Modern Mediterranean fare with Israeli influences from chef/owner Tomer Blechman comes to Brooklyn.

Blechman, whose résumé includes Lupa, Bar Bolonat and Maialino, looked to the Hebrew word for restaurant, “misada,” when naming the restaurant. He has partnered with general manager Idan Bitton, who went to CIA with Tomer and has worked at Spice Market, Joseph Leonard and Ardesia.

His cooking draws influences from the Middle East, with labneh, sumac, tahini and schug, a spicy Yemenite sauce, featured heavily on the menu. There are also Eastern European influences in dishes like herring crostini and shots of vodka garnished with pickled mushrooms. The room is finished in wood and has a marble bar. An inviting backyard has 30 seats and a street-art mural on the rear wall.

Ideal For

The summer season

Signature Dishes

Octopus with preserved lemon, Castelveltrano olives and eggplant puree; hanger steak with asparagus, ramps and schug salmoriglio; shakshuka with poached egg, goat cheese and parsley; and chocolate mousse with candied sesame, whipped labne and honey tahini.