ILILI NYC

July 3rd: First Annual ilili Lamb Roast at Paumanok Vineyards

Join us for the inaugural ilili Lamb Roast Dinner at Paumanok Vineyards on Long Island this July 3rd, as hosted by Philippe’s uncle Charles Massoud and family.  The buffet style dinner including roast lamb, zaatar salad and an assortment of mezza style seasonal, local vegetables, accompanied by award-winning Paumanok wines. It’s the perfect start to the summer so don’t miss out! 

Tickets are $80 per person, $70 per person for Paumanok Club members. Tax is additional. To make a reservation, call us at (631) 722-8800 or email us at reservations@paumanok.com.

De Gustibus Cooking Class with ilili NYC Executive Chef Philippe Massoud

Thursday March 31st - De Gustibus Cooking School NYC

5:30p - 8p

Join ilili’s executive chef and owner Philippe Massoud this March 31st for an exploration of the flavors and techniques behind some of ilili restaurant’s most celebrated menu items. This unique lesson offers budding chefs, foodies, and professionals a chance to explore his take on marrying authentic Lebanese with modern Mediterranean influences to create an exciting tapas-style adventure. 

We recommend booking as soon as possible! 

Menu:  

Labne 2 ways served with a glass of Arak. (Amuse)

Labne (Chankleesh Style) w/ Onion and Tomato Brunoise, Soft pita

Grapeleaves 2 ways. (Appetizer)

Warmed Grapeleaves w/ Lamb Confit, Warm Yogurt Sauce, Aleppo Pepper, Chiffonade Mint, Fresh Sliced Truffle

Angel Hair Fatte (Pasta Course)

Garlic Yogurt Foam, Angel Hair Pasta, Aleppo Pepper, Chiffonade Mint, Pita Crumbles

Lamb Shank Stew (Main Course)

Eggplant, Roasted Tomatoes, Caramelized Pearl Onions, Toasted Vermicelli Rice Cake, Yogurt Foam

Mixed Baklava (Dessert), served with Arak Sorbet.

About ilili

Voted New York’s top Mediterranean restaurant, ilili’s menu offers a contemporary take on Lebanese favorites, as interpreted through the lens of modern Mediterranean cuisine.

Time Magazine Asks: Is Hummus the Next Guacamole?

From Josh Ozersky’s TIME Magazine piece:

“…Philippe Massoud’s Ilili, in New York…examples of chefs trying to push one of the world’s most complex and ancient cuisines into the culinary mainstream. (Massoud’s charcoal-roasted lamb shawarma is so good, I recruited him to serve it at the Meatopia festival I organized last year.) Middle Eastern food, these chefs are trying to say, is in a place right now where Italian food was 50 years ago; those crusty pea-balls in that leathery pita are the exact equivalents of the leaden meatballs in soggy spaghetti that used to pass for Neapolitan cooking.

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