Monday, September 28, 2026, 11:00 PM - 2:00 AM ยท Cleo, West Village, New York City
Cleo partners with Mill for the third annual Make Food Not Waste Restaurant Week, running September 28 through October 4 with zero food waste in the kitchen. The special menu features Braised Leeks and Tabbouleh made with the whole leek, root to leaf.
A rotisserie where a 7-spice chicken, served with zhug, labneh ranch, and Fresno chile sauce, is what the whole table comes for. Cornbread with harissa honey butter, corn ribs, and a chicken liver mousse fill out the menu before the bird arrives.
Seasoned corn ribs with herb butter
Skillet cornbread with harissa honey butter
Whole bird marinated in Lebanese baharat with zhug, labneh ranch, and Fresno chile sauce