Shukette is a Middle Eastern restaurant at 230 9th Avenue in Chelsea, New York City, led by chef Ayesha Nurdjaja. It opened in July 2021 as the livelier, faster-paced sibling of her SoHo restaurant, Shuka. People go for the dips and fresh-baked bread, the vegetable-heavy mezze, and the charcoal-grilled dishes meant to be shared across the table.
This guide is an independent overview from Community Goods Menu. We are not affiliated with Shukette. Menus, prices and hours change, so confirm the details with the restaurant before you go.
Shukette Quick Facts
| Restaurant | Shukette |
|---|---|
| Cuisine | Modern Middle Eastern / Levantine, Mediterranean-influenced |
| Neighborhood | Chelsea, Manhattan, New York City |
| Address | 230 9th Avenue, New York, NY 10001 |
| Chef | Ayesha Nurdjaja |
| Opened | July 2021 |
| Service | Dinner, evenings (check current hours before visiting) |
| Dining style | Shared plates, dips, breads, grilled meats and seafood |
| Reservations | Typically through Resy; walk-ins depend on the night |
| Sister restaurant | Shuka (SoHo) |
About Shukette and Chef Ayesha Nurdjaja
The name comes from the Hebrew word shuk, meaning an open-air market. That idea shapes the room and the food: loud, warm, crowded in a good way, and built around produce, spice and fire. Shukette sits in a busy stretch of 9th Avenue where Chelsea residents, gallery visitors and High Line walkers all end up looking for dinner.
Chef Ayesha Nurdjaja grew up in Brooklyn and also runs Shuka in SoHo. She was a 2022 James Beard Award finalist for Best Chef: New York State and has appeared on Food Network programming. Her cooking draws on Levantine and wider Mediterranean traditions without sticking to a strict regional rulebook, which is why people describe the menu as modern Middle Eastern rather than traditional.
The restaurant belongs to the same hospitality group behind several well-known neighborhood spots in New York, which helps explain the polished service and the focus on seasonal ingredients.
Shukette's menu changes with the seasons, so treat any list of dishes as a guide to the style rather than a fixed offering. The structure, however, has stayed fairly consistent: you start with dips and bread, move through vegetables and salads, then add something from the grill or the seafood section.
Dips and fresh bread
This is the part of the menu most diners talk about. Dips are made to be torn into with warm bread, and the bread is baked in house. Frena, a Moroccan-style bread with a dimpled top and crisp, oily base, is the one regulars tend to recommend first. Expect hummus, labneh-style spreads, and seasonal or fish-based dips that change from time to time.
Mezze, salads and vegetable plates
Vegetables get real attention here. Roasted cauliflower with tahini, nuts and fruit, bright herb-heavy salads, and shawarma-spiced fries have all been part of the menu's reputation. These plates work well for vegetarian diners, though the kitchen cooks with fish, meat and dairy, so ask your server about specific dietary needs.
From the grill and the sea
Charcoal grilling gives the kebabs and larger plates their smoky edge. Seafood dishes such as crispy shrimp and crispy skate have drawn praise from reviewers and diners over the years. Portions are designed for sharing, so ordering several plates for the table works better than one main per person.
Drinks and dessert
The drink list leans toward light, refreshing options: gazoz-style spritzes, wine by the glass, and cocktails that suit mezze. For dessert, the soft serve swirl has become one of the restaurant's most photographed items.
Shukette menu prices
Prices change with the season and ingredient costs, and they have moved up over the years. Recent public listings put dips at roughly $11 to $14, breads at roughly $5 to $13, vegetable and seafood plates in the mid-teens to around $30, and charcoal-grilled mains in the mid-$20s to mid-$30s. Treat these as ballpark figures only and confirm exact prices with the restaurant.
Below is a section-by-section guide to the Shukette menu, based on the dishes that appear repeatedly across public listings and diner reports. Shukette rotates dishes with the seasons, so some items below may be swapped, renamed or temporarily off the menu. We list dishes and what they are like, but not exact prices, because those change often. Use this as a planning guide and check the restaurant's own menu for the live version.
When You Dip, I Dip, We Rip (Dips and Spreads)
This opening section is built for tearing bread into. Toppings and flavor accents shift with the season.
- Not Your Average Hummus: A silky hummus topped with marinated chickpeas and a spicy house sauce called bang bang shata. It is the most consistent dip on the list.
- Labneh: Strained, tangy yogurt spread. The toppings rotate, often pairing something sweet or fruity with herbs, spice or chili.
- Smoked Arctic Char: A smoky fish dip lifted with an onion and garlic aioli, fresh herbs and lemon.
- Seasonal vegetable dips: Past menus have featured squash with tahini, roasted eggplant matbucha, beet and yogurt, yellow lentil, fava, and whipped feta with peppers.
- Tunisian-style egg salad: An egg-based spread with turmeric aioli and pickled onion, seen on earlier menus.
Rip This (Breads)
Bread is baked in house and arrives warm.
- Frena: Moroccan-style bread with garlic and oregano, soft inside with a crisp, olive-oil-fried base. The one most diners call a must-order.
