Tanoreen New York City is where Bay Ridge’s unassuming corner unfurls into a lavish, Levantine table—part family home, part culinary landmark. Under Chef/owner Rawia Bishara and her daughter Jumana, this beloved address turns Middle Eastern generosity into a refined, deeply personal feast, welcoming guests with pickled vegetables and za’atar-kissed flatbread before a cascade of vibrant plates arrives. For gourmands seeking substance over spectacle in New York City fine dining, Tanoreen stands apart: soulful cuisine, polished hospitality, and a sense of ceremony rooted in heritage. The Story & Heritage Founded by Rawia Bishara in the late 1990s, Tanoreen began as a heartfelt tribute to Palestinian home cooking and evolved into an influential New York institution. Bishara—author, matriarch, and tastemaker—modernizes Levantine flavors without diluting their soul, championing spices, seasonal produce, and slow-cooked techniques. Family is the through line: her daughter co-leads the dining room and brand, preserving tradition while expanding its reach. Critically lauded, often cited among the best restaurants in New York City for Middle Eastern cuisine, Tanoreen’s acclaim rests on generosity, precision, and a palpable sense of home. The Cuisine & Menu At Tanoreen, the cuisine is Levantine with flourish—rooted in Palestinian staples and enriched by regional inspirations from Turkey to Lebanon. Appetizers are abundant: Turkish Salad arrives as a scarlet tomato-harissa spread, jeweled with diced cucumber and slicked with excellent olive oil; grape leaves are bright, herbal, and lively. Signatures include Mansaf—succulent braised lamb under a veil of creamy yogurt over fluffy rice—and whole roasted cauliflower draped in tahini and pomegranate. Expect an à la carte menu with seasonal specials, generous portions designed for sharing, and thoughtful accommodations for vegetarian and gluten-free diners. It is fine dining in spirit and execution, yet warmly convivial rather than formal—perfect for celebratory tables. Experience & Atmosphere The room is warm and softly lit, with textures of wood, patterned ceramics, and spice-market hues that echo the cuisine’s richness. Service is gracious, intuitive, and familial, orchestrated with a sense of ease that keeps the table abundant and the pacing smooth. The wine list spotlights Mediterranean producers and food-friendly bottles; ask for guidance on pairing with sumac, tahini, and chile heat. A petite bar offers arak, thoughtful cocktails, and non-alcoholic options like mint lemonades. Private dining can be arranged for larger groups, ideal for family-style feasts. Smart casual attire suits the room. Tanoreen reservations are recommended—especially on weekends and holidays—as the restaurant’s loyal following keeps it bustling. Closing & Call-to-Action Choose Tanoreen for a luxurious Levantine feast with heart—an address where heritage meets polish and every plate invites sharing. Book two to three weeks ahead for peak evenings, or opt for early weeknights for a more relaxed pace. For an elevated experience, entrust the table to the kitchen and build a progressive spread anchored by Mansaf, roasted cauliflower, and seasonal mezze—an unforgettable New York experience born of generosity and craft.