Open Sunday - Thursday: 12:00noon till 12:00midnight.
Closed Friday and Shabbat. Opened Motzei Shabbat until 12midnight.

October 2007
It’s hard to imagine that a new restaurant can open on Emek Refaim and still offer something fresh and original.  I would think that the renowned thoroughfare must present a substantial gastronomic and entrepreneurial challenge to a newbie breaking into the biz, but Buffalo Steak House has risen to that challenge and a star is born.

The Buffalo Steak House is located at the south end of Emek Refaim (next to Café Hillel).  The interior is warm and welcoming, a modern and stylish combination of red, black and white, set off by traditional, heavy, dark wood tables (as befits a proper steak house). Seating is at comfortable banquettes or at generous-sized tables spaced nicely apart.  The menu seems to be a work in progress (at least the English part is) but the food was the ultimate combination of presentation and skill.  In short, it looked beautiful and it tasted delicious. 

There were three of us and we ordered up a storm.  For starters, one of my companions had the Buffalo wings and the other opted for the exotic-sounding beet-and-apple salad.  The wings were not the usual smothered-in-barbecue sauce affair; rather, they were lightly tangy and oh-so juicy.  The salad had strips of beets and apples mixed in with baby greens and tossed with slightly peppery vinaigrette.  I went with the grilled tomato soup, which was a great twist on an old favorite; it was thick and savory and came with a giant crouton (a.k.a. a big piece of crusty bread), which was perfect for dipping up every last drop.

We had a hard time picking our mains – there were plenty of options that all sounded wonderful.  Since I can never pass up chicken livers, in any shape or form, I chose the braised livers in maple syrup and demi-glace sauce.  Maple syrup with liver?  You bet – it was superb (and the portion was generous, as well).  One carnivorous companion went for the braised short ribs, which were actually four scrumptious lamb chops, and our vegetarian guest gave the veggie burger a whirl (I think I caught her looking longingly at our meat, though).  All the main dishes were served with a choice of side dishes (mashed potatoes, fries/chips, grilled or sautéed veggies) and a salad.  In addition, as mentioned, everything was presented beautifully.  In the name of adventurousness, we didn’t try the steaks at this steak house but a glance at a neighboring table indicated that this new kid of the block knows its way around a cut of beef.

For us, one of the highlights was an additional side dish (I told you we went all out on this meal): It was listed as a “snack” on the menu and they call it “onion rings,” but it was actually a pyramid-shaped onion loaf.  I have to mention that this is one of my all-time favorite dishes and it’s very hard to find in Israel (believe me, I’ve tried).  The Buffalo “onion rings” are reason enough to head – very quickly – for this new restaurant.

We couldn’t handle another course (or even a cup of tea) but when we return to Buffalo Steak House – and we will be back – we’ll try to pace ourselves a little better because the desserts looked great.  This new eatery deserves your attention and is sure to stand out, even amid the fierce culinary competition on Emek Refaim.

Buffalo wings nis 26beet-and-apple salad nis 28, braised livers in maple syrup and demi-glace sauce nis 58, braised short ribs nis 97.


From Our Readers
Date: November 2010. Description: Until Buffalo Steakhouse's arrival onto the restaurant scene almost three years ago, I never felt excited about going out for dinner.  Maybe Buffalo simply reminds me of home with its rustic décor.  Maybe because the service is opposite of what you normally get in an Israeli restaurant.  Or maybe I love going to Buffalo because I know that the moment my food arrives; I'm in for a treat!

I have a few friends who say that Buffalo is hit or miss.  They say that some days the food's amazing and other days not. I don't know if it's just luck but for me, every visit to Buffalo has been a hit!

My onion rings are consistently crispy, my buffalo wings are always tangy and my Carpaccio is always paper thin and melts in my mouth.  To my surprise and delight, Buffalo has added savory, delicious sweet potato fries to their appetizer menu.
On to the main courses, which are served promptly with a smile.  For me, it's a no brainer; either fillet of beef done medium rare will grilled veggies or chicken livers glazed in real Canadian maple syrup with mashed potatoes.  I have NEVER been disappointed by these delectable dishes.  Other family favorites are the entrecote steak, which is juicy and hearty, the pargit steak which has a little bit of a spicy kick or the classic burger.  From experience, if you don't like your burger pink, do yourself a favor and order it medium well.  I find that in a lot of Israeli restaurants, the kitchen undercooks hamburgers.

If you have room, you must try Buffalo's homemade chocolate soufflé.  It's made with love by Kfir, Buffalo's chef.  Apparently this soufflé is Kfir's baby and he doesn't allow anyone else to make it! 

Like I said before, Buffalo has always been a hit for me and my family.  If you haven't tried it, you are missing out!  If you have tried it and have been disappointed, make a reservation, tell the person that you speak with on the phone that you are trying the restaurant again after a less successful experience and they will do their best to make you a Buffalo lover like me!