Shukette Menu and Prices

Some restaurants serve dinner; Shukette throws a party you happen to eat at. Tucked on the corner of 9th Avenue in Chelsea, this lively, women-owned Levantine spot from Chef Ayesha Nurdjaja has become one of New York City’s most sought-after tables — a place built around an open charcoal hearth, fresh-baked breads puffing in a wood-fired oven, and a “Rip-and-Dip” philosophy designed entirely for sharing.

This is a complete guide to the Shukette menu for 2026 — the dips, the famous Frena bread, the herb-forward market plates, the live-fire mains from the Al Ha’esh section, the gazoz spritzes, and the cult tahini soft-serve desserts. Whether you’re planning a first visit, deciding what to order, or just trying to understand what “Rip-and-Dip” actually means before you book, here’s everything you need.

One important note up front, and it matters more here than at most places: Shukette’s menu is deliberately seasonal and changes often, and the restaurant itself says select dishes shift with what’s fresh. The prices in this guide are approximate references to help you plan, not fixed quotes — more on that below.

About Shukette

Shukette brings the bustling market culture of the Levant to Manhattan. It’s the work of Chef Ayesha Nurdjaja, and it sits within the same respected NYC restaurant family as Shuka, Cookshop, Rosie’s, and Vic’s. The name nods to the shuk — the Middle Eastern open-air market — and the whole experience is built to feel like one: energetic, communal, a little spontaneous, and centered on bold, flavor-forward cooking.

A few things define the Shukette experience:

• Live charcoal fire. The heart of the kitchen is an open hearth where whole fish, half chickens, and skewers char over natural hardwood embers. Counter seats put you right in front of the action.
• The “Rip-and-Dip” ritual. Meals begin with hot, pillowy fresh-baked Frena bread torn by hand and dragged through house-made dips — garlic labneh, hummus, and seasonal spreads. It’s the foundation every table builds on.
• Hyper-seasonal and market-driven. Nurdjaja prioritizes locally sourced New York produce and fresh Atlantic catches, so the vegetable plates and fish rotate with the seasons.
• Designed for sharing. Portions are small-plate and mezze-style — you order broadly across the menu and pass everything around the table.
• A genuine scene. Lively, trendy, and frequently packed, with a heated patio, an open kitchen counter, and a reputation as a top date-night and group-dinner destination. Reservations are coveted.

It’s fine-dining quality in a hip, casual package — the kind of place regulars rebook before they’ve even left.

How the Menu Works

Shukette’s menu is organized around the flow of a shared Levantine feast, not appetizer-entrée-dessert. The sections:

• When You Dip, I Dip, We Rip — house-made dips and cold starters
• Rip This — fresh-baked breads from the wood-fired oven
• The Shuk — herb-forward, seasonal market and vegetable plates
• Al Ha’esh (“from the fire”) — premium mains charred over live charcoal
• Accessories — house-made sauces and condiments
• Soft Serve — the signature tahini desserts
• Gazoz, cocktails & wine — spritz-style drinks and a global by-the-glass list

The move is to start with bread and a few dips, add several plates from The Shuk, anchor the table with one or two things from the fire, and finish with soft serve.

Dips & Cold Starters (“When You Dip, I Dip, We Rip”)

The beginning of every meal. Vibrant, house-made, and built to be scooped.

Dish	Description	Approx. Price
Smoked Arctic Char	Smoked onion-garlic aioli, dill, red onion, lemon	~$14
Labneh	Strawberries, pickled fennel, fresno, sumac, basil	~$13
Not Your Average Hummus	Marinated chickpeas, bang bang shata	~$12
Spring Pea Dip	Spring garlic, preserved lemon, mint	~$12
Beet Tzatziki	Roasted beets, yogurt, cumin, dill	~$12

Breads (“Rip This”)

Straight from the wood-fired oven. The Frena is the star of the rip-and-dip ritual — regulars describe it as what you’d get if pita and focaccia had a baby.

