21 March 12th-March 18th, 2026 phoenixnewtimes.com PHOENIX NEW TIMES ST. PATRICK’S DAY GUIDE The pale green drink is made with cucumber, lime and an herbaceous blend of mint, parsley and mastic. A honeydew melon ball and a tuft of mint garnish this crushable drink, which tastes like spa water sipped poolside. Fattoush, muhuamara and more mezze The term Mediterranean has become muddled by restaurants seeking to capi- talize on the buzzy phrase. It’s often used as a catch-all for a sometimes disjointed tableau of European, Middle Eastern and North African dishes. At Noor, there’s much more personality and a clearer point of view presented on the menu. There are familiar items alongside plenty of dishes the average diner may not recognize. The restaurant’s staff is well- versed and eager to share details about any plate or ingredient. To eat, we start with an array of mezze: eggplant fattoush salad, hummus with short ribs, muhamara and a zaatar flat- bread. The sluggishness of service quickly evaporates, and these plates arrive rapidly. Soon, we’re playing Tetris to fit each plate and bowl onto our twee turquoise table. Out of the gate, Noor’s starters and mezze, which range in cost from $10 to $24, pack a punch. The short rib hummus, though a tad thick, has the nutty warmth of tahini and unctuous depth from a mound of spicy, tomato-spiked short rib at its center. A scattering of pickles brings welcome pops of acid. It comes with a basket of three freshly baked puffed pitas, which we rip open to use as vessels for this warming, savory spread. The muhamara is a sweet and tangy dip that keeps us coming back for another taste. The roasted red pepper shines in this mezze, lifted by tart pomegranate molasses, earthy walnuts and a hint of heat from chili paste. It’s the kind of dip that we were soon testing with just about everything else on the table. Luckily, we carb-overloaded with a crisp, spiced flat- bread, too. The salad is a splashy display of texture and rife with the floral tang of sumac, pomegranate and fresh mint. It’s assertive and crunchy in all the best ways, just be sure to eat it quickly. The cucumber, radish, tomato and crisped bits of pita hold firm against the bracing dressing, but the fried eggplant, at first crisp outside and creamy inside, turns to mush once it marinates a bit longer. For the final course, we opt to share a platter of Shish Tawook, $32. The hunks of chicken and charred vegetables are presented atop the grates of a gilded gold tabletop grill. This is all for show; there’s nothing going on in the firebox. Despite being marinated and grilled, the chicken is disappointingly bland. The vegetables and side of garlic aioli did what they could to add more flavor, but the dish simply did not deliver. The restaurant’s entree prices climb as high as $68, which pushes expec- tations up and narrows the room for error. After so many assertive, bold flavors to start the meal, this entree fell flat. Noor does offer a new light in north Phoenix, but sometimes it flickers. Nevertheless, we’ll be back for the memo- rable mezze and cocktails. When we return, we’ll bring a group, because the restaurant’s deep menu of shareables begs for a boisterous night of family-style eating and a few rounds of drinks. We were eyeing the halloumi flambeed in a sour cherry sauce, a tuna tartare with bulgur and beefy croquettes, Kebbeh Meqliyeh. And that was before our server started describing the restau- rant’s ice cream sundae, which is topped with rose water, pistachio and cotton candy. In spite of a few stumbles, we’re still hungry to taste more from Noor. Noor 10625 N. Tatum Blvd., #150 The cocktails at Noor lean classic but get infused with Middle Eastern ingredients. (Sara Crocker) Marvelous Mezze from p 18
