Gramercy, Manhattan · restaurant
The whole roasted cauliflower (layered with turmeric tahini, za’atar, pomegranate, date molasses, and red zhug) is the dish that keeps the dining room full even on weeknights. The menu shifts with the market, but everything lands with the same bright, ingredient-first precision. Even the tonics get cocktail-level attention, which tells you how seriously the place takes flavor.
Wild mushrooms in saison batter with calamansi honey, togarashi, and black sesame.
Crispy Indian flatbread with ginger-rhubarb chutney, coriander mint, and potato mustard.
Medjool dates with coconut yogurt, tahini, pistachios, sea salt, and Sicilian olive oil.
Poached farm eggs over wild mushrooms with shallots and fresh herbs
Sauteed in black vinegar and chili oil with lemon braised yam and broccoli
Turmeric tahini, zaatar, pomegranate & red zhug on wood-fired cauliflower