Sawa NYC: A Taste of Modern Lebanese Cuisine in the Heart of Brooklyn

A New Era for Lebanese Cuisine in NYC

Over the past few years, New York City's culinary landscape has embraced Middle Eastern cuisine with open arms. Diners are now more adventurous, seeking flavors from the Levant—ranging from Syrian and Israeli to Persian and Turkish specialties. Yet, amidst this vibrant scene, purely Lebanese dining had often remained rooted in nostalgia—serving dishes that, while beloved, offered little evolution from the classic falafel-hummus-tabbouleh trio.

Enter Sawa, a Lebanese restaurant in Park Slope that’s rewriting that narrative.

The Story Behind the Concept

Sawa was born from a deep, personal longing for home. Founder Samaya Boueri Ziade, originally from Lebanon, made her home in Brooklyn 15 years ago. Although she didn’t begin cooking professionally until later in life, food soon became her bridge to memory and heritage. What began as self-taught recipes and community pop-ups blossomed into a full-fledged culinary vision.

Her inspiration was simple yet powerful: to introduce her neighborhood to authentic Lebanese cuisine that speaks not just to tradition, but also to innovation. She envisioned a restaurant that echoed the warmth of Beirut’s kitchens while offering a sophisticated setting that could resonate with New Yorkers.

Family Roots, Culinary Ambitions

Ziade’s journey wasn’t a solo one. Her brother, George Boueri, joined the project several years after moving to New York. Taking on the operational side of the business, George brought structure to Samaya’s dream. Together, they built more than a restaurant—they cultivated a community.

Realizing that executing a high-level dining experience required professional kitchen expertise, the siblings brought Chef Soroosh Golbabae on board. An Iranian chef with a résumé that includes NYC gems like Gramercy Tavern, Sofreh, and Eyval, Golbabae brought the perfect blend of refined technique and cultural curiosity.

Although Persian and Lebanese cuisines are distinct, their shared regional ingredients and emphasis on hospitality created a seamless collaboration between the chef and founder.

What Makes the Menu Special

Sawa, meaning “together” in Arabic, reflects its core philosophy in every dish. The menu is a beautiful fusion of Ziade’s heritage recipes, elevated by Golbabae’s culinary expertise and presented in a contemporary style. While honoring the spices, textures, and traditions of Lebanese food, Sawa also leans into local and seasonal produce, giving each plate a Brooklyn twist.

Here are just a few dishes that define Sawa’s approach:

1. Kebbeh Nayeh Reimagined

This raw lamb tartare, typically reserved for special occasions in Lebanese households, gets a modern treatment with micro herbs and artisanal olive oil. It’s both bold and delicate—capturing the soul of Lebanon while respecting the palate of a New York diner.

2. Freekeh with Charred Vegetables

Freekeh, an ancient roasted green wheat, is paired with seasonal vegetables for a dish that is earthy, wholesome, and rich in texture. It’s a celebration of rustic Lebanese ingredients reimagined through modern plating.

3. Grilled Octopus with Muhammarra

A Mediterranean seafood favorite meets the smoky, peppery depth of muhammarra—offering diners a balance of tenderness and spice that reflects the Levantine coastal spirit.

4. Labneh Cheesecake

Labneh, a staple strained yogurt in Middle Eastern cuisine, finds a surprising role in dessert. The result is a tangy, silky cheesecake served with rosewater syrup—a fusion that encapsulates old-world ingredients with a Western flair.

5. Sumac Chicken with Toum Emulsion

A signature entrée that takes the familiar and makes it unforgettable. Juicy, sumac-rubbed chicken sits atop whipped toum, a garlic spread beloved across Lebanese kitchens. The emulsion method elevates this household condiment into something refined.

Design Meets Hospitality

Step into Sawa, and you’re met with soft lighting, warm woods, and brass accents. The décor mirrors the menu—rooted in culture, but not confined by it. The space invites conversation, slow dining, and storytelling, making it ideal for both casual brunches and intimate dinners.

Park Slope, with its mix of families, creatives, and culinary explorers, proves the perfect home for Sawa. In a neighborhood that celebrates independent vision, Sawa seamlessly blends authenticity with a modern ethos.

Why Sawa Matters in the NYC Food Scene

In a city filled with global flavors, Sawa does more than just add another pin to the map. It brings depth to the Lebanese culinary narrative in New York—showing that traditional food can evolve without losing its identity.

The restaurant also opens doors for dialogue around Middle Eastern cuisine, bridging communities through shared dishes and new interpretations. With its thoughtful execution, elegant design, and heartfelt story, Sawa is carving a niche that’s both timely and timeless.

Conclusion: A Dining Experience Built on Heart and Heritage

At its core, Sawa is about connection—between people, cultures, and memories. Whether you’re rediscovering the flavors of your childhood or exploring Lebanese cuisine for the first time, a meal here feels like a personal invitation into someone’s home.

Ziade, Boueri, and Golbabae have crafted more than just a restaurant—they’ve created a destination. In a city where trends rise and fall, Sawa offers something lasting: a deep respect for tradition, an eye for modernity, and a soul that’s unmistakably Lebanese.