"On this visit, I was disappointed to find that the whipped feta was no longer on the menu, but there were still plenty of delectable dishes to enjoy. We kicked off our meal with two dips: muhammara and hot pepper labneh paired with winter squash and harissa. Muhammara is among my favorite dips, and this version was outstanding. The labneh was mild and provided a comforting blend of squash topped with a dollop of infused labneh and harissa. It had a touch of warmth without being too spicy. We shared two pita breads among three people, which was just right for our appetizers.
Our first mezze dish was the farm greens salad, featuring delicata squash, cranberries, and pepitas resting on a bed of herby whipped goat cheese. It served as a delightful interlude. However, the highlight of the evening was the broccolini Caesar. The broccolini was beautifully cooked with a hint of char and dressed in a creamy tahini Caesar sauce, along with avocado and cheese crackers. Each element was delicious on its own, but when combined, they truly elevated the dish. The earthy flavor of the broccolini, the richness of the avocado, and the crisp saltiness of the cheese came together perfectly. I would return time and again just for that dish.
We also ordered the cauliflower, which was excellent, but following the broccolini, it couldn't compete. For our proteins, we chose the sweet harissa chicken wings and the lamb kafta. The wings have been a menu staple since the restaurant opened, and rightly so—they’re sweet, slightly spicy, and consistently delightful. The dried lime labneh is nice but not essential unless you prefer milder flavors. Although I don't usually eat a lot of lamb, the herbs blended with the meat, along with the apple and caramelized leeks, won me over.
For dessert, we indulged in the brown butter pecan cake served with buttermilk raspberry ice cream and figs, which was absolutely divine. The soft, spongy cake perfectly complemented the rich ice cream. We also tried the chocolate coffee tart, layered on a caramel base, crowned with maple labneh and accompanied by diced pumpkin sprinkled with seasonal spices. This was the best pumpkin I’ve ever tasted. My dining companions also shared a slice of baklava, which was wonderfully flaky, nutty, and held together with just the right amount of honey.
A special mention goes to the Milk Honey cocktail—a clever twist on a Bee's Knees featuring labneh and lavender—as well as the Garden Variety, a mezcal cocktail with what I believe was celery. You’ll definitely want to order a second round of that!
In summary? Make your reservation now, as the flavors change with the seasons, and you won't want to miss this fall menu."