Bread	Description	Approx. Price
Boureka	Sweet potato + goat cheese, honey, sesame, thyme	~$13
Frena	Moroccan bread, garlic, oregano	~$12
Lafa	Grilled flatbread, ramp butter, sea salt	~$12
Pita	Whole wheat, fluffy	~$7
Chickpea Flaxseed Cracker (gluten-free)	Crispy house-made seed crackers built for heavy dipping	~$7

Market & Vegetable Plates (“The Shuk”)

This is where the menu shifts most with the seasons — herb-forward, colorful, vegetable-driven plates plus a few small proteins. Expect the specific dishes to rotate.

Dish	Description	Approx. Price
Baby Artichokes à la Plancha	Spring shallot, black garlic, parsley, urfa	~$22
Kotlet	Lamb + potato smashed meatball, castelvetrano olive, pickled kohlrabi, red onion, parsley	~$20
Egyptian Spiced Grilled Wings	Cumin, coriander, ginger, white harissa, herbs	~$20
Grilled Asparagus	“Green goddess,” preserved lemon, aleppo, chive	~$18
Charred Broccoli di Ciccio	Herbed tahini, pickled shallot, fresno, hazelnut, mint	~$18
Pea Party 4.0	Snap peas, snow peas, asparagus, pea shoots, red onion, zhoug	~$18
Pear + Chicory	Warren pears, date vinaigrette, chive, walnut	~$17
Glazed Sweet Potatoes	Charred scallion crème fraîche, honeycrisp apple, pickled shallot, sweet potato chip	~$17
Roasted Beet	Whipped feta, honey harissa vinaigrette, candied hazelnut, sesame, mint	~$17
Shrimp à la Plancha	Harissa butter, fennel, dill	~$17
Jeweled Rice	Basmati, saffron, cranberry, dill, cilantro, orange, pistachio	~$12
Shawarma Spiced Fries	Crispy skin-on fries tossed in shawarma seasoning	~$10
Market Crudité	Cucumber, radish, fennel	~$9
Shukette Pickles	Turnip, kohlrabi, cauliflower, green chili	~$8

From the Fire (“Al Ha’esh”)

Al Ha’esh translates from Hebrew as “from the fire.” These are the premium mains, cooked directly over open hardwood charcoal at the kitchen counter — the dishes you build the table around.

Main	Description	Approx. Price
Fish in a Cage	Whole porgy, potato, fennel, scallion, green charmoula	~$38
Grass-Fed Steak Shish Kebab	Carrot harissa, preserved lemon, Moroccan cured olives, dill, cilantro	~$29
Lamb Kebab	Braised leeks, chickpea, pickled chili, roasted shallot, feta, cilantro	~$29
Joojeh Chicken	Saffron-yogurt marinated grilled half chicken, toum, bang bang shata	~$27

Accessories (House-Made Condiments)

The sauces that tie it all together — add them to anything. Each runs around $3.

Bang Bang Shata (signature spicy fermented hot sauce) · Tahini (sesame, olive oil, cumin, lemon) · Zhoug (cilantro, serrano, cardamom, garlic) · Toum (whipped fluffy garlic dip) · White Harissa (yogurt infused with harissa spice)

Soft Serve (Dessert)

Shukette’s desserts are a destination of their own — tahini soft serve in a few configurations. The Mic Drop is the cult favorite. Each is around $15.

Dessert	Description
The Mic Drop	Tahini soft serve, halva floss, hazelnut, pomegranate
The Swirl	Tahini soft serve + pomegranate sorbet, dark chocolate
Pomegranate Crasher	Pomegranate sorbet, dark chocolate, lime

Drinks: Gazoz, Cocktails, Wine & Beer

Shukette’s bar leans toward bright, effervescent, food-friendly drinks built to cut through the garlic-forward, charcoal-kissed food.

Gazoz & Cocktails (~$17–$18): The house specialty is the gazoz — a spritz-style libation made with aperitif wines and natural botanical infusions, topped with sparkling wine and soda. Options rotate but have included the Raspberry, Grapefruit, Garden, and Passion Fruit gazoz, plus the Cyprus and Tangier cocktails. The team recommends a gazoz or a glass of Cava to pair with the bread and dips.

Wine by the glass (~$15–$22): A curated, boutique, globe-spanning list — everything from Taittinger Champagne and Spanish cava to Greek Moschofilero, Georgian amber wine, a chilled Piquepoul red, and Lebanon’s Château Musar “Jeune.”

