The opening of a fine restaurant in Herzliya Pituah is always a welcome event. The many eateries that have popped up in the city have turned its industrial zone into a culinary haven, offering choices from fast-food counters to top gourmet restaurants.
Lunchtime diners may be particularly hard pressed to find seats at these restaurants, as that's when the area's many hi-tech employees take their long business lunches. For kosher diners, however, the options are still relatively limited.
A recently opened restaurant, the smart and elegant Meat and Wine Co., changes the equation a bit, as it brings more fine dining opportunities for observant and non-observant alike.
Specializing in steaks and South African-style meats, the eatery is a part of an international restaurant group with chains in Australia, South Africa and Dubai.
Patrons are greeted by a welcoming ambience, modern decor, and a spacious dining room designed by Gadi Halperin.
The tasty dishes are complemented by the finest selection of Israeli wines and additional kosher wines from France and Italy.
We began our meal with two slices of freshly baked bruschetta (NIS 28), which proved a refreshing mix of flavors. One was topped with Calamata olive tapenade and marinated grilled peppers, the other with fresh chunky tomato salsa and pesto.
Our other choice was Boerewors (farmer's sausage) with pap - a sort of polenta made of maize porridge (NIS 35). Boerewors, originating from the early pioneers in South Africa, is a staple fare there, made by combining minced meat and pork with spices and preservatives. The pioneers made large quantities of the sausage to be eaten on treks, leaving leftovers to dry for future sustenance.
During the decades that followed, the recipe gradually evolved and the term "boerewors" became well established in the South African culture. As with most foods, the secret of good boerewors lies in the quality of the ingredients used. The better the quality of the meat, the better tasting the boerewors. Meat and Wine's pork-free version was very tasty indeed.
We also had a succulent red tuna tartar (NIS 39) served with wasabi mayonnaise and drizzled with soy dressing, and we thoroughly enjoyed our main course, a huge portion of veal ribs (NIS 125) - slow cooked in the restaurant's secret marinade, then flame grilled. The side dish of chips and onion rings was equally delicious.
A chocolate mousse, made of chocolate cream, almond crunch and coconut creme, was a fitting end to this superb meal.
Meat and Wine: Rehov Shenkar 16, Herzliya Pituah. Tel: (09) 956-7006. Open Sun-Thurs, 12 noon to midnight, Fri 12 noon to 4 p.m., Sat 9:30 p.m. to midnight. (Kosher)
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