Department of FoodieDepartment of Foodie
Kosher eatery, serving Middle Eastern classics such as schnitzel and falafel plus grilled meats, served in a cozy space.
From Google Maps reviews.
It’s easily one of the best Israeli meals I've had in NYC — also doesn’t hurt it’s much better value than the overhyped "big name" spots. The back garden greenhouse is a dream. Even in this freezing winter, it’s filled with natural light and stays incredibly warm. Perfect for a cozy brunch. Chicken Shawarma: Could eat this everyday! Perfectly charred and tender chicken served over a bed of creamy hummus and toasted pine nuts Arayes: The pita is grilled to a perfect crunch while the meat insid
Absolutely loved this Mediterranean brunch spot! We ordered the shakshuka, mushroom hummus, chicken shawarma, and lamb kebab — everything was delicious. The hummus was incredibly smooth and creamy, easily one of the best I’ve had. The lamb kebab was a standout too — super tender with no gamey flavor at all, which I really appreciated. Chicken shawarma was well-seasoned and juicy, and the shakshuka was comforting and flavorful, perfect for brunch. Overall, the food felt very well-executed and b
Fortuna NYC is such a neighborhood gem in the East Village. The space feels warm and cozy, with a bar and a bright backyard that’s perfect for brunch. We tried several mezze and everything tasted very fresh. The roasted eggplant was outstanding—easily one of the best I’ve had. The schnitzel was also a highlight: crispy, light, and great wrapped in pita with hummus and salad. Shakshuka came with challah bread, which was a nice touch. Portions are generous and the flavors feel authentic. Friendl
From the Apr 22, 2026 health inspection. Lower-priority items are listed after the serious ones.
Contaminated food was kept instead of being thrown out.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Damaged canned food wasn't set aside and marked 'do not use'.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pesticides were used or stored improperly, or applied by someone unlicensed.