- Lafa: Grilled flatbread served with a rotating flavored butter or spread.
- Pita: Fluffy whole wheat pita for scooping.
- Lamb Sfeeha: Bread stuffed with cumin-spiced lamb, onion and feta, and finished with sesame (a heartier option).
- Khachapuri: A cheese-filled bread that has appeared on some versions of the menu.
- Chickpea Flaxseed Cracker: A gluten-free cracker option for dipping.
The Shuk (Vegetables, Salads and Seafood)
Named for the market, this section is where seasonal produce leads. It is the most vegetable-forward part of the menu.
- Little Gem Salad: Crisp lettuce with herbs, olives, feta and a crunchy element.
- Braised Butter Beans: Tender beans in a savory, herby base.
- Roasted Cauliflower: A long-time favorite, paired with tahini, nuts and sweet or tangy accents.
- Charred Broccoli or Broccolini: Grilled until smoky and finished with herbs, chili and tahini or sauce.
- Crispy Delicata Squash: Crunchy-edged squash with a seed mix and a creamy, lemony topping (seasonal).
- Harissa Carrots, Roasted Sweet Potato and Mushroom Arayes: Rotating vegetable plates, with arayes being grilled stuffed pita.
- Crudo (fluke or scallop): Raw fish with citrus and chili, which changes with the season.
- Grilled Shrimp Skewer and crispy seafood plates: Smoky, spiced seafood, with the crispy shrimp being a popular order.
- Shawarma-Spiced Fries: A crowd-pleasing side for the whole table.
- Jeweled or Iranian-style rice: A fragrant rice dish that works well alongside the grilled mains.
- Shukette Pickles and Market Crudité: Light, crunchy plates that cut through richer dishes.
Al Ha'esh (From the Fire)
The name refers to cooking over fire. These are the larger, charcoal-grilled plates, and they are meant to be shared.
- Grass-Fed Steak Shish Kebab: The signature grilled main, with a side that changes by season (potatoes, couscous or a vegetable pairing).
- Lamb Kebab or Adana: Spiced lamb, grilled, served with seasonal accompaniments.
- Joojeh Chicken: Saffron-yogurt marinated chicken with garlic sauce and hot sauce.
- Lamb Tagine: A slow-cooked, deeply spiced dish for colder months, when available.
- Whole fish (“Fish in a Cage”): A showpiece seafood plate that has appeared as a larger shareable main.
Accessories (Sauces)
Small add-ons that are worth ordering with bread and grilled dishes. Each is typically a couple of dollars.
- Bang Bang Shata: The house hot sauce.
- Zhoug: Herby, spicy green sauce with cilantro, chili and cardamom.
- Toum: Whipped, fluffy garlic sauce.
- Tahini: With olive oil, cumin and lemon.
- White Harissa: A creamy yogurt-based harissa.
Drinks and Soft Serve
- Cocktails and gazoz-style spritzes: Light, citrusy and herbal, designed to go with mezze.
- Wine: A list with by-the-glass options that suit shared plates.
- Tahini soft serve: The swirl-style dessert that has become a signature finish to the meal.
Dietary Notes
- Vegetarian: Most dips, breads and Shuk plates are meat-free, so a full vegetarian meal is easy to build.
- Gluten-free: The chickpea flaxseed cracker is listed as gluten-free, but the kitchen bakes bread in house, so mention celiac disease or serious allergies to your server.
- Allergies in general: Sesame (tahini), dairy, nuts and shellfish feature across the menu. Always confirm ingredients with staff.
What to Order at Shukette on a First Visit
- Start with bread and a dip. Frena with hummus or a garlic-forward spread is the classic opening.
- Add one vegetable dish. Roasted cauliflower or a seasonal salad balances the richer plates.
- Pick something from the fire. A grilled meat or kebab gives you the charcoal flavor the restaurant is known for.
- Try a seafood plate. Crispy shrimp or skate, depending on what is on the menu that night.
- Share the fries. The shawarma-spiced fries are an easy table favorite.
- Finish with the soft serve. Light, fun, and easy to split.
A rough rule for groups: order about two to three shared plates per person, then add more if you are still hungry. The kitchen sends dishes as they are ready, so you can pace the meal.
Shukette Reservations and Getting a Table
Shukette is popular, and prime evening slots can fill up well ahead of time, especially Thursday through Saturday. Reservations are usually handled through Resy, and new tables tend to be released on a rolling basis, so it helps to check a few weeks out and again closer to the date for cancellations.
Tips that improve your odds
- Aim for weekdays or earlier seatings (around opening time) for easier availability.
- Small parties of two to four usually have the best luck; larger groups need to plan further ahead.
- Check back the same day. Cancellations happen, and the bar or counter can sometimes take walk-ins.
- Be ready for a lively room. It is energetic and can be loud, which suits groups and date nights more than quiet conversation.
Shukette Hours and Location in Chelsea
Address: 230 9th Avenue, New York, NY 10001, in Chelsea, close to West 24th Street.
