought in 1993. Then he initiated renovations and went "under ground" which became this kosher, gourmet restaurant. Three nights a week, there is live music--Monday, beginning at 9.p.m.; Thursday, beginning at 11 p.m.; and Saturday, beginning at 10 p.m. The menu offers 6 first courses and is called "opening record"; these range from NIS39-NIS54 NIS. Salads (5 choices) are called "the symphony of the garden" and range from NIS32 to NIS56. There is also a soup of the

3 Horkanos Phone - 02 624-5406 Kosher Mehadrin Hours: Sunday through Thursday, 12 noon to 10 p.m. Friday closed Saturday evening -- one hour after Shabbat ends to 10 p.m. From the moment you open the door and walk down the path to the glass doors which then open into the restaurant, you are transported to exotic Morocco. The name, Darna, means "our home," and at once you feel the warmth and beauty of the restaurant. Ilan Sibony was born in Morocco and came to Israel as a young man in 1968. Being very Israeli, he went to live on a kibbutz, was a paratrooper in the army, then came to Jerusalem to learn architecture at Bezalel. He opened a little pie house on Horkenos Street, which was successful for 20 years. Meantime, he visited Morocco, the beautiful and special Morocco he had forgotten. Next door to his pie house was a building that had been built as a private house during the Ottomans and was now a Chinese restaurant. The owners asked Sibony if he would like to be a partner and he thought---"what a donkey knows about ginger." Then the man asked if he would like to do a Moroccan restaurant--and the rest is history. Between 1993 and 1995, Sibony collected many decorative items from Morocco, hired Moroccan workers and Darna opened November 1995 with Sibony as the first chef. As we walked past the trays with candles on the floors through the walk ways, Sibony was our host and seated us in a room with four round tables to seat 14 people. We sat on burgundy and gold couches made from Moroccan material with comfortable pillows behind us. On the walls were large Moroccan platters and paintings; a glass cabinet with shelves holds necklaces; an insert on an opposite wall has wooden doors; sconces as well as a chandelier give soft lighting. The floors are mosaic tiles. The seven rooms can seat 200 people or are perfect for small groups. In the center of our table is a wood lazy susan. Nearby are miniature salt and pepper shakers like tagines. The dinnerware was designed by S

Grill Bar restaurant, located in Jerusalem, is certified as strictly Kosher [glatt/chalak Beit Yosef]. The restaurant’s menu offers a wide variety of fine meats, fish, barbequed skewers, home-cooked food, an assortment of side-dishes, and 13 different types of house salads (appetizers). The restaurant is designed so as to provide a pleasant atmosphere with wooden tables, warm lighting, wine bottles in wall-niches, and other elements which give the establishment a special ambiance. Share:

Harvey's Smokehouse 7 Shimon Ben Shetach Phone- 02 624 6444 Hours - Sunday through Thursday, 12 noon to last customer Friday - closed Saturday - 7:30 p.m. to last customer Kashrut - Rabbinut yerushalayim meluderet Kansas City--my home town; well, Overland Park is more accurate, even though it's just across the state line. Still Kansas City is the home of barbeque. For most Jews growing up there, however, there were no kosher restaurants, so barbeque wasn't a natural part of their culinary tastes. Imagine my surprise when I wandered down a Jerusalem restaurant street, walked into "Harvey's Smokehouse" and spied Kansas City barbeque on the menu. Harvey Sandler has an interesting culinary history. Sandler is a chef by trade and comes from Vancouver, British Columbia, where he owned a kosher catering company. At the end of December, 2009, he and his wife and four children made aliyah. After getting settled, he became chef at Papagaio, where he stayed nine months. Then living in Efrat, he opened a take-away place for a year. In 2011, he was interested in obtaining a larger place and, as such, found that Gabriel, on this same restaurant street, was for sale. He acquired it and ran Gabriel for six years. Late last year, he and a partner decided it was time for a change, so they closed Gabriel December 14, 2017. "We had the space and realized the biggest trend in America today is barbeque. It is starting to come to Israel, but it didn't exist in Jerusalem, and people wanted something different," said Sandler. On December 17 (yes, three days after Gabriel closed), Harvey's Smokehouse opened. Welcome to the only smokehouse in Jerusalem! The main room, with seating for eight, is long and narrow with a staircase to the left to an upstairs dining room which seats 40. A large mirror is on one wall. On another wall is a wonderful work of a camp fire, done by Jerusalem artist, Solomon Souza, a friend of the sous chef, who has dazzled Machaneh Yehudah shoppers with his spray-painted

