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by YumYum
- July 29, 2026
In a neighborhood crowded with new restaurants, ZOI Mediterranean NoMad is standing out by offering more than one reason to make a reservation.
Located inside the historic Life Hotel, ZOI brings together modern Mediterranean cooking, Turkish-inspired barbecue, seafood, caviar, and a polished dining room designed for long lunches, lively dinners, and special occasions. Beneath the restaurant, TEN11 Lounge adds a separate menu built around raw-bar selections, sushi, shareable plates, Champagne, and late-night dining.
The two concepts are connected, but each has its own culinary identity.
At ZOI, the menu begins with the flavors that define Mediterranean dining: generous mezze, warm bread, bright herbs, olive oil, grilled vegetables, and dishes meant to be passed around the table.
The ZOI Mezze Royal offers a choice of three spreads, including muhammara, babaganoush, hummus, celery tzatziki, avocado feta, spicy feta, and the restaurant’s colorful Ruby Olive Mezze. It is an easy introduction to the kitchen and one of the best ways to begin a group dinner.
From there, the menu becomes more unexpected.
Citrus tuna tartare arrives with avocado and crisp shrimp chips, while wagyu beef tataki is finished with truffle, chives, and a citrus dressing. Grilled octopus, Lebanese falafel, Antep kibbeh, roasted cauliflower, and Urfa-style grape leaves bring together Mediterranean traditions with a contemporary New York presentation.
The result feels familiar enough to be comforting, but original enough to keep the meal interesting
Caviar has also become an important part of ZOI’s menu.
The restaurant’s Caviar Signature pairs Beluga Hybrid caviar with grated egg white, egg yolk, chives, and shrimp chips, while guests can also order a caviar bump or add caviar to select dishes.
One of the most memorable options is the Pavé Potato with Caviar, combining layered potato, wagyu beef tartare, and Beluga caviar. It is indulgent without feeling overly formal, which reflects the broader appeal of ZOI’s menu. Luxury ingredients are present, but they are designed to be enjoyed rather than treated as untouchable.
That balance carries into the restaurant’s Mediterranean barbecue and land entrées.
The Beef Shashlik Royale features tenderloin with erişte, Tulum cheese, walnuts, and oyster mushroom sauce. The Butcher Kofta is served with vegetables, pavé potato, onion salad, and pickles, while the baby lamb chops arrive with chimichurri and seasonal sides.
The Short Rib Tandir is another standout, pairing slow-cooked beef with truffle mashed potato, glazed carrot, dried cherry, and beef jus. Chicken skewers, duck tandir, branzino, grilled salmon, and whole red snapper complete a menu that moves easily between the sea and the grill.
For diners who want a simpler introduction, ZOI also offers a $65 dinner special Sunday through Thursday, including a starter, appetizer, main course, and dessert.
The oven section adds another layer to the experience.
Mini lahmacun, butcher flatbread, truffle wild mushroom pizza, and Neapolitan-style pizza make the menu approachable for groups with different tastes. Pasta selections, including spicy rigatoni, truffle fettuccine, seafood cavatelli, and short rib mafaldine, give guests additional reasons to return rather than trying to experience everything in one visit.
That variety is part of what makes ZOI work. The restaurant can be a destination for a full Mediterranean dinner, a business lunch, a celebratory meal, or an evening centered around caviar and cocktails.
Downstairs, TEN11 shifts the mood and the menu. The lounge focuses on dishes that are easy to share and pair naturally with cocktails. Tuna tartare, yellowtail jalapeño hamachi, spicy shrimp tempura, and a Maine lobster roll lead the raw-bar and starter selections.
Crispy rice arrives with spicy tuna, kimchi salmon, and truffle avocado, while chicken and wagyu gyoza are served with pepper jam and citrus-soy ponzu. Charred tenderloin yakitori, golden apricot chicken bao, wagyu sliders, truffle fries, and sushi rolls make the menu feel polished but relaxed.
The food is substantial enough for dinner, yet flexible enough for a table ordering several plates over the course of the night. TEN11 also gives caviar a more playful setting.
The Champagnes & Caviar Dreams presentation combines Beluga caviar, Champagne, and shrimp chips, while larger caviar servings can be ordered with a glass of Champagne. It is celebratory, photogenic, and perfectly suited to the lounge’s after-dark atmosphere.
Dessert follows the same spirit. The chestnut panna cotta is paired with date and mango sauce, while the Dubai Gold Cheesecake combines San Sebastián-style cheesecake with pistachio, kunafa, and rich Dubai chocolate.
Together, ZOI and TEN11 offer two distinct dining experiences within one address.
ZOI is rooted in Mediterranean hospitality, regional flavors, grilled meats, seafood, mezze, and a serious caviar program. TEN11 brings a more playful approach through sushi, raw bar, wagyu, Champagne, and shareable late-night dishes.
What makes the concept compelling is not simply the number of choices. It is how naturally those choices fit different moods and occasions. Guests can come for mezze and branzino, return for the prix-fixe dinner, book a celebration centered around caviar, or head to TEN11 for cocktails and shareable plates.
In a city where restaurants often try to be one thing to everyone, ZOI Mediterranean and TEN11 succeed by giving each part of the experience a clear identity.
For NoMad diners looking for polished Mediterranean cuisine, inventive late-night food, and a setting that feels equal parts restaurant and destination, this is one reservation worth making.
