Mediterranean restaurant Miriam expands to West Village, plans Upper East Side location

Brooklyn-born restaurant Miriam is bringing its Mediterranean fare to two more locations in Manhattan.

Miriam West Village opened this week at 140 Seventh Ave. S., spanning 2,700 square feet across two separate spaces. The restaurant features a 12-seat, marble-topped main bar; a main dining room that seats 50 guests; and a private dining space that seats 22. Overall, the restaurant can sit 124 people.

Mexican restaurant Agave previously occupied the space for 22 years. 

Menu highlights include Jerusalem sesame bread with muhammara, Miriam’s original spanakopita made in a flaky phyllo dough pocket with swiss chard, feta and tomato confit; and lamb shawarma terracotta, which is slow-cooked lamb and rice baked under flatbread and cut tableside.

Around 50 employees work at this Miriam location. The lease is for 12 years with a five-year renewal option.

The landlords, Linda Hayes Owen and Sunflower LLP, were represented by Compass’ Robin Abrams and Nick Zilkha. Miriam falls under the 6R Hospitality Group, was represented by Meridian Capital Group’s Eli Marcus.

“One of the employees of 6R used to work at Agave,” Marcus said. “He knew the space inside and out. When we all saw it, he said that they have to take it because he could give the space a great turnaround.”

Miriam will also open a 2,000-square-foot restaurant at 973 Lexington Ave. on the Upper East Side.

The restaurant launched in Brooklyn’s Park Slope neighborhood in 2005 and also has a location on the Upper West Side.

“The West Village has always been a true food destination with a vibrant going-out scene. People wander, discover new restaurants and linger over drinks,” Miriam owner and chef Rafi Hasid said in a statement. “The Upper East Side, on the other hand, has a more family-oriented feel similar to our Park Slope and Upper West Side locations. What ties them together and what we strive to create at Miriam is a shared sense of community and connection around the table.”