Hours: Sunday through Thursday--12 noon to last customer Friday--12 noon to one hour before Shabbat Saturday evening--one hour after Shabbat ends until last customer Delivery hours: Sunday through Thursday--12 noon to midnight Friday--12 noon to 3 p.m. Saturday night--9:30 p.m. to midnight Kosher--Rabbanut Jerusalem We have to admit it--we are biased. From the day the first sign went up, each day when our bus passed, we watched the renovations as Japanika took shape on Derech Bet Lechem in 2013. Since it opened in June 2013, it has become our regular "going out place" and a place to introduce our friends to Japanese cuisine, *Whether you call it sugoi (great), saikou (the best) or kakkoii (awesome), it is special. This franchise, owned by Ben Teper, also franchisee of an Aroma cafe in Rishon le'tzion, is now managed by a lovely young couple. Peleg Cologne, 25 years old, has been with this Japanika since it opened, his first job after completing the army and world traveling. Also managing is 24-year-old Maayan Ben Shmuell, who has been with the Jerusalem restaurant since it opened, is pursuing a degree in economics and Eastern Asian studies at the Hebrew University, and came with five years experience from Japanika in Rishon. A chef runs the kitchen, and there are three Chinese sushi makers in this restaurant, one of 25 in the chain (and only one of two which are kosher). One major change since opening is the addition of business lunches served from 12 noon to 5 p.m.There are four choices, ranging in price from NIS 46 to NIS 63 and include an appetizer and cold beverage. Another nice addition are home or business deliveries on electric, speed-controlled motorcycles with insulated food containers. Walk through the black wrought iron fence up to the glassed entrance; there are glassed-in patios on either side, with wood tables and black leather chairs seating 26 on one side and 32 on the other. Continuing into the building itself, one passes a Jerusalem stone area for

Meat and Eat is part of a chain, whose Jerusalem franchise is owned by Rami Ran and Ben Ashkenazi. The Jerusalem restaurant opened during Sukkot 2014. Our host, the manager, Kfir Edri, came on as manager in January, having owned the Buffalo Steak House on Emek Refaim and a catering company. After walking through the patio with wood tables to seat 18, one can walk down a ramp (making it handicapped accessible) to a glassed-in room which seats 36 at wood tables or go up two steps into an area and take a peek into the glassed-in kitchen. Opposite the kitchen are seats for 10 at tables and the bar with stools for 6. A low wall with lit candles separates the room with a most interesting wall where wine bottles are place on diagonal shelves, and there are seats for 35. The back room could provide a venue for a private party and seats 28. The rest rooms and washing station are all on this level, also on one side of this back room. Chef Scott Cooper, a charming, single, 37-year-old, is originally from Denver and then Orlando. He made aliyah in 1999, after having grown up Chabad, although he had been coming to Israel off and on since the age of 12. Arriving with a three-year degree in hotel management and marketing and as a chef from the Culinary Institute in Miami, he began working in various Tel Aviv restaurants such as Carni Bar, Boya and "Norma Jean," the largest whiskey bar in Israel. Feeling he needed a change and wanting to return to Jerusalem, he was hired by Meat and Eat and became chef in January. Although the menu is fairly uniform at the restaurants, Chef Cooper says, "each chef has an open hand to do specials, which change every few days, including soups, which are constantly evolving." There will be a new menu for summer after Passover although the restaurant will open for Passover with Passover menu. On a busy night, Chef Cooper remarks that this Meat and Eat can "put out 300 meals in two to three hours." They try to accommodate customers as much as possible a

"The best burger I've had in Jerusalem!" Want to try great food right next to the Mahane Yehuda Market? Memphis offers a great burger menu in an exellent location in Jerusalem. Try it today! Share:

Established in 1992, Mike’s Place is a restaurant-bar that features American, Italia and Tex Mex dishes. Good Friends ● Great Food ● Top Quality Drinks ● Live Rock & Blues Bands ● Real Sports Bar Screening Experience ● Daily Happy Hour ● Non-Stop Fun ● International Atmosphere Share:

