Lashevet Restaurant in The New York Times in their section about new restaurant openings, where they point out that “Boris Lidukhover, the experienced restaurateur who owns Sushi Dojo in the East Village, and Larisa Sheihet, who has a doctorate in food science, have combined their expertise at this homey new Middle Eastern spot.”
the writeup is just the beginning of what we at Lashevet expect to be many writeups, the future of which we expect some great reviews to match those reviews by our customers.
The New York Times went on to say that:
For the cooking, the partners have tapped Jay Moulay Alami, who was born in Morocco and went on to work in Europe and at Wallsé in New York. By day, the menu is vegetarian-vegan with dishes like shakshuka, meatless moussaka and bourekas. Dinnertime turns omnivorous with mezze, lamb meatballs, shrimp gratin and kebabs. Baked goods, also sold to-go, feature assorted cookies. The intimate room has a heated patio in back.
The New York Times – Off The Menu
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NYCBuddha2022-08-17This is really cute spot in the upper East side with such a welcoming energy. The staff and chef and owners were very friendly and take pride and have passion in their cusine and restaurant. It was really good to see that. Their menu highlights tastes of Israeli, Moroccan, Lebanese cuisine infused with flavors from Provence, France. This was our line up; Lashevet Salad salatine summer greens with kale, bulgur, and crispy onions. Really good salad. Generous portion Bissara Soup with dried fava beans, cumin, smoked paprika, and olive oil. Tasted good. Personaly world have preferred some layering in the soup. Maybe some lentils or pieces of meat or bread. Lamb Meatballs Skillet with cherry tomato sauce, saffron, and green peas. M. The folks next to me finished the dish. Dish looked great. I would have preferred less tomatoes.Presentation was great. Mehayam goat cheese-crusted bakkafrost salmon with pepper coulis,beet hummusand tahini cauliflower. This dish was outstanding! my favorite . The layering of flavors. Im not a slamon fan but this was really good. The cauliflower was wow. The beet hummus and pepper coulis gave it great layering! Basbousa Cake was the owners wedding cake coconut yogurt semolina cake with soft cheese. Its a NY cheese cake and and Israeli cheescake fusion..i loved it as it wasnt too sweet. I also like semolina. I will definitely go.back again. The below was shared by the restaurant while at dinner. When translated from Hebrew, the word "Lashevet has two meanings: "Lashevet" is "To Sit / To Settle" - The Lashevet Team is proud To Settle their restaurant in the Upper East Side and invites their Patrons To Sit and enjoy family-style hospitality and share Lashevet's take on the authentic Middle Eastern cuisine "La" means "To" and "Shevet" means "Tribe" - The Lashevet Team dedicates this restaurant to The Tribe of Neighbors, Friends, and Guests from All Over
Avital Shapira2022-08-12Loved it!! Everything we ordered was delicious and fresh and reminded me of Israel! Definitely making this a regular place!
Roi Gonen2022-08-12great food! every dish is a success! the Humus is not exactly what you expect (different) but good as well. i am definitely coming back
Meghan Henry2022-07-30The food was amazing. So good, hidden gem!
Maddie Kutler2022-07-28Our server was one of the best I’ve ever had, she was so kind and attentive. The food was great (particularly the pita), and service was fast. I went with my friend who lives in the area, and she’s been for brunch which she said was also excellent.
