With a focus on modern Israeli cuisine and a wine list to impress courageous oenophiles, the latest in James Beard Award–winning chef Alon Shaya’s culinary empire may be his best. From upgrades on familiar dishes like grape leaves and lamb kebab to combinations of flavors and textures that completely surprise (foie gras with rose tahini and carob molasses, anyone?), the restaurant is ideal for stealing a quiet second alone—but really shines when swapping plates with a large group.
Know Before You Go: Diners would be remiss not to start off by sampling at least a handful of the restaurant’s hummus options, which range from lamb ragù with pine nuts and spring peas to curried fried cauliflower.
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