REFINERY 29
When your brunch requires some balking of tradition, Mimi's Mediterranean flare strikes the perfect balance with both lemony hummus made from either chickpeas or fava beans for you, and Moroccan semolina pancakes for your less adventurous companion.
Michelin Guide RecommendedThink snack taverna and you have the right idea about this adorable newcomer to Brooklyn's ever-changing Ditmas Park. Though the space is teeny-tiny, excellent design and wise use of space give Mimi's a modern holistic feel - with large windows ferrying swaths of natural light into the dining room by day, and an open kitchen adding cheerful ambience come nightfall.
"And yet, there’s more to Mimi’s than mashed chickpeas. Take, for instance, the cauliflower salad—sweetly caramelized florets flavored with homemade tahini. It’s the best thing to happen to cauliflower since Dévi’s cracklike Manchurian version. The rice-stuffed grape leaves, too, have much to offer, flavorwise, albeit in small, nugget-shaped packages."
By Robin Raisfeld & Rob Patronite
Published Aug 2, 2009
New York Magazine"It is diminishing to call Mimi’s a hummus joint, even though that’s what it calls itself. That’s because the tiny, charming spot is capable of so much more (not to take anything away from the hummus, which happens to be nutty and rich, creamy and delicious, in all five variations; $8 and $9)."
The New York Times"This sunny cafe serves dishes — not just hummus — that bear traces of the chef’s family history in Israel, Morocco and the Kurdish region of Iraq."
By THE NEW YORK TIMES
Published: December 29, 2009
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