There are four Moxy hotels in Manhattan, but this is the first in Brooklyn. LilliStar, an indoor and outdoor rooftop bar with tropical-style cocktails, Balinese barbecue and skyline views, will open on the hotel’s roof in the Spring. In addition to Mesiba, the Moxy in Williamsburg is also home to Bar Bedford, an all-day cafe and cocktail bar, and Jolene Sound Room, a nightclub. The restaurant is open Wednesday, Thursday, and Sunday 5 p.m. “There are so many unique ingredients, preparations that reflect the diversity of the communities across the region, and flavors that evoke memories of my home that I can’t wait to celebrate and share,” the chef continued. “I am very humbled to bring a contemporary Tel Avivian restaurant to life here in Williamsburg,” Chef Buli said in a press release. But were sure that somewhere between 'and thank you to the sizzling chicken. Except, in this case, we would just be rattling off everything we love about this restaurant. There are also wines by the glass, beer, and dessert wines and cocktails. Our review for this Israeli grill could probably take a similar form to an Oscar speech where the actor lists off every important moment in their career. 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. Israeli cuisine is having a moment in Williamsburg. You can follow her on Twitter or see what she eats on Instagram. Liz Provencher is an editor at Thrillist. The restaurant is open Sunday through Wednesday from 5 pm to 11 pm, and Thursday through Saturday from 5 pm to 1 am. During the warmer months, expect lush greenery, string lights, and unobstructed views of the city skyline, but the restaurant space also has a retractable rooftop so it will be a year-round operation no matter what the weather brings. The open-air space seats about 130 between rattan furniture in the dining area and stools at the sprawling bar. The restaurant also offers non-alcoholic cocktails, local beer, wines by the glass and bottle, and a selection of arak, a Middle Eastern spirit made from grapes and anise seed. Options include the Salty Lion (gin, arak, grapefruit, mint, salt) and the Get Shishlik’d, which comes frozen with vodka, Aperol, guava, and lime. On the beverage side, drinks are focused on bright, citrusy cocktails that best pair with the charcoal-kissed dishes that make up the rest of the menu.
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