Hours: Lunch & Dinner
A recent ownership change brought a thorough overhaul to the interior of this long-time downtown favorite. Out went the bright, funky paintings and Bohemian decor and in came the trappings of more elegant fine-dining: floor-length ivory curtains, white tablecloths, and cloth covers on the chairs. Former owner Sermet Aslan has stayed on as executive chef, so the food remains essentially the same. That means pasta, chicken, and seafood dishes that blend fresh flavors with Mediterranean twists. Pearl couscous takes the place of rice, sautéed calamari is tossed with orange zest and fennel, and the mozzarella is pulled in-house. —Robert Moss Dish (Winter 2013)
The room was recently updated but the menu remains focused on the Mediterranean with lamb meatballs, za'atar encrusted tuna steak, and baked artichoke torta.