Israeli Restaurant Near Me in Greenwich Village: Kubeh's Hand-Rolled Dumpling Soups

A bowl of kubeh at Kubeh costs $23: hand-rolled dumplings stuffed with slow-cooked beef or mushrooms, served in a broth you choose. Chef-owner Melanie Shurka opened the restaurant in July 2017 at 464 6th Avenue, New York, NY 10011, between West 11th and West 12th streets in Greenwich Village. Dinner starts at 5 pm every day, brunch runs Saturday and Sunday from 11 am, and part of the room is always held for walk-ins. For an israeli restaurant near me, this one is built around a single soup.

Resy places the restaurant on Avenue of the Americas with West 11th Street and West 12th Street as its cross streets, so it sits on the long stretch of Sixth Avenue that runs between the Village's brownstone side streets. Time Out lists three subway options: the L to Sixth Avenue, the F and M to 14th Street, and the 1, 2 and 3 to 14th Street. From the 14th Street stations the walk south is about two blocks, short enough for a quick weeknight bowl after work.

Seating comes in three forms, and Resy lets you book each one separately: the bar, the indoor dining room and an outdoor cafe at the curb. The Michelin Guide describes the interior as a lovely contemporary respite where old-world heirlooms hang on the walls. The outdoor tables carry their own note in the booking rules, which ask guests seated outside to keep an eye on the weather on the day of the reservation.

Shurka is a native New Yorker of Israeli-Iranian and Ashkenazi Jewish descent, according to the restaurant's own biography. She moved to Israel to study law at Tel Aviv University, and that is where she started tasting kubeh in its many regional forms. Edible Manhattan reported that she first ate the dish at 16, introduced by an Israeli-Iraqi boyfriend. Back in New York she worked at Balthazar and Ladurée, taught herself to cook, and took private-chef jobs before running kubeh pop-ups.

To build the recipes, she returned to Israel and cooked in the homes of women from Iraq, Kurdistan and Syria, three weeks of kneading and folding by Edible Manhattan's count. The about page explains why the dish feels Israeli to so many diners: in the 1940s and 1950s, Kurdish, Iraqi and Syrian Jews brought kubeh with them to Israel, a few opened kubeh restaurants, and the soup became a staple there. She runs the restaurant with her husband, David Ort.

The press shelf is long for a neighborhood place. Kubeh's site lists a Michelin Bib Gourmand mention from October 2018, and the restaurant still appears in the Michelin Guide. Shurka won Food Network's Chopped in 2020 and gave the $10,000 prize to UNICEF for refugees and children. During the pandemic, the team and its neighbors donated more than 1,500 meals to hospital workers, and in July 2024 she cooked against Alex Guarnaschelli on Alex vs America.

The kubeh section of the dinner menu is short and specific. Kurdish siske holds slow-cooked beef, and the Iraqi vegetable version is filled with mushroom and is vegan; each costs $23. You then choose a broth. Hamusta is a lemony swiss chard and zucchini soup, also vegan and gluten-free, while the Persian chicken rice soup leans on chickpea, carrot and cardamom. Ordering one of each filling with different broths lets two people taste the whole idea in one round.

The spreads come with a pita and are priced alike at $14: hummus with tahini, grated tomato and chili oil, labneh with cucumber, radish and za'atar, and muhammara made with roasted red pepper, walnut and pomegranate. Fried kubeh, stuffed with ground beef, cinnamon and pine nuts, is $15 and shows the other way the dish travels across the region. Tahdig, the crunchy rice from the bottom of the pot, is $11 and nods to the chef's Persian side.

For mains, Safta's rice, a dish Resy's editors also recommend, is a $29 vegan plate of basmati with carrot and kidney bean, roasted root vegetables and a walnut red pepper puree. Chicken schnitzel in sesame panko with tahini honey mustard is $32, and the braised lamb shank with fava beans, saffron rice and a date glaze tops the list at $49. One honest skip: pass on the paprika fries if you order the Syrian steak pita, since it already arrives with them.

Dessert is where the menu turns Persian again. The warm gluten-free brownie with Turkish coffee ice cream, chocolate ganache and smoked almonds is $16, and an earlier version of it was the dessert Michelin's inspectors called the winner. Knafeh with saffron syrup and pistachio is $17, and the pistachio baklava with rosewater syrup is $15. The beer list is mostly Israeli, with Goldstar dark lager from Netanya and Malka blonde ale from the Western Galilee, plus Massaya arak served the traditional way with water.

Happy hour runs every day from 5 pm to 7 pm at the bar, with Goldstar at $8, a house white or red at $9 and three cocktails at $10, including the walnut Manhattan and a spiked rosewater mint lemonade. That two-hour window is the cheapest way into the room, and The Infatuation lists Kubeh as a good pick for dining solo, which suits a single bar seat. On weekends a short afternoon menu fills the 4 pm to 5 pm gap between brunch and dinner with spreads and kubeh.

Reservations go through Resy or the phone line, and the house rules are written plainly. The restaurant allows a 15-minute grace period for late arrivals and plans most tables for about an hour and a half. A 20% gratuity is added for parties of six or more, and for every party on holidays. On Jewish holidays the chef can be found pouring wine from a kiddush fountain, and during regular service she sometimes reads Turkish coffee grounds the way her Persian ancestors taught her.

If Resy shows the evening full, the reservation page tells you to come anyway: part of the indoor and outdoor rooms is held for neighborhood regulars and anyone who drops by. A query on October 19, 2026 showed 37 open slots for two people the following Thursday and 90 across Saturday brunch and dinner, so midweek is rarely a fight. If the walk-in wait stretches past half an hour, Shmoné, the Israeli tasting-menu room on West 8th Street, had bookable seats that same Thursday.

Groups are a big part of the business. Resy files Kubeh under its Good for Groups list for parties of six and up, and the restaurant can seat as many as 22 people at one long table. Parties of ten or more order from a family-style prix fixe menu for dinner or brunch, which removes the debate over who gets the last fried kubeh. Resy also lists it among New York's women-operated restaurants and essential brunch spots, which matches the weekend crowd.

Expect three kinds of tables on a typical night: Village regulars who walk over without booking, solo diners eating a bowl of soup at the bar, and large parties or holiday groups at the long table. Resy's rating sits around 4.6 out of 5 across more than 6,600 diner ratings. The catering side keeps the kitchen busy as well, with drop-off orders that need at least 24 hours' notice, because everything is cooked from scratch each day.

Jefferson Market Library stands a short walk south on the same avenue and makes a good stop before an early dinner. The New York Public Library says the Victorian Gothic building, designed by Frederick Clark Withers and Calvert Vaux, went up between 1875 and 1877 as a courthouse with an adjoining prison and market. The old civil court is now the adult reading room. It is open until 8 pm Monday through Thursday, 5 pm Friday and Saturday, and 1 pm to 5 pm Sunday.

Shmoné, the Plan B on West 8th Street, is a natural extension of the same walk, since it lies a little further south and east toward Fifth Avenue. Pairing the two makes sense on a Sunday: the library's reading room in the early afternoon, then a Kubeh table when dinner service begins at 5 pm. On weekdays, the L, F and M trains at 14th Street make it simple to fit both into one evening after work.

Kubeh, 464 6th Avenue (Avenue of the Americas), New York, NY 10011, between West 11th and West 12th streets in Greenwich Village. Dinner Sunday to Thursday 5 pm to 10 pm and Friday to Saturday 5 pm to 10:30 pm, weekend brunch 11 am to 4 pm, happy hour daily 5 pm to 7 pm. Kubeh bowls $23, spreads $14. Book on Resy or walk in.