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[VEGETARIAN BISTRO] MIDDLE EASTERN CUISINE WITH A MODERN FLAIR!

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[ WHO WE ARE ]

MEZE 119 is a vegetarian bistro located in the heart of downtown St. Petersburg, one of America's Top Arts Destinations. Located across from Jannus Live, and just blocks away from the waterfront parks, museums, and the movie theaters, MEZE 119 is sure to delight your taste buds!

MEZE 119 is inspired by the traditional cuisine of the Middle East and infused with a modern culinary flair. Our all-vegetarian menu features fresh salads, authentic pita bread, and sauces that showcase middle-eastern spices and flavors. We also have a daily selection of savory puff pastry, sandwiches, delectable desserts, and more. Our unique menu caters to vegetarians, vegans, and anybody who loves fresh, delicious food.

MEZE 119 is a unique dining experience that pays tribute to the decor of New York City's neighborhood bistros and cafes, while maintaining a unique vibe that appeals to both St. Pete locals and visitors alike.

Carefully placed colored pillows act as a vibrant contrast to the restaurant's white tables and chairs; trailing black vines with leaves are painted on the white walls. A single, textured, baby blue wall separates the bar from the kitchen and adds the last remaining touch of color.

MEZE 119 is THE destination for modern, gourmet-style vegetarian cuisine. Open for daily for lunch, dinner, and Sunday Brunch, we are thrilled to introduce upscale, vegetarian dining to St. Petersburg.


Catering and Delivery Available

MEZE119 is committed to excellent vegetarian cuisine and focuses on creating unique meals using the finest soy, gluten, fruit and vegetable products available. additionally, many of our dishes are vegan ( denoted by a [v] ) or can be made vegan. please consult your server for details.

[luhnch]

[me-ˈzā]

share several of these delightful dishes, a drink, conversation, and laughter.

TZ’’IIPS. [v] fried potato wedges with garlic and parsley 4
CHIKK’N NUG’ITZ. [v] served with tamarind honey or bbq sauce 5.5
ZA’ATAR BREAD. flatbread dusted with a blend of mediterranean herbs and spices 3
BOUREKAS. (3) baked phyllo pastries, daily selection of fillings 6.5
MEZE-ZAH. middle eastern flatbread pizza with artichoke, tomato, onions, oil-cured olives, and feta 7
SPINACH CAKES. (3) pan-fried and served with tzatziki 6
MUJADERA. [v] layered rice, spiced lentils and caramelized onions 5

[hoom-uhs & shmeer]

try one @ $5, two @ $7 or three @ $8.5
served with white or whole wheat pita


HUMMUS TAHINA. [v] the original
BESSARA. [v] spicy moroccan fava bean hummus
BABA GHANOUSH. lebanese roasted eggplant dip
ROASTED GARLIC. [v] hummus infused with a rich, mellow garlic flavor
MEDITERRANEAN OLIVE. [v] hummus blended with oil-cured olives
HUMMUS SABABA. our chef’s daily offering

[soop & sal-uhd]

how about adding chikk’n $4, stāk $5, shrrmp $5
or curried chikk’n salad $4 to any salad below


SOUP. ask us for today’s selection 4
HOUSE SALAD. baby greens, oil cured olives, feta, and sundried tomatoes in house vinaigrette 7
ISRAELI SALAD. [v] shaved cabbage, cucumber and tomato lightly dressed 6
TABOULI. tomatoes, cucumbers, red onion and couscous with mint and parsley, tossed in lemon and olive oil 6.5
MOROCCAN CARROT SALAD. [v] flavored with sweet and savory herb dressing with cumin and garlic 5
FALAFEL SALAD. freshly-made falafel, romaine lettuce, israeli salad and tzatziki 8
SALAD SAMPLER. like ‘em all? choose three. 9

[sammies]

add a bowl of soup, ½ of a house salad or tz’’iips to a sandwich for $3

MEZE ORIGINAL. [v] falafel pita with israeli salad, tahini and tz’’iips 7.5
GREEN OMELET. scallion omelet with hummus served in a pita 7
CYPRUS BLT. panko encrusted tomato with olive tapenade, tempeh bacon, caramelized onions and syrian cheese 7.5
SABICH. sautéed eggplant and onions with hard boiled egg and hummus served open face on pita 7.5
SHAWARMA. [v] seasoned tofu or chikk’n, israeli pickles, tomatoes, shaved cabbage and tzatziki 8
CURRIED CHIKK’N SALAD. [v] julienned seasonal veggies, tomato & romaine lettuce 7.5
STĀK BURGER. lettuce, tomato, israeli pickles with roasted garlic harissa mayo and tz’’iips[ cheese (+1) tempeh bacon (+1.5) ] 8
FLAT IRON STāK. sliced stāk, caramelized onions, wild mushrooms, cheese and housemade hot sauce on garlic flat bread 8.5

