We founded Meatbar in late 1994 — two brothers with a desire to bring the classic steakhouse to the local scene. The first in Israel to dry-age its own steaks and serve them with the respect they deserve.
We founded Meatbar in late 1994 — two brothers with a desire to bring the classic steakhouse to the local scene. The first in Israel to dry-age its own steaks and serve them with the respect they deserve.
4 HaSednaot St., Herzliya
09-9546000
52 Chen Blvd. Tel Aviv
03-6956276
At Meatbar, our meat preparation process is meticulous and rooted in tradition, and every step takes place entirely under our watchful care — from butchering, to carefully controlled dry-aging, to grilling in a special oven we brought over from the U.S., identical to the one used at the legendary Peter Luger Steak House in New York. We work exclusively with locally raised cattle of the highest marbling grades. Cuts are selected with precision, and only those that meet our standards enter the dry-aging process, which lasts about 30 days. Special cuts undergo an extended aging of around 45 days. Our signature cuts include the Porterhouse, T-bone, Prime Rib, and New York Strip — all bone-in, of course — alongside sirloin, ribeye, and filet steaks.
Our selection of wines features our personal favorites — a rotating lineup of the bottles we’re currently most excited about, always available by the glass and at fair prices. Alongside the trusted staples that have been with us for years, you'll find more adventurous picks: new local wines, or bottles we’ve discovered on our travels and knew you’d want to try too. The list also includes a collection of well-aged Israeli wines.In spring 2025, to mark Meatbar’s 30th anniversary, we’ll be launching a limited-edition wine series in collaboration with Yiron Winery.
Around 400 team members work with us across the Meatbar restaurants, and we take real joy in seeing them grow with us and become part of the family. We invest in our staff and treat them with care, and in return, they’re committed to delivering efficient, knowledgeable, and skilled service. Every server goes through two months of training, and many stay with us for years.Above all, we’re here to host and delight generations of loyal guests.