02 - Upbeat Jerusalem Cuisine Inbal Hotel 3 Jabotinsky Phone - 052 337 5546 Hours - Sunday through Thursday, 6 p.m. to 10:30 p.m.; Friday - for hotel guests Saturday evening - closed Kashrut - Rabbinut Yerushalayim Last year some time, as part of their renovations, it was decided to change the Sofia dairy restaurant to a meat restaurant at the Inbal Hotel. In mid-December, after a two-week trial, 02 Upbeat Jerusalem Cuisine opened. Our host, restaurant manager, Assaf Cohen, brought his 15 years of food experience in restaurants to the Inbal. Igal Beer, director of food and beverage, adds his expertise to this new venture and stopped by our table to say hello. Off the main part of the hotel lobby, walk through the Winter Soup area, and go through the curtained doors to a room with soft lights and music. Floor to ceiling curtains cover the windows; wood tables with geometric design and padded chairs seat 65; on the right side is the bar which seats 10; in the right back corner is the private room which seats 8 to 10. Large plants are scattered around the walls. Assaf introduced us to Gili, the experienced, Israeli-born, post-army, post-army travels waitress whose English was outstanding (her parents are from New York). She was knowledgeable, efficient, enthusiastic and had a very lovely personality. The paper Hebrew and English menus are the placemats, and the large cloth napkins are a lovely idea. The menu shows the House bread with dips, Starters and Skewers and Butcher Cuts. Assaf started us off with the house bread (NIS 32), which is not just a bread, but three different ones--a Jerusalem bagel topped with lots of sesame seeds; a Frena, which is a long Moroccan oven bread, focaccia-style; and loufa, which is a traditional Middle Eastern bread with more character than pita. Accompanying the breads were: matbucha (which means "cooked salad"), a Moroccan, roasted red-pepper and tomato dip, which tends to be spicy; mehamara, a spicy Syrian dip with roasted red peppers

Olive & Fish is a kosher meat restaurant, specializing in meat and fish grill dishes. The restaurant is adjacent to the magical Yemin Moshe neighborhood and the Dror bell garden. Share:

Papagaio is a restaurant that caters for the meat lovers of Jerusalem. With a huge range of meat options, we have built a wide range of flavors and styles into our menu, the most famous of which is the "Brazilian Table". You can enjoy an all you can eat option as well for under 200 NIS. So far, over 3,000,000 visitors have visited Papagaio, and we hope to see you there too! Share:

Jerusalem has always been a center of pilgrimage for people from all over the world. The Rosa Restaurant is an expression of the cosmopolitan atmosphere of the capital, with its global flavors. The menu combines Jerusalem roots with the finest flavors from global kitchens. Among the dishes you will find are chicken tacos, focaccia baked in place and pastas in a variety of enticing versions, hamburgers and meats. The restaurant has a rich wine menu, which blends perfectly with the various dishes. There is also a special menu with prices that make an appetite. The experience of the Rose Restaurant completes the embracing atmosphere, combining classic and modern elements. We also give the option for private events. Share:

By Sybil Kaplan Photographs by Barry A. Kaplan Segev Burgers Rehov Shikma 6, near the Shuk Phone 02 591-0771 Hours: Sunday, Monday, Tuesday- 11 a.m. to 12 midnight Wednesday - 11 a.m. to 1 a.m. Thursday - 11 a.m.to 3 a.m. Friday - 11 a.m. to 1 hour before Shabbat begins Saturday evening - 1 hour after Shabbat ends to last customer Kashrut - Rabbanut Yerushalayim Meat - Chalack Bet Yosef Nissim Segev has been a butcher in Talpiot on Yad Harutzim for 25 years. He is one of the only butchers in the country who ages his meat longer than three months. In 2017, he opened "Hamburgers Segev" at Yad Harutzim 4. (See below.) The first week of January, he opened the second Segev Burgers with his wife, Sharon, as manager, near Machaneh Yehudah. "My husband received so many compliments, he decided to give people the experience to taste the meat when it comes directly from the butcher to the grill," said Sharone, our hostess at the new restaurant, on a week night evening recently, a few weeks after it opened. "We wanted to grow," said Sharona. "In Machaneh Yehudah, you have tourists from inside the country and from outside the country," so this is why they renovated the place vacated by "Jacko's Street," off Agrippas and at the foot of Machaneh Yehudah's Eshkol hill. Outside are tables and chairs. Inside, wrought iron frames the balcony with 7 tables with chairs on one side and benches on the other, seating 14 people in all. Down a few steps is the order counter where people line up to give their order and receive a buzzer when it is ready. This area has 4 high stools and tables and a bar with 3 stools. A brickwall above the tables on one side is decorated with wooden plaques. On the English-language menu you can find: the Classic, with French fries and a drink for NIS 53; 2 Segevs for kids, NIS 44; Not hamburgers, which includes 2 salads at NIS39 and NIS45 and 4 sandwiches (NIS29-49). There are also 5 Specials (NIS50-69). Segev's Kingdom offers 4 different cuts straight from the

