Gazala Place

One of the few, if not only, eateries in the city to specialize in cuisine from Druze, a Middle Eastern community in Syria, Lebanon and perhaps most prominently, Israel. Expect the familiar stuffed grape leaves and lamb kebabs in the small, sandstone-colored space, but don't miss Gazala's (the owner-chef) specialties, the homemade breads and pies of meats, cheese and spices topped on...

"Delectable" Druze dishes are delivered by these "casual" Mideasterns where the "solid" cooking and "inexpensive" tabs offset "modest" decor and "hit-or-miss" service; the UWS spin-off is "more spacious" than the "cramped" Hell's Kitchen original (which boasts a BYO policy).

A tiny spot on a Hell's Kitchen avenue filled with restaurants, Gazala's Place falls a bit under the radar. The cuisine is that of Israeli Druze, a Middle Eastern fare filled with lots of rich spreads and savory flaky pastries. With just half a dozen tables, it's suitably dark and cozy for a date, and most of the dishes are meant for sharing. The “Gazala Platter” includes nine spreads and...

Israeli Druze home cookin'—this is why we heart New York. Tiny Hell's Kitchen slot broadens our horizons with skewed tastes of the Middle East and Mediterranean. Pita is made fresh up front on a big black knob of a grill, comes out like a tortilla made of velvet. Lamb specials, hummus, pine nuts and lemon. Portions are small, as are the tables, jumbled into homey space that gets busy with a...

Fresh-baked Middle Eastern pies take this tiny restaurnat beyond the usual hommus and kabab sandwiches.

Gazala's Chef and Owner, Gazala Halabi, was born and raised in Daliat el-Carmel, a small Druze village of 15,000 in northern Israel. She first came to New York City in 2001; a bold move for a young woman of her tradition-centered culture. She married and had two beautiful children, and founded a catering business with the culinary skill and knowledge handed down to her from her family and...