Mesiba certainly lives up to its name. This Levantine restaurant tucked at the base of the hip Moxy Williamsburg hotel, means “party” in Hebrew, and indeed its lively ambience alone is a draw. However, Chef Eli Buliskeria's food is equally captivating. From baba ganoush to ktzitzot (red snapper skewers) with Palestinian za'atar to khinkali, he honors this melting pot-style cuisine in a sleek setting reminiscent of Tel Aviv's Bauhaus-inspired architecture. 
Nibble on nishnushim (hamutzim-pickled vegetables) before tucking in to a crispy striped bass served whole and sided by carrot zhoug, tabila sauce and lettuce leaves. A creamy "risotto" made with freekeh delivers great flavors thanks to head-on prawns and a tangy-tart yogurt. Finish with a thick slice of Basque cheesecake.