Looking for a great restaurant to take your love on Valentine’s Day? Mezetto, a sexy and romantic restaurant on the lower east side with views and amazing food, and a very sexy chef. Mezetto is named for it’s Mediterranean version of tapas – Meze.
Mezetto is a trendy New York City Mediterranean restaurant located at 161 East Houston Street & Allen Street - the realized dream of the very sexy Chef Shlomi Biton, and restaurateurs, Alon Moskovitch, and Bahr Rapaport. Chef Biton was born with a love for Mediterranean\Moroccan food from his mother, a chef. She taught him great flavors and Le Cordon Bleu, in Paris, taught him great technique.
This talented chef has created an equally sexy Valentine’s Day menu of Mediterranean delights at a prix fixe of $65 including a glass of rose champagne, a complimentary soup tasting, a starter, a second course, and a very decadent dessert. A menu with romance in mind beginning with a choice of oysters to lamb chops for your lamb chop.
Romance is abundant in this restaurant with it’s low lighting and windows that look out upon the bustling New York City nights and neon lights. Now picture this – You walk into the restaurant with your loved one on your arm, you see ambiance, creative and tasty food, colorful cocktails and a very sexy chef. This could be the night where dreams are made at a table for two.
I am delighted to tell you that Chef Biton has given his Hummus Recipe to us at New York Chef recipes, and a recipe for a warm and sexy Mediterranean Mulled Wine, so you and your loved one can reminisce about your Valentine's Day at home.
Bon Cuisine and Bon Appetit,
Homemade Hummus topped with a Chickpea Salsa
Courtesy of Chef Shlomi Biton of Mezetto
Prep Time: 25 Minutes
Cook Time: 90 Minutes Ready In: 115 Minutes
- 5 Cups Dried Chickpeas
- 1 Tbs Baking Soda
- 10 Cups Water
- 6 Whole Eggs
- ¼ Cup Vegetable Oil
- 1 Tbs Roasted Grounded Cumin Seeds
- 2 Cups Tahini Paste
- ½ Cup Chopped Fresh Parsley
- 1 Tbs Minced Garlic
- 2 Tbs Freshly Squeezed Lemon Juice
- 1 Tbs Za’atar spice
- Kosher salt
- Grounded Black Pepper
- Selecting the chickpeas is very important. Look for smaller sized chickpeas (Persian or Lebanese) that possess a more vibrant yellow color. Even though chickpeas are a dry product, some stores allow the goods to sit for a long time. So older chickpeas will be brown in color.
- Soak the chickpeas in water over night. When the chickpeas have grown to about twice their original size, they are ready to be cooked.
- In a medium size pot, cook the chickpeas in the same water used during the soaking process (we don’t want to lose flavor). Add the baking soda and cook for about 90 minutes from boil or until soft (Different types of chickpeas require different cooking times). Be certain to taste them as they cook, when the crunch is gone or they are entirely soft, they are ready to be ground. Leave one cup of cooked chickpeas to the side to be used in the salsa that tops the Hummus. Make sure to grind the chickpeas (while still hot) with a minimum amount of water until completely smooth.
- In a small pot, over medium heat, cook the eggs with 2 tbs of kosher salt until completely hard (the sodium from the salt makes the egg shells come off easily). This should take about 7 minutes from boil. Peel, grind to a paste and set aside.
- In a large mixing bowl combine the chickpea paste, Tahini, hardboiled egg paste, vegetable oil, grounded cumin and kosher salt (to taste); mix with a hard whisk until unified.
- To make the chickpea salsa, combine the remaining cooked chickpeas in a small mixing bowl with the minced garlic, chopped parsley, lemon juice, kosher salt and grounded black pepper (to taste). Mix well and serve atop the hummus plate, sprinkle za’atar spice over the dish and enjoy, best served warm with pita bread.
Mediterranean Mulled Wine
Courtesy of Mezetto
Makes 1 liter
- 1 bottle of Fruity Red wine 750ml (Malbec, Merlot, Syrah)
- 8 oz Brandy Jaques Bonet (any type will do)
- 4 oz Grand Marnier (or any orange liqueur)
- 5 oz Peach juice
- 5 oz Mango juice
- 1 Apple or Pear
- 1/2 Orange
- 1/2 Lemon
- 5 dried apricots
- 3 dried prunes
- 4 dried dates
- 4 oz Moroccan simple syrup (recipe to follow)
Cut all fruit in to cubes. Add Brandy, Grand Marnier, peach juice and mango juice to wine. Add the cut fruit. Add Moroccan simple syrup. Serve immediately with a cinnamon stick and orange twist or mixture can be cooled in the refrigerator and reheated.
Moroccan Simple Syrup
- 1 cup sugar
- 1 cup water
- 2 Cinnamon sticks
- 1 Clove
- 1 Bay Leave
- 1 Cardamon
- 2 Allspice
- 1 Sun dried lemon
- 1/2 vanilla bean
￼Valentine’s Day Menu at Mezetto in New York City
$65 Prix Fixe Menu Per Person
Including a Glass of Rose Champagne, A choice of one starter, one second course and a decadent dessert, Complementary Soup Tasting
Half a Dozen East Coast Blue Point Oysters served with a spicy cider vinaigrette
Kobe Beef Tartar
lightly poached quail yolk, capers, scallion
Goat Cheese Medallion and Baby Beet on Basil Leaves marcona almonds & citric balsamic reduction
Pistachios and Parmesan Crusted Lamb Chops
pumpkin purée and demi-glace
Half a Lobster in Vanilla & Chardonnay Sauce served with kumquat marmalade
Truffle & Ricotta Risotto artichoke hearts & Chives
Rose Water Malabi strawberry & chocolate
Milk Chocolate Soufflé panna cotta gelato and berries coulis