Our Story
The Hummus does not come from a recipe card. The ajvar, that roasted red pepper puree in the third bowl, took months to get right. That kind of obsession runs through every plate that leaves this kitchen.
Executive Chef Kausik Roy built this menu the way a craftsman builds something meant to last. Years inside Mediterranean and North African kitchens, not studying from a distance but working in them, shaped every decision you taste. The fennel-coriander reduction on the Lamb Shank. The pistachio butter on the house-baked flatbreads. The fried egg on the Meatball Tagine. None of those are accidents.
The kabobs are marinated in-house and grilled by someone who has been reading fire for a long time. The tagines go into traditional clay earthenware because that is the only way they work. The Chicken Sambosa is finished with toasted pine nuts and kalamata olives because Roy tasted it without them and knew it was not done.
He is in this kitchen every service. Not behind a title. Behind a line. When the Seafood Flatbread with scallops, octopus, and salmon leaves the pass, it has been through hands that take it personally. That is what you are eating. Food made by someone who would not send it out any other way.
