HaChazer

HaChazer Review

In a former train station, this spacious eatery's dark-wood tables and white cloth napkins might be unremarkable, but the interesting menu, with its welcome departure from the standard Jerusalem dishes, more than makes up for it. The chef takes meat eating seriously, adding Mediterranean, South American, and Asian touches to the menu. There's a fine selection of house stews—including some made with oxtails, beef cheeks, and veal asado—and a selection of juicy steaks. Specialties include beef carpaccio in truffle oil, broiled sweetbreads served on eggplant cream, and lamb brain with an aioli sauce. The desserts change according to season and are eminently worthwhile.