I had walked by Au Za’atar every day- sometimes more than once- ever since it opened one block away from my Midtown East apartment in 2021.
The Lebanese restaurant was a hit in the neighborhood from the outset and was perpetually packed, with crowds of people waiting for a table. While neighborhood diners were definitely in the mix, it was clear that many more were people from all over the country and even from all across the world.
I overheard plenty of conversations among the eagerly waiting patrons who talked among themselves and between each other about the rave reviews they had read on the restaurant online. They were visiting from California, Colorado, Paris, Beirut, and, once, I even saw a family of four from Bangkok.
Still, I never bothered to give Au Za’atar a try. When I stay local, I always cook at home, and when I’m dining out, downtown is where I love to go.
But finally, one afternoon earlier this year, I spontaneously walked in.
As luck would have it, the owner, Tarik Fallous, greeted me at the door. Being the journalist I am, we got to talking, and he showed me the space, which is just stunning, and made me forget that I was in Manhattan. Tarik also told me that he’s the chef and created the menu using recipes that have been in his family for generations —the very dishes he grew up eating in Beirut.
He has a smaller location in the East Village that’s been open for several years, but Tarik explained that this one is much bigger and is now his flagship spot. “What are you doing tonight?” he asked. “Why don’t you come here and give us a try?”
My husband was game, so we ditched our downtown plans and finally went to experience Au Za’atar firsthand.
Let’s just say, I’m in, I get the hype, and only regret that I didn’t try the restaurant before.
The cusine is delicious and plentiful. You have to start with mezzes- there are more than 30 to pick from, both cold and hot. Many dishes are cooked in authentic stone ovens including Manaeech, baked flat breads, such as Za’atar Manouche with sun-dried thyme, sesame seeds, sumac, and olive oil – the herb mixture that the restaurant is named for. They are served staright after coming out of the oven.
Move on to kebabs- lamb beef, chicken- they run the gamut, Or try a fish dish such as the whole branzino. Hearty stews and casseroles are also on the lineup. So are soups and a myraid of dishes for vegans and vegetarians.
Then there’s the desserts including Ashta, homemade pudding with honey, pistachios, and fresh bananas, and Knafeh Bil Jebne, a baked cheese topped with shredded filo dough in orange blossom syrup topped with fresh pistachios.
Au Za’atar’s setting has me in a lively, energetic restaurant, which I love, and the bar- wow!- it’s going to be hard to find a better lineup of spirits, tequilas, whiskies, and more- than the one Au Za’atar pours. Not to mention the cocktails and wine.
I caught up Tarik about what makes this place the destination it is. Take the journey to Lebanon with him, and make your own trip here.
Tell me how you came up with the idea for Au Za’atar?
Au Za’atar is more than a restaurant—it is a destination born from personal legacy and elevated through culinary authenticity and creativity. What began as a vision has become a place where refinement and intention define every experience. Each detail is curated with precision, weaving elegance and comfort into a setting that transforms dining into an art form. It is this harmony of intimacy and sophistication that has made Au Za’atar a destination—where meals become memories, stories are shared. Every guest discovers a rare sense of belonging.
When did you open your first location, and what were you doing before?
Au Za’atar East Village opened in 2014. For more than 10 years before that, I founded a QSR concept before reconnecting with a concept that represents the food and dishes I grew up with.
How would you describe the cuisine? What is it inspired by?
Lebanese cuisine is a refined expression of the Levant region, where healthy and delicious meet sophistication. Inspired by fertile lands and centuries of cultural exchange, it celebrates the freshest ingredients—olive oil, grains, herbs, and spices—woven together with balance and elegance. At its heart is the tradition of mezze, a luxurious spread of small plates designed for sharing, evoking both intimacy and abundance. Each dish tells a story of refinement shaped by history, yet timeless in its appeal. It is cuisine that transforms the act of dining into a journey of connection, memory, and belonging.
What are some of your signature dishes?
Whenever I’m asked about a signature dish, I feel that listing just a few items doesn’t do justice to the expansive offerings at Au Za’atar. Our menu embraces both vegetarian and non-vegetarian dishes—beginning with manae’esh (our traditional flatbreads), followed by an abundant selection of mezze and small plates, and extending to an array of stews and homestyle cooked meals. What truly defines us is not a single dish, but a signature table spread—an experience where friends and family gather, share, and savor a variety of flavors together.
