On the Hudson

The American-influenced restaurant is famous for its steaks, but it has a lot more going for it as well.

By YONI COHEN
Hudson restaurant 521 (photo credit: Courtesy)
Hudson restaurant 521
(photo credit: Courtesy)
Even though many of the restaurants on upscale Habarzel Street in Tel Aviv’s Ramat Hahayal neighborhood are very well presented, Hudson brasserie is a cut above the rest. The high ceilings, lush modern furniture and atmospheric lighting give the place a classy yet inviting feel. The American-influenced restaurant is famous for its great range of steaks, but there is also so much more going for it.
Professional is one of the many ways to describe the atmosphere at Hudson, right down to the service.
Our waitress offered some of the best service that I have ever experienced in Israel. From the moment she came to the table to offer us wine to when we walked out of the door, she had the perfect balance of professionalism and friendliness. She explained the varied menu and took the time to give us some great recommendations, too.
I went for the chicken liver and port pate (NIS 44) with croutons. For someone who loves chicken livers in all forms, I was not disappointed.
This dish is only for those who enjoy the rich of taste of the liver, which many can find very overpowering.
The port only added to the richness, which was offset by the crunchy and slightly sweet croutons.
The next starter offered something a little different. The sirloin roll (NIS 45) was pan seared with baby greens, miso, citrus and sesame in a way that can only be described as warm meat sushi. All the components of this Asian-inspired dish worked well together, with the meat being really soft, and subtle seasoning complementing the rest of the ingredients.
Hudson is famous for its steaks.
Once our extremely knowledgeable waitress explained what steaks were on offer, it felt as if it would be disrespectful to order something else.
Don’t be misled, however. The selection of non-steak main courses, which includes various fish and chicken dishes, looked varied and tasty. And as someone who doesn’t usually order steak, I was very tempted. But I am so glad that I went for the steak in the end.

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All the steaks are priced on the menu according to weight, but this changes daily as they only serve the cuts of meat that are at their optimum that day. This means that instead of a 200 gram filet, they may only have a 350 gram one because that is what is available.
After talking to the chef and being shown around the meat cellar to see the dry aging process, I understood quite how passionate this place is about its steaks.
I went for a 200 gram beef filet (NIS 159), which was simply served on a huge plate with a squirt of teriyaki sauce. I ordered it with a side of mashed potato. My medium-rare steak was so soft that it melted it my mouth. Not only was the texture perfect, but the taste of the meat was fresh and rich. The fresh sea salt and crushed black pepper brought out all the best in the meat.
Although there was slightly too much pepper for my taste, the steak as a whole could not be faulted. The mashed potato, served in a separate bowl, was also tasty and served as a great accompaniment.
My companion went for the Manhattan sirloin (NIS 179), which is a different cut of meat altogether.
It was also delicious. Also cooked medium rare, this tender cut of meat had its own unique flavor. The home-made chips finished off this special dish, which is considered the house specialty.
Although there was not much room left for dessert, we thought it would be rude not to sample what was on offer. The most interesting offering on the dessert menu consisted of lime curd on a homemade Oreo cookie (NIS 36.) The curd was semi-frozen, which gave it a unique texture, and was surrounded by wild berry sauce.
The Oreo-style cookie base was very rich and contrasted the bitterness of the lime flavor.
In keeping with the American theme of the restaurant, the flagship dessert of New York cheesecake (NIS 39) just had to be tried. And I was not disappointed by this choice at all. It was just as cheesecake should be. It had the right mix of creaminess and crumbliness, while maintaining a rich cheese flavor. The strawberry sauce on top added a little fruitiness.
Hudson is not a cheap restaurant; in fact, it is on the more expensive end of the spectrum. However, it’s worth every penny. For those who appreciate a good steak and are willing to pay for it, then Hudson is the place to go. With its plush interior and excellent service, along with the great quality food, it actually works out to be great value for money.
The writer was a guest of the restaurant.

Hudson
Not kosher
27 Habarzel St, Ramat Hahayal, Tel Aviv
Tel: (03) 644-4733