Kubeh

Chef/owner Melanie Shurka traveled to Israel to learn the art of making kubeh (dumplings) from the immigrant women of Kurdish, Iranian and Syrian descent. Taste the results of her education in this lovely respite, which showcases fresh, wholesome food, including a heartfelt rendition of its namesake dish. Though hand-rolled kubeh may be prevalent in the Middle East, they can be hard to find here. Don’t miss the Syrian lamb version, filled with richly spiced meat served in a hamusta broth with chard and zucchini. Round out your meal with tahini-drizzled roasted eggplant, although the baklava will make it a challenge to truly call it quits.

The cuisine may be ancient, but the setting is clean and contemporary, with old-world heirlooms decorating the walls.