Middle Eastern
Shawarma carved off the spit, falafel fried to order, manakish from the saj and toum by the tub: Middle Eastern counters where the wrap comes with the fries rolled inside. Every restaurant here is fictional: nothing is charged and nothing is delivered.
Teta's TableLebanese home cooking the way grandmother makes it: stuffed vegetables, tray kibbeh and a pot of something slow on the stove every day.
Abu Sami FalafelFamily falafel stand: chickpeas soaked overnight, ground each morning and fried to order, with everything vegetarian except the kofta.
Bayt JiddoPalestinian and Jordanian feast food: mansaf with jameed, musakhan dripping with sumac onions and maqluba turned out at the table.
QasrPremium restaurantGrand Lebanese dining room: seven-hour lamb, quail glazed in pomegranate, whole fish from the coals and a chef's mezze banquet.
Manoushe & Co.Lebanese saj and oven bakery: manakish rolled out to order, pies by the dozen and breakfast plates all day.
DiwanPremium restaurantGulf fine dining: saffron and dried lime, whole lamb for the table and quail stuffed with freekeh, served the slow way.
Sumac & SaltModern Levantine bistro: vegetables roasted hard, tahini on everything, herbs by the handful and plates made for sharing.
The Levant GrillCharcoal grill house: shish taouk, kofta and lamb skewers cooked over coals, with toum, grilled tomatoes and bread to wipe the plate.
Anatolia OcakbaşıTurkish ocakbaşı grill: Adana kebab on the flat skewer, lahmacun from the stone oven and chili butter on everything.
The Shawarma StandLate-night shawarma counter: meat carved off the spit, toum by the tub, pickles and fries rolled right into the wrap.