Gazala Halabi, who was born and raised in a small Druze village in Israel, began her cooking career with a catering business that garnered such acclaim she was able to open a small spot in Hell's Kitchen. A sister restaurant followed on the Upper West Side (380 Columbus Ave.). At both locations, diners enjoy familiar Middle Eastern meze like hummus, foul, kibbe and grape leaves stuffed with meat and rice, all done very well. Big plates include whole fish, chicken and lamb kebabs and falafel, along with lesser-known, tasty dishes like za'atar and cheese pie topped with homemade goat cheese. The original, simple nook in Hell's Kitchen is a good cheap-eats choice before the theater.