“I am very humbled to bring a contemporary Tel Avivian restaurant to life here in Williamsburg,” Chef Buli said in a press release. There are also wines by the glass, beer, and dessert wines and cocktails. There are several unique and exciting cocktail options like the Arak service that includes an anise aperitif popular in the Middle East served with grapefruit and honeydew. Mesiba’s menu is rounded out by a small dessert section and a larger selection of beverages. A unique and vegetarian option is the kreplach, which is a modern vegetarian take on a traditional Ashkenazi dish. Next, the menu includes categories called ‘gadol,’ which literally translates to “big,” and the restaurant’s namesake ‘mesiba.’ These two sections offer larger plates including prawns, salmon, whole fried branzino, and 48-hour braised lamb neck. The menu’s next section is called ‘yalla’ and includes appetizers like tuna crudo, charred octopus, salad, mushroom shawarma, and Mesiba’s take on baba ganoush. It starts with a category called ‘nishnushim,’ which loosely refers to “snacks.” This section includes small sharable items like Frena bread, a traditional Moroccan bread topped with sea salt, sesame, and sage oil, and fluke crudo with red cardamom and carrot consomme, fermented peppers, and pickled fennel. Mesiba’s menu is mainly focused on sharable plates. Chef Eli Buliskeria, known as Chef Buli, who previously worked under a renown chef in Tel Aviv, now brings that expertise to Williamsburg.Ĭhef Buli created a dinner menu that encompasses the melting pot of Levantine cuisine, which incorporates a wide range of influences from Israel, Lebanon, Egypt, Turkey, Palestine, and the Eastern Mediterranean. One of Bar Lab Hospitality’s founding partners, Elad Zvi, and his childhood memories of Israel, are part of what inspired Mesiba.Ī second part of Mesiba’s inspiration hails from the head of the kitchen. Mesiba, which means “party” in Hebrew, will be operated by Bar Lab Hospitality, the group behind Broken Shaker, a small chain of trendy bars with locations in Manhattan, Miami, Chicago, and Los Angeles. The exterior of the new Moxy hotel in Williamsburg. Following in the footsteps of the incredibly popular Laser Wolf and K’Far, another Israeli-inspired restaurant, Mesiba (353 Bedford Avenue), opens today, March 15, in the new Moxy hotel near the Williamsburg Bridge. To snag yours visit their website.Israeli cuisine is having a moment in Williamsburg. Tickets for the 15th annual Food Network New York City Wine & Food Festival presented by Capital One are on sale now. From a pierogi making masterclass at Ukrainian outpost Veselka to sourcing the finest seasonal ingredients straight from Heermance Farm in Tivoli, NY for our Farmer’s Market Brunch, or the likes of Sohla El-Waylly, Alain Ducasse, Manila Luzon participating this year, our goal is to bring the community together through our shared love of food and serve as a platform that showcases this wonderful talent. We do this by showcasing up-and-coming talent and independent operators alongside the world’s biggest chefs. This year we focused on creating a program that showcases the multiculturalism that makes New York City so special. LS: Each year we hit the drawing board and try to conceptualize new events and experiences for guests while keeping our core identity. Just remember to pace yourself! How has NYCWFF changed over the years? If I had to give one piece of advice, I’d say try and sprinkle in a bit of everything – happy hour, brunch, dinner, and one of our signature events – it’s the best way to spend the weekend. Whether you’re interested in experiencing our Intimate Dinner Series which feature one-night only collaborations hosted by some of the world’s most critically acclaimed chefs, or you’re looking to gather a group of friends and enjoy our late-night parties, you can’t go wrong. LS: I always recommend that first timers dive deep into our programming because we truly have something for everyone. Tickets for NYCWFF are on sale now Getty Images for NYCWFF If you're a first timer to the festival what's your ideal schedule of events?
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