The restaurant is always full, with a line waiting to get in. Why do you think it is so popular? What is your competitive edge?
Au Za’atar restaurant is not just one of New York City’s best restaurants. It is a true landmark of original Lebanese cuisine set inside a wow-inspiring decor and ambiance that feels both modern and real yet warm and elegant
Au Za’atar’s popularity stems from more than just its menu—it’s the complete experience. By staying true to the cuisine and offering genuine, unpretentious hospitality, we create a place where every guest feels cared for and every detail is intentional. The breadth of our offerings—from freshly baked manae’esh and vibrant mezze to homestyle stews and tableside shawarma—turns dining into a journey rather than a single dish. What sets us apart is this harmony of realness and refinement, where tradition meets sophistication, and where every visit feels like both an indulgence and a homecoming.
If you had to order for a first-time diner, what would you pick?
I always recommend beginning with a true taste of variety. Start with a selection of mezze—creamy hummus, smoky baba ghanoush, and our vibrant muhammara—paired with freshly stone oven-baked manae’esh. Then complement it with a refreshing fattoush salad or one of our comforting homestyle stews, which reflect the heart of our kitchen.
It’s less about one dish and more about a signature table spread, where guests can sample different flavors, share among friends, and experience the abundance that defines dining at Au Za’atar.
Au Za’atar is as much about the scene as it is the cuisine. Tell me about the design and the vibe you’re trying to create.
Au Za’atar is not just a restaurant; it is a story, a book of Lebanon. Its ambiance, flavor, and elegance make it a place where tradition and modern luxury meet.
Rich and elegant details, such as bronze panels, add to the restaurant’s timeless atmosphere. From the moment you step inside, you are transported. The menu blends Lebanon’s culinary heritage with original sophistication.
Au Za’atar is designed to feel both vibrant and refined—an atmosphere where guests feel immediately welcomed yet surrounded by an air of sophistication. The dining room space reflects the warmth of genuine hospitality: intimate lighting, rich textures, and modern elements that invite guests to linger. Every detail, from the arrangement of the tables to the glow of the lamps, is intentional, creating a flow that feels communal yet elegant.
The vibe is energetic without being overwhelming—a place where groups gather, conversations fill the air, and the meal becomes the centerpiece of the evening. The result is a vibe that’s as much about the scene as it is the cuisine: energetic, welcoming, and effortlessly sophisticated, where every visit feels like both an experience and a destination.
Au Za’atar’s success in New York’s East Village paved the way for Au Za’atar Midtown East, providing the best experiences wherever it goes. Such experiences will remind you why you will always fall in love with Au Za’atar.
Lebanon also figures into your spirits and wine. Can you talk more about your beverage program?
Our beverage program is designed to complement the cuisine while celebrating Lebanon’s rich traditions in wine and spirits. Lebanon has one of the oldest winemaking legacies in the world, and we proudly showcase bottles from the Bekaa Valley alongside thoughtfully selected international wines. On the spirits side, arak—the country’s iconic anise-flavored spirit.
Beyond tradition, our bar also reflects balance and versatility. Classic cocktails are crafted with the same care we bring to our food, an extension of our philosophy that every detail matters, and every sip should enhance the dining experience.
What’s next for you as a restaurateur?
I want to continue refining the guest experience, exploring new ways to merge authenticity with sophistication, and creating spaces that feel both welcoming and memorable. Expansion is part of the vision, but it’s never just about opening new doors—it’s about ensuring that every new chapter carries the same care, detail, and sense of belonging that define Au Za’atar today.
Tell me how you came up with the idea for Au’Zatar?
Au Za’atar is more than a restaurant—it is a destination born from personal legacy and elevated through culinary authenticity and creativity What began as a vision has become a place where refinement and intention define every experience. Each detail is curated with precision, weaving elegance and comfort into a setting that transforms dining into an art form. It is this harmony of intimacy and sophistication that has made Au Za’atar a destination—where meals become memories, stories are shared, and every guest discovers a rare sense of belonging.
When did you open your first location, and what were you doing before?
Au Za’atar East Village opened in 2014. For more than 10 years prior to that I founded a QSR concept before reconnecting with a concept that represents the food and dishes I grew up with.
How would you describe the cuisine? What is it inspired by?
