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From Our Editors
The chefs at Salma Farah's Mediterranean Restaurant stick to the culinary traditions of the sun-steeped Lebanese and Syrian shores. Kebabs sizzle as they pour tzatziki across gyros and rolled grape leaves. Garlic and eggplant roast aromatically, bound for bowls of hummus or baba ghanouj. Steam rises from earthy, dark Arabic coffee near fatayers—baked pastries consisting of dough rolled around spinach or meat. The BYOB policy lets guests bring in their favorite vintage without having to pay a corkage fee or watch a clumsy waiter try to impress everybody with his unicycling skills when delivering bottles.
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