Why dine here
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.
What to expect
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.
Before you go
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.