Sima's story... Sima immigrated from Iraq in the early 1950s and has always "had it" with regard to cooking, business sense and holding a joy for life. In 1969 Sima established the Jerusalem restaurant on Agripas Street in the Mahane Yehuda market, which proudly bore her name - Sima. Initially, the restaurant was based on home cooking and satisfied the hunger of the market workers. Over the years, the restaurant's name has become the mixed Jerusalem diner and the dining crowd expanding beyond the capital's inhabitants. Today, Sima (the woman) is a great-grandmother and a grandmother in Jerusalem, and we hope her strength will be for many more years to come! Come to Sima's to enjoy a wide range of delicous homey food in the center of Jerusalem! Share:

Ron Yedid owns Focaccia off Hillel, Focaccia Kosher on Emek and Kitchen Station in the First Station, but he had a dream of another sort. That was fulfilled in June 2014 when Station 9 opened, according to chef Ron Fintsi, one of the owners, along with Shlomi Turgeman, another of the owners. Fintsi, whose mother is from Argentina, spent three years at culinary school in Argentina; five years working in Tel Aviv restaurants; and three years in Jerusalem, including Focaccia Kosher on Emek. He also did research in Thailand before returning to build the menu and become the Chef at Station 9. Besides himself, there are two cooks from China, another cook and Ron and Mazal Yedid's son, Daniel, in the kitchen preparing Thai, Vietamese and some Chinese and Japanese dishes. Outside, on the patio, large bare light bulbs hang over wood tables to seat about 48, on which are placed black plates and napkins and wood chopsticks decorated with flowers. For those wanting silverware, these sit on each table in bamboo containers. Walk up a ramp into the first room with a glass wall, showing the open-kitchen on the left side with 11 seats at a bar, and 24 seats in booths on the right side of this room. Behind these booths, liquor and wine bottles sit on a ledge; further back is the actual bar. The ceiling of the next room attracts attention as a collage of Japanese fans; natural Jerusalem stone walls are exposed on two sides. Tables seat 30; in the center is a glass-top table with sand and rocks inside, with padded benches on both sides. Here are also the black plates in the shape of flower petals, black napkins and the flower- trimmed chop sticks. By the way, anything ordered from the menu before 5 p.m. is 20% off, except Friday, Saturday and holiday eves. On the menu, there are 12 appetizers (30-46 NIS); 6 chop chop (cold salads, 36-48 NIS); 4 soups (46 NIS); 8 wok stir fries (46-72 NIS); 6 Station 9 (main courses 96 - 110 NIS); and Bau Bau (explained later). Soft drinks, fruit juices

Delicious food, great atmoshphere! 1 free eggroll through Jan. 4th. Share:

The Eucalyptus, a kosher restaurant in Jerusalem Situated in the Artist Quarter of the city a stone’s throw away from the magnificent walls of old Jerusalem is one of the most memorable restaurants one can visit. The Eucalyptus restaurant, Owned and led by Chef Moshe Basson, serves a modern interpretation of biblical cuisine. Chef Basson’s passions for biblical culture drove him to research and resurrect recipes, spices, and local and wild herbs that were part of the traditional cuisine, and were neglected and nearly forgotten for centuries. Every dish has its origins in biblical scenes and all the spices and herbs used grow, as in ancient times, in the surrounding hills of Jerusalem and Judea. Chef Moshe Basson and his energetic staff offer a unique chance to explore the roots of western culture through a culinary journey to kitchens of the bible. The restaurant is set in an ancient stone building with a huge scenic balcony, where you can enjoy the crimson sunsets as they hit the walls of the old city every evening. The combination of cuisine, passion and location presents a wonderful opportunity to enjoy Jerusalem and its special heritage. The unique experience has earned the Eucalyptus restaurant the honor of being declared by many the best restaurant in Jerusalem, and some say the best restaurant in Israel. Share:

