Neya Restaurant

Certified kosher Israeli and Mediterranean restaurant on Harding Ave in Surfside, with a cocktail bar and late Saturday nights.

Vérifié novembre 2026

For anyone who keeps kosher and still wants a real night out with cocktails. The trade-off: there's no Friday dinner, and Saturday doesn't start until Shabbat is over.

The kosher part

Neya is certified kosher by Kosher Miami, and that shapes everything here, from the menu to the weekly schedule. The kitchen does modern Israeli and Mediterranean food under executive chef Ben Siman Tov, and the restaurant says it sources fresh daily. It sits on Harding Ave in Surfside, a short walk from the beach blocks. The crowd seems happy: it holds a 4.9 from about 2,400 Google reviews, which is rare at that volume. The menu page we checked didn't list dishes, so pull it up before you go if you're picky.

Working around Shabbat

Sunday through Thursday, it's open 6 to 11 pm. Friday it's closed. Saturday it opens one hour after Shabbat ends and runs until 12:30 am, so the start time moves with the season. Google lists it as 9 pm, but treat that as a rough guide and check the sunset math. That late Saturday opening makes it one of the few kosher spots in the area for a post-Shabbat dinner. The site also mentions lunch, but the posted hours are dinner only, so call before planning a midday visit.

Cocktails and delivery

There's a full bar, and the cocktails lean on Middle Eastern flavors, which is not a given at a kosher restaurant. That makes it a fair pick for a date or a group dinner that runs long. Staying in is an option too: takeout is available, and delivery is free within 5 miles on orders over $30. The restaurant also runs a VIP rewards program and sells gift cards, handy if you need a present for someone in the neighborhood who keeps kosher.

Réservations

The restaurant takes reservations through its site, worth doing for the Saturday night opening.

Bon à savoir

Saturday opening shifts with Shabbat, roughly an hour after sundown, so check the time that week.

Les questions qu’on se pose