Myriad restaurants boast of live fire and grilling prowess, but few are as brazen as Maydān, a veritable showstopper, whose roaring hearth verges on wildfire. Of course, the kitchen team who is tasked with taming it—and practically cooking in it—is nothing short of blazing. The heat is brutal and cooking technique elemental, but the results are pure bliss.
Fresh-baked flatbread is a house signature, with condiments like harissa, muhamarra, baba ghanoush, and labneh. While the lamb hummus makes for a meal in itself, thanks to an ample mound of shredded shoulder flavored with a Syrian seven-spice blend, pace yourself. Fire-roasted turnips dressed with zesty shatta (a blend of herbs, jalapeño, cumin and pumpkin seeds); and bright Ora king salmon kebab showcase simple yet highly complementary flavors.
Guests are spared from the heat, seated comfortably in a rustic, bi-level space—with patterned wood and lofty ceilings—and perhaps sipping on a cocktail focused on Middle Eastern accents. Under the Pistachio Tree, for instance, is a concoction of rum, fresh lime juice, and droplets of pistachio oil. If that's not enough, the wine list offers labels from Israel, Lebanon, and Armenia.