Rustic Table Shuk

Mediterranean Market

Owners Jordan Hadani and Guy Weizmann join with a new concept that developed naturally out of their Hell’s Kitchen favorite Rustic Table. Rustic Table brought farm fresh food to NYC with a Mediterranean twist, prompting daily questions from customers about recipes and food sourcing. With their new concept, Jordan and Guy hope to answer these questions by offering customers fresh ingredients from across the world, with a focus on North African and South Eastern Mediterranean staples.

Get to know: Rustic Table Shuk

Jordan Hadani & Guy Weizmann

Owners

Everything in your restaurant speaks to the farm ethos -- food, decor, seating. Where does this affinity for the farm life come from for you?

The concept of fresh ingredients as we know it, directly affiliates with farm. We were very privileged to have grown up with products arriving daily from a farm, mostly imperfect to look at, but amazing to eat! With Rustic Table Shuk, it was important for us to stress that.

With Rustic Table Shuk, customers will now be able to taste prepared home-style Mediterranean dishes and goods. What dish or good are you most excited to introduce to Market Line customers?

Rustic Table Shuk will be introducing the Early Lunch, a novelty of Rustic Table, as well a Jerusalem Bagel and Turkish Coffee as new additions. We are looking to create a Mediterranean market atmosphere as much as we can.

When I think of the Lower East Side, I think of…

All the incredible culture down there - Russ & Daughters, Tenement Museum, Essex Street Market, Pianos, Rockwood Music Hall, Pink Pony (was on Ludlow years ago, but no longer there), AND Economy Candy.

Best thing about NYC and worst thing about NYC:

Where do we begin…
Best: You wake up every morning to a new adventure, literally!
Worst: You wake up every morning to a new adventure, literally!

What is your earliest food memory?

Jerusalem bagel with Zaatar wrapped in newspaper in the old city of Jerusalem, I really want to have it for that reason.

What’s the one food you can’t live without?

We both love Halva and Dill – The Arab Ashkenazi mix.

Preferred method of transportation:

I prefer taking the subway, it makes me feel like a New Yorker!

What is your most essential ingredient in the kitchen?

Olive oil, garlic, zaatar, sumac, silan…. Should I keep going? There isn’t just one, it's Mediterranean cooking.

Everything in your restaurant speaks to the farm ethos -- food, decor, seating. Where does this affinity for the farm life come from for you?

The concept of fresh ingredients as we know it, directly affiliates with farm. We were very privileged to have grown up with products arriving daily from a farm, mostly imperfect to look at, but amazing to eat! With Rustic Table Shuk, it was important for us to stress that.

With Rustic Table Shuk, customers will now be able to taste prepared home-style Mediterranean dishes and goods. What dish or good are you most excited to introduce to Market Line customers?

Rustic Table Shuk will be introducing the Early Lunch, a novelty of Rustic Table, as well a Jerusalem Bagel and Turkish Coffee as new additions. We are looking to create a Mediterranean market atmosphere as much as we can.

When I think of the Lower East Side, I think of…

All the incredible culture down there - Russ & Daughters, Tenement Museum, Essex Street Market, Pianos, Rockwood Music Hall, Pink Pony (was on Ludlow years ago, but no longer there), AND Economy Candy.

Best thing about NYC and worst thing about NYC:

Where do we begin…
Best: You wake up every morning to a new adventure, literally!
Worst: You wake up every morning to a new adventure, literally!

What is your earliest food memory?

Jerusalem bagel with Zaatar wrapped in newspaper in the old city of Jerusalem, I really want to have it for that reason.

What’s the one food you can’t live without?

We both love Halva and Dill – The Arab Ashkenazi mix.

Preferred method of transportation:

I prefer taking the subway, it makes me feel like a New Yorker!

What is your most essential ingredient in the kitchen?

Olive oil, garlic, zaatar, sumac, silan…. Should I keep going? There isn’t just one, it's Mediterranean cooking.

Everything in your restaurant speaks to the farm ethos -- food, decor, seating. Where does this affinity for the farm life come from for you?

The concept of fresh ingredients as we know it, directly affiliates with farm. We were very privileged to have grown up with products arriving daily from a farm, mostly imperfect to look at, but amazing to eat! With Rustic Table Shuk, it was important for us to stress that.

With Rustic Table Shuk, customers will now be able to taste prepared home-style Mediterranean dishes and goods. What dish or good are you most excited to introduce to Market Line customers?

Rustic Table Shuk will be introducing the Early Lunch, a novelty of Rustic Table, as well a Jerusalem Bagel and Turkish Coffee as new additions. We are looking to create a Mediterranean market atmosphere as much as we can.

When I think of the Lower East Side, I think of…

All the incredible culture down there - Russ & Daughters, Tenement Museum, Essex Street Market, Pianos, Rockwood Music Hall, Pink Pony (was on Ludlow years ago, but no longer there), AND Economy Candy.

Best thing about NYC and worst thing about NYC:

Where do we begin…
Best: You wake up every morning to a new adventure, literally!
Worst: You wake up every morning to a new adventure, literally!

What is your earliest food memory?

Jerusalem bagel with Zaatar wrapped in newspaper in the old city of Jerusalem, I really want to have it for that reason.

What’s the one food you can’t live without?

We both love Halva and Dill – The Arab Ashkenazi mix.

Preferred method of transportation:

I prefer taking the subway, it makes me feel like a New Yorker!

What is your most essential ingredient in the kitchen?

Olive oil, garlic, zaatar, sumac, silan…. Should I keep going? There isn’t just one, it's Mediterranean cooking.