Washington Avenue &
St. Marks Place.
We borrowed a rooftop from a ceramicist who leaves town every March. The stairs are steep, the entrance is unmarked, and we like it that way. Look for the string of amber lanterns above the blue door on St. Marks — if they're lit, you've found us.
No sign. No valet. Take the B or Q to 7th Ave, walk three blocks east. The smell of charcoal will guide you the rest of the way.
Doors open
7:30 pm
No early entry
Sitting
36 guests
Per night
Duration
3–4 hours
Unhurried
Format
Communal
Shared brass platters
Everything on the table
has a story and an address.
We don't write menus until the week before. The dish depends on what arrived, what's ready, and what the charcoal wants to do that night.
Saffron
Taliouine, Souss-Massa, Morocco
From a single family farm in Taliouine — the only village that still hand-harvests at dawn when the stigmas hold the most color. This batch: 8 grams. We use it all in one night.
Preserved Lemons
Made in-house, Brooklyn
From a jar that's been fed since October. Salt-packed Meyer lemons, bay leaf, a pinch of cinnamon. We open it for the first time tonight.
Lamb Shoulder
Flying Pigs Farm, Shushan, NY
Pasture-raised, grass-finished. We rub it with ras el hanout and leave it overnight. It goes over charcoal at 4 pm for a 7:30 table.
Hand-Rolled Couscous
Made each morning
Semolina and water, nothing else. We roll it by hand in the morning, steam it twice. It's the kind of couscous that makes people ask if it's pasta.
Harissa
Dried chiles from La Boîte, NYC
Three varieties of dried chile — guajillo, arbol, smoked paprika — roasted in the pan, then pounded with caraway and olive oil. The jar lasts one seating.
Orange Blossom Water
Imported from Fez
Distilled from bitter orange blossoms in spring. We use it in the bastilla cream and the rosewater tea. A few drops is all it takes — more and it tastes like soap. We've learned.
Thirty-six strangers.
One table. All night.
I've been to 40-seat tasting menus that cost four times as much and felt half as alive. Souk is the best dinner I've had in New York in five years.
Priya Nambiar
Food writer, February seating
We brought eight people for a birthday and shared every dish. By the third brass platter someone was crying — in the good way. We're coming back in March.
Marcus Osei
Regular, three seatings
SEATS REMAINING
Saturday, March 14 · 7:30 pm
The bread is warm.
The table is almost full.
We release seats once, three weeks before each pop-up. When they're gone, they're gone — we don't hold back tables or run a waitlist. The 11 seats below are the last ones for March.
Opens in our booking partner Resy · Next available: March 14
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