The restaurant serves dinner in the evening. Published hours differ slightly between sources and can change by season or holiday, so verify the current schedule on the restaurant's official website or reservation page before heading out. A typical pattern is an early-evening opening, with a later close on Friday and Saturday and an earlier close on Sunday.
Getting there
- Subway: The C and E at 23rd Street, and the 1 at 23rd Street, are within a reasonable walk.
- Nearby: The High Line, Chelsea Market, and the Chelsea gallery district are all close, so dinner pairs well with an afternoon walk.
Shukette Outdoor Seating
Many diners ask about the outdoor cafe setup. Outdoor tables are weather- and season-dependent, and they are usually seated first-come within the restaurant's reservation system rather than guaranteed. If you want to sit outside, mention it when you book and again when you arrive, and have a backup plan for the dining room.
Shuka vs Shukette: What Is the Difference?
Both restaurants come from Chef Ayesha Nurdjaja, and both take their names from the Hebrew word for a market. They feel different, though.
| Attribute | Shuka | Shukette |
|---|---|---|
| Neighborhood | SoHo | Chelsea |
| Opened | Earlier, the original | 2021, the spin-off |
| Vibe | Slightly calmer, Mediterranean feel | Faster, louder, more social |
| Best for | Relaxed dinners and catching up | Groups, date nights, lively evenings |
| Food style | Mediterranean and Middle Eastern | Dips, breads, charcoal grill, shared plates |
If you are searching for "shuka and shukette NYC", the simple answer is that they are sister restaurants with overlapping spirit but separate menus and separate reservation pages. Make sure you book the right one.
Looking for something else to eat in New York or beyond? Browse the full collection of restaurant menus and guides on the Community Goods Menu homepage, where you can compare menus, check what to order, and find your next meal. You can also read our food and drink blog or browse the Community Goods menu.
Shukette FAQ
What is Shukette?
Shukette is a modern Middle Eastern restaurant in Chelsea, Manhattan, from Chef Ayesha Nurdjaja. It focuses on dips, fresh bread, vegetable plates, and charcoal-grilled dishes served for sharing.
Where is Shukette located?
Shukette is at 230 9th Avenue, New York, NY 10001, in the Chelsea neighborhood of New York City.
What kind of food does Shukette serve?
The food is Middle Eastern and Levantine in spirit with Mediterranean influences. Think hummus and other dips, house-baked bread, roasted vegetables, grilled meats, and seafood.
What is on the Shukette menu?
The menu is seasonal and changes. It is organized around dips and bread, mezze and salads, grilled and seafood plates, plus drinks and dessert. Frena bread, roasted cauliflower, shawarma-style fries, crispy seafood dishes and the soft serve are among the items diners mention most. Check the restaurant for the current list.
How much does Shukette cost?
It is priced at the higher end for casual Manhattan dining, and the final bill depends on how many shared plates and drinks you order. Menu prices change, so confirm them with the restaurant.
Does Shukette take reservations?
Yes, reservations are usually made through Resy. Popular evening times fill up, so book early or try weekdays and earlier seatings. Check for same-day cancellations if you could not get a slot.
What are Shukette's hours?
Shukette serves dinner. Hours vary slightly by day and can change, so check the restaurant's official channels for the current schedule.
Does Shukette have outdoor seating?
Outdoor seating is available when weather and season allow, but it is not always guaranteed. Mention your preference when you reserve.
What is the difference between Shuka and Shukette?
Shuka is the original SoHo restaurant. Shukette is the Chelsea spin-off, known for a faster, louder, more social atmosphere. Both are from Chef Ayesha Nurdjaja.
Who is the chef at Shukette?
Ayesha Nurdjaja is the executive chef of both Shukette and Shuka. She is a Brooklyn native and was a 2022 James Beard Award finalist for Best Chef: New York State.
Is Shukette good for groups or dates?
Yes. The shared-plate format suits groups, and the lively room works well for date nights. If you want a quiet, intimate conversation, request an earlier or weekday seating.
Is Shukette vegetarian-friendly?
The menu has many vegetable-forward dips, salads and mezze, which makes it easy for vegetarians to build a meal. Cross-contact with meat and fish is possible in a busy kitchen, so tell your server about any dietary needs or allergies.
Does Shukette have gluten-free options?
The menu lists a gluten-free chickpea flaxseed cracker and several naturally gluten-free vegetable and grilled dishes. Bread is baked in house, so tell your server about celiac disease or severe sensitivities.
What is Frena at Shukette?
Frena is a Moroccan-style bread with garlic and oregano, soft in the center with a crisp, olive-oil-fried bottom. It is one of the most recommended items on the menu.
What is bang bang shata?
Bang Bang Shata is Shukette's house hot sauce. It tops the hummus and can be ordered on the side with bread and grilled dishes.
How do I spell Shukette?
The correct spelling is S-H-U-K-E-T-T-E. People also type it as shukkette, shukete, shukett, shuckette, shoukette, sukette, skukette, shukettw or shukkete, but they all point to the same Chelsea restaurant.
Are there Shukette photos I can look at?
The restaurant shares photos of the dining room and dishes on its official website and Instagram, and diners post their own on review platforms. Look there for current images of the food and the room.