The Black Iron meat restaurant in Jerusalem (Yaniv Garnot)
Kind of weird to dwell on a salad at this particular moment, I know.
Behind me is a transparent, double-door meat refrigerator, with five deep shelves that are barely big enough for the diamond pieces glinting out of it.
On my sides, heavy wooden trays move in space, on their way to a table that knows what is important and what it came for.
But in front of me is a salad, and I can't take my eyes (and my fork) off of it.
The menu simply describes it as "coleslaw asado" and lists cabbage strips with shredded meat, red chili, "citrus filet" and vinaigrette.
The description is quite accurate, and it is possible that most diners will skip this dish when ordering, and cooperate with the non-Tel Aviv solidity in its description.
So give me a try: "Cuts of asado meat that is pulled apart by hand but didn't need too much help to begin with in a size that easily climbs on the fork, with the crispiest cabbage we found in the Mahane Yehuda market, some hot pepper to keep you fired up, Israeli winter citrus meat and vinaigrette Classic, because when done well,
And so, seemingly a salad, I got stuck.
There are countless restaurants that would treat this dish - and this entire part of the menu - as "leave it, everyone goes straight to steaks anyway", but we didn't go to them tonight, but to "Black Iron".
Welcome.
Black Iron (photo: Walla! system, Yaniv Garnot)
The ultimate ambition, in four words, is quite simple - the best meat in Israel
The global food tours of Etti Veyron Yishfa continue as these lines are being written - try to talk to them about Istanbul, for example, without running to look for your passport - but they have chosen to cast their anchor in one of the central corners of Jerusalem's Agrippa Street, a few steps from the heart of the commotion of Shouk Mahana Yehuda.
"Black Iron" is, in essence, the result of what happens when a total epidemic makes you sit down and learn something thoroughly, from the starting point to the end.
Many others, naturally, followed the Netflix algorithm.
They went for something different.
"We started from scratch and slowly we improved, we understood, we tried and made mistakes," Yashfa said, "but we are still not completely satisfied."
He describes processes and subtleties around a table full of perfections, and knows how to settle the question marks well, with the super ambition.
In four words - the best meat in Israel.
a dream come true
The newest, tastiest and most justified queue in Jerusalem
To the full article
this is only the beginning.
Black Iron (photo: Walla! system, Yaniv Garnot)
First of all the meat.
Black Iron (photo: Walla! system, Yaniv Garnot)
A "Straight to the Brain" dish will give you for NIS 34 the most spectacular value you can get in Hebrew
It starts, as mentioned, with that magnificent salad, and in the side of appetizers that are rightly called "creative plates" here.
Every dish that arrives looks like something you've met somewhere before.
Every dish you taste makes it clear to you that this is a double fantasy - then you didn't meet, now it's happening.
Wagyu bread and butter, for example, with a small tartar (NIS 28), comes in a display of knives and saucers that quickly wears out in the mix of slow spreads and quick loadings.
Sauteed mushrooms on orange cream (NIS 48) or vegetables smoked over coals (NIS 46) again represent something that is usually skipped in these places.
Here it would be a mistake.
Wagyu carpaccio with crispy bone marrow chips on challah toast (NIS 62) provides another dilemma, and the "Straight to the Brain" dish will give you for NIS 34 the most spectacular value you can get in Hebrew, probably with a mound of caramelized onion that almost melts into the deep bone meat .
Remember, this is just the beginning.
Essence and not air.
Black Iron
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The specialty here is wagyu, and the aging processes will last at least three weeks, sometimes forty days.
The result is a meaty taste that is distilled into the mouth, very nutty, very clean, very tasty
A large part of the menu is called the "Big Bang", offering a Wagyu burger and a flat iron sandwich on brioche, pulled Ontrib and a whole fish on Josper.
We chose to skip it altogether, a decision that leaves you feeling a tremendous failure on the spot, and only increases in the days after the visit.
And yet, how is it possible not in front of the refrigerator and the sounds of grilling in the kitchen, those wooden trays running around and shining eyes a few seconds after they land?
The specialty here is wagyu, and the aging processes will last at least three weeks, sometimes forty days.
The result is a meaty taste that is distilled into the mouth, very nutty, very clean, very tasty.
Denver Cat, for example (NIS 162 for 250 grams, try to buy one in the 03 dialing area), which is cut into medium-thick strips and given only after a short jaw courting.
Or sirloin (NIS 168 for 250 grams) that kicks up a meaty gear without giving up anything along the way.
There is also prime rib (NIS 56 for 100 grams) and entrecote of course, and filet (NIS 179 for 220 grams) which also comes on a board and next to a serrated knife, but it is doubtful whether he needs any of them.
Jaw retraction.
Black Iron (Photo: Assaf Carla)
"In every dish, in every bite, we were always looking for what could be put in, made unique, made a little different"
Etty and Yaron started it all with an American steakhouse with European elegance in front of their eyes that knows how to speak blue and white.
They tried and experimented, improved and improved, and don't even dare to set foot in the place even now.
"In every dish, in every bite, we were always looking for what we could put in, set apart, make a little different," they explained.
Thus, the meat fat becomes the butter that shoots at you in the first act, and other pieces are mixed into that magnificent hamburger that was not eaten here but passed for a moment on its way to another smile, not to mention "Camp Asada", the younger and faster sister of "Black Iron", which makes sure to frame into a huge challah This whole worldview.
Just don't step on the spot.
Black Iron (Photo: Giphy, Yaniv Garnot)
These, in addition to a wide wine and cocktail menu, and also desserts that make you wonder how exactly they happened the way they did with kosher, are served through a particularly happy principle, and especially rare in our places - reasonable pricing.
"We consciously decided that we would earn a little less," Yishpa said, "that we would focus primarily and not on the surrounding area, and that the customers would not come here to absorb all kinds of costs that are not necessarily related to them."
Essence and not air, meat and salad.
But what a salad.
"Black Iron", 80 Agrippa Street, Jerusalem, 02-5465650
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