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Miami’s darling of the restaurant scene has to go to Motek. And how could it not, it does translate to sweetheart in Hebrew, after all.
Born in The Magic City, the kosher Mediterranean restaurant has won over a stretch of South Florida and then some, as their falafel, kebabs and shakshuka can be found across the state, with outposts in Coral Gables, Brickell, Downtown Miami, South Beach, Miami Beach, Aventura and Boca Raton. But for the first time, the team ventured outside the panhandle with eyes firmly set on the Big Apple.
After months of anticipation, Motek (928 Broadway, New York, NY 10010) has found a home in the Flatiron district, flying in on September 15. The founder behind the Mediterranean concept, Charlie Levy knew it was time to introduce Motek back to his second home.
“I spent 20 years in New York before Miami became home,” said Levy in a press release. “Miami is often called the sixth borough of New York, so expanding here feels like a natural next step. We’ve built a loyal following in Florida, and after countless requests to bring Motek to New York, now is the right time.”
Motek has brought a slice of the Sunshine State to New York, quite literally. The interior glows like Mediterranean seaside home, with pops of sunshine yellow in furniture and on the walls, complimented by a twist of green vines peppered with yellow flowers that curves throughout the space. A marker of their brand, an old school yellow car has also made its way from down south, proudly parked near the entryway.
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Starters include a selection of their tried-and-true favorites, such as labneh, tabbouleh and hummus dressed with the likes of mushrooms and caramelized onions to roasted eggplant, all of which come with plates of pillowy pita, baked fresh in the oven. Large plates include Lamb Shawarma and crispy Chicken Schnitzel with harissa aioli next to whole fish preparations, including branzino and Chilean seabass. Their award-winning Arayes burger has also made its way up north. Using a kosher and grass-fed Lebanese kufta as a base, the beef is baked inside a pita before being finished off with a drizzle of tahini and harissa aioli. A Seed Oil Free Certified™ restaurant, all of Motek’s locations only using olive and avocado oil and real butter.
Five more locations are slated to open in NYC, with Williamsburg and the Upper West Side on the horizon. Until then, celebrate the arrival of the first with $5 happy hour deals and all-day brunch specials.