[meyn]

mains are meant to be mixed and matched
pair with any of our meze items, salads or sides
add a bowl of soup, ½ of a house salad or tz’’iips to a main dish for $3


STUFFED PEPPER. [v] roasted red pepper with a rice, wild mushroom, summer squash and veggie crumble filling 8.5
SHAKSHUKA. robust tomato stew with peppers, onions and braised egg over top, served with pita [ Cheese (+1) tofu (+2) ] 7
KEFTA. [v] vegetarian version of traditional spiced meatballs over herbed basmati rice 7.5
STUFFED ACORN SQUASH. roasted acorn squash stuffed with moroccan couscous, chickpeas and raisins 8
GRILLED VEGET ABLE NAPOLEON. layered with a roasted garlic cheese filling, topped with a tomato compote 8

[sahydz]

FETA/SYRIAN CHEESE. 1.5
PITA. [v] 2
TZATZIKI. 1.5
TAHINI. [v] 1.5
HERBED BASMATI RICE. [v] 3
GRILLED SEASONAL VEGGIES. [v] 4

[din-er]

[me-ˈzā]

share several of these delightful dishes, a drink, conversation, and laughter.

TZ’’IIPS. [v] fried potato wedges with garlic and parsley 4
CHIKK’N NUG’ITZ. [v] served with tamarind honey or bbq sauce 5.5
ZA’ATAR BREAD. [v] flatbread dusted with a blend of mediterranean herbs and spices 3
BOUREKAS. (3) baked phyllo pastries, daily selection of fillings 6.5
MEZE-ZAH. middle eastern flatbread pizza with artichoke, tomato, onions, oil-cured olives, and feta 7
SPINACH CAKES. (3) pan-fried and served with tzatziki 6
MUJADERA. [v] layered rice, spiced lentils and caramelized onions 5

[hoom-uhs & shmeer]

try one @ $5, two @ $7 or three @ $8.5
served with white or whole wheat pita


HUMMUS TAHINA. [v] the original
BESSARA. [v] spicy moroccan fava bean hummus
BABA GHANOUSH. lebanese roasted eggplant dip
ROASTED GARLIC. [v] hummus infused with a rich, mellow garlic flavor
MEDITERRANEAN OLIVE. [v] hummus blended with oil-cured olives
HUMMUS SABABA. our chef’s daily offering

[soop & sal-uhd]

how about adding chikk’n $4, stāk $5, shrrmp $5 or curried chikk’n salad $4 to any salad below

SOUP. ask us for today’s selection 4
HOUSE SALAD. baby greens, oil cured olives, feta, and sundried tomatoes in house vinaigrette 7
ISRAELI SALAD. [v] shaved cabbage, cucumber and tomato lightly dressed 6
TABOULI. [v] tomatoes, cucumbers, red onion and couscous with mint and parsley, tossed in lemon and olive oil 6.5
MOROCCAN CARROT SALAD. [v] flavored with sweet and savory herb dressing with cumin and garlic 5
FALAFEL SALAD. freshly-made falafel, romaine lettuce, israeli salad and tzatziki 8
SALAD SAMPLER. like ‘em all? choose three. 9

[sammies]

add a bowl of soup or ½ of a house salad for $3

MEZE ORIGINAL. [v] falafel pita with israeli salad and tahini 8
CYPRUS BLT. panko encrusted tomato with olive tapenade, tempeh bacon, caramelized onions and syrian cheese 9
STĀK BURGER. lettuce, tomato, israeli pickles with roasted garlic harissa mayo [ Cheese (+1) tempeh bacon (+1.5) ] 8.5
FLAT IRON STāK. sliced stāk, caramelized onions, wild mushrooms, cheese and housemade hot sauce on garlic flat bread 10

[meyn]

mains are meant to be mixed and matched
pair with any of our meze items, salads or sides
add a bowl of soup, ½ of a house salad or tz’’iips to a main dish for $3


STUFFED PEPPER. [v] roasted red pepper with a rice, wild mushroom, summer squash and veggie crumble filling 8.5
SHAKSHUKA. robust tomato stew with peppers, onions and braised egg over top, served with pita [ Cheese (+1) tofu (+2) ] 7
KEFTA. [v] vegetarian version of traditional spiced meatballs over herbed basmati rice 7.5
STUFFED ACORN SQUASH. [v] roasted acorn squash stuffed with moroccan couscous, chickpeas and raisins 8
GRILLED VEGET ABLE NAPOLEON. layered with a roasted garlic cheese filling, topped with a tomato compote 8

