EAT OFFBEAT
Eat Offbeat is a wonderful option to delight your guests at your next home party! Order now for your next casual team lunch or big office dinner, or contact us for our special offering for formal corporate or dinner parties.
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Limited-edition tote bag, featuring art by Ivorian artist and friend of Eat Offbeat Adama Nanguin. The piece of art was hand-painted by Adama this last April (2023) at Eat Offbeat's first brick-and-mortar location in Chelsea Market.
Traditional Iranian sweet originating from Qazvin, lovingly hand-shaped by Chef Nasrin
Venezuelan Guava Sweets aka Dulce de Guayaba, made from pure guava concentrate. Great as a standalone sweet treat, or mix it with a salty cheese.
Delicious and delightful dried apricots, Turkish style. Enjoy with some warm chai!
Another creation from Chef Diaa – traditional semolina maamoul cookies with dates.
Sri Lankan sweet made out of coconut, milk, and cashews. Flavored with cardamom for a fragrant and delicate taste.
The Kitchen Without Borders is our first cookbook published by Workman Publishing and in partnership with the International Rescue Committee.
Hand-crafted by Eat Offbeat alumna Chef Nasrin. Aromatic and delicious rose-infused granola. Vegan. Contains nuts.
Hand-crafted by Eat Offbeat alumna Chef Nasrin. Set of three pistachio cookies.
Hand-crafted by Eat Offbeat alumna Chef Nasrin. Set of three delicious jam spreads: Carrot, Rose, and Red Bell Pepper. Vegan.
Hand-crafted by Eat Offbeat alumna Chef Nasrin. Set of three Iranian Kolompeh cookies (original, dates, and saffron). Vegan. Contains nuts.
Split medjool dates stuffed with walnuts and tahini. Created by Chef Dhuha from Iraq.
Mediterranean herbal tea blend.
Thin Syrian cookies filled with pistachio chips and covered with roasted sesame seeds.
Soft, crunchy peanut butter caramels with lightly salted peanuts, lovingly made by Chef Fatimata from Burkina Faso
Sweet and spiced peanuts with cinammon, vanilla, nutmeg, and cayenne pepper. Created by Chef Mariama from Senegal.
