Lamb meatballs sit on the same menu as chicken tagine, which shares the page with a gelato case spinning flavors that no chain restaurant would risk producing.
The meatballs arrive tender, spiced with a blend that the kitchen declines to name, plus served with flatbread that disappears faster than any appetizer should. The tagine cooks slow enough that the chicken falls from the bone into a sauce built for mopping.
Then the gelato pivots the entire meal toward dessert with scoops in pistachio, cardamom, plus a floral option that tastes like someone distilled a garden into dairy. Nothing about the menu makes sense on paper…