After moving to the US to study, Ziyad Hermez decided to learn how to make traditional Lebanese flatbread and open a bakery in one of New York’s hottest neighborhoods. Today, Manousheh NYC is a firm favorite among expats and locals alike.
How have you managed to succeed in such a competitive marketplace?
I attribute the success of Manousheh NYC to a combination of things: having the right staff, working hard and simply being lucky. It started with a craving, which quickly turned into a passion project. I wanted to introduce manoushe —a Lebanese breakfast item that’s typically eaten on the go — to the world.
Are you working on any exciting projects?
We actually just opened a new branch of Manousheh NYC at 403 Grand Street. We’ve also added new items to the menu at this location. Customers can enjoy foul, balila and the exclusive ashta merry cream, which is our own creation.
What food trends do you predict we will witness post Covid-19?
Covid-19 ushered in a new culture of outdoor dining in New York. Pubs and restaurants are using sidewalks to cater safely to their clientele while maintaining social distancing measures and enforcing Covid-19 preventive measures. I believe this trend will continue.
Editor’s Note
From Beirut to New York City
Manousheh is a specialty bakery in the heart of the New York City’s West Village. Here you’ll find the single most popular street food in Lebanon – delicious variations of an authentic flatbread.
A home style bakery serving traditional Lebanese flatbreads – savory and sweet. All baking is done fresh and most of the ingredients hail from Lebanon. Enjoy our fresh lemonades, café blanc (white coffee), fresh mint tea and delightful Lebanese coffee.
Our hope is to create a cozy environment where those who have never been to Lebanon leave our space with the goal of visiting, and for those who have been, to leave feeling like they just had a real taste of Beirut.
Established in 2013, Manousheh first opened its doors as a pop-up in Nolita.
About author
Rita Ghantous
Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.
