The story
In Greenwich Village, Kubeh is a restaurant dedicated to the rich, diverse, and often surprising cuisines of the Middle East. The name itself is a tribute to the versatile dumpling that anchors the menu—a dish with a deep tradition across the region, appearing in countless forms from fried to boiled, baked to raw. At Kubeh, the focus is on the boiled version served in a fragrant broth, a style rooted in Kurdish, Iraqi, and Syrian traditions that eventually became a staple of Israeli cuisine. This dedication to authenticity and craft has earned the restaurant a Michelin Recommended distinction.
The restaurant is the vision of Chef Melanie Shurka, a native New Yorker of Israeli-Iranian and Ashkenazi descent. After studying law in Tel Aviv, she realized her true passion lay in the food of her childhood. She returned to New York, taught herself to cook, and honed her craft in the kitchens of Balthazar and Laduree before launching a series of sold-out Kubeh pop-ups. This led her to open the permanent restaurant in July 2017. To develop her recipes, Chef Shurka traveled to Israel, cooking in homes and restaurants with women from Iraq, Kurdistan, and Syria, learning the nuances passed down through generations.
The food at Kubeh is built on generosity and warmth. Each kubeh is hand-rolled with care, using meats from small family farms that practice humane treatment. The menu is designed for sharing—an invitation to order many dishes for the table, from a wide array of Middle Eastern mezes and spreads to hearty mains. There are also many gluten-free, vegan, and vegetarian options. The atmosphere is familial and welcoming, complemented by a bar serving craft cocktails and a daily happy hour. Whether for a large party or an intimate dinner, Kubeh brings the comfort of a shared meal, making it a standout destination for Israeli and Middle Eastern cuisine in New York City.
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