When the three friends behind La Marsa finally had the chance to open their own restaurant, they had more than enough experience among them. Adel received chef training at some of the finest hotels in Egypt; Fadhel was a veteran server known for his customer service; and Mo had worked about every job in the restaurant industry, from washing dishes to management. It's hardly surprising, then, that the restaurant they opened—an intimate, eight-table space—always had a line out the door.

Luckily, La Marsa has since expanded. Adel, Fadhel, and Mo now serve their signature Mediterranean and Middle Eastern cuisine in a more sizable dining room that, similar to the first space, also has a door. Entrees include shish kafta—seasoned meatballs ground with parsley, onions, and a choice of meat—as well as marinated quail. There are more traditional favorites, too, such as eggplant moussaka and chicken shawarma.