Tanoreen
Palestinian restaurant · Bayridge ·
Generous portions of Mediterranean-Middle Eastern cuisine
Generous portions of Mediterranean-Middle Eastern cuisine
"Tannoreen is Chef and Owner Rawia Bishara’s elegant and outstanding Mediterranean restaurant. It’s most definitely the best in Bay Ridge, if not all of Brooklyn. The cuisine was born form Ms Bishara’s childhood and we are so fortunate to be able to get a taste of it. The warm environment, friendly wait staff and exquisite food platting make this location so special. Ms Bishara often times makes rounds herself to the many tables in the restaurant to make sure you're satisfied—which underscores Tannoreen’s main intent—to make sure their guests are happy." - the serif design
"Rawia Bishara’s Palestinian restaurant in Bay Ridge offers a variety of fine Middle Eastern sweets, including piney sahlab custard, dense semolina-coconut harissa cake, and anise-y macaroni cookies. But if you’re here for dessert, chances are, you’re here for the knafeh, a giant slab of baked sweet cheese covered in filo and soaked in aromatic orange blossom syrup. Half the fun is watching a server slice it tableside and stretch out the cheese like a pizzaiolo. A small order feeds two to three people; a large order feeds four to six." - Melissa McCart
"A trailblazing Bay Ridge Palestinian restaurant that’s been open since 1998 will head to Greenpoint for a one-night-only, ticketed dinner on Monday April 28 at a local grocer. The multi-course meal combines Palestinian and Lebanese dishes, with offerings that include mezze, grape leaf-wrapped branzino, kafta stew, and the restaurant’s knafeh — “a glorious rendition of the dessert, once the subject of an Eater review.” The meal is $125 (purchase online) and includes a copy of Rawia and Jumana Bishara’s new cookbook from the mother-daughter duo behind the restaurant. The duo have also opened a second outpost at Time Out Market in Dumbo. The pop-up will have two seatings — 6:00 p.m. and 8:30 p.m." - Emma Orlow
"Located in Bay Ridge, Brooklyn, the mother-and-daughter team bring Palestinian home cooking into a generous, cross-cultural restaurant context with dishes like lamb kibbeh, cheesy sugary kanafeh, and a celebrated fried cauliflower steak. The expanded cookbook edition traces the author’s upbringing in Nazareth and migration to Brooklyn, and its headnotes contain practical, culinary guidance—how to ask a butcher to process a lamb leg and which types of onions work best for Palestinian couscous—alongside comforting weekday and brunch recipes (including a creamy, gently spiced meat-and-egg dish the author remembers her father making on Saturday mornings). The book and kitchen emphasize hospitality, technique, and community-building as much as individual recipes." - Rebecca Flint Marx
"Located in Bay Ridge, Tanoreen has been serving Palestinian food for two and a half decades. Originally founded as a small restaurant and storefront by Rawia Bishara, Tanoreen has since expanded its physical footprint and leadership team: Chef Rawia now runs the restaurant with her daughter, Jumana Bishara. Family is reflected in each of the recipes, many of which were inspired by Chef Rawia’s mother. “The way you eat here is the way you'd eat in my grandmother or mother's house,” says Jumana. She adds, “Since our food is family style, sharing is the ideal way to try many different dishes and still leave room for dessert.” When it comes to dessert, Tanoreen’s knafeh – a rich dessert topped with shredded filo dough, filled with a sweet cheese, and soaked in rosewater-flavored simple syrup – is a must." - Khalid El Khatib
