Skip to main content
עברית

Our Story

One butchery, one family, and a serious love of good meat.

  1. Age 12

    Onions for kebab

    Tony, a hard-working and ambitious kid, starts out in a butcher shop kitchen. First job: chopping onions for the kebabs. People admired his work — and he fell in love with their reactions.

  2. Age 23

    Meat school

    He moves to a boutique butchery and stays 11 years. That's where he learns every cut, every knife and every customer — and the craft of dry-ageing.

  3. July 2019

    A lifelong dream

    After years as an employee, backed by family and by customers who'd known him for years, Tony opens Tony Butchery Boutique at 52 Yirmiyahu: butchery, wines and deli.

  4. 2020

    A whole neighbourhood at home

    COVID hits right after opening. The worry is real, but the neighbourhood discovers the shop, and deliveries go out all over the city — with the whole family pitching in.

  5. Today

    A family business

    Tony, his wife and their sons behind the counter. A big wine selection, quality dry-aged meat, and personal, patient service for everyone who walks in.

“When I see a customer come back to me again and again — there's no greater pleasure.”

— Tony Wakileh

What we promise

Come say hi