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Acadia Brings Levantine Cuisine to New York

Acadia Brings Levantine Cuisine to New York

Acadia, Interior

Acadia, a culinary destination where you can try Levantine cuisine; well-spiced shakshuka, a big pull-apart flat bread made for dipping, thick labne and much more. 

Located minutes away from Lincoln Center, Acadia is a place to impress out-of-towners not only because of its interior and central location, but also because the dishes are good. Highlights include the house-baked Kubaneh, Yemeni pull-apart bread with za’atar and feta, Calsonehs, a Syrian-inspired baked pasta with kashkaval cheese, and Lamb Kofta Terra Cotta with tahini and Levantine vegetables. It also pays tribute to the building’s former resident, Wolf’s Delicatessen, by including items like the pastrami-on-rye sandwich served with coleslaw, pickles, and crisp, house-made chips. It’s a masterpiece of proper pastrami-making, like the artwork by Adi Oren that sits in the back of the restaurant.

The rise of Levantine Cuisine

Levantine cuisine is a culinary tradition originating from the Levant region of the Eastern Mediterranean, which encompasses countries such as Lebanon, Syria, Jordan, and Palestine. While Levantine cuisine and Mediterranean cuisine share many similarities, there are also some notable differences. One of the key differences is the use of spices and herbs. Levantine relies heavily on spices like cumin, coriander, and cardamom, as well as herbs like mint. Meanwhile Mediterranean tends to be more focused on the natural flavor of the ingredients and may use fewer spices and herbs. At Acadia, Chef Ari Bokovza pulls inspiration from the Middle East and North Africa. For example at brunch the frittata takes a strong mint flavor meanwhile the shakshuka is heavily spiced, which is preferred for those of us who enjoy spices.

The Interior

Acadia, Interior
Acadia, Interior

Take a look inside the restaurant, and you’ll be met with a contemporary painting by artist Adi Oren at the back of the room, which sets the tone for the entire restaurant ––it’s a bright and beautiful, surely to attract both locals and tourists alike. There are high arched ceilings of Alder wood paneling with warm orange, mustard, and lime accents at the central exhibition kitchen. The chairs are of a calming beige color, and lime green accents can be found on the tile floors and the glassware. It’s undeniably a beautiful space. 

Brunch Rundown

Surprisingly on the weekend its easy to get a table, unless there’s a half marathon or St Patricks Day parade nearby.  You can experience the full potential of the restaurant on a weekend afternoon, when brunch is on the table. Here’s some of the Levantine brunch bites that you can expect.

Acadia, Brunch Spread
Acadia, Brunch Spread

Fresh herb frittata

A Mediterranean-style slice of egg heaven with zucchini and warming Syrian spices. The best part? It sits on a creamy, tangy white dip. It also comes with warm baby potatoes and arugula salad. The latter is also divine with the dip.


The shakshuka is a standout, and a very Mediterranean dish. A pungently spiced tomato sauce surrounds three baked farm eggs and is served with a generous slab of house-made flatbread. Perfection. 

Grilled Chicken

A house-made flatbread, cut in half, comes with a nice tender piece of meat that is layered with avocado, tomato, and harissa aioli. With each bite, there may be some spillage out of the sandwich. To complete this masterpiece, a bowl of seasoned chips is served alongside. You might think you can’t finish the dish, but it’s so delicious that you’ll prove yourself wrong.

Smoked Salmon

You’ll return to Acadia just for this. Take a big bite of runny eggs, smoked salmon, and hollandaise on an open-faced muffin, and you’ll get something pretty incredible. Like the chicken sandwich, it may be hard to finish, but you’ll once again prove the unbelievable, believable.

See Also

Acadia, Dinner Spread
Acadia, Dinner Spread

For dinner, you can break bread with friends and dip into chicken liver mousse, eggplant confit, or spicy feta. For yourself, try the lamb kofta terra cotta, potato gnocchi, or sasso chicken. While brunch is arguably better to eat here, dinner can be a good move too, more so for the dessert. It has impressive offerings like the Meyer Lemon Semifreddo, The Silan, and Malabi Panna Cotta. They sound impressive, they are impressive, and taste delicious. Everything leans heavily on quality ingredients and the fact that it brings a not too popular cuisine to NYC. Whatever you choose do be sure to order the labneh, eggplant confit with paired with flatbread off your list.



101 West 57th Street

New York, NY 10019

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