LogoSouk
Long communal table set with mosaic plates, flickering votives, and brass lanterns casting warm light down the length of the room
Moroccan Tasting Menu · Est. 2019
Act IFirst Light

The market at dawn.

Before the kitchen fires are lit, hands are already at work. Preserved lemons chosen by weight. Lamb shoulder trimmed with the patience of someone who knows it will braise for six hours. Saffron threads — not the cheap kind — dropped one by one into a brass mortar.

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Close-up of hands selecting fresh herbs and spices at a morning market, saffron threads and preserved lemons visible in the foreground

Sourced daily

Local & imported

Act IIGolden Hour

The kitchen in motion.

Dough stretched by hand until it holds light. Charcoal glowing orange under a meshwi grill. A chef tasting from a wooden spoon with closed eyes — the pause that happens when something is almost right but not yet. The lamb has been going since noon.

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Restaurant kitchen at golden hour, chef stretching dough by hand near a glowing charcoal grill with warm amber light filling the space
Act IIIAfter Dark

The room fills slowly.

Courses arrive one by one, each announced not by a waiter reading from a card but by whoever made it. Hands gesture over glasses of fig wine. Bread broken without being asked. The last table never leaves when they planned to.

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Intimate dining room at night with brass lanterns, mosaic tile accents, guests sharing food by candlelight with warm amber bokeh in background

Fri – Sun

Two seatings nightly

The Tasting Menu

Seven courses. No surprises
except the good kind.

We don't print menus. What follows is a suggestion of what a Friday evening in November might look like.

Elegant amuse bouche on a mosaic ceramic plate with preserved lemon and herb garnish
Course I

Arrival

Something cold. Something bright. The palate wakes up.

Harissa-cured salmon · Preserved lemon foam · Argan oil pearls

Freshly baked Moroccan khobz bread on a wooden board with ceramic dishes of butter and honey
Course II

The Bread

Khobz pulled from a clay oven. You will use it for everything that follows.

Semolina khobz · Smen butter · Black seed honey

Traditional Moroccan bastilla pastry dusted with powdered sugar and cinnamon on ornate brass platter
Course III

Bastilla

Pigeon. Almonds. Cinnamon. Sweet before it turns savoury.

Squab bastilla · Toasted almonds · Saffron custard · Powdered sugar

Hand-hammered copper tagine being opened at the table revealing slow-braised lamb with preserved lemons
Course IV

The Tagine

Lid lifted at the table. Six hours of braising in one breath of steam.

Lamb shoulder · Preserved lemon · Olives · Ras el hanout

Steaming couscous mounded high in a ceramic bowl surrounded by seven roasted vegetables
Course V

Couscous

Friday couscous. The most important meal of the week, every week.

Hand-rolled couscous · Seven vegetables · Harissa broth

Artisan cheese board with fig jam, walnuts and honey drizzle on aged wood with candlelight
Course VI

Cheese & Honey

A pause. Fig wine. The conversation slows down in the best way.

Aged goat cheese · Wild fig jam · Walnuts · Orange blossom honey

Moroccan mint tea being poured from height into ornate glass with fresh mint leaves and sesame pastries
Course VII

Mint Tea

Poured from an impossible height. The evening ends the way it began — with ceremony.

Gunpowder green tea · Fresh spearmint · Chebakia · Orange blossom water

Menus change with the season, the market, and what the chef was thinking about on the drive in.

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The Souk dining room at night — brass lanterns, mosaic tile floors, long communal tables set for dinner with warm candlelight
38SeatsNo walk-ins
97%Return rateWithin 12 months
4.9Stars600+ reviews
What guests say

The last table never leaves
when they planned to.

We've done Eleven Madison. We've done Noma. This was the first dinner in years where we forgot to take photos because we were too busy actually being there.
Portrait of Marcus, a guest at Souk restaurant

Priya & Marcus

Anniversary dinner · Table of 2 · November

I booked Souk for a client dinner expecting it to be a conversation starter. It became the only thing we talked about for three hours. Closed the deal over mint tea.
Portrait of Danielle Reyes, corporate client who hosted dinner at Souk

Danielle Reyes

Corporate client dinner · Table of 6 · Private room

We plan dinners the way other people plan trips. This was a trip. We're already arguing about when to come back.
Portrait of a member of the Okonkwo dining group

The Okonkwo Group

Friends dinner, eight people · Table of 8 · Friday seating

As seen in

“The most transportive dining room in the city.”— Eater
“A tasting menu that earns every minute of its three hours.”— The New York Times
“Best New Restaurant, Regional Winner.”— Food & Wine
Reservations

Reserve your evening.

Friday and Saturday seatings at 6:30 and 9:00 pm. Sunday at 6:30 only. Tables of 2 to 14.

Our party has dietary requirements

No card required to hold your table. Confirmation within 24 hours.

For private dining, events, or groups larger than 14 — evenings@souk-restaurant.com

212 Medina Lane, New York, NY · Valet available Thursday–Sunday