Malka

Originally launched in 2018 in Tel Aviv as the chef's first kosher venture, the restaurant brings a hearty take on Middle Eastern classics to New York. The kitchen partners with local purveyors to source fresh ingredients for a menu that features schnitzel and premium olive oils. During the weekend, the petichat shulchan brunch draws crowds with a wide array of salads served alongside fresh focaccia, mohammura, and tomato-caper sauce. Though noted as pricey, the dining room is anchored by casual yet highly attentive service.