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06/03/2026
Velvet 43 — a little espresso, a little dessert, and a very good reason to stay for one more drink.
Made with vodka, Licor 43, crème de cacao, espresso, vanilla ice cream, and a dusting of cocoa powder. Smooth, creamy, and dangerously easy to love.
06/02/2026
Tender. Layered. Quietly extraordinary 🤍
Artichoke hearts filled with spiced ground beef, resting on celery root purée — finished with chili oil, preserved lemon, and fresh mint. The kind of plate that makes the whole table lean in 😉
06/01/2026
Crispy outside. Spiced all the way through ❤️🔥
Our Arayes — stuffed with kofta, layered with tahini, sumac, tomato, and just enough jalapeño to make itself known. The kind of thing you order for yourself and don't share 😉
05/29/2026
Meet AMALI HEAT — our new summer cocktail with a little fire behind it ❤️🔥
Hot sauce infused arak, tequila, Bacardi silver, Aperol, pineapple, lime, and agave come together for something tropical, bright, citrusy, and unapologetically spicy.
Refreshing at first sip, bold by the finish, and made for summer nights at the bar.
05/25/2026
Sweet, earthy, and quietly stunning 🌿
Salt-roasted beets over labneh, finished with pistachio, date honey, balsamic, and fresh mint. The kind of first course you think about on the way home 🤍
05/24/2026
Some places are designed to make you forget where you are ✨️
At Anixi, marble, bronze, chandeliers, soaring ceilings, and a sweeping bar set the tone before you ever reach the dining room. Elegant, transportive, and unlike anything else in NYC.
An evening here feels less like dinner, and more like stepping into another world.
05/22/2026
A garden of herbs, folded into something golden.
Our Herb Frittata is bright with parsley, cilantro, mint, and thyme — served with warm pita, labneh, tahini, a spoonful of harissa, and a cool cucumber-tomato salad. Brunch, the Mediterranean way.
Who are you bringing? 🤍
05/21/2026
Smoke, spice, and gone before the plate cools 💫
Our Crispy Lamb Ci**rs arrive golden and rolled tight — harissa-warmed and laced with cumin and coriander, with cool labneh and a bright squeeze of lemon to finish 🍋
05/19/2026
The table is ordering this before you even sit down 🌿
Pastrami Pide with charred cherry tomato jam, cashew ricotta, mozzarella, harissa, and a finish of evoo — savory, smoky, just the right amount of heat, and impossible to ignore.
05/18/2026
Warm spice. Stone fruit. A whisper of Greece in a glass.
The Greek Sour — Metaxa 5 Star brandy and amaretto, softened by apple and lemon, with apricot and cinnamon doing the quiet work.
05/15/2026
Fire-roasted and finished with just the right amount of heat 🥕
Fire Roasted Carrots & Turnips served with house-fermented cashew ricotta, crispy garlic chili butter, and fresh mint.
Smoky, creamy, spicy, and built for the center of the table.
05/14/2026
Fresh, crunchy, and layered with the perfect touch of sweetness.
Crunchy Cabbage Salad with shaved cabbage, sunflower and sesame seeds, roasted almonds, herbs, pomegranate, lemon, crispy shallots, and date honey.
Bright, textured, and made to balance the table.
05/13/2026
A little creamy, a little bright, and exactly what the table needs.
Za’atar Labneh with harissa, preserved lemon, lemon thyme, and EVOO.
Simple, vibrant, and made for scooping 🌿
05/11/2026
Crispy cauliflower with a little heat, a little sweetness, and a very Anixi finish.
Our Crispy Cauliflower is tossed in an elderflower honey glaze with harissa, onion seeds, micro cilantro, and served with labneh.
A shareable starter that deserves a spot on the table.
05/07/2026
Wrapped tightly. Braised slowly. Built to linger 🌿
Vine leaves cradle seasoned beef and rice, simmered with saffron and apricots until tender, then finished with cool labneh and fresh parsley. A dish that rewards patience — ours and yours.
05/05/2026
Golden-edged, cheese-laden, and waiting for you to break the yolk.
