Ben Yehuda Grill: A Father's Name Over the Charcoal on 163rd Street

The skewers land in a row, ribeye and hanger and lamb rib laid across the plate still ticking with heat, and the smell of scorched fat reaches the next table before the plate does. Outside, NE 163rd Street runs east toward the Intracoastal, causeway traffic pointed at Sunny Isles, and the strip center holding this room has stood on that stretch since 1981. Inside it is wood, low light and the steady noise of a full dining room at eight at night. Ben Yehuda Grill opened here in the summer of 2025 and named itself after somebody's father. Ben Yehuda means son of Yehuda. Yehuda is the owner's father, and that is the entire explanation the restaurant offers for its name.

The menu hands the diner one decision and then gets out of the way: how much meat, and off which part of the grill. Skewers are sold one at a time. Baby chicken, chicken wings and Iraqi kabab go for twenty dollars each. Ribeye, hanger and lamb rib go for twenty seven. Two of them make dinner. The skewer plates take the same pair, add a side and an Israeli salad, and turn them into a full sit down meal. It is an unusually honest way to price a grill. Nothing is bundled to disguise what the protein costs.