HUDA
new levantine bistroFor private events, or parties larger than 6 please SEE HERE for more information.
heirloom flour, olive oil, sea salt
SMASHED CUCUMBERS - 14 -
smoked labne, chamomile
BATATA HARRA - 14 -
fluke, aguachile, zerbinati melon
FREEKAH - 15 -
pistachios, pecorino, charred romano beans, radishes, fresh herbs
CARROT SALAD - 16 -
sunflower seeds, golden raisins, honey-sumac
CHARRED EGGPLANT - 18 -
black garlic toum, nigella, herbs
RAKAKAT - 18 -
Filo, Syrian cheese, parsley. Muhammara
charred Iceberg, piquillo, cucumber-laban, walnuts, broken olive-vinaigrette
MACARONA bil TOUM - 24 -
levantine gnudi pasta In lemony garlic sauce
SHISH BARAK - 32 -
Lebanese beef-stuffed tortellini in yogurt sauce
KEBAB KARAZ - 32 -
lamb meatballs, sour cherries, roasted pistachios
SAMKA ARNABIEH - 35 -
steelhead trout, shimeji mushrooms, citrus-tahini
MSAKHAN - 40 -
duck confit, sumar, red onion, tahini, taboon bread
SHAKRIYA - 38 -
beef cheek, rice pilaf, almonds, broth-Infused yogurt
‘Huda’ is named after the community center Hadidi spent his youth at, which helped shape his own sense of civic & cultural engagement that he has positioned this restaurant to become. We regularly host workshops, film screenings, and salons.
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CONDE NASTE TRAVELER
THE INFATUATION
EATER
GREENPOINTERS
BK MAGAZINE
This is his second restaurant In New York, following the revitilization of La Bonne Soupe In Midtown, a New York City Institution since 1973.
Prior to his restaurant career, Gehad spent his childhood between Detroit and Damascus until he moved to Beirut in his early 20’s. It was there that he found a place where his two worlds were combined and he immediately fell in love.
When the Syrian civil war erupted next door to Lebanon, he relocated to New York to start a new career as an urban planner working on affordable housing, homelessness and electric vehicle infrastructure, with hopes of bringing those skills back home.
Following his passion for food and his longing for the cuisine of his upbringing, Gehad attended the Institute of Culinary Education (ICE) in New York. From there, he was introduced to the retiring owner of a charming French bistro and took the chance on becoming a restauranteur.
She draws inspiration from her family’s time spent around the dining table, sharing food and gossip.
HUDA NEW LEVANTINE BISTRO • 312 LEONARD ST, BROOKLYN, NY 11211 • HELLO@HUDABK.COM • RESERVATIONS