The cowboy steakhouse strikes again, this time in Tel Aviv

The mythical cowboy steakhouse from Haifa has opened a new Tel Aviv branch that brings the good news of abundance to the big city as well.

Moore Ariel went out to check out what has changed since her childhood and returned seven, thrilled and with insights on entrecote, Bavarian cream and childhood memories

Moore Ariel, in collaboration with zap rest

02/05/2021

Sunday, 02 May 2021, 10:46

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I only remember the Haifa childhood years well.

Although I changed this city when I grew up in favor of the big city, but I remember Haifa as a youthful grace.

One of the sweetest memories I have of my childhood city is that of the peanuts crackling on the floor in the Haifa cowboy steakhouse, a mythological meat institution celebrating 27 years soon.

This is an old and well-known restaurant that is also famous for its buckets of fresh peanuts that are placed on all the tables, whose cracking is carried out only on the floor of the restaurant.

It may sound strange, but in practice it works great and even feels like a little jump to Texas, the original state from which inspiration was drawn somewhere decades ago, when owner Yossi Tochner visited there and returned with the carnivorous gospel to Haifa.

Almost three decades have passed and the Haifa cowboy steakhouse has also reached Tel Aviv.

In the new and invested branch of the restaurant on the Fighters Street in the city, I also found this week crushed peanut shells that brought me back to childhood, but mostly a delightful carnivorous experience, one that is no longer easy to find, even in Tel Aviv.

The menu of the cowboy steakhouse is huge and everyone will find what they are looking for.

Although this is nothing less than a declared temple of meat, which also ages the meats here independently, vegetarians and even vegans can find plenty of solutions here.

The children also have a rich selection of dishes, kosher keepers (the place does not have a kosher certificate but the meat is kosher and comes from the Golan Heights) and just hungry like us, who want their steak here and now.

Just before the long-awaited steak we could not give up some of the starters on the rich menu, like the "Haifa" falafel balls that come with spicy tahini, and even though I am not a falafel follower I could not stop snacking on them and even discovered that this is a secret Tochner family recipe.

Entrecote steak on the bone in the cowboy steakhouse (Photo: Alon Mesika)

With all due respect to the falafel, the stars of the first course were two medium-sized croissants with nougat and inside them a respectable slice of foie gras.

Along with all this happiness there was also berry jam, but to me it was not required.

The combination of the croissant dough with the delicate nougat and foie gras was dreamy, no less.

Just before the mains arrived we inquired and found that there are also really lucrative lunch businesses (Sundays-Thursdays, between 12:00 and 18:00) and you can also take something with pita or five-course meal on the way at the takeaway.

At this point, a little after the foie gras, we felt we were ready for the real thing, the reason we had come together.

We opted for a double meat craving: 2 chunks of entrecote, 2 chunks of veal fillet, 2 lamb chops, 2 kebab skewers, 2 chicken steaks, 2 chorizo ​​sausages and 2 margaras, and all this goodness for NIS 399.

I will not leave you with a description of any of the types of meats, I will just tell you that we really longed to finish everything and were not even close.

I wondered if we had lost our rhinoceros abilities, but I concluded that next time we would concentrate on the main courses and hold back on the first cut, although it sure would be difficult.

As expected, the entrecote was the highlight of the meal: properly made, juicy, juicy and delicious.

We relished every bite.

Competing with him for the premiere were the plump veal ribs that I could not stop gnawing, and the veal fillet that was soft as butter.

The chips that accompanied the meats were also wonderful.

I really wanted with all my heart to eliminate all this delicious tray, but my carnivorous powers could not stand me, and I felt another bite of the entrecote and I turned into a pumpkin.

The charming restaurant manager Orr made it clear to us that with all due respect we are seventy, desserts, as is well known, belong to a separate stomach.

Too bad their calories are not counted to another body as well.

Of course, we did not give up.

I hope you do not raise an eyebrow when I tell you that Bavarian cream is one of my favorite desserts, and that of the cowboy steak is crowned by now as the best Bavarian I ever ate from my childhood at the gas station at Maxim Haifa until my adulthood at pompous Tel Aviv restaurants that also returned to Bavarian days. .

I hereby declare that in the cowboy steakhouse the best Bavarian is served in the country.

The tiramisu is delicious too, but I will not replace the Bavarian, I will return there just for her.

Well, also to taste again a little entrecote and a drop of foie gras, and veal fillet.

In short, I will return to the cowboy steakhouse hungry and soon.

Not to Haifa, not even to girls.

Only for the cowboy steakhouse.

To the Facebook page of the Tel Aviv Cowboy Steakhouse

Phone: 03-685-5777

Address: The Fighters 1, Tel Aviv

Opening hours: Sunday - Saturday 12: 00-24: 00

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