Solo Carne
Well didn't get there two weeks ago so went twice to make up for it. Last Thursday lunch and Monday night dinner.
If I was doing their advertising: Save your money and go to Solo Carne.
Have never had a restaurant experience like this. Amazing plate after amazing plate.
Quality of the meat is superb. Especially for Israel. Unique dishes.
Butcher top tables. Not a big place. I'm going to estimate seating for 70. Pleasant relaxed ambiance.
On Jabotinsky at the edge of Bnei Brak where sit down restaurants are allowed.
Three in our party.
Had many of the courses shown in the televised review.
Sourdough bread with dips; Entrecote fat was one of the dips. Have rendered steak fat at home but did not really taste great. It was delicious here.
Also had the bread and spicy dips. Interesting if you like spicy.
Appetizers and starters:
Herring meat; Believe it's brisket prepared as herring. Sounded strange and I'm not a herring guy.
Waiter convinced us to try it.
Thinly sliced brisket prepared as herring on a bed of pistachio cheese. Served as herring with onions in the sauce. And a cracker to resemble kichel?
Tasted as herring would. Surprisingly good. Sauce was amazing. Sopped it up with bread.
Windows of Bnei Brak: Medallions of Surprise steak on onion cream, eggplant powder, a touch of caramel and bbq sauce.
Sounds like trying too hard.
The meat was outstanding on its own. One of the best steak morsels I've ever tasted.
I'm a true carnivore. Don't dilute the flavor. Think people who put ketchup on good
steak should not be allowed to order steak.
That being said the sauces range from interesting to mouth watering.
Best dish we had that night.
Arias Lachuach
Yemenite focaccia type bread stuffed with ground beef.
Greasy and delicious.
Took some leftovers to friends later who ate it cold and loved it.
Entrees
Hamanh of Avraham Avinu
Thick slices of grilled tongue (Do they know how much tongue costs in NY?) on a bed green pea puree with grilled mushrooms and peas. Tongue was delicious. I know I know...pea puree!! Don't knock it until you've tried it.
Tarbacho Ve Tasado
Short ribs on a bed of carrot puree wish mushrooms and pieces (crumbs) of baklava.
Meat again was excellent. Didn't really get much out of the baklava.
Navel
Navel pastrami on a bed of deconstructed lukshen kugel with chimichurri apples and bbq sauce.
Again the meat shines. Lukshen was interesting but not the star.
Glass of house red. Nice.
Although fully satisfied I order the "chips" because I had seen a rave review of them as being the most expensive but worth it.
Not really French fries. Hash brown type potatoes. Very tasty.
Deserts, as per the waiter, are not made in house but are made to chef's specifications off premises.
Had the lemon pie over the cheese cake and other choices.
A narrow rectangular slice. Not tart.
Only dish I thought was close to mediocre. A little heavy after this kind of meal.
Others thought it was good.
One of our party had the burger at lunch prior week. Rated excellent.
Disappointed they were out of the baby back ribs.
A small cocktail list and selection of wines. There are two frozen cocktail drinks but were not available at dinner. Waiter had me taste the grapefruit flavor drink at lunch previously. Delicious. Not for diabetics.
Menus in Ivrit only.
Only one of the waiters spoke a solid English.....and unless you are super fluent in Ivrit you will need someone to translate the menu for you.
Service was friendly and efficient.
Open until six for lunch. Reopens at seven for dinner.
Reservations definitely recommended for dinner.
865 Shekel plus tip.
If you could get food this good in NY would cost several multiples of that.
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