Kubeh

"Middle Eastern dumpling restaurant with a new bar, offering stuffed pitas and unique cocktails." - Nadia Chaudhury

"The Middle Eastern dumplings at Kubeh are filled with things like beef and mushrooms, they have the texture of matzo balls, and they’re served in your choice of broth. In other words, you should be eating them in the near future. You can also get anything from lamb chops and kibbeh to zucchini pasta and chicken schnitzel. Their outdoor seating is on a pleasant little patio right on 6th Ave." - matt tervooren, neha talreja

"Chef/owner Melanie Shurka traveled to Israel to learn the art of making kubeh (dumplings) from the immigrant women of Kurdish, Iranian and Syrian descent. Taste the results of her education in this lovely Bib Gourmand, which showcases fresh, wholesome food, including a heartfelt rendition of its namesake dish." - MICHELIN Guide

"Kubeh, where chef/owner Melanie Shurka learned the art of making the namesake dumplings from women of Kurdish, Iranian, and Syrian descent." - The MICHELIN Guide

"Chef/owner Melanie Shurka traveled to Israel to learn the art of making kubeh (dumplings) from the immigrant women of Kurdish, Iranian and Syrian descent. Taste the results of her education in this lovely contemporary respite, where old-world heirlooms grace the walls. Though its namesake dish is often difficult to find stateside, they deliver a heartfelt rendition of hand-rolled kubeh filled with meat or mushrooms here. Other can't-miss dishes include kuku sabzi, a classic Persian herb and leek frittata, and tahini-drizzled roasted eggplant. For dessert, there's always baklava, but the warm, gluten-free brownie with whipped cream and a scoop of Turkish coffee ice cream enhanced with cardamom is the winner." - Michelin Inspector