You’re walking down 5th Avenue in Park Slope on a Saturday morning. You see the crowd before you see the sign. It’s been this way since 2005. Honestly, in a city where restaurants vanish faster than a subway seat at rush hour, Miriam is a bit of an anomaly.
People aren't just here for "Mediterranean food." They're here because Chef Rafael Hasid figured out how to make a menu that feels like a home-cooked meal from a home you’ve maybe never even visited. It's Israeli, but it's also Moroccan, Tunisian, and distinctly Brooklyn. The Miriam Brooklyn New York menu isn't just a list of items; it’s a living document of how this neighborhood eats.
The Brunch That Broke Park Slope
Brunch here is a religion. If you aren't ordering the Jerusalem Breakfast ($22), are you even doing it right? It’s a spread that takes up half the table. You get herbed scrambled eggs, a dollop of za’atar-labneh that’s actually tangy enough to wake you up, and a sesame breadstick that’s more like a weapon than a side dish.
Then there’s the Latkes Benedict ($27). It sounds like a gimmick, right? Putting poached eggs and smoked salmon on potato pancakes? But then you hit that harissa-hollandaise. It’s got this slow, creeping heat that cuts right through the grease of the latke. It’s heavy. It’s salty. It’s perfect for a hangover or just a long Tuesday.
Shakshuka vs. Everything Else
Most places in NYC serve a watery tomato sauce with two overcooked eggs and call it shakshuka. Not here. The Traditional Shakshuka ($23) comes in a piping hot skillet with hummus, tahini, and a side of shug that will actually clear your sinuses. If you want to get weird, the Tomatillo Shakshuka adds feta and roasted eggplant. It’s green, it’s earthy, and it’s arguably better than the red version, though don't tell the purists I said that.
Why the Dinner Menu is Secretly Better
Everyone knows the brunch, but dinner is where the kitchen really shows off. The Lamb Shawarma Terracotta ($34) is the heavy hitter. It comes out of the oven looking like a piece of art—slow-roasted tomato, yogurt sauce, and almonds all bubbling over Majadra rice.
The rice is a star on its own. It's packed with caramelized onions and raisins, giving you those sweet-and-savory pops that make Middle Eastern cooking so addictive.
The Under-the-Radar Small Plates
Kinda weirdly, the best part of the Miriam Brooklyn New York menu might actually be the dips. You can go the classic route with the Hummus and Mushroom Shawarma ($21), which uses sauteed portobellos that have more umami than a steak. Or try the Muhammara ($16). It's made with roasted peppers and pickled fresno, served with Jerusalem sesame bread.
- Labneh-Lime Tzatziki ($16): Comes with a "tchouma" chile crisp that’s basically a flavor bomb.
- Mediterranean Fish Carpaccio ($17): Black sea bass with granny smith apples and pomegranate. It’s the lightest thing on the menu and a necessary break from the bread.
- Pomegranate Meatballs ($18): These are tiny but pack a punch with a red wine and chili sauce.
The Drink Situation: Beyond the Mimosa
Sure, you can get a Miriam Mimosa ($15) with fresh orange juice. But if it’s after 5 PM, look at the cocktails. They have a drink called The Sun Also Rises ($17) which is mezcal-based but uses mango, pineapple, and apricot with a hit of paprika. It’s smoky and fruity in a way that actually works with the spice in the food.
If you’re staying sober, the Sparkling Mint Lemonade ($6) is the move. It’s not that syrupy stuff from a fountain. It’s tart, it’s herbaceous, and it actually tastes like someone muddled the mint five minutes ago.
Wine from the Source
One thing people often overlook is the wine list. They carry a Sauvignon Blanc from Gilgal in the Golan Heights ($13/glass) and a Syrah from Morocco ($14/glass). These aren't just "themed" additions; they’re high-quality bottles that pair specifically with the high acidity and heavy spices in the entrees.
Is It Actually Authentic?
"Authentic" is a loaded word in New York. Chef Rafi Hasid is pretty open about the fact that Israeli food is a melting pot. It’s a "world cuisine" born from immigrants bringing traditions from Europe, North Africa, and the Middle East to a new climate.
When you see Chicken Schnitzel ($28) served with beet ketchup and cured lemon sauce, that’s not a mistake. It’s a reflection of how a Central European staple got adopted and tweaked in an Israeli kitchen. The Lala Tagine ($21) with pumpkin and root vegetables is a nod to Moroccan roots.
Basically, the menu is a map of the Jewish diaspora, just served on 5th Avenue.
What You Should Know Before You Go
First, the Park Slope location is the original, but they’ve expanded. There’s a spot on the Upper West Side and a newer one in the West Village. The Miriam Brooklyn New York menu stays pretty consistent, but the vibe in Brooklyn is definitely more "neighborhood hangout."
- Reservations: For weekend brunch, don't even try walking in unless you want to wait 90 minutes. Use Resy.
- Portion Sizes: They’re huge. Most of the platters, like the Sabich Platter ($24) with fried eggplant and mango chutney, can easily be shared if you add a side of extra pita.
- The Pita: It’s fluffy. It’s warm. It’s nothing like the dry cardboard you find at the grocery store. Get the extra side of pita ($3) or the gluten-free version ($4).
Don't Skip Dessert
I’m usually too full for dessert, but the Kadaif Cannoli ($14) is an exception. It uses whipped labneh instead of heavy cream, so it’s lighter, and the date molasses gives it a deep, dark sweetness. Or just go with the Rose Babka ($15) which comes with vanilla ice cream. It’s a classic for a reason.
If you’re looking for a quick bite, their Miriam Street Food outpost nearby has a simplified menu with things like the Chicken Shawarma Sandwich ($26) and Falafel Sandwich ($18) that are perfect for a park lunch.
To make the most of your visit, try starting with the Labneh-Lime Tzatziki to prime your palate before moving into a heavier entree like the Lamb Shawarma. If it's your first time, the Middle Eastern Breakfast is the most well-rounded introduction to what the kitchen does best. Stick to the signature Israeli wines if you're drinking—they're specifically curated to stand up to the bold, savory flavors of the harissa and za'atar used throughout the menu.