THIS RESTAURANT IS CLOSED Nur

THIS RESTAURANT IS CLOSED Nur Restaurant Review:

About the restaurant & décor: Chef Meir Adoni is well-known in Tel Aviv for his restaurants that mix highbrow with lowbrow dishes and techniques. After searching for the right location in New York City and pairing up with Breads Bakery guru Gadi Peleg, Adoni has a comfortable home to share his gems with NYC diners. It’s a long, low-ceilinged room with tiled floors and a golden tint.

Likes: Eggplant variations are exciting and flavorful.
Dislikes: Reservations are difficult to score.

Food & Drinks: Adoni offers an exciting menu that seems to highlight eggplant above all else. From the tantalizing eggplant carpaccio, gorgeously plated and smoky with feta, raw tahini, dates and pistachios on top, and sprinkled with pepper and cayenne, to chunky Palestinian steak tartare in an artistic presentation with smoked eggplant purée and fennel, this Mediterranean ingredient cannot (and should not) be ignored. But that’s not the only treat. The Breads Bakery pair-up means that the breads are musts for dining as well and qualify as appetizers --- try the garlic-and-honey-glazed mini challah or the Jerusalem sesame bagel and you’ll see why. Main courses boast multiple layers of ingredients, too. A staple on the menu, chraime, a bouillabaisse-like concoction that mixes sea bass and mussels in a minimally soupy tomato sauce, is equally satisfying in cold or warm weather. For dessert, the don’t-miss choice is Pavlova, a traditional meringue-based dessert here filled with citrus, yogurt, sumac and blood-orange sorbet. Wines are chosen for their compatibility with the complex flavor combinations and the European-heavy list also includes several choices from Lebanon, Israel and Morocco.