Department of FoodieDepartment of Foodie
What to order: Pistachio Butter Croissant · Chocolate Croissant · Dubai Chocolate cinnamon bun · Tres leches / tres lecheFrom Google Maps reviews.
On a busy afternoon in Manhattan, I stopped by Mokafe and found the place completely packed, always a good sign in New York. The space feels new, modern, and thoughtfully designed. The décor is clean and contemporary, with a warm atmosphere that makes it comfortable whether you’re meeting friends or settling in with your laptop. One of the advantages is the upstairs seating area. I was with a large group, and despite the crowd, we managed to find a table, whether that was luck or the result of
After visiting the Algerian Consulate Ambassador, I stopped by Mokafé and had a great experience. It’s a very nice, clean, and spacious place with a calm and quiet atmosphere. They offer a delicious variety of croissants, including almond, Nutella, and kunafa, all fresh and flavorful. There is also a wide selection of sandwiches to choose from. The staff provides a warm and welcoming service, and the prices are very reasonable. I highly recommend this place for a relaxing and enjoyable break. S
Mokafe stands out as one of New York's nicest halal cafes, combining beautiful, aesthetically appealing decor with a truly delicious menu. Their breakfast is a highlight, featuring freshly baked croissants made in-house and sandwiches crafted with fresh, high-quality ingredients. The cafe offers ample seating across both the top and bottom floors, providing a comfortable and spacious environment. It's consistently very well-maintained and neat. Highly recommended!
From the Apr 22, 2026 health inspection. Lower-priority items are listed after the serious ones.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Food surfaces weren't washed and sanitized between uses.
Contaminated food was kept instead of being thrown out.
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.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food surfaces are too worn or badly built to be properly cleaned.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.