New York has always had a complicated relationship with restaurants from Miami. Usually, they arrive with sunglasses, a publicist and a reservation system that somehow requires three apps. Motek NYC, however, seems determined to make the relationship work—one plate of hummus at a time.
The Miami-born Mediterranean restaurant has expanded its New York footprint beyond its original Flatiron location, with outposts including Greenwich Village and another location planned for Midtown. The brand first arrived in New York in 2025 after building a following in South Florida.
So what exactly is Motek? Think modern Eastern Mediterranean cooking with a decidedly social approach. The menu runs from hummus, mezze and house-baked pita to shawarma, schnitzel, kebabs, branzino and steak. Basically, ordering one thing here is less a meal plan and more an exercise in accepting that your table will eventually be covered in small plates.
One of the more interesting things about Motek is hiding in its name. “Motek” is Hebrew for “sweetheart.” Suddenly that oversized Mediterranean spread feels a little more affectionate.
The restaurant has also made a notable culinary change: Motek says its kitchens are now 100% seed-oil free, instead emphasizing ingredients including olive oil, avocado oil and butter.
And then there’s the $5 Hour. At the Flatiron location, weekdays from 2–5 p.m. bring a selection of $5 drinks and bites—because apparently Manhattan has decided happy hour should occasionally resemble a bargain instead of a second mortgage.
With Mediterranean comfort food, Miami pedigree and increasingly ambitious NYC expansion plans, Motek is proving that some restaurant imports don’t need to reinvent themselves for New York.
Sometimes they just need really good pita.
