Timna is a contemporary Mediterranean restaurant with roots in the Middle East, named for historic locales in Israel and Yemen. The raw, industrial space is romantic at night, the time to share sesame-seed-crusted kubaneh bread with tahini and grilled Bedouin octopus with black eggplant puree, hummus and Greek yogurt. On the weekends St. Marks Place is brunch row (witness the crowds outside Café Orlin and Café Mogador), so it's good to have a reservation; Timna's 45 seats fill up fast. Look for eggs benedict on challah with cured salmon and harissa aioli, and halloumi fattoush salad with smoked peppers, radish, cherry tomatoes and strips of crunchy pita. There are interesting wine and craft beer options, but no full liquor license.