Our Khachapuri Pide arrives bubbling — sunnyside eggs nestled in a pool of melted mozzarella and housemade ricotta, finished with bright parsley. The kind of dish that turns dinner into a moment ✨️
05/04/2026
Our Mixed Grill Kabob brings everything off the flame at once — steak, kofta, merguez, chicken kabob, and wild mushrooms over charred potatoes, blistered tomatoes, and warm Lebanese pita. Built for the table. Made for sharing.
Reservations via the link in bio 🌿
05/01/2026
Tender hearts, a savory filling, and a finish that lingers 💫
Our Stuffed Artichoke rests on silky celery root purée, finished with green pea, preserved lemon, chili oil, mint, and onion seeds. Layered, slow, and quietly stunning.
Reservations via the link in bio.
04/30/2026
Charred at the edges, spiced all the way through 🌿
Our Arayes — pita pressed with seasoned kofta, finished with tahini, bright sumac, and a slow lift of jalapeño. A Levantine classic, exactly as it should be.
04/29/2026
Slow-cooked. Deeply spiced. Worth every minute.
Our Lamb Tagine layers warm cumin, sweet prunes and raisins, the bright snap of preserved lemon, and roasted almonds — all spooned over pillowy couscous. A long, slow Mediterranean welcome 🤍
04/28/2026
Layered, slow, and built to comfort.Layered, slow, and built to comfort.
Our Eggplant & Potato Moussaka — silky cashew ricotta, bright tomato, confit garlic, crowned with a tangle of crispy shoestring potatoes. Old-world warmth, Mediterranean soul.
Reservations via the link in bio 🌿
04/24/2026
Charred over flame. Deeply spiced. Quietly unforgettable.
Wild Mushroom Kabob — portobello, crimini, and oyster mushrooms charred over flame, softened with labneh, lifted with cilantro and a whisper of harissa.
On the menu now. Reservations via link in bio.
04/23/2026
Deep red, fresh mint, a slice of fruit, and a steady set of hands.
Our sangria is the house ritual — made to be lingered over, at a table or just here at the bar.
04/21/2026
Earthy, golden, and just a little wild 🌿
Salt-roasted beets meet cool cashew labneh, pistachio crunch, and a slow drizzle of date honey — mint and olive oil tying it all together.
On the menu now. Reservations via the link in bio.
04/17/2026
Slow-cooked until golden. Finished bright.
Our Lemon Confit Potatoes arrive crowned with crisp garlic chips, a flurry of parmesan, and enough citrus to cut through every bite 🍋
Address
290 8th Avenue
New York, NY
10001
To get to the location on 8th Avenue in New York, you can take the subway and get off at the nearest station. Alternatively, if you are driving, there are several parking options available nearby.
Opening Hours
| Monday |
4:30pm - 10:30pm |
| Tuesday |
4:30pm - 10:30pm |
| Wednesday |
4:30pm - 10:30pm |
| Thursday |
4:30pm - 10:30pm |
| Friday |
4:30pm - 11:30pm |
| Saturday |
11:30am - 11:30pm |
| Sunday |
11:30am - 10:30pm |
Alerts
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What people say
Vegetarian and vegan restaurants have become increasingly popular in recent years, as more people are adopting plant-based diets for health, ethical, and environmental reasons. Anixi NYC is a shining example of a vegetarian/vegan restaurant that offers delicious and satisfying cuisine without compromising on taste or quality.
Located on 8th Avenue in New York City, Anixi NYC is a Mediterranean Brasserie that specializes in vegan and kosher cuisine. Chef Guy Vaknin draws inspiration from the flavors and ingredients of Greece, Turkey, Syria, and Lebanon to create a menu that is both diverse and flavorful.
One of the standout features of Anixi NYC is its mezze selection. From fresh baked breads to hearty salads to savory pastries, there is something for everyone on this menu. The cured "fish," "chicken," and "steak" shish kabobs are also worth trying - even meat-eaters will be impressed by the depth of flavor in these dishes.
At the bar, guests can enjoy artisan cocktails and a regionally curated wine list. Whether you're looking for a refreshing drink to complement your meal or a nightcap after dinner, Anixi NYC has you covered.
Overall, Anixi NYC is an excellent choice for anyone looking for high-quality vegetarian/vegan cuisine in New York City. With its flavorful dishes, welcoming atmosphere, and attentive service, it's no wonder why this restaurant has become such a popular destination for locals and tourists alike.
