Shukette is chef Ayesha Nurdjaja's Levantine restaurant at 230 9th Avenue in Chelsea, New York. The meal is built around warm house-made breads, vivid dips, seasonal plates from the Shuk, and proteins grilled over natural hardwood charcoal in an open kitchen.

A Levantine shared-plates table at a lively Chelsea restaurant — warm flatbreads, bowls of hummus and colorful dips, small vegetable plates, hands tearing bread

Full guide: https://menuexplore.com/shukette-menu/

Full guide: Shukette Menu & Prices 2026: What to Order in Chelsea, NYC

Menu note: Shukette's menu does not list prices online and dishes change with the seasons, so check today's prices in the restaurant or ask your server.

Shukette at a glance

  • Service: Dinner only

  • Hours: Monday–Saturday 5–11pm; Sunday 4–10pm

  • Format: Shared plates, ordered in rounds — breads and dips first, then small plates, then the charcoal grill

  • Signature style: "Rip and dip" — house breads torn by hand and used to scoop dips and sauces

  • Reservations: Through Resy; part of the 23-seat counter is held for walk-ins

  • Address: 230 9th Ave, Chelsea, New York, NY 10001

Start with bread and dips

Bread is not a side dish at Shukette — it is the tool the whole meal is eaten with.

  • Frena — Moroccan-style bread finished with garlic and oregano; the most talked-about bread on the menu

  • Lafa — grilled flatbread brushed with ramp butter and sea salt

  • Not Your Average Hummus — silky hummus topped with marinated chickpeas and bang bang shata, the house hot sauce

  • Beet Tzatziki — roasted beets with yogurt, cumin and dill; brighter than the hummus

  • Spring Pea Dip — spring garlic, preserved lemon and mint, with no dairy base

For two people, one bread and two dips is plenty to start. Do not order all five breads at once.

Then the Shuk and the fire

"The Shuk" is the menu's seasonal, vegetable-forward core. Pea Party in spring and early summer, Glazed Sweet Potatoes almost any time of year, and Jeweled Rice alongside the grill are the reliable picks.

From Al Ha'esh — "from the fire", everything cooked over natural hardwood charcoal — Joojeh Chicken is the most approachable grilled main: saffron-yogurt-marinated, served with toum, and it feeds two comfortably. Fish in a Cage and the Lamb Kebab are the next visits' picks.

Leave room for dessert. The Mic Drop — tahini soft serve with halva floss, hazelnut and pomegranate — is the signature, and most tables split one between two or three people.

A simple first order for two

Frena or Lafa → Not Your Average Hummus → Glazed Sweet Potatoes → Joojeh Chicken (split) → The Mic Drop.

Practical notes

Reservations run through Resy, and Friday and Saturday 7–9pm are the hardest windows — book a week or more ahead. Walk-ins are seated mainly at the 23-seat concrete counter around the open kitchen, best right at the 5pm weekday opening or after 9:30pm. There is no formal dress code; smart casual is the working standard.

Vegetarian diners can build a full meal from breads, dips and the Shuk without touching the grill. Vegan diners should confirm preparations with their server — the Spring Pea Dip is the most dependable vegan dip, while Labneh and Beet Tzatziki are yogurt-based.

Read the complete guide: Shukette menu guide on MenuExplore

MenuExplore is an independent and unofficial guide site. Menu information, availability and prices may change without notice — verify important details through the restaurant's official website.