Or’esh Brings Live-Fire Levantine Cooking to SoHo

At Or’esh, the kitchen revolves around an open flame. The new Mediterranean restaurant has arrived in SoHo at 450 West Broadway. Michelin-starred chef Nadav Greenberg draws from his Moroccan-Israeli heritage, filtering Levantine flavors through a precise, ingredient-focused lens. Vegetables emerge blistered and smoky, seafood carries depth without heaviness, and housemade pasta is finished directly over flame. Meats are butchered and served the same day, reinforcing a strict standard of freshness throughout the menu. The kitchen relies almost exclusively on early harvest Koroneiki olive oil, eliminating seed oils and refined sugars in favor of a cleaner, more direct expression of flavor.

Photo Credit: Courtesy of Or’esh

Photo Credit: Courtesy of Or’esh

Jerusalem bagels and housemade dips open the meal before it moves into structured pastas and fire-forward proteins, including Dry-Aged Hamachi and the 77 Layer Wagyu New York Strip. The through line is clarity and restraint, with smoke and texture doing much of the work.

Photo Credit: Courtesy of Or’esh

Photo Credit: Courtesy of Or’esh

The 80-seat dining room, designed by Rockwell Group, leans into a saturated palette of oxblood, amber, and polished wood, anchored by a coal-fired open kitchen that keeps the culinary focus visible. Crimson banquettes curve around marble-topped tables, sculptural glass chandeliers cast layered light overhead, and the marble bar glows against backlit shelving lined with bottles. The effect is intimate and moody, unmistakably downtown after dark.

Photo Credit: Courtesy of Or’esh

Photo Credit: Courtesy of Or’esh

Photo Credit: Courtesy of Or’esh

Or’esh marks the latest New York opening from Catch Hospitality Group, following The Eighty Six and The Corner Store. Here, the emphasis is singular: live fire, disciplined technique, and a tightly defined culinary point of view calibrated for SoHo.