Mesiba
Middle Eastern restaurant · Williamsburg
353 Bedford Ave, Brooklyn, NY 11211
Highlights
Tel Aviv-inspired eatery with contemporary plates and lively ambiance
Tel Aviv-inspired eatery with contemporary plates and lively ambiance
"The restaurant inside the hotel was closed for the day "out of caution" on Wednesday, though the hotel otherwise remained open." - Melissa McCart
"Mesiba certainly lives up to its name. This Levantine restaurant tucked at the base of the hip Moxy Williamsburg hotel, means “party” in Hebrew, and indeed its lively ambience alone is a draw. However, Chef Eli Buliskeria's food is equally captivating. From baba ganoush to ktzitzot (red snapper skewers) with Palestinian za'atar to khinkali, he honors this melting pot-style cuisine in a sleek setting reminiscent of Tel Aviv's Bauhaus-inspired architecture. Nibble on nishnushim (hamutzim-pickled vegetables) before tucking in to a crispy striped bass served whole and sided by carrot zhoug, tabila sauce and lettuce leaves. A creamy "risotto" made with freekeh delivers great flavors thanks to head-on prawns and a tangy-tart yogurt. Finish with a thick slice of Basque cheesecake." - Michelin Inspector
"Mesiba, or “party,” in Hebrew, is an 85-seat restaurant with a hybrid menu of dishes from Israel, Egypt, Lebanon, Palestine, Turkey, and the Eastern Mediterranean from chef is Eli Buliskeria (who goes by Eli Buli). It’s the first restaurant in New York from Broken Shaker, who have a namesake bar in Manhattan as well as locations in Los Angeles, Chicago, and Miami." - Eater Staff
"Mesiba certainly lives up to its name. This Levantine restaurant tucked at the base of the hip Moxy Williamsburg hotel, means “party” in Hebrew, and indeed its lively ambience alone is a draw. However, Chef Eli Buliskeria's food is equally captivating. From baba ganoush to ktzitzot (red snapper skewers) with Palestinian za'atar to khinkali, he honors this melting pot-style cuisine in a sleek setting reminiscent of Tel Aviv's Bauhaus-inspired architecture. Nibble on nishnushim (hamutzim-pickled vegetables) before tucking in to a crispy striped bass served whole and sided by carrot zhoug, tabila sauce and lettuce leaves. A creamy "risotto" made with freekeh delivers great flavors thanks to head-on prawns and a tangy-tart yogurt. Finish with a thick slice of Basque cheesecake." - Michelin Inspector
"This April I ate tons of amazing bites but the one dish that stood out to me was the baba ganoush at Mesiba, a new Israeli restaurant in Williamsburg. Made up of an entire roasted eggplant drizzled with a velvety tahini sauce, a touch of olive oil, and a bit of mint for freshness, it was so good we finished the entire thing — at the expense of saving room for the many other delicious dishes coming our way. Even my fiancé who, much to my chagrin, doesn’t like eggplant was fighting me for the final bites. If you go you have to get it, but also make sure to order the charred octopus and head-on prawn risotto which are both scrape-the-bottom-of-the-bowl good." - Alexandra Domrongchai
