Port Sa’id
Restaurant · SoHo
88 King St, New York, NY 10014, USA
Highlights
Israeli restaurant with DJ, shareable plates, and lively vibes
Israeli restaurant with DJ, shareable plates, and lively vibes
"The Deal: Buy-one-get-one cocktails, wine, and beer The cubicle-sized record bar in the back of Hudson Square’s Port Sa’id is secretly one of the best places to get a half-price cocktail in Manhattan. Their elaborately constructed drinks—like a Toki highball with mint and rose perfume—are buy one, get one free during happy hour, and they have a few snack specials as well. Just keep in mind, seating is limited to a few bar seats and a fancy set of bleachers." - bryan kim, neha talreja
"You could probably book a table for eight at Port Sa’id this very evening. That’s not because the restaurant isn’t popular. It’s just what happens when a place is the size of an airplane hangar. At this Mediterranean place in Hudson Square, a DJ spins vinyl on a platform in the back while big groups swipe at hummus and pass around plates of lamb kebabs and vegetables that taste like they harvested several minutes before hitting the table." - bryan kim, willa moore
"Port Sa’id feels like a party, but not the kind that you want to leave after five minutes. The Hudson Square restaurant is big enough to house a private jet, and it’s filled with tables covered in brown butcher paper, with a DJ in the back flanked by speakers the size of industrial refrigerators. On the menu, you’ll find a bunch of vegetable-forward Israeli dishes like a baked potato, schug-topped hummus, and a salad with olive oil-soaked chunks of bread, most of which cost less than $20. Bring a group, and split a bunch of things." - willa moore, sonal shah, bryan kim, will hartman
"Port Sa’id feels like a party, but not the kind that you want to leave after five minutes. The Hudson Square restaurant is big enough to house a private jet, and it’s filled with tables covered in brown butcher paper, with a DJ in the back flanked by speakers the size of industrial refrigerators. On the menu, you’ll find a bunch of vegetable-forward Israeli dishes like a baked potato, schug-topped hummus, and a salad with olive oil-soaked chunks of bread, most of which cost less than $20. Bring a group, and split a bunch of things." - willa moore, sonal shah, bryan kim, neha talreja, will hartman
"A restaurant where the executive chef, Victor Gothelf, advocates for simplicity in splitting the bill and a traditional approach to dining etiquette."
