Mile End debuts a veggie-filled Middle Eastern dinner menu

(Photo Mile End)
Seared cauliflower with pickled fennel, oranges, and honey harissa tahini dressing. (Photo: Mile End)

Mile End is a trendy, modern version of a classic Jewish deli with locations in Boerum Hill, Brooklyn, and Noho in Manhattan. Read: roasted acorn squash and cauliflower tabbouleh offered alongside reubens and matzo ball soup.

And the beloved restaurant just introduced a new family-style Middle Eastern-Jewish dinner menu designed by executive chef (and hipster hottie) Eli Sussman at the Bond Street location.

“While it may seem very different than our regular menu, Mile End has always been a place of experimentation, especially when testing the limits of Jewish cooking,” Sussman says.

The seasonal and organic-when-possible menu now includes Fried Chickpeas and Zaatar, Fried Sweet Potatoes with Zhug, and Roasted Patty Pan Squash, among meat options like Grilled Lamb Merguez and Schwarma Spiced Chicken Thighs.

“More than half the dishes are made completely or nearly completely from vegetables,” he says. “The amazing thing about the foods of the Middle East is the love of bold and assertive spices, which can turn a simply prepared piece of cauliflower into a special experience.”

Dinner is served family style for $40 per person from Tuesday through Saturday, which Sussman says adds a bonus health benefit to every meal. “Eating family style is good for the soul,” he says. “Sharing food with people whose company you enjoy is bound to be good for you.”

Unless somebody takes the last bite of cauliflower. That means war. —Jamie McKillop

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