Beer & water (~$9–$12): Local Brooklyn drafts and cans (Threes Brewing pilsner, Grimm IPA, Back Home “Persian Blue” lager), a non-alcoholic Athletic Brewing IPA, plus 1-liter San Pellegrino or Acqua Panna.

Encore (~$6–$14): After-dinner sweet/bitter pours — Tokaji, white port, Madeira, vermouth, amari, Turkish coffee, and loose-leaf teas.

A Note on Pricing

Pricing at Shukette deserves a clear caveat:

• The menu is genuinely seasonal and changes often. The restaurant states that dishes shift periodically with the freshest local produce and Atlantic catches. Only the core Rip-and-Dip breads and signature grill items are described as year-round.
• The prices above are approximate references, gathered from a publicly posted version of the menu — not confirmed against an in-restaurant check. Treat them as a planning guide, and verify current prices when you book or arrive.
• This is an upscale Chelsea restaurant, and the bill adds up fast. Small plates encourage ordering broadly, drinks are $15–$22, and the fire mains run into the high $20s–$30s. Multiple diners note it’s expensive but worth it for the quality.
• Delivery apps (Uber Eats, DoorDash, etc.) list higher prices and add fees.

Always confirm current pricing and seasonal availability directly with Shukette.

What to Order: Standout Picks

First time at Shukette? Build your table like this.

Frena + hummus + labneh (the foundation). Non-negotiable. The fresh-baked Frena — pillowy, garlicky, studded with soft roasted garlic — is what everyone raves about, and dragging it through the hummus (frequently called some of the best in the city) and the unique labneh is the whole point of the place.

Fish in a Cage. The signature live-fire main and a genuine showstopper — a whole porgy charred over charcoal with green charmoula. The dish reviewers consistently single out.

Joojeh Chicken. Saffron-yogurt marinated half chicken off the fire, served with fluffy garlic toum — described again and again as incredibly juicy. A crowd favorite.

Shrimp à la Plancha. Plump, juicy shrimp in harissa butter — a reliably great smaller plate to round out the order.

The Mic Drop. Don’t skip dessert. Tahini soft serve with halva floss, hazelnut, and pomegranate — the cult finish. If you’re torn, The Swirl adds pomegranate sorbet.

Quick-Glance: Best Picks

If you want…	Order this	Approx. Price
The essential ritual	Frena + Hummus + Labneh	~$12 each
The showstopper main	Fish in a Cage	~$38
The crowd-favorite main	Joojeh Chicken	~$27
A perfect smaller plate	Shrimp à la Plancha	~$17
The cult dessert	The Mic Drop	~$15
The signature drink	A Gazoz spritz	~$17

Hours, Location & Reservations

Shukette is located at 230 9th Avenue, New York, NY 10001, on the corner of 9th Ave in Chelsea. It’s dinner-only, open daily: Monday–Saturday 5:00 PM–11:00 PM and Sunday 4:00 PM–10:00 PM. (Confirm current hours before you go.)

Reservations & walk-ins: Shukette is in high demand, and tables book up — reservations go through Resy, often best secured a couple of weeks in advance. If you can’t get a booking, a well-known local tip is to show up right at opening for a walk-in spot at the patio or the kitchen counter, which doubles as the best seat in the house for watching the open-fire cooking.

Dietary notes: The menu is vegetable-forward with many vegetarian and pescatarian options, plus a gluten-free chickpea-flaxseed cracker. As always with a seasonal menu, tell your server about any allergies, and ask which current dishes are vegan/vegetarian since labeling isn’t always explicit.

Looking for a Shukette menu PDF? Because the menu changes seasonally, there’s no single fixed PDF that stays accurate. The most current menu is whatever’s posted on Shukette’s official channels or shown in-house, and the dishes above reflect a recent version.

Shukette Menu FAQ

Final Thoughts

Shukette earns its reputation as one of NYC’s most exciting tables. The Rip-and-Dip ritual is genuinely joyful, the live-fire mains are showstoppers, and the whole room hums with the kind of energy you can’t fake. Start with Frena and dips, work across The Shuk, anchor the table with Fish in a Cage or Joojeh Chicken, and finish with the Mic Drop. Book ahead on Resy — or show up at opening for a counter seat and watch the fire do its thing.