Kubeh, the Middle Eastern restaurant in the West Village from chef and owner Melanie Shurka (a native New Yorker of Israeli-Iranian and Ashkenazi Jewish descent), opens its new bar [464 6th Ave at 11th street]. The first renovation to the restaurant since opening eight years ago, the new bar area occupies the front of the original restaurant space, and features a 15-seat bar counter and two booths. The addition of its bar, which opens with a new cocktail program and bar bites menu showcasing Middle Eastern flavors, solidifies Kubeh’s steady evolution into both a neighborhood gem and dining destination.
As background, Melanie Shurka opened Kubeh in 2017 with a desire to share her passion for the diverse flavors of Middle Eastern cuisine that she grew up eating, which incorporated culinary traditions from Persian, Kurdish, Iraqi, Syrian and Ashkenazi Jewish cultures. Prior to opening Kubeh, Melanie worked at Balthazar and Laduree, while also teaching herself how to cook, and traveling to the Middle East to cook with women from Iraq, Kurdistan and Syria.
Offering weekend brunch, as well as lunch, weekday happy hour (including $6 beers, $7 wines and $8 cocktails from 12:00-7:00 pm), and dinner daily, Kubeh’s menu is inspired by Melanie’s Israeli-Iranian family’s recipes and her time cooking in kitchens with women from around the Middle East, providing authentic food in an approachable way through a fun, shared experience. Highlights from the lunch and dinner include:
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Its namesake dish, Kubeh, which has its own dedicated section of the menu, with dumpling options such as Kurdish Siske (filled with slow cooked beef) and Iraqi Vegetable (filled with mushroom), and broth options such as Hamusta (swiss chard, zucchini, lemon), Persian Chicken Rice Soup (chickpea, carrot, cardamom), and Selek (beet, celery, cilantro and beet greens). Kubeh is offered in individual portions, or as a large-format bowl for a fun and shareable group experience.
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Spreads and Mezes such as Seared Halloumi with honey and rosemary, Charred Eggplant with almond, tahini, chickpea and pomegranate and Shirazi Salad;
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Small plates like Butternut Squash & Whipped Feta with candied pepitas and urfa, Hummus Cauliflower Salad with arugula, tomato, cucumber, pistachio, almond, pomegranate and tahini, and Tahdig, which is cooked in muffin trays to simulate individual-sized pots, resulting in bite-sized, crispy on all edge pieces. Additionally, two fried versions of Kubeh are offered: Fried Kubeh (beef, cinnamon and pine nuts) and Fried Pea Kubeh (sweet pea, dill, potato and garlic).
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Large plates like pan seared Zahtar Swordfish with broccolini, squash, artichoke and walnut puree, Chicken Shawarma with basmati rice, tahini, amba, and parsley and onion salad, and Safta’s Rice mixed with carrot and kidney bean, and served with zucchini, potato, eggplant, artichoke, tomato, and muhammara.
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Desserts include Knafeh topped with saffron syrup, Chocolate Date Bar, and a Warm Brownie with Turkish coffee ice cream, chocolate ganache and smoked almonds.
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Signatures off the brunch menu include Challah French Toast, Jachnun (Yemenite dough cooked overnight and served with hard-boiled egg, grated tomato and shug), Shakshuka, and a “Potato Latkes & Eggs” section with dishes like Tangier Latkes (poached eggs, smoked salmon, harissa labneh, shirazi salad), and Levantine Latkes (poached eggs, avocado, roast tomato, harissa labneh, shirazi salad).
With the addition of the bar, Kubeh is also launching a bar bites menu, exclusively available in the bar area on weekdays from 4:00-7:00 pm, with new dishes such as a Middle Eastern take on Grilled Cheese made with sesame-crusted pita, filled with feta, mozzarella and zahtar; Chopped Liver seasoned with sylan, caramelized onion and mint, and served with fried pita chips; Roasted Beet with labneh, aleppo and toasted almond; and Smoked Salmon “Pitada” (a small pita bite) with labneh, caviar and sumac, prices ranging from $6 to $12. Another new exclusive item includes the Bar Burger, a Middle Eastern twist on the classic burger, available at all times at the bar only.
Kubeh’s new cocktail program highlights small-batch producers and focuses on both alcoholic and non-alcoholic offerings. Signature cocktails include Torshi-Tini a gin martini with a Persian pickle brine and torshi vegetable; Saffron Negroni made with saffron-infused gin; Arak the Casbah with massaya arak, mezcal, tequila, pomegranate and honey; and Shemesh with forthave gin, ancho reyes, turmeric, ginger, lemon and piment d’espelette liqueur. Zero proof cocktails include Persian Virgin with Persian cucumber juice, kombucha, lemon and zahtar; Rimona with pomegranate, sage, grapefruit, lime and Mediterranean tonic; and Sahlav, a seasonal hot drink with steamed orchid milk, rosewater, cinnamon, almond, pistachio and coconut.
Additional highlights on the beverage menu include The Tini’ Flight, featuring a flight of 3 specialty martinis for $25; Arak (the distilled Levantine spirit known for its anise flavor); and Aragh Sagi (Iranian Moonshine distilled from raisins). Arak is also offered in its own flight for $18; Lebanese Arak, Greek Ouzo and Iranian Sag, served with chaser pairings of water, grapefruit juice and rosewater lemonade.
The new bar space was designed by Israel-based architect Sofia Husni, and evokes a homey Middle Eastern bistro with a touch of New York elegance.
The Patagonia quartzite bar counter spans the length of the space and features an intimate, curved bar with rounded edge with seating, creating a cozy and convivial experience. With a nod to traditional Levantine design, additional design elements include cherry wood carpentry, ornate antique brass details and arched, clay-textured walls. Juxtaposed are blue and white, geometric-patterned Moroccan tiles as a nod to arabesque design and terracotta tiles whose colors are reminiscent of bazaar corridors and alleys bringing in the warm, rustic feeling. The walls are adorned with rugs sourced from Turkey and Morocco and antique plates from Melanie’s personal collection, which add thoughtful, personalized touches throughout the space.
Kubeh is open daily, with lunch from 12:00-4:00 pm on weekdays, brunch from 10:00 am to 4:00 pm on weekends, happy hour from 12:00-7:00 pm on weekdays, a smaller afternoon menu from 4:00-5:00 pm daily and dinner every day from 5:00-10:00 pm.
