Located in Woodside, Queens, Dawa's offers authentic, nomadic Himalayan and New American cuisine in a warm and relaxing setting.

Phone

718-899-8629

Location

51-18 Skillman Avenue
Queens, NY 11377

Sun, Mon, Wed, Thur

12pm - 10pm

Fri & Sat

12pm - 11pm

Closed Tue

Hey guys phase II outdoor seating is ready. Rain or shine we are here

TO-GO DRINKS for home or social distance in the parks with these chills
Finback sour beer
Yesflok kombucha
Nomikai rose
Nomikai Gin and tonic
Wine- Lubanzi red blend / Lubanzi chenin blanc

Walk the street with Ramps and tomato focaccia, slice $5.00 get your slice before it flies out seriously

Hello friends! We will be reopening for business from May 20th Wed-Sun 12-9 pm for pick-up and delivery (Grubhub). Closing our restaurant for a month and a half was emotionally very tough, among so many things it felt like we were letting you down wh

Our wines are now available for pickup and delivery, at retail price! Prices are ranging from $16 to 35$ a bottle. Our delicious probiotic kombucha from @yesfolk and coffee from @oslocoffee For take outs. (Please check our website for wine list)
Time

Considering the unique situation, we want to offer frozen momos available for purchase. I hope everyone is doing well. We will get through this pandemic. Stay strong. ✊🏻 Tutorial video of how to cook frozen momo will be posting soon

Hello everyone! we opened Dawa’s as a place to gather and share love and laughs over meals. Today, it’s unfortunate that we all are facing this unprecedented situation. We as a business, would like to stand in solidarity by taking every p

Kewa datshi is spicy dish from Bhutan. It is made with three Ingredients-cheese, chili and potato. Bhutanese uses chili as vegetable rather than spice.No dish goes without chili in Bhutanese cuisine.

Here is our Losar menu. For more clarity visit our website

We are Introducing Thali Thursdays starting Jan 30th
Thali is a traditional Nepalese meal set, with a well-rounded combination of all the required nutrients for a proper diet. The selection of various dishes is served in a platter including refill.

This is our aspiring chef Kunsang aka Koko, she joined Dawa's 11 months ago as an intern in our kitchen. Like many other Himalayan women, she was previously working as a nanny but her true passion was food. It took her a while to come out of the comf

Come for a light snack. Lima bean spread, pickled winter vegetables, and fresh pita. Handmade ceramic plate by @jordancolon

Click on an image to view it on Instagram.

DRINKS

HIMALAYAN INSPIRED MENU

Laphing 7.00

Mung bean jelly consistency cold noodle with chili oil and cilantro paste

Dry Noodle with Minced Chicken 15.00

Dry room noodle with minced chicken and chayote, ginger Sichuan chili.

MOMO Chicken / Beef / Veg (V) 13.00

Tibetan steamed dumpling with tomato and fenugreek sauce

Gyuma 16.00

Tibetan black sausage with sautéed pepper and onion

Bara - Thick lentil pancake with topping option Egg 12.00/ Ground pork 14.00/Plain 11.00

Served with slow-cooked tomato sauce

Pharsi (Stew) (V) 14.00

Kabocha squash and wild dried chives served with buckwheat crepe

Thenthuk 15.50

Tibetan pulled noodle with beef and daikon in long-simmered bone marrow broth

Jhasha Katsa 17.50

Fried breaded chicken sautéed in spicy pepper, served with steamed bun

Shabaley 15.00 / Tsel-baley (V) 15.00

Tibetan patties with beef filling or garlic chives, yu-choy greens, and potatoes

Chili Cauliflower (V) 16.50

Battered fried cauliflower sautéed with mixed peppers, served with purple rice

Chicken Sekuwa 19.50

Nepalese-style chicken BBQ served with bara, pickled radish, and tomatillo sauce

Pork Chili 15.50

(This dish has a distinct smell from fermented bamboo shoot) Slow-cooked pork with fermented bamboo shoot and dried chili

