Kenneth, Sara and I ate a fabulous dinner at Shaya this past weekend. Named for its founding chef, Alon Shaya, the new Israeli restaurant on Magazine Street did not disappoint. We opted for the sharing/communal dining experience, ordering a bit of this and a bit of that. Twas a very wise decision.
The wood-fired pita bread was the best damn pita I have ever eaten. Paired with the smoothest hummus around, it was what can only be described as food heaven.
Our spread included the following:
Israeli Salad: cherry tomatoes, cucumbers, parsley and za'atarLabneh: Progress Farm yogurt, Anaheim peppers and radish
Tabouleh: parsley and bulgar wheat salad, red onion, toasted almond and preserved lemon
Lutenitsa: Bulgarian puree of roasted pepper, eggplant, garlic and tomato
Tzatziki: field peas and sea beans
Tahini Hummus: extra virgin olive oil, Aleppo pepper
Lamb Ragu Hummus: pine nuts and spring peas
Soft Cooked Egg Hummus: red onion, pickles and harissa
Short Rib Tagine: fennel, star anise and couscous
I will most certainly be making my way back to Shaya sooner rather than later!
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