![]() ![]() ![]() There’s no doubt that Einat Admony has played a pivotal role in the rise of Israeli cuisine in the city. Throughout, you’ll find some non-Moroccan fare, including a filet mignon with a poached egg and traditional briwate pastries stuffed with the nontraditional shrimp, cheese, or kale.Įinat Admony makes couscous at Kish-Kash. Among the standouts here is the shrimp dish with Moroccan chermoula, a popular garlic-, cumin-, and coriander-based marinade, and the eatery’s chicken and lamb tagines. The menu is inspired by owner Mekki Karrakchou’s favorite foods from childhood, which the restaurant’s executive chef, Luis Pena, learned to cook alongside Karrakchou’s mother in Morocco. This Moroccan restaurant’s opening was overshadowed by the debuts of Oxomoco and Danny Meyer’s Tacocina, but in the two months since it arrived in Greenwich Village, it has garnered mostly enthusiastic reviews from diners. We highly recommend the lamb haneeth, a slow-roasted lamb shank, the soul-warming lamb broth, or the chicken zorbian, which manages to elevate the chicken-over-rice found at every halal cart in the city. For over 30 years, this hole-in-the-wall restaurant has specialized in dishes of two varieties: lamb and chicken. ![]() The strip of Atlantic Avenue that stretches over Boerum Hill is a great place to cop imported spices and traditional foodstuffs from Sahadi’s, but if you have a moment to sit and dine, step into Yemen Café. That means smoked eggplant carpaccio with Feta, tahini, dates, pistachios, and rosewater a sea-bass dish with freekeh risotto and charred cabbage and a Syrian Caesar featuring puffed bulgur, romaine lettuce, and finished with a anchovy za’atar vinaigrette. Chef Meir Adoni opened Nur with the idea that the foods of North Africa and the Levant could not only be modernized, but made high-end as well. Our own Adam Platt describes the food at this Flatiron restaurant as “flamboyant,” and rightfully so. And expect Alikhani or her husband to drop by your table at some point to ask how you’re enjoying the meal. Come for the lamb shank served in a turmeric broth with fava beans or the honey-roasted beets drizzled with arbequina olive oil and a dusting of pistachios. Alikhani is taking dishes overflowing with traditional Persian flavors (read: rosewater, pistachio, mint oil, golden raisins, saffron, Persian cucumber, and more) and presenting them in a modern way in an equally modern setting (think white, everywhere). Marks Avenue and Flatbush, and chef Nasim Alikhani may have a hit on her hands. ![]() Two months ago, Sofreh quietly opened near the corner of St. Here are 14 new or notable Middle Eastern restaurants from both sides of that culinary divide that you need to check out right now. Some of these restaurants are sticking to very traditional foodways, making the same dishes that their great-great-grandparents enjoyed, while others are taking a more global approach and exploring ways to bring Middle Eastern food into the 21st century. But some of the most transporting and interesting meals are happening in the kitchens of Middle Eastern restaurants, which are bringing the colorful and intense flavors of North Africa, the Levant, and beyond to dining rooms in Manhattan, Brooklyn, and Queens. While New Yorkers tend to have adventurous tastes, restaurants anchored in French, Italian, East Asian, and Latin American cuisine still dominate the market. ![]()
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