Israeli shawarma restaurant 'Spice Brothers' chosen as one of New York's Top 14 Eateries for 2024

An Israeli shawarma restaurant has been chosen by The New York Times as one of the 14 best new restaurants in New York for 2024.

Spice Brothers was founded by two Israeli friends, David Malachi and Lior Lev, with a focus on Mediterranean and Middle Eastern cuisine. The restaurant’s name pays homage to Lev’s affectionate nickname for his two children, symbolizing the owner's enthusiasm for experimenting with various spices.

Located in Manhattan’s East Village, Spice Brothers opened its doors in 2023, offering a cozy and intimate dining experience with just five tables.

Pete Wells, food critic for The New York Times, expressed his enthusiasm for the culinary experience at "Spice Brothers."

"Cumin, turmeric, allspice, cinnamon, dill and about a dozen other seasonings come at you from all the directions you’d expect and a few that you wouldn’t," Wells wrote.

Lior Lev, a former kibbutz member, said he was surprised to find “Spice Brothers” on the coveted New York Times list after earning 2 out of 3 stars.

"I'm in shock," Lev told Israel's Ynet news outlet. "As a devoted reader of The New York Times and its food section, I know how hard it is to stand out. There are so many restaurants in New York and I can’t believe I’m even on anyone’s radar. Shawarma isn’t the first thing that comes to mind here when talking about fine dining," he admitted.

"The group of restaurants in the two-star category includes places I personally admire, so it’s a tremendous honor to be part of it. This review exceeded all my expectations. Two stars are incredible on their own and I loved how the review focused on unique spices and Middle Eastern food," Lev added.

In a July review, Wells praised the Israeli restaurant as a "showcase for the power of cinnamon, turmeric and other flavors of the Middle East."

Despite his surprise at the nomination, Lev was well-prepared as a chef after spending six years in various leading roles under the prominent Michelin-starred French Chef Daniel Boulud.

"I never intended to open a restaurant, let alone a shawarma joint, as I was busy with the spices," Lev recalled. "But a good friend tried to convince me to open one, and half-jokingly, I said that if I were to open anything, it would be a shawarma place – and here we are."

"There are other shawarma eateries in New York, but not the kind I envisioned, not in terms of the spices or the ingredients that go into the pita bread. Shawarma is a great stage for showcasing spices," he concluded.

As a melting pot of Western and Eastern influences, Israel has an exceptionally diverse culinary scene, featuring a rich blend of Jewish and international cuisines from the Middle East, North Africa, Russia, Central Europe, the United States, and South America.