February 2008
Mifgash HaSteak to old-time Tel-Avivians suggests non-kosher meats and chilul Shabbat. But when this restaurant of 40 years opened its second branch in the Herzlia Pituach high tech area, things changed. Demand from the many kosher diners who work in the area ushered in a new concept, and the Mifgash HaSteak Herzla branch became kosher.

Mifgash HaSteak Herzlia is a gorgeous, spacious, very upmarket but classic steakiya. The menu is just what you would expect to find in a classic steakiya: humus, salads, and a selection of grilled meats. The recipes are from the Tel-Aviv mother restaurant (minus the non-koshers), tried and true for 40 years.

While maintaining the steakiya tradition, Mifgash HaSteak is very 21st century.  The restaurant is invested and is a lovely and comfortable place to dine. A rich selection of wines lines the walls.  Like any good steakiya, the focus of the menu is the meats which are aged under controlled temperature and refrigeration on the second floor of the restaurant.

We visited Mifgash HaSteak on a quiet evening mid week. There was plenty of room for party of 4 and several other groups including business diners, seated with ample space between us. Before we knew what happened, we were served Habisa. This is a pizza-like dish with grilled garlic and oil, topped with paprika, and one of the specialty items at Mifgash HaSteak. We each tore off a piece and munched it, while perusing the menu.

In the tradition of all the best Steakiyot – our table was filled with salads and a basket of toasty lafa bread. The salads are the familiar traditional steakiya salads of yore, not updated, fusioned, or concocted.  We each tried the different salads, recommending our favorites.

Salads are made fresh twice a day. And you can tell. My favorites are always the eggplant salads made in so many different ways, but there were plenty of other salads to choose from, including chopped liver.
Is that real chopped liver?
Indeed it was, and it was delicious.

Our waiter rattled off the favorite main courses, and we decided on 3 meat dishes: steak fillet, entrecote, lamb chops and one fillet of Denise fish. While our mains were prepared we feasted on a classic Israeli salad. This was a huge mound of the most finely chopped salad that I can remember.

Our main courses were served within a very reasonable amount of time. We all commented on the up to date presentation of the food, nicely plated on sparkling white dishes.  Portions were generous but there was a pleasing amount of white space on the plate. Majadra, mashed potatoes and a hot vegetable dish were placed in the center for us to share. Again, each of us waxed enthusiasm for our own choice, but I think that the winner was the steak. After all, this is a steakiya.

This is usually where we call it a night, but the dessert offerings were so enticing we decided to try some. Mifgash Hasteak does wonders with parve desserts. Highly recommended.

With plenty of space available, Mifgash HaSteak is a great place for parties. Fridays the restaurant can be reserved for private events.

Openers: NIS 28, Salads NIS 19 per person, Entrecote: 95, Denise: NIS 72

From Our Readers:

Submitted by Daniel Stolper. Date: April 15, 2015.

Description: The word for this restaurant should be BIG. Big portions, the best meat � a big and busy restaurant that gives you a feeling of intimacy and caring. The staff was always nearby but on the side. The waitress suggested that I not order more (we had mixed grill for two), it was like a feast � service was rapid, even though it was very busy, you had the sense that they wanted you to enjoy. They were not familiar with ELUNA SYSTEM � and therefore we had to wait, but all was done with respect and humor. We expected to pay more for this grilled feast, their last word was � all is covered � come back soon, I will.