Boutros — Restaurant in New York

Quintessential Lebanese restaurant! Exceptional food, wonderful space and friendly service. It's clearly a neighborhood go-to. When you walk in the space is warm and inviting and it seems as though everyone knows each other. The first few minutes you feel like an outsider and then the staff puts you at east and starts treating you like a regular.

Chef Allen Dabagh displays the welcoming demeanor that the Lebanese are known for. Clearly, he's never met a stranger. It seems all the guests in the restaurant on Wednesday night were his friends or family. And the food! Oh the food!

Sitting at the chef's counter was like being in my grandmother's kitchen - if my grandmother had attended the French Culinary Institute. Mezze is my favorite way to eat. Small plates, spread over time. Different textures, flavors and temperatures - it's food for my ADHD brain! The menu starts with traditional Lebanese foundations: hummus, skewers, halloumi labneh, tahini, and then brings different modifiers (e.g. peas or beets in the hummus) and spices (sumac, dukkah, za'atar) blending them in creative ways. The results are lively and delicious. New twists on ancient food.

My only regret is that Allen was not serving Kibbeh Nayeh the night we went. His take on Lebanese steak tartare includes bulgur, puffed amaranth, sunflower seeds and spring onion! And it's served with homemade pita hot from the oven. Sounds...

We arrived without a reservation but assumed we wouldn't have any issues since it was just myself and my husband on a Saturday at 530pm. The greeter seemed annoyed that we didn't have a reservation and made it seem like he did us a favor by getting us an exclusive table. We were seated at a table in the back next to the kitchen which I assume is left available for walk ins. The menu was extremely underwhelming and I was quite disappointed at the options. Maybe about 3-4 underwhelming options per course. To be honest, we walked to walk out because the prices were so high and the options werent at all what I was expecting but we decided to stay. I'm of Lebanese and Syrian decent so I was excited to try this restaurant but it was a let down. $150 later we left and wished we walked out like the family of 8 who took one look at the menu and got up and left. I typically take photos of just about everything I eat but this place just wasn't it. The best part of the meal was the zataar manoush. The half chicken was extremely oily with a puddle of olive oil sitting right under the chicken, the waygu kebab was small and overpriced, the falafel was raw on the inside and the fattoush was the weirdest version of fattoush I've ever tried. Safe to say we won't...

A soulful fusion of Middle Eastern roots and Brooklyn flair

Boutros delivers a dining experience that seamlessly blends Chef Allen Dabagh’s Lebanese-Syrian heritage with contemporary New American cuisine.​

Visited on a Friday evening with a party of four, we were immediately captivated by the restaurant's warm ambiance—think exposed wood, lush greenery, and the inviting glow of Edison bulbs. The open kitchen design adds a dynamic touch, allowing guests to witness the culinary artistry firsthand.​

Stand-out Highlights

Mushroom Hummus: A velvety blend topped with truffle honey and hazelnuts, offering a delightful balance of earthy and sweet flavors. Short Rib Shawarma: Tender, flavorful meat complemented by pickled onions and Fresno chili, served over creamy hummus. Cocktails: Innovative drinks like the "Brooklyn Sour" showcase the bar's creativity and balance.​ Balanced Drawbacks While the Caesar salad was a bit overdressed for our taste, the rest of the meal more than compensated for this minor hiccup.​

Insider Tip

For an intimate experience, request seating at the kitchen bar to watch the chefs in action.​

Boutros masterfully marries tradition with innovation—it's a must-visit for any Brooklyn food...