The three Lagziel brothers, owners of The Meat Man butcher shop and restaurant chain, will open Renard on the 49th floor of Azrieli’s round tower in Tel Aviv in an investment totaling 9 million shekels. The restaurant will occupy the space formerly held by 2C, which operated there for 23 years.
Azrieli Group plans to renovate the entire floor, which was also previously used for events so that the restaurant will be part of the new mix.
Renard will be a fine-dining steakhouse, with diners enjoying panoramic views from high above the tower. The meat will be supplied by the meat operations owned by the three brothers, Ariel, 34, Omer, 35, and Yotam, 37, of the central Israel community of Lapid. They own a meat and poultry processing plant in Hartuv that produces hamburgers, sausages, beef fat and other products.
Alongside the plant, the brothers own Meat Man butcher shops in Tel Aviv's Sarona Market, Holon, Gedera, Shilat and Yehud, with a new branch soon to open in Kfar Saba. The group is also active in the restaurant business.
They began their career in the field 13 years ago with the opening of the veteran Fedrick restaurant in Modi’in. That was followed by Gaston, a steakhouse in Airport City, and Beef in Sarona Market, a first-of-its-kind fast-food steak restaurant offering a 300-gram entrecote steak and fries for just 99 shekels, with self-service.
The brothers also own Ish Basar, or The Meat Man, a brand that sells meat products to supermarkets.
Yotam Lagziel explains how the new restaurant came about. “Our father owned slaughterhouses,” he says. “Our first step was opening Fedrick. During COVID, the restaurant was closed and we were at home, while butcher shops, classified as essential businesses, were booming.
"So we decided to launch The Meat Man butcher shops alongside a meat-processing plant in the Hartuv industrial zone. One of Azrieli’s executives was a regular customer at Gaston, and that connection eventually led to the opportunity to take over the restaurant space on the tower’s 49th floor."
"We believe this will be a success", says Lagziel. "The restaurant will offer discounted parking for customers in a designated lot. It will also operate during lunch hours as a steakhouse, while the starters will feature a more contemporary selection.”
“The average price per diner will be about 250 shekels, or roughly $85. The premium meat will come from our plant, but the aging and butchering will be done in the restaurant, ensuring it reaches the plate with maximum precision.”
The space is now being renovated. Azrieli Group will also upgrade the entire floor over the summer, with Renard becoming part of its new tenant mix.