(New York Jewish Week) — At first glance, it may not seem like the wisest or safest decision to open an Israeli restaurant in a New York City that’s been thrown into turmoil since the Israel-Hamas war began.
Yet Nina, a 162-seat Mediterranean restaurant helmed by Israeli chef Sagi Azrouel, opened on Nov. 30 in Dumbo, just blocks from the iconic Brooklyn intersection where tourists flock to snap pictures of the Manhattan Bridge against the city’s skyline.
Despite a rash of antisemitic incidents targeting Israeli restaurants in the city, business at Nina has been good, Azrouel insists. That’s especially true on weekends, when the chef, 31, said the line stretches out the door with patrons waiting to enjoy a dinner accompanied by a DJ and a party atmosphere. During Hanukkah, a menorah was prominently displayed inside next to a Christmas tree, and the restaurant served sfinge, Moroccan fried yeast donuts made from Azrouel’s grandmother’s recipe.
Azrouel and Anna Castellani, a partner in the restaurant, say they are unconcerned about Nina experiencing wrath from anti-Israel protesters. “Not at all,” Azrouel told the New York Jewish Week. “I feel sad for the people who are trying to ruin someone else’s business because of their political agendas.”
He said he thought protesters who have targeted Israeli restaurants do not understand Israeli food.
“When I see those people, the way they behave, I see it comes from missing knowledge,” he added. “They don’t know enough, they’re not educated enough. When we say ‘Israeli food,’ for me, Israeli food is built out of hundreds of different cuisines — that doesn’t mean it’s Jewish food. It means Israel is built out of hundreds of different cultures.”
Azrouel noted that Israeli families can have roots in dozens of countries around the world, and how the food found in Israel can be Arabic, Eastern European, American or even Palestinian in origin. “Israel is the one place in the world where you can find every kind of food,” he said.
Chef Sagi Azrouel came to NYC in 2013, directly after his army service in Israel ended. (Delaine Dacko for In Haus)
At Nina — named for Castellani’s eldest daughter — these cross-cultural influences are found across the menu. Among the starters, for example, is a selection of dips that include a Moroccan matbucha made of tomatoes, pepper and garlic ($18), as well as an albacore tuna ceviche ($17) and french fries with chimichurri sauce ($12). Main dishes include a vegetarian schnitzel made with eggplant ($20) and fettuccini with kebob-style meatballs ($24). Unlike most Israeli and Middle Eastern restaurants, Nina doesn’t serve pita bread as an accompaniment — rather, there is vegan challah, made at the restaurant without eggs.
“I did not try to create fine dining — I just wanted to create good quality food where everyone feels at home,” Azrouel said.
The preparations to open Nina began in May 2023, well before the Hamas attack on Israel on Oct. 7. “No one foresaw the drama unfolding,” said Castellani, who is also the force behind nearby DeKalb Market Hall, which has some 40 food vendors including a Brooklyn offshoot of Katz’s Deli. “I’m not Israeli, I’m not Jewish, I come at this purely from a culinary point of view.”
A lifelong New Yorker, Castellani’s aim for the 3,200-square-foot space, previously a gourmet grocery, was to create a local staple for Dumbo residents like herself. “We have a burgeoning, very young population,” she said of the neighborhood, explaining the increased need for restaurants. “In fact, we are underserved.”
Castellani said she was considering opening an American restaurant, or possibly a bistro, but had difficulty finding the right chef. As providence would have it, Castellani and her business partner Moshe Ziv happened to drop into 260s New York, a Garment District coffee shop that Azrouel opened last spring. Ziv knew Azrouel through a mutual friend — “he’s like a second father to me,” Azrouel said — and, as the trio talked, Castellani started to think that maybe he’d be a good fit for the new restaurant. When she asked if he thought he could handle the kitchen, he assured her could, compiled a sample menu and tasting, and was quickly hired.
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Castellani was convinced Azrouel was “the right spirit fit,” despite his lack of formal training.
“It’s my confidence,” Azrouel quipped.
Azrouel, whose family hails from Morocco, grew up in the southern Israeli port city of Ashdod. Three days after he completed his army service in 2013, he decamped for New York City. “I came with $400, but huge faith,” he said. “And I never stopped believing, even during dark days, and I’m sure whoever lived in New York experienced that. I think New York is the city for creatives and believers, as long as you believe in yourself, you can make it.”
It doesn’t hurt to have a high-end fashion designer as your uncle. Upon his arrival in the city, Sagi Azrouel started as the chief of operations for Yigal Azrouël’s fashion line, handling production, studio operations, finances and procurement. Fashion is in the family blood — Azrouel said his father’s family had owned a large textile business back in Morocco. And in early 2023, Azrouel opened his own apparel manufacturing company on West 39th Street, Lab 26, which provides fashion development and production services.
At the same time, Azrouel loved to host parties and also occasionally worked as a private chef, eventually opening 260s New York on the same block as his apparel business last spring. The Garment District, he said, lacked “something a bit more stylish and cozy where people can step in and disconnect from the craziness of the city for a few minutes.”
Azrouel said he was always interested in cooking; growing up he loved to help his mother chop vegetables. He became a dishwasher at a restaurant in Ashdod at 13, and started assisting the chef whenever he had an opportunity. According to Azrouel, the chef eventually asked him to officially join the team and by 18, he said, he was running the kitchen.
With the opening of Nina, Azrouel realized a lifelong dream. “If you ask my mom, I’ve always said that I’ll have my own restaurant, since a very young age.”
Nina is kosher-style: It does not serve dishes mixing dairy and meat, nor does it serve the meat of non-kosher animals, such as pork or shellfish, but it does not have kosher certification and serves meat from kosher animals that was not slaughtered in accordance with Jewish law. That means Azrouel, who himself observes the laws of kashrut, does not taste the meat at the restaurant. He claims he can judge the quality and doneness of those dishes by looking and smelling.
Though Azrouel is proud of his Israeli identity, he and Castellani are marketing Nina as a Mediterranean — and not necessarily Israeli — restaurant. “Sagi’s Israeli, but he has a very unique take and you really can’t call the menu classic Israeli,” Castellani said.
“Some restaurants are afraid of the protesting and you don’t want to get into a situation where people get violent and use their hands,” Azrouel said. “But at the same time, it’s our part to stay strong and be proud. If there’s any place in the world we can be proud as Jews it’s New York.”
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