The ever-changing menu might include a creamy mushroom soup with lavender and thyme; Amsterdam-style mushrooms in a beer broth; or spiced lamb pie alongside almond-garlic mashed potatoes. Read more.
A brunch plate of smoked salmon features creamy Zingerman’s goat cheese and lamb is sliced onto a baguette. Try the turkey burger with chipotle-sage aioli and a salmon burger with pickled ginger. Read more.
The food is made up of cheap, Asian basics like dumplings and ramen noodles. But the dumplings are filled with lamb and brandy and the ramen tossed with braised pork belly and king oyster mushrooms. Read more.
Ceviche maki pairs lime-marinated scallop with mango, cilantro and jalapeño, and salmon gets stuffed in a spring roll, fried and served with green curry dipping sauce. Read more.
Try ground chicken with basil and preserved eggs. Also try the specials board; promising rotations have included lettuce wrap–ready deep-fried mackerel with apples, cucumbers, fish sauce and chiles. Read more.
The menu consists of only three pizza and the owner makes each individually- with puffy, chewy crust; house-pulled mozzarella; layers of fresh, earthy mushrooms; and an obsessive eye for detail. Read more.
Spareribs are pull-apart tender with a subtle smokiness. The Brisket is beautifully marbled beef is given just the right treatment to yield tender bite after tender bite, whether chopped or sliced. Read more.
What’s special is the kibbeh, with its delicate layer of bulgur on cinnamon-dusted ground beef; the lamb pie, packed with sweet onions; and the lamb kebabs, rubbed with salt and ridiculously tender. Read more.