A picture of Mesiba's dining room.
Bar Lab Hospitality

Tel Aviv-Inspired Restaurant, Mesiba, Opens in New York City

At the new Moxy Williamsburg, Bar Lab Hospitality has partnered with Mitchell Hochberg at Lightstone to open Mesiba, a Tel Aviv-inspired restaurant.  Meaning “party” in Hebrew, Mesiba takes inspiration from Bar Lab Hospitality’s founding partner Elad Zvi’s childhood memories of the diverse flavors of Israel, animated by the celebratory “breaking bread” culture of the Levant. Mesiba will feature contemporary Levantine cuisine and innovative, vibrant cocktails in an eclectic and lively design-forward atmosphere. 

“It has been a longstanding dream of mine to open a restaurant inspired by the food I grew up enjoying,” says Elad Zvi, co-founder of Bar Lab Hospitality. “I started my career in restaurants as a dishwasher in NYC, so this is a very emotional, full circle moment for me.” 

The menu was created by rising Israeli chef Eli Buli, who previously worked under renowned chef Yonatan Roshfeld at Herbert Samuel restaurant in Tel Aviv. Open for dinner every day, Mesiba honors the melting pot of Levant cuisine, which encompasses Israel,  Lebanon, Egypt, Turkey, Palestine and the Eastern Mediterranean. Emphasizing shared plates and authentic Levantine ingredients like sundried labneh using an East Jerusalem Yogurt Stone and har bracha tahini, Chef Buli’s dishes emerge fragrant from a taboon, a traditional clay oven. These signature offerings include: Frena Bread: a traditional Moroccan bread topped with sea salt, sesame, and sage oil; Fluke Crudo: local cured fluke, red cardamom & carrot consomme; Whole Fried Seasonal Fish: carrot zhoug, tabila sauce and lettuce cups; Lamb Neck: Yemeni pancake, house made pickles, amba, fresh herbs; Kreplach: a modern vegetarian take on a traditional Ashkenazi dish with charred ricotta, hazelnuts and leeks and a Shaved Fennel Salad: Turkish pistachio, preserved lemon, topped with east Jerusalem parmesan. 

“I am very humbled to bring a contemporary Tel Avivian restaurant to life here in Williamsburg,” says Buli. “There are so many unique ingredients, preparations that reflect the diversity of the communities across the region, and flavors that evoke memories of my home that I can’t wait to celebrate and share.” 

Mesiba is Bar Lab Hospitality’s first signature restaurant in New York, the lifelong realization of a passion project for the founders. The group’s other restaurants and bars in Miami, LA and Chicago include The Broken Shaker, Higher Ground, MaryGold’s, Twenty-Seven, Margot Natural Wine Bar, Hoja Taqueria and The Exchange. Bar Lab has gained a loyal following for their genuine hospitality and fun and atmospheric destinations featuring creative food and drinks. The hospitality veterans have earned numerous accolades including James Beard semifinalist for Outstanding Bar Program in 2013 and 2014; the World's 50 Best Bars list four years in a row, and the coveted Spirited Award at Tales of the Cocktail for Best American Hotel Bar in 2015 & 2018. 

In addition to the culinary offerings, Mesiba will feature a wine list curated by Aviram Turgeman. A recipient of the Grand Award of Excellence by Wine Spectator Magazine several years running, Aviram has a natural affinity for the wines and spirits of Israel, where he grew up. The innovative cocktail menu by Beverage Director Christine Wiseman features a rotating seasonal menu including Mish Mish: Patron Blanco, Ojo de Tigre, Grand Marnier, kefir, La Boite, apricot blend, lime juice and fennel pollen salt; Dvash: lemon verbena infused Fords Gin, Lustau amontillado, eucalyptus honey and lemon juice and Limonana: Altos Blanco, Lustau Vermut, Lebanese arak, preserved lemon, cucumber juice, and mint.  

Designed by Basile Design Studios and Mad Artistic/Bar Lab Creative, Mesiba’s design pays homage to the convivial culture of the Levant region and Israel. Taking its cues from Tel Aviv’s Bauhaus architecture, the 85-seat dining room is centered around a curved marble bar, with greenery and globe lights encased in a custom wood framework suspended from the 20-foot ceilings. The open floor plan also features a central bar with white marble fixtures, polished concrete floors with stone aggregate and Hollywood-style booths for a high-spirited and bohemian vibe. 

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