Chewy, charred from the wood-fire oven, dusted with za'atar (sesame, sumac, thyme, salt blend). Herbaceous, slightly citrus-forward, warming. A blank canvas bread that pairs with any of Shukette's shareable dishes or dips.
Tips from diners
Pair this with hummus or baba ganoush for a classic Levantine combination.
The absolute must-order at Shukette. The bread is hand-stretched and baked to order in a blazing oven, resulting in a texture that is a cross between a fluffy focaccia and a sturdy flatbread. It's heavily seasoned with confited garlic cloves, fresh oregano, and plenty of high-quality olive oil. It arrives steaming hot and is the perfect vehicle for their dips. Reviewers often call it the best bread in New York.
Tips from diners
Don't just order one. For a table of four, you will definitely need at least two Frenas. The garlic cloves on top are soft and sweet—spread them across the bread.
A refined and unique dessert. Silky soft-serve ice cream is infused with the nutty, savory-sweet flavor of tahini, then topped with airy halva floss, crunchy toasted hazelnuts, and a drizzle of date molasses. It's a textured, complex end to the meal that avoids being overly sweet. Reviewers consistently cite it as one of the best desserts in Chelsea.
Shukette's hummus is known for its incredible creaminess and deep tahini flavor. It's topped with a rotating selection of seasonal ingredients—such as warm chickpeas, spicy lamb, or roasted root vegetables—and finished with olive oil and herbs. It is a benchmark version of the classic Middle Eastern dip, pairing perfectly with the Frena bread.
Tips from diners
The hummus is rich enough to be shared between 3-4 people. Ask about the daily special topping; it's often more creative than the standard menu options.
Juicy, tender charcoal-grilled chicken that's been marinated in spices. Served with creamy white toum (Lebanese garlic sauce) and Shukette's house hot sauce. The combination of cooling toum and spicy sauce is quintessential Levantine eating. A crowd-pleaser.
Tips from diners
Use the toum to cool things down and the hot sauce for heat — you control the balance.
Best eaten torn apart with the breads — wrap pieces of chicken in laffa or frena bread.
A theatrical presentation — whole fish wrapped in herbs, spices, and parchment, then charcoal-grilled until the wrapper chars and the fish steams inside. When the paper is opened at the table, aromatic herbs like cilantro and mint fill the air. Tender, flavorful fish in an interactive setting.
Tips from diners
This is meant to be opened tableside for drama and aroma. Let your server handle it for full effect.
Turkish-inspired flatbread filled with spiced potatoes, melted provolone cheese, and fresh cilantro. Cooked in the wood-fire oven until crispy outside, warm and cheese-melted inside. A vegetarian-leaning dish that's deeply satisfying.
Tips from diners
Perfect if you want something substantial but lighter than meat mains.
A standout from the charcoal grill. The lamb is coarsely ground and seasoned with a complex blend of Levantine spices, then grilled until charred on the outside and juicy within. It's served over a bed of tahini and finished with fresh parsley and sumac-dusted onions. The smoke from the grill is the dominant and delightful aromatic.
A follow-up to the West Village's Shuka, Shukette is Chef Ayesha Nurdjaja's high-energy temple to Levantine cooking. The space is bright and colorful, centered around an open kitchen where breads are baked to order and meats are grilled over charcoal. It has quickly become one of the most popular restaurants in Manhattan for its bold flavors and fun, social atmosphere.
Reservations are very hard to get. They drop 21 days in advance at 10 AM on Resy. If you're looking for a weekend, you need to be online right when they drop.
They use the Walk-In app for their waitlist. Put your name in remotely if you're within a certain radius, or show up and put your name in—there are plenty of bars nearby to wait at.
The counter is the best seat in the house. You can watch the chefs work the charcoal grill and the bread oven. It's high-energy and exciting for a date.
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