An insanely smoky, sweet baba ghanoush that reviewers consistently praise. The eggplant is roasted until charred and smooth. Served with za'atar-spiced flatbread that has an MSG-level addictiveness according to reviewers. This is how you start a Tanoreen meal.
The must-order dessert that takes 20 minutes to bake. Crispy kataifi pastry soaked in simple syrup, orange blossom water, and rose water, filled with warm gooey melted cheese, and topped with crushed pistachios. Reviewers describe it as the best kanafeh in NYC—worth the trip to Brooklyn alone. The brilliance lies in the contrast between the crispy exterior and gooey center.
A huge portion of fluffy short-grain rice and inch-long cuts of vermicelli noodles topped with sumac-spiced lamb, creamy tahini-yogurt sauce, crunchy almond slivers, and crispy fried pita chips. Reviewers single out the fetti as a Palestinian dish not to miss.
A homey Palestinian dish of tender braised lamb doused in a rich, creamy yogurt sauce and served over a mound of fluffy rice. Topped with toasted almonds and fresh herbs. The sauce is savory and comforting, making this a favorite for those seeking traditional Levantine comfort food.
Salty halloumi cheese fried until the exterior crisps while the interior stays creamy. Served with fresh herbs and a squeeze of lemon. Perfect for passing around family-style with other appetizers.
Run by Chef Rawia Bishara and her daughter, Tanoreen opened in 1998 to share the culinary heritage of Nazareth and the Galilee with Brooklyn. The unassuming Bay Ridge spot has expanded from 10 tables to a destination, earning Michelin recognition and features in The New York Times, New Yorker, and food media worldwide. The happiest tables are the ones with arms reaching out to dip za'atar bread into house-made baba ghanoush, with platters of stuffed grape leaves and crispy halloumi passed around family-style.
Come with a group. Dishes are served family-style and generously-sized. The best tables are bustling with arms reaching out to share appetizers and dips.
Focus on appetizers rather than entrees. You'll taste more dishes and get better value. Order baba ghanoush, labneh, halloumi, and stuffed grape leaves to share.
Tanoreen holds Michelin Bib Gourmand 2025 recognition—one of the best value fine dining spots in the city. Award-winning Palestinian and Levantine cooking that's still affordable.
Save room for knafeh. It takes 20 minutes to bake but it's worth the wait. Reviewers consistently call it the best kanafeh in NYC. Don't skip it.
Restaurant is closed Mondays. Open Tuesday-Sunday starting at noon. Reservations recommended, especially on weekends.
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