You walk into the Flatiron District and there it is—a massive, high-ceilinged cathedral of Lebanese food that feels more like a scene from a movie than a typical Fifth Avenue eatery. This is ilili restaurant in nyc, and if you’ve lived here for more than a week, you've probably seen it. Maybe you've even been. But honestly? Most people walk in, see the sprawling 10,000-square-foot space, get overwhelmed by the "mezza" section, and end up ordering the same basic hummus they could get at a deli.
Stop doing that.
The thing about ilili restaurant in nyc is that it isn’t just a place to grab a quick bite. It’s the brainchild of Philippe Massoud, a man whose family has been in the hospitality business for three generations, starting back in the "Golden Age" of Beirut at the Coral Beach Hotel. When the civil war broke out, the hotel became an oasis, a sanctuary. Philippe brought that "oasis" energy to NoMad, but he added a massive dose of New York grit and fine-dining precision.
The Brussels Sprouts That Basically Built the Place
If there is one dish that defines ilili restaurant in nyc, it’s the Brussels sprouts. Seriously. It sounds boring—everyone does sprouts now—but ilili’s version with grapes, fig jam, walnuts, and mint yogurt is basically legendary. Natalie Portman once famously said she dreams about them.
They are crispy. They are sweet. They are funky.
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But don't stop there. People see "Duck Shawarma" on the menu and hesitate because they expect the greasy, late-night street food version. ilili’s duck shawarma is more like a French-Lebanese fever dream, featuring duck magret, fig toum, and pomegranate seeds. It’s sophisticated. It's $22 of pure bliss.
Philippe Massoud’s High-Stakes Vision
Massoud didn't just open a restaurant; he opened a "collaborative laboratory." About 60% of the menu is traditional—the stuff his grandfather would recognize—but the other 40% is what he calls "imagining the future."
You can taste this tension in the Kibbeh Naya. While many Americans shy away from raw meat, ilili serves a Lebanese-style steak tartare with bulgur and mint that is drenched in olive oil at the table. It’s bold. It’s also exactly why the restaurant has survived since 2007, outlasting hundreds of trendy spots that lacked a soul.
The space itself is divided. You have the main dining room, which feels regal and expansive, and then you have the lounge area, which is perfect for a more casual drink. Kinda gives you two different vibes in one building.
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Why You Can't Just "Wing It" with the Menu
The biggest mistake? Ordering 14 hot mezzas and then trying to eat a whole Lamb Shank ($78). The servers will usually tell you to aim for 2-3 dishes per person, but since everything is designed for sharing, you've gotta be strategic.
- The Hummus Rule: Don't just get the plain one. Get the hummus topped with Basterma (spiced air-dried beef). It changes the entire profile of the dip.
- The Bread Factor: The pita at ilili restaurant in nyc is house-baked and comes out puffed up like a balloon. When you tear into it, steam actually escapes. It has a hint of cinnamon. Use it as a tool, not a side dish.
- The Hidden Gem: The Kebab Kerez. These are lamb and beef meatballs in a cherry sauce with kataifi (shredded phyllo). It’s sweet, savory, and weirdly addicting.
Navigating the Reservation Chaos
Getting a table isn't as impossible as, say, Carbone, but don't expect to stroll in on a Friday night at 8 PM and get seated immediately. They use SevenRooms for their Midtown/NoMad location.
If you're solo or a duo, the bar is the pro move. You get the full menu, and the bartenders actually know their Lebanese wines. Try a glass of Chateau Musar if they have it; it’s one of the most storied wineries in the world, and it pairs perfectly with the charred flavors of the Mixed Grill.
Honestly, the service can be a bit hit-or-miss when the room is packed—it's a giant space, after all—but the food usually makes up for the 15-minute wait for your check.
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What to Do Next
If you’re planning a visit, here is the move. Go for a late lunch or an early dinner on a weekday. The "ilili Tasting" menu is often available and is a steal for trying the hits without blowing your rent money.
Pro Tip: If you’re vegan, don't panic. About half the menu is naturally vegan-friendly, even if it isn't labeled with big green leaves. Ask for the Arnabeet Mekle (cauliflower with tahini) and the Moussaka (the eggplant version, not the meat one).
Check the current menu on their official site before you go, as Massoud tends to swap things out based on what's fresh. Once you're there, forget the "safe" options. Order the stuff that sounds slightly strange—like the veal bacon with fig jam—and let the kitchen do its thing. That’s where the magic is.