(photo credit: Courtesy)
Do you ever get that craving for a nice juicy steak? You just know your body is aching for a good dose of iron and protein. All you can think about all day is when you’ll be able to bite into a nice hunk of beef. Neveh Tzedek’s NG steakhouse provides everything that the real meat lover seeks.
Established more than 10 years ago, NG is located on the first floor of a tastefully decorated old house.
Upon entering, one is immediately struck by the warm, welcoming atmosphere. The restaurant is divided into two parts, with a large wooden U-shaped bar linking the two. The smoking area is at the entrance and at one side of the bar.
We went through to the main dining area, where seating is at wooden tables and at high tables with bar stools for couples along the walls.
Both Hebrew and English menus are available, and the day’s specials are detailed by the attentive waiters.
An extensive wine list from the best Israeli boutique wineries is offered at reasonable prices, by the bottle or the glass. We chose an excellent Merlot from the Bravdo winery to accompany our meal.
We began with the delicatessen plate (NIS 52) – shavings of smoked meat with mustard. The meat was flavorful but a little on the fatty side.
Strangely, the big winner in the appetizer category at this hardcore meat restaurant was the NG crunch salad (NIS 48), consisting of mixed greens, crunchy sweet potato strips and Parmesan cheese, served with a delicious house dressing. The salad was attractive to look at and had a sweet and savory flavor, which I really liked.
We were then served the beef Bourguignon casserole (NIS 110), which came in a little cast iron pot.
The flavors of the Bourguignon were perfectly balanced, the beef was cooked just right, the mushrooms were flavorful, the carrots were soft but not mushy, and the pearl onions were sweet and tender At this point, NG owner Giyora Ashkenazy took some time away from his busy kitchen to talk with us about the restaurant’s farm to table concept. In order to ensure that his customers receive the highest quality meat, Ashkenazy buys cows that are raised free of hormones and antibiotics (Chai Bari standards) from selected breeders in the Golan Heights and the South.
After hearing this, we were really excited to try our next course. We began with the prime rib (NIS 42 per 100 gr.). The steak was prepared medium rare with a very slight char on the outside. It cut so smoothly, I didn’t even need a steak knife. The fat and meat were marbled together so every bite was so tender, juicy and flavorful.
Not to be outdone, the next course we had was the picanha (300 gr. for NIS 117), which is a prime cut of sirloin appreciated all over Brazil for grilling. You can find picanha in most European countries by the name of cap of rump, also called Tri-Tip. Our piece had just the right texture and was well seasoned.
Already bursting at the seams, we valiantly went on to dessert and tried the delectable apple crumble. It was sweet, tart and soft. The crumble had a crunchy topping that added a nice texture to the fruit filling. The apples inside were soft and tender.
All in all, it was an extremely enjoyable dining experience. The service was impeccable, the food was flavorful, and the ambience was very sophisticated for a traditional steakhouse. I must say we were in a food coma by the time we were done, but it will definitely not be our last time at NG.The writer was a guest of the restaurant.
6 Ahad Ha’am St., Tel Aviv
Tel: (03) 516-7888