Tommy's Restaurant opened in 2014 with a fresh breeze of innovation, tastes, sensations and joy. At Tommy's, a kosher Mehadrin kitchen is offered, serving popular street food that goes one step further thanks to advanced cooking techniques and creative interpretations that Chef Tomer Reuveni has created for every dish that comes out under his hands. On the menu you will find dishes of high quality (kebab, steaks, and more) sandwiches, and great burgers from the finest ingredients. The dishes are characterized by appetizing forms and their exciting flavors. Share:

Touro Restaurant is a Mediterranean kosher meat restaurant, located in the heart of the Mishkenot Sha'ananim neighborhood,overooking the breathtaking view of the walls of Jerusalem and the Tower of David. The restaurant offers a rich and meticulous menu by Chef Benny Ashkenazi. The menu is based on Mediterranean sea food and Asian cuisine influences and features unique cooking techniques while adhering to seasonal and fresh raw materials. Along with intimate and family dinners, events can be held on site for up to 120 diners. Share:

by Sybil Kaplan Valero – Agrippas 80 Phone: 02 546 5650 Hours: Sunday through Wednesday, 6:30 p.m. to 22 midnight Thursday – 6:30 p.m. to 2 a.m. Friday – closed Saturday evening – 1 hour after Shabbat ends until 12 midnight Kashrut: Rabbanut Yerushalayim; meat- chalak Yaron and Eti Jospe have owned several franchises of Pizza Hut in Jerusalem and elsewhere in Israel, but one day they decided, “we wanted to take a restaurant to a higher level, to fine dining. We wanted to be more creative and since we like to host, we wanted to host you in our living room,” explains Yaron. When you walk through the doors of Valero, you notice every window is an arch, and the tiered crystal chandelier is over your head. The U-shaped restaurant is retro but modern design. In the room to your right, you are drawn to the enormous photograph of an Egyptian belly dancer with a black and white tile floor. Then you realize you are walking on a replica of that floor. Besides the framed photograph, there is rose-patterned wallpaper and mirrors on one wall. Some of the windows, which overlook Agrippas, are covered with off-white curtains; others have black curtains. Returning to the entryway, as you walk through, to your right is a private room to seat 10, with mirrors on the wall. On your left in the back is a bar with an extensive array of liquors; bar stools seat 12 in front of a black marble counter. A window to the kitchen is opposite the bar where 20-year-old chef-in-training Yovel Vaknin is working. Born to Moroccan parents, he recalls he liked the kitchen when he was a child and started studying food at the age of 13. Although he is still in the army, he comes here each day after their training. “The kitchen is the number one focus of my life,” he says. Working with the owners on menus and dishes, he says they mix Israeli food with French and Moroccan. What about the restaurant name? It’s genuine Jerusalem history! Haim Valero was a 19-20th century banker which he inherited from his fat

Kashrut - Rabbanut Mehuderet By Sybil Kaplan Photographs by Barry Kaplan We all know what "to crave" means--to yearn for, to have a strong or inward desire for something, to want greatly. When Tzvi Maller, formerly of Los Angeles, decided to open a restaurant o Jerusalem, a chef was testing food. The chef made a Baha fish taco for him and another owner to taste. When the other person awoke the next morning, he was saying, he "craved" it. That's how Crave got its name, explained our host, the manager, Nachum Aranov. Aranov made aliyah in 2005 from Queens, New York. In 2012 he began working in the food field--bar tender, waiter and other areas. He became manager of Crave in 2015. To get to Crave if you come from Agrippas, by the Shuk, walk down to Shikma Street. Follow Shikma to the corner and you'll run into Crave with tables and chairs outside. Inside the long room is a bar and serving station in the middle and the kitchen is behind. Over the bar hang shelves with drinks, glasses and wine bottles. There are 10 bar stools around the bar. On the left side are high tables with 12 more bar stools and a shelf table at the window has more bar stools. Large windows look outside where there is outdoor seating. The front and other side of the restaurant have dark wood tables and chairs seating 17. When my daughter and I had lunch at Crave, I figured they had a philosophy and Nachum says yes, "everybody's welcome at Crave for good people and good food and pure love. The service is great, and the wait staff get fair pay so there is no tipping." (This is based on the thinking of Daniel Meyer, a New York city restauranteur with more than 20 restaurants operated under the Union Square Hospitality Group who eliminated tipping in his restaurants in 2015.) On the extensive menu, you can find: 4 Tacos (NIS41-66); 4 Burritos (NIS57-68); 4 Sliders (NIS48-68); 2 Bowls (NIS72 & NIS76); King craves (a ribeye steak) NIS40 per 100 grams; 7 Sandwiches (NIS66-126); 6 Munchies like fries and o

