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Moroccan spices and lemon zest.
Beet-pickled turnips, turmeric cauliflower, caraway carrots, and Middle-Eastern cucumber.
Grass-fed beef, cilantro, garlic, and cumin.
Served with garlic sauce.
3 pitas.
Kale, sliced red cabbage, sunflower seeds, pita chips, and za'atar yogurt dressing.
Organic chicken marinated and spit-roasted, wrapped in a homemade pita with tahini-butter milk sauce, green zhug, mint, and chopped tomato-cucumber salad.
Roasted and marinated eggplant wrapped in a homemade pita with beet hummus, pickled turnips, crispy chickpeas and za'atar sauce.
Braised lamb with chickpeas and raisins wrapped in a warm pita with red zhug, baby spinach and a pickled cabbage salad.
Served with tomato-cucumber-onion salad, pickled turnips, purple slaw, hot sauce, tahini-buttermilk, and warm pita.
Served with tomato-cucumber-onion salad, pickled turnips, purple slaw, hot sauce, tahini-buttermilk, and warm pita.
Served with tomato-cucumber-onion salad, pickled turnips, purple slaw, hot sauce, tahini-buttermilk, and warm pita.
Toasted pistachios and lentils blended with parsley and coriander.
Roasted beets pureed with tahini.
Yogurt with cucumbers and za'atar.
Moroccan tomatoes and peppers.
Lentil pistachio dip, beet hummus dip, labneh dip and matbucha dip.
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