From Our Editors
For Avi and Michaella Ben-Ari, opening a restaurant was an obvious step to take together. Avi's keen mind for business and his entrepreneurial experience, coupled with chef Michaella's degree from Tadmor Culinary Arts school in Tel-Aviv, made for a natural partnership. With the goal of introducing area diners to the warmth and hospitality inherent to Middle Eastern dining rooms, the Ben-Aris and their staff fill the restaurant with the aromas of handmade dishes and photos of each diner's grandmother. They make all of their Levantine staples from scratch, crafting them only with organic vegetables and meats. In the bustling kitchen, chefs eschew canned and frozen ingredients for healthful ones such as fire-grilled eggplant, antibiotic- and hormone-free chicken, and freshly diced tomatoes and cucumbers.