Overview & visitor information
Omar’s Mediterranean Cuisine began in 2001 and has grown into a group of Manhattan restaurants. Its East Midtown operation serves a lunch-heavy office district with food assembled around the open grill, a display of salads and dips, and pita baked for the restaurant’s platters and sandwiches.
Chicken shawarma is shaved into thin, browned pieces and served in pita or over rice; lamb and chicken kebabs bring the cleaner char of skewered meat. Falafel, hummus, baba ghanoush, tabbouleh and chopped salads allow a plate to move between crisp, creamy, smoky and acidic textures.
The menu follows the efficient grammar of a New York Mediterranean lunch counter without reducing every order to meat over rice. Fresh bread, grilled proteins and a substantial choice of vegetable dishes give the East Midtown branch a recognizable house style within a busy multi-location operation.