[ahn-trey’z]

add a bowl of soup or ½ of a house salad for $3

MOROCCAN BBQ CHIKK’N. [v] sweet ‘n savory moroccan bbq sauce served with couscous and crispy fried spinach 13
FLAT IRON STĀK. sundried tomato and wild mushroom port wine sauce over asparagus & mashed potatoes 13.5
DEAD SEA SAMUHN. horseradish fig glazed samuhn served atop a warm spinach & rice salad with balsamic drizzle 14
MEDITERRANEAN SHRRMP. [v] lightly battered and tossed in an artichoke tomato ragout with basmati rice 14
PASTA SABABA. our chef’s daily offering 13

[sahydz]

FETA/SYRIAN CHEESE. 1.5
PITA. [v] 2
TZATZIKI. 1.5
TAHINI. [v] 1.5
HERBED BASMATI RICE. [v] 3
GRILLED SEASONAL VEGGIES. [v] 4

[bruhnch]

[bruhnch]

GRANOLA. with fresh fruit and a citrus infused yogurt 6.5
FRUIT CREPES. warm fresh fruit filling served with a dollop of sweet cream 7
NUTELLA CREPES. folded crepes with warm chocolate hazelnut nutella and sliced bananas 6
FRENCH TOAST. made from challah bread topped with a spiced lemon syrup 7.5
WHOLE WHEAT BELGIUM WAFFLE. [v] topped with a raki glazed wild berry compote 7
MEZE VEGGIE OMELETTE. artichokes, spinach, olives, and sundried tomatoes [ cheese (+1) ] 7
TOFU SCRAMBLE. [v] with tempeh bacon and tz”iips 7.5
GREEN OMELETTE. scallion omelet with hummus served in a pita 6
STĀK ‘N EGGS. grilled flat iron stāk with two eggs and tz”iips 8.5
QUICHE OF THE DAY. our chef’s daily offering 7.5

[sal-uhd]

ISRAELI SALAD. [v] shaved cabbage, cucumber and tomato lightly dressed 6 MOROCCAN CARROT SALAD. [v] flavored with sweet ‘n savory herb dressing with cumin & garlic 5 FALAFEL SALAD. freshly-made falafel, romaine lettuce, israeli salad and tzatziki 8

[sammies]

MEZE ORIGINAL. [v] falafel pita with israeli salad, tahini and tz”iips 8
SABICH. sautéed eggplant and onions with hard boiled egg and hummus served open face on pita 7.5
CYPRUS BLT. panko encrusted tomato with olive tapenade, tempeh bacon, caramelized onions & syrian cheese 8
SHAKSHUKA. robust tomato stew with peppers, onions and braised egg over top, served with pita [ cheese (+1) tofu (+2) ] 7
STĀK BURGER. lettuce, tomato, israeli pickles with roasted garlic harissa mayo and tz”iips [ cheese (+1) tempeh bacon (+1.5) ] 7

[sahydz]

TWO EGGS. 2
TEMPEH BACON. [v] 3
TZ”IIPS. [v] 4
SEASONAL FRESH FRUIT. [v] 4
PANKO ENCRUSTED TOMATOES. [v] 3

[kids bruhnch] (10 and under pleez)

WHOLE WHEAT WAFFLE. [v] served with maple syrup
SCRAMBLED EGG. topped with melted cheese in a pita served with tz”iips
NUTELLA CREPE. one crepe filled with nutella and sliced banana
FRENCH TOAST. one thick slice of challah bread topped with maple syrup

Your choice of the above 5
Add a kidz-sized soft drink or meze-naide (+1)
Add a kidz-sized glida (+2)

[bruhnch drink specials]

MIMOSA. 3.5
BLOODY MARY. 5
SCREWDRIVER. 5

[dih-zurt & dringks]

[dih-zurt]

BAKLAVA. a trio of our housemade pastries topped with diversely exotic honey sauces and anise fluff 6
GLIDA. vanilla ice cream topped with crumbled sesame candy and pistachio brittle 4
CHOCOLATE TOWER. flourless chocolate cake stacked with ice cream and red wine fluff 6
LEMON CUSTARD PARFAIT. sponge cake and custard with fresh berries and a touch of cinnamon 6
CHEESECAKE. ask us for today’s selection 6

[al-kuh-hawl-free]

PEPSI PRODUCTS. 2
MOROCCAN MINT ICED TEA. 2.5
BOTTLED WATER. 2
MEZE-NAIDE. 3
KAHWA COFFEE. 2
HOT TEAS BY HOOKER. 2.5
SPRECHER NATURAL SODAS 4
SPARKLING WATER. 2.5

[beer & cider] *ask your server about our featured micro-brews.

