HUDA

new levantine bistro We accept reservations 14 days in advance through Resy. 
For private events, or  parties larger than 6 please SEE HERE for more information. BOOK HERE
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SAMPLE MENU




PITA       - 3 -   
heirloom flour, olive oil, sea salt

MARINATE OLIVES - 6 - 

MEZZE    hummus • labne • babaganoush • pistachio-fet 14/46

SALATA - 16 - 
chicories, hazelnuts, labne-verjus vinaigrette

CRUDO    - 24 -
kampachi, zerbinati melon, aguachile, shatta

KIBBE NAYA    - 24 -
prime teres major, bulgur, harissa, capers, mustard

BATATA HARRA     - 18 -  
russet potatoes, cilantro whip, chili-oil

FREEKAH     - 17 -  
pistachios, pecorino, sugarsnap peas, cherry tomatoes

BANADORA    - 22 -
heirloom tomatoes, peaches, tropea onions, feta, za’atar

CHARRED EGGPLANT       - 18 - 
black garlic toum, nigella, herbs
RAKAKAT    - 20 -
Filo, Syrian cheese, parsley, harissa

KALAMARI MESHWI     - 26 -  
chargrilled squid, confit tomato-olive vin, white beans

FASOOLIYA    - 28 -
gigante beans, charred scallions, hazelnut sabayon

CHARRED MALFOUF    - 26 -
caraflex cabbage, harissa glaze, ajo blanco

DWRA MACARONA     - 28 -  
gnudi pasta, ricotta, charred sweet corn, toum

SHISH BARAK      - 32 -  
Lebanese beef-stuffed tortellini in yogurt sauce

KOOSA MEHSHI    - 32 -
egyptian rice & beef stuffed Haifa’s Finest zucchinis

SAMKA HARRA    - 38 -
whole grilled dorade, burnt lemon, salata mashwiya

MLOKIYA     - 38 -
roast chicken, jute mallow, vermicelli rice, coriander-chili crisp

ABOUT



Huda New Levantine Bistro is a neighborhood restaurant serving seasonal home cooking from Lebanon, Syria & Palestine.

‘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.
REVIEWS

NEW YORK MAGAZINE
CONDE NASTE TRAVELER
THE INFATUATION
EATER
GREENPOINTERS
BK MAGAZINE GEHAD HADIDIHuda was inspired by Chef/Owner Gehad Hadidi’s childhood spent with his grandmother in Damascus.

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.

OMNEYAH HASSANChef Omneyah Hassan was born and raised in Queens from Egyptian parents that hail from Alexandria. She previously worked in the kitchens at Pasquale Jones and Legacy Records.

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