Stir-Fry Noodle Vegetable 12.00 / Chicken 13.00

Eggless noodle with cabbage, carrot, and house-made chili paste (add egg

Chana Gwaramari 16.00

Spiced black chickpea, sunny-side-up eggs, tomato achar, and chili oil

Riki Kur 14.00

Traditional Sherpa potato flatbread with scallion, green chili, and three-cheese spread

Chatamari 16.50

Rice flour crepe with ground pork and egg filling, served with soybean sauce

LUNCH MENU

Cauliflower fitter with Sichuan pepper and tomatillo sauce 8.00

Duck rillette 12.00

Chicken liver pate 10.00

Dill chicken soup 8.00

Chicken wings 10.00

Pancake 15.00

House salad 9.00

Lettuce and shaved root vegetables with coriander vinaigrette

Kale salad 14.00

Massaged kale, house-made ricotta cheese with seasonal marmalade

Citrus salad 12.00

Assorted citrus, avocado, red onion, yogurt and coriander vinaigrette

Burrata 14.00

Burrata with steamed kohlrabi, pesto sauce and sourdough bread

French toast 16.00

Brioche bread , berry compote, vanilla whipped cream

Baked eggs 14.50

Seasonal vegetables, eggs, sun-dried gremolata sauce

Coca Mallorquina 17.00

Spanish shortcrust pastry flatbread topped with chorizo and sweet caramelized onion.

Milanese risotto 16.00

Creamy arborio rice, leek and mushroom gremolata sauce

Spaetzle 15.00

German style egg noodle with pesto and roasted vegetables

Fish 23.00

Slow cook cracked black lentil, seasonal vegetable, green olive pistachio tapenade

Grass- fed burger 20.00

8oz meat, crispy fried onion, guacamole, Russian dressing, side of chips. Egg or bacon (2.00)

Buttermilk fried chicken sandwich 18.00

Pickled onion, jalapeño aioli, side of potato chips

DINNER MENU

Dill chicken soup 8.00

Cauliflower fitter with Sichuan pepper and tomatillo sauce 7.00

Duck rillette 12.00

Chicken liver pate 10.00

Chicken Wings 10.00

House salad 9.00

Lettuce and shaved root vegetables with coriander vinaigrette

Kale salad 14.00

Massaged kale, house-made ricotta cheese with seasonal marmalade

Citrus salad 12.00

Assorted citrus, avocado, red onion, yogurt and coriander vinaigrette

Burrata 14.00

Burrata with steamed kohlrabi, pesto sauce and sourdough bread

Milanese risotto 16.00

Creamy arborio rice with saffron, leek, mushroom

Spaetzle 15.00

German style egg noodle with pesto and roasted vegetables

Pan- seared chicken thigh 18.00

Potato, seasonal vegetable, gremolata sauce

Duck 28.00

Pan- seared duck breast with creamy mushroom sauce

Fish 23.00

Slow cook cracked black lentil, seasonal vegetable, green olive pistachio tapenade

Lamb skewer 22.00

house-made flatbread, mint yogurt sauce

Grass- fed burger 20.00

8oz meat, crispy fried onion, guacamole, Russian dressing, side of chips. Egg or bacon (2.00)

Buttermilk fried chicken sandwich 18.00

Pickled onion, jalapeño aioli, side of potato chips

Dessert

Yomari 10.00

Traditional Nepalese steamed rice dumpling with filling jaggery, coconut and almond.

Pain-perdu 9.00

Chocolate lava cake 10.00

molten chocolate lava cake with whipped cream

Pain-perdu 9.00

Chilled rice pudding 6.00

cardamon and pistachio

Wine

$12.00 glass / $45.00 bottle

Sauvignon Blanc, Kim Crawford, Imalborough

$12.00 glass / $45.00 bottle

$13 glass / $80 bottle

Meursault, Mat Rot, Burgundy, France

$13 glass / $80 bottle

The bowl of ragged-edged pork belly is a recipe from Bhutan, the meat vested with the deep sour of fermented bamboo shoots. Its flavor hints at turned earth or wood broken down by rain, a funk wonderfully, perilously close to rot.