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This venue is closed.

In 2004, Elias Ghafary, the Lebanese-born owner of midtown’s esteemed Al Bustan Restaurant, expanded into casual dining by opening bread & olive. While spare in décor, it offers outstanding Levantine recipes from Ghafary’s family, which he perfected at the Beirut Culinary School. The narrow storefront yields an unflinchingly utilitarian atmosphere, with white walls, mirrors, exposed venting, a ceiling painted pea green, and a metal floor. A few polished metal tables and matching chairs accommodate hungry Wall Streeters, but you’ll find no folksy knickknacks here: The contemporary Middle Eastern soundtrack signals what’s to come. And what comes is outstanding, especially the vibrant vegetable dips and compelling kebabs. The baba ghanoush, an ethereal and smoky eggplant purée enriched with tahini and punched up with lemon juice, delights. Warrak enab—brined grape leaves stuffed with rice, tomato, and parsley and doused in olive oil and lemon juice—are bite-sized packets that pop with flavor. Entrées like chicken taouk are likewise terrific: The poultry chunks are marinated in white vinegar and spices, perfectly grilled, and daubed with thoum, a delicious, Vampire-killing garlic purée. — Michael Anstendig

Baba ghannouj, $7; hummus, $7; warrak enab, $7; chicken taouk, $12