Photo courtesy of Dagon


New York
Israeli Restaurant
Available for Reservations

Featured In

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, Bokovza 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. Signature mezze includes Japanese Eggplant Confit; Labneh; Sasso Chicken Liver Mousse, and Moroccan Carrots. Small plates include the Shishbarak (dumplings) with warm yogurt and Flash-Fried Cauliflower with shishito peppers, and signature entrees include the Crispy Roasted Lamb with wild rice and shawarma spice. The extensive wine list includes over 100 varieties from the Mediterranean and head over to their lunch service for dishes like Schnitzel or the Dagon Burger made with a blend of brisket and short rib.

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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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