EFES PILSNER. 5.5
IRON CITY LIGHT. 5.5
HE'BREW MESSIAH BOLD. 5
ACE JOKER CIDER. 6
TITAN IPA. 5.5
LOST COAST TANGERINE WHEAT ALE. 6

[reds]

PINDAR RESERVE MERLOT, 2006 north fork of long island, ny
a vintage wine from a vintage year. this barrel select merlot is intense and fragrant, with rosemary, vanilla, red currant and blackberry on the nose. full-bodied with soft tannins and a velvety, assertive finish that is sure to holds its own with big flavors. 26/7
PINDAR CABERNET FRANC, 2007 north fork of long island, ny
long island’s signature grape. fruity, almost jammy upfront with hints of plum and raspberry and a soft herbaceousness. 31/8
PINDAR PYTHAGORAS MERITAGE, North Fork of Long Island, NY
black raspberry, rye toast, and cream aromas with a touch of earth. a well-rounded and juicy entry leads to a dry-yet fruity medium body with tangy raspberry, plum, and delicate spices. finishes with a tasty, fruit and honeyed toast fade. pythagoras is a real crowd pleaser blended from cabernet sauvignon, cabernet franc, merlot, petit verdot, and malbec. 26/7
LOGAN WEEMALA SHIRAZ VIOGNIER, 2008 Southeast Australia
delightful aromas of red berries and spice with a flora lift while the silky palate has flavors of liquorice, dark cherry, plumbs and rhubarb with a long finish. 34/9
DUCK WALK PINOT MEUNIER, 2007 South Hampton, NY
this burgundian is one of the three champagne varietals. in the usa, duck walk is unique in growing and offering the full varietal bottling of this noble grape. light-bodied and minimally aged in oak provide aromas of raspberry and wood, over tones of currant and plum, with a pleasing smokiness on top. enjoy either room temperature or with a slight chill. 27/7
PINDAR SWEET SCARLETT, North Fork of Long Island, NY
a “user-friendly” off-dry red that is full bodied with a hint of sweetness. served chilled, it makes an excellent dessert wine but also works very well warm paired with tomatoey sauces and soups or spicy foods. 20/6

[blush]

PINDAR SUMMER BLUSH, north fork of long island, ny
this semi-dry blush is made with merlot grapes and features a unique subtle strawberry flavor. also referred to as a white merlot, this wine is perfect for light summery foods. 20/6

[whites]

PINDAR WINTER WHITE, north fork of long island, ny
a semi-sweet and refreshingly well balanced blend of chardonnay, sauvignon blanc, riesling, and cayuga provides delightful floral aromas and a luscious mouthfeel. 21/6
AIRLIE SEVEN, 2008 willamette valley, or
a vibrant and approachable blend of seven white varietals, this wine is designed for enjoyment. a core acidity with notes of pear and grapefruit make this a great sipper and an excellent food companion. 27/7
PINDAR SUNFLOWER CHARDONAY RESERVE, 2009 north fork of long island, ny
grown on a special vineyard site of only 3.9 acres, this limited special reserve was completely barrel fermented in new french oak and has lush vanilla and butterscotch notes, with a palate of apple and pear. refreshing, bright and balanced, it pairs brilliantly with summer salads. 36/9
J. ROGET BRUT CHAMPAGNE, Canandaigua, NY
medium-dry with crisp, fruit flavors. the aromas of apple and pear are balanced with a bouquet of toasty, yeast notes and floral nuances. 7
SEVEN DAUGHTERS MOSCATO, Veneto IGT
sweet with a light effervescence. peach nose with tastes of honey and apricots and the slightest hint of bitterness. quaff to detect the subtle yet delightful cinnamon and key lime notes. 32/8
NOBILO PINOT GRIGIO, 2008 Auckland, NZ
a perfumed bouquet of orange blossom and pear is overlaid with enticing spicy notes. creamily textured and complemented by gentle acidity. flavors of ripe apple, melon and pear linger on the palate in a smooth, generous finish. 31/8

[yoo-neek]

CHOCOVINE. a fine french cabernet subtly combined with a rich dark chocolate from holland. silky smooth and decadent. 32/8

[kidz men-u] (10 and under pleez)

GRILLED CHEESE PITA. mild cheese melted inside a fresh pita
grilled veggie pita. [v] [ cheese (+1) Tofu (+2)]
PITA PIZZA. our own unique version
CHIKK’N NUG’ITZ. [v] served with our famous tz’’iips
STĀK BURGER. all vegetarian [ cheese (+1) ]
PASTA. topped with butter
Your choice of the above 6
Add a kidz-sized soft drink or meze-naide (+1)
Add a kidz-sized glida (+2) MEZE119 is committed to excellent vegetarian cuisine and focuses on creating unique meals using the finest soy, gluten, fruit and vegetable products available. additionally, many of our dishes are vegan ( denoted by a [v] ) or can be made vegan. please consult your server for details.

[ FIND US ]

MEZE 119 is located in the heart of downtown St. Petersburg across from Jannus Live, and just blocks away from our renowned waterfront parks, museums, and theaters like American Stage and the Mahaffey.

MEZE 119
119 2nd St North
Downtown St. Petersburg
TEL (727) 498-8627


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