Address: Beit Gibor, 6 Koifman Street
With a prime beachfront location, modern interiors, and a celeb chef, Herbert Samuel is Israel's most successfully realized restaurant in decades. It marks the return of Yonatan Roshfeld, who almost single-handedly launched the country's haute cuisine movement nearly 20 years ago. The main room of the split-level space is anchored by an angular bar, and there are slim wooden shutters dividing the various dining nooks. Italian meatsfrom prosciutto aged for 24 months to garlicky lunga spessa sausagewarrant their own category on the menu, followed by hearty dishes like slow-braised lamb served in a hollowed onion or thinly sliced pork loin in a smoky bacon and lentil stew. Poppy seed ice cream is layered with pastry cream and almond crunch for a fun take on mille-feuille (entrées, $5$22).