Ammatoli

Chef Dima Habibeh built the menu around her Palestinian, Syrian and Jordanian roots, serving Levantine mezze, kebab plates and a moussaka of eggplant, ground beef and bechamel that regulars order on nearly every visit. The downtown dining room mixes big windows and tiled walls with a long leather banquette and hanging brass lanterns. Brunch brings a spicy tomato shakshouka, dinner a shawarma and hummus platter, and the restaurant was a 2026 James Beard Award semifinalist for outstanding hospitality.