Gazala’s Mediterranean Restaurant
Middle Eastern restaurant · Upper West Side ·
Thin, springy pita and Druze specialties like kebabs
Thin, springy pita and Druze specialties like kebabs
"Gazala’s is a Middle Eastern restaurant where you can have a plate of shawarma over hummus with a glass of wine, and leave without spending all the money you’ve been saving for a hotel-quality bathrobe. Or you can get something like a chicken wrap and a side of hummus with some extra-thin housemade pita. The food here is satisfying and unpretentious, and the whole place is about as casual and friendly as a friend of a friend’s living room." - bryan kim
"In addition to their Israeli dishes (like lamb kebab and tabouli), Gazala’s has been selling smoothies, frozen cocktails, and jello shots topped with whipped cream. Whenever you successfully convince someone that they could use a jello shot and a plate of shawarma hummus, swing by Gazala’s sidewalk seating. Also important: Gazala’s has a kids section of their menu with dishes that all cost $12." - hannah albertine
"At Gazala’s, you’ll eat a lot of different things, but that’s mostly because you’ll look at a friend’s plate and say something along the lines of, “Are you going to finish that?” Hopefully you have generous friends. This UWS spot is perfect for group dinners, it’s about as casual as a living room, and the Middle Eastern food is very good. Get a mezze platter with a bunch of dips and fried appetizers for the table, then just pick a big dish that you won’t mind sharing a few bites of." - bryan kim
"The Druze are an ethnic group united by their religion who dwell in several Middle Eastern countries, including Israel and Lebanon. New York City is lucky enough to have a restaurant that represents the cuisine. At Gazala’s Place in Hell’s Kitchen, named for chef-owner Gazala Halabi, many of the dishes will sound familiar to anyone who’s been in a Middle Eastern restaurant in NYC, but what comes out is less ubiquitous. The boureka here are much bigger and look more like giant pretzels than the tiny triangle-shaped ones around town, though they’re still flaky and savory. Pita, too, aren’t fluffy pockets but rather thin, stretchy things made on-site over a dome. It’s chewier, and a fantastic accompaniment to the rest of the menu." - Robert Sietsema
"By contrast, at the Israeli Druze restaurant Gazala’s the kofta are presented simply as a house specialty—grilled and offered with a garnish—rather than buried in sauce." - Robert Sietsema
