Since 1974
Our Story
Chef-owned on Clark Street since 1974
Our Story
Everything homemade, and it changes with the seasons
The dips, the sauces and the pasta are all made in house. we cook locally and seasonally, and we source our produce locally when it's available.
Greek, lebanese, moroccan, tunisian
Hummus, baba ganoush and saganaki to start. then moroccan eggplant, tunisian chicken, lamb couscous, tandoori chicken with dates and yogurt. one kitchen, the whole region.
A patio in summer, a fireplace in winter
In the summer there's seating out on clark. in the winter the fireplace is the place to sit. it's the same kitchen either way.
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