Dagonnyc
Photo courtesy of Dagon

Dagon

New York
Available for Reservations

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New York
Friday

26 Heated Outdoor Dining Options for NYC’s Coldest Winter Days

With shareable mezze, Jerusalem bagels, and hearty main courses like harissa chicken, chef Ari Bokovza’s Dagon is a perfect pick for brunch or dinner this winter. Out front of this Upper West Side restaurant, the outdoor setup features a covered roof and sides, heaters throughout, and chandeliers that bring the eatery’s bright Mediterranean feel to the NYC streets.

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New York
Nov 19, 2021

Where to Eat Latkes in NYC Right Now

The classic grated potato latkes at this Levantine-influenced restaurant by chef Ari Bokovza (previously of Claudette) come with a choice of out-of-the-box toppings and accompaniments: choose from horseradish-za’atar yogurt, smoked salmon, silan and ginger applesauce, pastrami-spiced short rib marmalade, harissa ketchup, tahina and amba, roasted bone marrow, or splurge on American paddlefish caviar. Dagon, which opened during the pandemic in a chic vintage-Tel-Aviv-inspired space, is from the team behind Nice Matin, Barbounia, and Nizza.

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New York
Oct 29, 2021

Everywhere You Need to Eat in NYC Right Now

The gist: The menu at restaurateur Simon Oren’s (Nice Matin, Bouillon Marseille, 5 Napkin Burger) latest spot, Dagon, is helmed by executive chef Ari Bokovza (Claudette). Here, Nokovza takes inspiration from his Israeli roots for Mediterranean offerings served inside a dining room with beautiful interiors and ‘70s vintage wallpaper that transports guests to a relaxing seaside home. The extensive wine list includes over 100 varieties from the Mediterranean and head over to their recently launched lunch service for dishes like schnitzel or Dagon Burger made with a blend of brisket and short rib.
The food: Mediterranean-inspired offerings including the flavors of Cyprus, Israel, Jordan, Palestine, and Turkey. Signature mezze includes whipped eggplant, labneh, chicken liver mousse, and Moroccan carrots. Small plates include shish barak (dumplings) with warm yogurt, pine nuts, and spicy herb sauce; and flash fried cauliflower with shishito peppers, olives, and lemon-feta aioli. Entrees include crispy roasted lamb with cucumbers, dates, walnuts, and wild rice; whole charcoal grilled black bass; harissa BBQ chicken with potato sumac puree; and dry aged beef kebabs with creamy stone ground polenta. Desserts include silan; lemon tart; labneh cheesecake; and the Malabi Panna Cotta with rose water and pistachio ice cream.
The cost: Mezze is $10 each or 3 for $25/6 for $36, small plates are $15-25, breads and salads are $4-18, entrees are $31-43, and desserts are $14. Wines by the glass are $14-19, beer is $7-16, cocktails are $15-17, and limonadas are $8.

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New York
Mar 31, 2021

Where to Eat Brunch in NYC This Spring

Opened in February, chef Ari Bokovza’s Meditterean-inspired menu at Dagon offers tastes of Cyprus, Israel, Palestine, and more, in a stylish dining room adorned with ‘70s vintage wallpaper. For brunch, choose from items like the Jerusalem bagel & cured salmon with za’atar cream cheese; poached egg khachapuri with preserved lemon hollandaise; or challah french toast with baharat granola and whipped yogurt. In addition, seven varieties of the restaurant’s signature mezze are also available, along with breads, salads, and small plates like shishbarak (Lebanese mushroom filled dumplings with warm yogurt, pine nuts, and spicy herb sauce.)

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