The fabulous ancient grain risotto was a dish of chewy farro, common, according to Ms. Kendzierski, to Middle Eastern cuisine. The farro was cooked in a mushroom broth, folded with Greek yogurt, and topped with a truffled yogurt sauce and fried shallots. Thick slices of haloumi cheese, drizzled with olive oil, were warm and lightly smoked from the grill.
Salads offered a delightful array of tastes and textures. Choose between crisp romaine, bright with lemon and parsley, and a splendid orange salad that mingled orange, parsley, red onion, Moroccan olives, and couscous into a wonderful, sweet and savory mix.
Cumin scented quail eggs were tender with bright, still-moist yolks, bathed in olive oil, light on the cumin. But don’t miss sweet, spicy, crisp onion rings, coated in a chickpea flour batter and served with terrific harissa mayonnaise.
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"I want to thank you and your staff for helping to make her birthday such a special night. The kids loved the food (the meatballs especially), juice bar and the cupcakes (they were beautiful). My husband and I enjoyed our drinks and snack at the bar too. The whole night could not have gone better."
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