Mile End Goes Middle Eastern
Graphic by Angelie Zaslavsky
By Liza Schoenfein October 6, 2014
Schwarma-Spiced Chicken Thighs with Hearts of Palm, Apricots, Roasted Patty Pan Squash and Preserved Lemon from Mile End’s new Middle Eastern menu. Photograph courtesy of Mile End
New York’s Israeli food boom just got louder. The latest cannon blast is today’s announcement from Mile End Executive Chef Eli Sussman that beginning tomorrow night, he’ll offer a family-style five-course dinner menu “influenced by Middle Eastern Jewish cuisine” at Mile End on Bond. (There’s also a Mile End in Boerum Hill, Brooklyn.)
Dishes will include Seared Cauliflower with Pickled Fennel, Oranges and Honey Harissa Tahini Dressing; Schwarma-Spiced Chicken Thighs with Hearts of Palm, Apricots, Roasted Patty Pan Squash and Preserved Lemon (pictured above); and Grilled Lamb Merguez with Grated Carrot Salad and Dates. Sussman will also offer vegetarian options.
The Middle Eastern menu will be available for dinner Tuesdays through Saturdays. Mile End’s classic Montreal-style deli menu will remain on offer at both locations.
Liza Schoenfein is the new food editor of the Forward.
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