A Levantine meal doesn't arrive — it accumulates.
The first thing you notice isn't the food. It's the pace. A Levantine meal doesn't arrive — it accumulates.
We think about the Levant a lot when we're building a menu, because the logic of it is the logic we try to set at our own table.
The ingredient we keep coming back to is sumac.
The technique worth knowing about is flame.
How it's cooked at home is different from how we cook it here.
Right now, only one Levantine dish lives on the everyday menu — the arayes.