Since its birth in Beirut fifteen years ago, the Armenian-Lebanese restaurant Almayass has expanded into Kuwait, Abu Dhabi, and (under a different name but affiliated ownership) Los Angeles, with branches in Qatar and Riyadh on the way. The New York outpost, slated to open April 12 in the former Flatiron home of Mark Strausman’s Campagna, hews to the proven Levantine-cuisine formula, with five versions of hummus; beef-and-bulgur kibbeh in raw, fried, or boiled form; and signature dishes like the yogurt-drenched dumplings called manti. The food and the space are meant to evoke eating at someone’s home; here’s a look at both.
Almayass, 24 E. 21st St., nr. Broadway; 212-473-3100