Hudson restaurant 521.
(photo credit: Courtesy)
Even though many of the restaurants on upscale Habarzel Street in Tel Aviv’s
Ramat Hahayal neighborhood are very well presented, Hudson brasserie is a cut
above the rest. The high ceilings, lush modern furniture and atmospheric
lighting give the place a classy yet inviting feel. The American-influenced
restaurant is famous for its great range of steaks, but there is also so much
more going for it.
Professional is one of the many ways to describe the
atmosphere at Hudson, right down to the service.
Our waitress offered
some of the best service that I have ever experienced in Israel. From the moment
she came to the table to offer us wine to when we walked out of the door, she
had the perfect balance of professionalism and friendliness. She explained the
varied menu and took the time to give us some great recommendations,
I went for the chicken liver and port pate (NIS 44) with croutons.
For someone who loves chicken livers in all forms, I was not
This dish is only for those who enjoy the rich of taste of
the liver, which many can find very overpowering.
The port only added to
the richness, which was offset by the crunchy and slightly sweet
The next starter offered something a little different. The
sirloin roll (NIS 45) was pan seared with baby greens, miso, citrus and sesame
in a way that can only be described as warm meat sushi. All the components of
this Asian-inspired dish worked well together, with the meat being really soft,
and subtle seasoning complementing the rest of the ingredients.
famous for its steaks.
Once our extremely knowledgeable waitress
explained what steaks were on offer, it felt as if it would be disrespectful to
order something else.
Don’t be misled, however. The selection of
non-steak main courses, which includes various fish and chicken dishes, looked
varied and tasty. And as someone who doesn’t usually order steak, I was very
tempted. But I am so glad that I went for the steak in the end.
steaks are priced on the menu according to weight, but this changes daily as
they only serve the cuts of meat that are at their optimum that day. This means
that instead of a 200 gram filet, they may only have a 350 gram one because that
is what is available.
After talking to the chef and being shown around
the meat cellar to see the dry aging process, I understood quite how passionate
this place is about its steaks.
I went for a 200 gram beef filet (NIS
159), which was simply served on a huge plate with a squirt of teriyaki sauce. I
ordered it with a side of mashed potato. My medium-rare steak was so soft that
it melted it my mouth. Not only was the texture perfect, but the taste of the
meat was fresh and rich. The fresh sea salt and crushed black pepper brought out
all the best in the meat.
Although there was slightly too much pepper for
my taste, the steak as a whole could not be faulted. The mashed potato, served
in a separate bowl, was also tasty and served as a great
My companion went for the Manhattan sirloin (NIS 179),
which is a different cut of meat altogether.
It was also delicious. Also
cooked medium rare, this tender cut of meat had its own unique flavor. The
home-made chips finished off this special dish, which is considered the house
Although there was not much room left for dessert, we thought
it would be rude not to sample what was on offer. The most interesting offering
on the dessert menu consisted of lime curd on a homemade Oreo cookie (NIS 36.)
The curd was semi-frozen, which gave it a unique texture, and was surrounded by
wild berry sauce.
The Oreo-style cookie base was very rich and contrasted
the bitterness of the lime flavor.
In keeping with the American theme of
the restaurant, the flagship dessert of New York cheesecake (NIS 39) just had to
be tried. And I was not disappointed by this choice at all. It was just as
cheesecake should be. It had the right mix of creaminess and crumbliness, while
maintaining a rich cheese flavor. The strawberry sauce on top added a little
Hudson is not a cheap restaurant; in fact, it is on the more
expensive end of the spectrum. However, it’s worth every penny. For those who
appreciate a good steak and are willing to pay for it, then Hudson is the place
to go. With its plush interior and excellent service, along with the great
quality food, it actually works out to be great value for money.The
writer was a guest of the restaurant.
27 Habarzel St,
Ramat Hahayal, Tel Aviv
Tel: (03) 644-4733