The restaurant is under new management by people who run the famous Mahanyehuda. However it has not been re-decorated. The menu is simple, which is a good sign. We took my friend there for his birthday and had a nice bottle of wine (Cotes de-Rhone) and the tartare and pate as a first course. The tartare is a real winner, well made, great presentation, with little sides of mustard and pepper, salt, parsley and cheese. The pate however is just passing. It is blended with chicken (is that to cut costs?) and comes with little rolls that are hard to spread it on. It is served in a glass and has been heated so it is hard on top. All in all, strange. Entrees: The meat special (filet) was excellent, nice portion (156 NIS) and cooked to perfection. The Beef Bourguignon is served on the bone, which is an oddity, and could be a slightly bigger portion. It wasn't served on mashed potatoes and there could have been some more pearl onions on it. Stay away from the chicken liver main entree, it is a tiny portion and not worth it. The tartare is the best in Jerusalem (it may be the only one in Jerusalem?).
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