Just a bit further afield, in a remote area of the city I call Upper West Side, the legend lives on. In fact its right next to another displaced legend, Pig & Khao. Its like the forming of an EWZ classics refugee camp. Add a Song’ E Napule branch, one of our Neapolitan standouts, along with Miriam, Malka and more, and just like that, the UWS is not as bad anymore.
That means spending some time in the area can yield some delicious results, and tough choices. But since I had much of the day last Sunday, I just picked both legends. Brunch at Pig and Khao, long stroll in blooming Central Park, Jim Gaffigan at the Beacon, followed by dinner at Gazala’s.
Inside Gazala’s it doesnt feel like a legend. It feels like a regular casual Middle Eastern restaurant, even though it bills itself as “Mediterranean”. The difference can be subtle, but to me its closer to classic Middle Eastern. Gazala’s is still the only Druze Restaurant in the US. Yes, I Google this from time to time when I make this statement. Taboonia, opened by a Nova festival survivor, opened and closed within a year or so, but that was more of a fast casual Druze, not a full service restaurant.
The original Gazala’s was of course one of the staples in Hell’s Kitchen. I spent many hours there, including introducing it to co-workers and tourists as part of my original food tour (still suspended and have no plans to resume sorry). Visiting the UWS location, tasting the flavors, and seeing some familiar faces brought many memories.
Druze is an ethnic group living in villages in Israel, Syria and Lebanon. They have their own unique culture, and known particularly for their hospitality. In 2012 we were able to experience that just outside of Haifa, right next to the village where Gazala Halabi came from. She immigrated to NYC in 2001 and pretty much has been cooking for New Yorkers ever since. The original Gazala’s was featured on Diners, Drive-Ins and Dives, NYT, Eater, and most importantly multiple times on EWZ.
The menu hasnt changed much. The classics are still the classics, and the Hummus is still some of the best you’ll find anywhere. We had a light meal after the marathon brunch at P&K, and as usual nothing but winners.
Boureka Tomato – One of the specialties since the beginning. You can have it with spinach but I’m partial to this one. A beautiful flaky combination of homemade cheese and sun dried tomato. It can feel a bit heavy so best to share.
Hummus Mosabaha – Hummus is one of the least exciting items a blogger can write about. I probably lost some followers when they read the title. But Hummus can indeed be a revelation. At Gazala’s its silky smooth, perfect consistency, and just the right flavor you’d expect from fresh Hummus. I bought extra to take home, and enjoying it with hard pretzels and whatever else I can dip there.
Moshakal – Like a grilled meat platter, and roughly 80% terrific. Didnt care for just one of the meats. The marinated grilled chicken in particular is excellent. This easily feeds two so that’s the end of the post. Go!
447 Amsterdam Ave
Eating With Ziggy 