Shukette
Middle Eastern restaurant · Chelsea ·
Bustling spot with chef's tables, kebabs, and seafood
Bustling spot with chef's tables, kebabs, and seafood
"Since 2019, this Chelsea spot run by executive chef and partner Ayesha Nurdjaja has been very busy, and it’s easy to see why: the bumping space is bright and inviting, the noise level is buzzing but bearable, and the food is bold and jam-packed with flavor, even on a Tuesday when the dining room stayed packed throughout dinner. I like to start with a bunch of the spreads (categorized as When You Dip, I Did, We Rip) and breads (Rip This): the thick, sweet-savory labneh comes topped with hot honey, rose-pistachio dukkah, and delicate cilantro, and the frena—a round, poofed-up bread topped with garlic and oregano—begs you to smear those cloves around. I wasn’t sure what to expect with the katafi-wrapped halloumi, but I’m glad I got it: two long slabs wrapped in thin, shredded filo deliver a satisfying crunch, best paired with the warming tomato jam. The fish in a cage is an entree must-have: a whole deboned porgy charcoal-grilled in a double-sided flat cage that becomes part of its presentation, with tender, light meat amped up by the side of Bang Bang Shata, the restaurant’s fiery hot sauce. To drink, the gazoz cocktails—a take on Turkish soda—are light and bubbly and available without booze; I enjoyed a sweet passionfruit one made with Cocchi Americano Bianco and Crémant Blanc de Blanc. For dessert, both soft serves—the Mic Drop with tahini and halva floss and the Grape Stomper with Concord grape sorbet and crunchy candied pepitas—are fantastic, so order the Swirl, a mix of the two." - Nadia Chaudhury
"At most fun restaurants, it’s booze or music that amp up the party atmosphere. At Shukette in Chelsea, it’s bread. The star of the “Rip This” section of this Middle Eastern restaurant’s menu is the frena, coming in hot from the oven at the center of an open kitchen. But all the other breads are great too, and dipping them into a variety of tangy dips with a couple of friends is a guaranteed good time. Reserve a counter seat so you can watch the rapid production of pitas, kebabs, and other grilled meats in front of you, while basking in the direct heat of the fire. Cool down with some soft serve—if you have any room left after all those glorious carbs." - willa moore, sonal shah, bryan kim, will hartman
"At most fun restaurants, it’s booze or music that amp up the party atmosphere. At Shukette in Chelsea, it’s bread. The star of the “Rip This” section of this Middle Eastern restaurant’s menu is the frena, coming in hot from the oven at the center of an open kitchen. But all the other breads are great too, and dipping them into a variety of tangy dips with a couple of friends is a guaranteed good time. Reserve a counter seat so you can watch the rapid production of pitas, kebabs, and other grilled meats in front of you, while basking in the direct heat of the fire. Cool down with some soft serve—if you have any room left after all those glorious carbs." - willa moore, sonal shah, bryan kim, neha talreja, will hartman
"At this always crowded Chelsea spot with the best hot bread in town, sit at the bar to feel the heat of the oven on your face. Drink mint-filled drinks and attack the “When I Dip, You Dip, We Rip” section of the menu, prioritizing the seasonal fruit-topped labneh, whipped feta, and smoked char—plus one each of the frena, laffa and pita." - will hartman, willa moore, ciera velarde, sonal shah
"Ayesha Nurdjaja’s Eastern Mediterranean 2021 follow-up to Shuka still packs people in, here for the lively bar scene and excellent menu of dips, breads, braised and grilled meats, and vegetables. Dishes wear bold flavors, thanks to fistfuls of fresh herbs, and details like harissa, pickles, za’atar, or citrus. Go with a crowd to try more, but if it’s peak dining hour, be prepared: It’s loud." - Robert Sietsema