Lebanese cuisine is a refined expression of the Levant region, where healthy and delicious meet sophistication. Inspired by fertile lands and centuries of cultural exchange, it celebrates the freshest ingredients—olive oil, grains, herbs, and spices—woven together with balance and elegance. At its heart is the tradition of mezze, a luxurious spread of small plates designed for sharing, evoking both intimacy and abundance. Each dish tells a story of refinement shaped by history, yet timeless in its appeal. It is cuisine that transforms the act of dining into a journey of connection, memory, and belonging.
What are some of your signature dishes?
Whenever I’m asked about a signature dish, I feel that listing just a few items doesn’t do justice to the expansive offerings at Au Za’atar. Our menu embraces both vegetarian and non-vegetarian dishes—beginning with manae’esh (our traditional flatbreads), followed by an abundant selection of mezze and small plates, and extending to an array of stews and homestyle cooked meals. What truly defines us is not a single dish, but a signature table spread—an experience where friends and family gather, share, and savor a variety of flavors together.
Au’Zatar is always full with a line waiting to get in. Why do you think it is so popular? What is your competitive edge?
Au Za’atar restaurant is not just one of New York city’s best restaurants. It is a true land mark of original Lebanese cuisine set inside a wow inspiring decor and ambiance that feels both modern and real yet warm and elegant.
Au Za’atar’s popularity stems from more than just its menu—it’s the complete experience. By staying true to the cuisine and offering genuine, unpretentious hospitality, we create a place where every guest feels cared for and every detail is intentional. The breadth of our offerings—from freshly baked manae’esh and vibrant mezze to homestyle stews and tableside shawarma—turns dining into a journey rather than a single dish. What sets us apart is this harmony of realness and refinement, where tradition meets sophistication, and where every visit feels like both an indulgence and a homecoming.
If you had to order for a first-time diner at Au’Zatar, what would you pick?
I always recommend beginning with a true taste of variety. Start with a selection of mezze—creamy hummus, smoky baba ghanoush, and our vibrant muhammara—paired with freshly stone oven baked manae’esh. Then complement it with a refreshing fattoush salad or one of our comforting homestyle stews, which reflect the heart of our kitchen.
It’s less about one dish and more about a signature table spread, where guests can sample different flavors, share among friends, and experience the abundance that defines dining at Au Za’atar.
Au’Zatar is as much about the scene as it is the cuisine. Tell me about the design and the vibe you’re trying to create.
Au Za’atar restaurant is not just restaurant it is a story book of Lebanese ambiance, flavor and elegance it is a place where tradition and modern luxury meet.
Rich and elegant details such as bronze panels adding to the restaurants timeliness atmosphere. From the moment you step inside you are transported, the menu blends Lebanon’s culinary heritage with original sophistication
Au Za’atar is designed to feel both vibrant and refined—an atmosphere where guests feel immediately welcomed yet surrounded by an air of sophistication. The dining room space reflects the warmth of genuine hospitality: intimate lighting, rich textures, and modern elements that invite guests to linger. Every detail, from the arrangement of the tables to the glow of the lamps, is intentional, creating a flow that feels communal yet elegant.
The vibe is energetic without being overwhelming—a place where groups gather, conversations fill the air, and the meal becomes the centerpiece of the evening. The result is a vibe that’s as much about the scene as it is the cuisine: energetic, welcoming, and effortlessly sophisticated, where every visit feels like both an experience and a destination.
Au Za’atar success in New York – East Village paved the way for Au Za’atar Midtown east providing the best experiences wherever it goes. Such experiences will remind you why you will always fall in love with Au Za’atar.
Lebanon also figures into your spirits and wine. Can you talk more about your beverage program?
Our beverage program is designed to complement the cuisine while celebrating Lebanon’s rich traditions in wine and spirits. Lebanon has one of the oldest winemaking legacies in the world, and we proudly showcase bottles from the Bekaa Valley alongside thoughtfully selected international wines. On the spirits side, arak—the country’s iconic anise-flavored spirit.
Beyond tradition, our bar also reflects balance and versatility. Classic cocktails are crafted with the same care we bring to our food, an extension of our philosophy that every detail matters, and every sip should enhance the dining experience.
What’s next for you as a restaurateur?
I want to continue refining the guest experience, exploring new ways to merge authenticity with sophistication, and creating spaces that feel both welcoming and memorable. Expansion is part of the vision, but it’s never just about opening new doors—it’s about ensuring that every new chapter carries the same care, detail, and sense of belonging that define Au Za’atar today.