Beef dish 311.
(photo credit: Courtesy)
For most of us there comes a time when we are really in the mood for meat. Not
the casual roast beef sandwich but a good cut of beef grilled to perfection.
Haifa’s Meat In & Out provides everything that the real meat seeker
Upon entering, one is immediately struck by the warm, welcoming
atmosphere of the restaurant. It consists of a main dining room, a courtyard bar
area (where we were seated) and an upstairs VIP dining room that offers menus
and privacy for any function.
We had a chance to sample a wide array of
dishes from the enticing menu. First to arrive was the sirloin carpaccio.
Accompanied by roasted Portobello mushrooms, rocket salad and Parmesan cheese,
the tender slices were thinner than tissue paper, which is very
impressive. Unfortunately, with meat so thin, it’s hard to taste the meat
beyond the salt, pepper and balsamic vinegar.
Strangely, the big winner
in the appetizer category at this hardcore meat restaurant was the Brugge salad.
It consisted of Brugge goat’s cheese, cherry tomatoes, basil, parsley,
mushrooms, red onion and young leaves on top of homemade focaccia, and we were
impressed by how refreshing it was.
Meat In & Out serves only the
best cuts of meat that have been aged on the premises. Some are smoked in a
special smoker in the eatery’s wellmaintained courtyard. These include sirloin,
entrecote and asado ribs. Smoking meat is an indirect cooking process in
which the food is not prepared directly over the heat source. It is done at
lower temperatures than grilling, with the cook maintaining the internal smoker
temperature at about 100º Celsius. Despite the lower temperatures
involved, the goal is to cook the meat to a normal and safe degree. It takes
longer to get there, but a perk of the system is that wood chips used in the
process can impart a special flavor to the meat. The meat at Meat In & Out,
needless to say, tastes delicious.
As main courses we were presented with
a 300-gram entrecote feedlot, as well as a very rare piece of meat known as the
spider (called aranita in Spanish because of the shape of the fat that covers
the piece). We were told that the steaks would be served on castiron dishes to
keep the meat warm and that they would be cooked medium-rare. I don’t normally
enjoy meat served this way, as it continues to cook, but I must admit that the
quantity at Meat In & Out justifies it. All was delicious, the meat
tender and tasty, with the side dishes providing excellent
However, the cherry on the top came in the form of the
asado ribs. Perfectly tender, the meat fell right off the bone. These
ribs made me want to get up and kiss the chef right on the nose. I would love to
know what the special marinade is, as it greatly enhances the meat without
detracting from its natural flavour.
We ordered hot drinks and took
another breather. Then came dessert. We opted for the apple crumble and
the chocolate souffle. We both really liked the crumble, which was both sweet
and tart, with a crunchy topping and a sorbet that came in a cute little
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In short, a really pleasant eatery with good food. It’s a little on
the expensive side, but you can expect these prices at a speciality restaurant
with guaranteed top-quality ingredients and excellent service.The writer
was a guest of the restaurant.
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