by Sybil Kaplan Photographs by Barry A. Kaplan Agripas St. 74 Phone 02 581-7178 email: [email protected] Kosher - Rabbanut Jerusalem (all meat is Chalak bet Yosef or Mehedrin; vegetables are Gush Katif) Hours: Sunday through Thursday, 11 a.m. to 4 p.m.; 5 p.m. until last customer Friday, 11 a.m. to 3 p.m. Saturday evening, 1 hour after Shabbat ends until last customer Zakai Huja has been around the shuk all of his life because his dad is owner of Avner Dagim, the fish store on Tapuach Street. After graduating the culinary program at Hadassah College and working as a chef at Canella, Cafe Kadosh, Angelica and Laura (where we met him), he and two friends, Rafi Revivo and Yotam Nissim, decided they wanted to open an upscale, gourmet, kosher restaurant near the shuk. In March 2013, Jacko's Street opened (Jacko is Zakai's friends' nickname for him). After more than a year running with people continually calling days ahead for reservations, Mor Revivo, manager, says Jacko's is as popular as ever. Looking in from the bar side or the restaurant side, Zakai and three Jewish chefs are clearly visible in the kitchen, working and enjoying themselves. Outside on Shikma are round wood tables looking through glass windows into the restaurant; one window is filled with wine bottles. Come down a few steps into the divided main dining room--off-white planks make up one wall with some high tables and bar stools seating 8; further back is the bar with 10 seats. Behind the bar, one can look into the open kitchen. On the wall above both sides of the open kitchen are decorative street signs. A column by the restaurant side of the kitchen serves as a bulletin board with customer's comments. The main restaurant dining area, including a booth and tables, only seats 20 but another 3 can sit at a counter looking into the kitchen. Don't worry about hurting the glassed-in floor area with wine bottles underneath; it's fun to walk over. The rest of the restaurant floors are rough cement; the walls

Sugoi, Saikou, Kakkoii* Jerusalem's Kosher Japanika by Sybil Kaplan Photographs by Barry A. Kaplan Address: 34 Derech Bet Lechem Phone: 03-723-6100 Email: [email protected] Hours: Sunday through Thursday--12 noon to last customer Friday--12 noon to one hour before Shabbat Saturday evening--one hour after Shabbat ends until last customer Delivery hours: Sunday through Thursday--12 noon to midnight Friday--12 noon to 3 p.m. Saturday night--9:30 p.m. to midnight Kosher--Rabbanut Jerusalem We have to admit it--we are biased. From the day the first sign went up, each day when our bus passed, we watched the renovations as Japanika took shape on Derech Bet Lechem in 2013. Since it opened in June 2013, it has become our regular "going out place" and a place to introduce our friends to Japanese cuisine, *Whether you call it sugoi (great), saikou (the best) or kakkoii (awesome), it is special. This franchise, owned by Ben Teper, also franchisee of an Aroma cafe in Rishon le'tzion, is now managed by a lovely young couple. Peleg Cologne, 25 years old, has been with this Japanika since it opened, his first job after completing the army and world traveling. Also managing is 24-year-old Maayan Ben Shmuell, who has been with the Jerusalem restaurant since it opened, is pursuing a degree in economics and Eastern Asian studies at the Hebrew University, and came with five years experience from Japanika in Rishon. A chef runs the kitchen, and there are three Chinese sushi makers in this restaurant, one of 25 in the chain (and only one of two which are kosher). One major change since opening is the addition of business lunches served from 12 noon to 5 p.m.There are four choices, ranging in price from NIS 46 to NIS 63 and include an appetizer and cold beverage. Another nice addition are home or business deliveries on electric, speed-controlled motorcycles with insulated food containers. Walk through the black wrought iron fence up to the glassed entrance; there are glassed-in patios on e

Ready made Shabbos food 20 NIS voucher for anything in the store- vaild until Jan.8th Share: