The Limited Times

Now you can see non-English news...

You can finally eat a great steak here for the price of a spin - Walla! Food

2022-06-30T04:32:50.958Z


Avi Efrati visits the restaurants of the Walla! Arriving at the new Trigger Meat and Wine Restaurant, a reasonably priced meat restaurant, what did he think of the food? Enter >>


You can finally eat a great steak here for the price of a spin

In Trigger Meat and Wine, will you find the best meat in Israel?

Not yet, good meat at reasonable pricing?

Yes, absolutely

Avi Efrati

30/06/2022

Thursday, 30 June 2022, 07:15 Updated: 07:18

  • Share on Facebook

  • Share on WhatsApp

  • Share on Twitter

  • Share on Email

  • Share on general

  • Comments

    Comments

Sirloin on a bone in a trigger (Photo: Assaf Carla)

At a time when a piece of meat in a restaurant has become an event for the top percentages, a meat restaurant that offers moderately priced meat is more than just a promise.

Such is the new trigger, which was recently located on Montefiore Street in Tel Aviv, in the space where the David and Joseph restaurant operated for many years.

The trigger is signed by the well-known group of restaurateurs from Pat Cao, Coco Bambino and Jango (excluding Tom Aviv) as well as a meat butcher who operated in the Sharona market.

It focuses on meat only, with no frills and additional side decorations.

If in the well-known meat restaurants you can always find fish, chicken and pasta, vegetarians have no apparent reason to go for a trigger.



The meats are signed by Sagi Trigger.

They are grown especially for the restaurant and the vegetables are grown on a dedicated organic farm in Hukok.

Triggers define themselves as a "meat and wine house", declaring minimalism in meat handling, endless meticulousness in the raw materials and sanity in wine pricing.

These opening figures really promise that they have already created a considerable buzz.

We went out there to see if he was justified.



David and Joseph was a restaurant with quite a bit of compilation.

In Trigger the emphasis is on a slightly tough, unadorned contemporary urbanity.

This is a restaurant that looks big but in practice is divided into three spaces that are not really big: a bar, a gallery floor and an outdoor space, in the soot of Montefiore when you come to Allenby.

The menu is short, focused and relevant: the "starts" section that includes bread and some meat openings, a short vegetable section, with mainly meat accompaniments and meat mains, including a number of not many options for burgers, steaks and cuts on the bone.

Last week

If there was a Michelin guide in Israel, this restaurant would be worth a star

To the full article

Sheitel tartar in the trigger (Photo: Assaf Carla)

We started with

a Sheitel tartare

(NIS 54)

in Storma

(NIS 59) and

a tomato salad

(NIS 45).

The basturma, a cold dish based on sirloin in a dry pickle with many spices, was very good.

It was really tiny, 50-60 grams at most - that is, about seven thin slices like paper - which provoked further thoughts about the concept of pricing sanity, but the quality was absolutely superb.

The tomato salad we happily chewed, with lots of olive-garlic oil, was of the kind that makes very clear the difference between a reasonable tomato and an organic tomato at its best.



The sheitel meat in tartare was good and treated with great minimalism.

Had it been excellent it would have been enough.

Really great meat, not necessarily the classic franchise companions from the shallots, brandy, mustard, black pepper and friends genre.

Really excellent meat can also be chopped with olive oil and a little salt and it would be perfect.

Here the minimalism mainly revealed the great confidence of the restaurant in its meat.

At least in the case of our dish he was not justified.

It was not a bad dish but it was also not excellent or very good.



We continued to a kind of intermediate portion of

Denver Cut

(NIS 79) - 120 grams of a burnt portion on the outside and completely red on the inside, which has undergone a dry and wet aging of six weeks.

The slice was finely chopped and exploded for good reason.

It had that wonderful sweetness of almost raw meat at its best and it provided us with sheer pleasure.

Denver Cut.

Sheer pleasure (Photo: Assaf Carla)

We switched to steaks.

It was possible to go for one huge portion (48 shekels per hundred grams - indeed cheaper than usual in local meat restaurants) but we preferred to sample a little more spread and preferred two personal steaks, broken down by bone:

entrecote 250 grams

(139 shekels) and

sirloin 200

(129 shekels) , Which came with toppings: a green salad and what is known in the menu as a classic Robuchon puree.



We first tasted two unprocessed chunks of meat - Sheitel (Tartar) and Denver Cut - and they met, respectively, the definition of "fine" and "excellent";

This ratio is also maintained in steaks.

The entrecote may not have been from Chu-Yin but very good, yes and definitely.

The depth of the flavors, their complexity, the nuances reflected from the meat, its precise burning;

All of these revealed a particularly high coefficient of value for money.

It is possible that the weighting of the level and the price combine to form a steak that provides the best VFM in an area of ​​its kind.



The sirloin steak was not bad but a bit pale near the entrecote.

If I have to choose between an entrecote steak and a sirloin at their best, I will definitely choose the other two.

The fat gives the paleo a good entrecote but to me there is nothing like the tougher meat, the one that should be strained much more by chewing, of a good sirloin.

Like the sheitel in the tartare dish, the sirloin we got at Trigger went to the OK / OK / Passing complexes and nothing more.

In a place like this, which obviously also knows how to provide really good meat, you expect more.



As with the tomato salad, the green salad that came as a side dish had unmistakable quality leaves.

The "Classic Robuchon" puree was not bad but did not extract from us a sigh of pleasure of the kind reserved for the most corrupt and wondrous addition on earth, when done as and how.



Chocolate Mousse

(NIS 39) with English cream, "sabella" cookie, crumbled hazelnuts and salt was very tasty.

The mousse itself was so chocolatey, so bitter and so precise in its textures and its mild sweetness coefficient, that it didn’t really need the toppings.

A simple and very worthy dessert.



We sipped four glasses of wine in a glass.

Two of them will be priced at NIS 39 and two at NIS 49.

Wine pricing is a particularly wild issue in restaurants in Israel.

The cost of wine was outrageous even before the extreme price increase of the past year.

A glass of not bad wine at all for NIS 39 is a completely refreshing breeze.

Chocolate Mousse.

Simple and very worthy (Photo: Assaf Carla)

The bottom line is positive.

We will start with pricing, from the declared flags of the place.

In the calculation we found out that the "Denver Cut" was calculated at the expense of the house.

Without it, food, before drinking and service, cost NIS 455.

With him 534. Undoubtedly, such a meal or similar in any respectable local steakhouse would have cost more.

It should be said that sane pricing is mostly valid for steaks.

The first meats are low priced but have very little meat.


The value for money concept incorporates a degree of complexity.

This does not mean that in exchange for moderate pricing you get the best food there is but good value overall.

It seems to me that this statement is entirely true of Trigger.



You will probably find the best meat in town elsewhere, but you will have to pay much, much more for it.

The meats in the trigger range from "spin" to "really good".

They can also be, as mentioned, only "okay".

Clearly this is a super-decent place that comes in handy to do good.

The level of intention there and the desire to give the best they can are really high.

It is pleasant to recommend such a place, and I do so with a considerable amount of joy, but with the star detailed in the current paragraph above: the best meat in Israel?

Not yet.

Good meat at reasonable pricing: Yes, definitely.



Meat and Wine Trigger, Montefiore 21 Tel Aviv, 03-9151144

invoice:

Sheitel Tartar - 54


in Storma - 59


Tomato Salad - 45


Denver Cut - Home


Bone Sirloin - 129


Bone Entrecote - 139


Chocolate Mousse - 39


4 glasses of wine - 176


Perrella - 22


minerals - 14


Total: 677

  • Food

  • Reviews

  • Avi Efrati

Tags

  • A steakhouse

  • steak

  • Avi Efrati

  • Restaurant review

Source: walla

All life articles on 2022-06-30

You may like

News/Politics 2024-03-12T18:32:51.181Z

Trends 24h

Latest

© Communities 2019 - Privacy

The information on this site is from external sources that are not under our control.
The inclusion of any links does not necessarily imply a recommendation or endorse the views expressed within them.