The monopoly tycoons of the 19th century traditionally did their wheeling and dealing at exclusive restaurants, cleverly concealing the fact that they still lived with their moms. Celebrate affordable opulence with today's deal: for $20, you get $40 worth of food and drinks at Restaurant Paul K.
Tapping into Mediterranean and Middle Eastern flavors, Paul K serves up an array of small plates and entrees for brunch and dinner. Start tongues a-twinkling with the mezza, a symphony of lamb riblets, kebabs, and baba ganoush harmonized with cucumber salad, olives, feta and yogurt ($16), or share small plates such as the caramelized green tomato, goat cheese, and arugula served with grilled sour dough bread ($11) or batter-fried okra with sumac aioli ($7) before moving onto the entrees where hazelnuts and black mission figs flirt with the Syrian spiced duck breast ($24). Cull an army of sweet teeth with the chocolate lava cake served with peanut butter ice cream ($8), or slay a legion of parched palates with cocktails and beer or wine.
Named for owner Paul Kavouksorian and headed up by chef Shawn Bayless, Paul K's modern, intimate setting boasts white linens, stylish lamps, and an exposed stainless steel kitchen where you can watch chefs summon ingredients by whistling through a spatula. Call ahead to make a reservation.
Led by executive chef Shawn Bayless, the culinary savants at at Michelin--recommended and _Zagat-praised Paul K modernize Mediterranean dishes in a warmly elegant setting. Servers whisk complimentary black-and-white hummus and cucumber-infused water to white-draped tables as guests scan the dinner menu. A diverse selection of small plates—ideal for sharing or sating a single Lilliputian—includes potato gnocchi, house fries with harissa ketchup, and pomegranate-braised lamb riblets with garlic yogurt. Entrees weave together Greek, Middle Eastern, and European flavors, as well as Armenian touches from owner Paul Kavoksorian's heritage. Meats are pan-seared, grilled, and wine-braised, and mezza platters feature the traditional tastes of kebabs and baba gannouj, as well as unique flourishes such as carrot-mint yogurt. Selections from an import-heavy wine list—with descriptive headings such as "Bottles Full of Bubbles" and "Rich, White Wines Showing Appropriate Restraint"—fill glasses as diners linger, admiring abstract artwork against a slate gray wall in a dining room with red and yellow accents.
On Saturday and Sunday mornings, the brunch menu proffers sophisticated takes on breakfast dishes—in the form of orange pancakes topped with toasted walnuts and a hash of confit duck and onion salsa— as well as lunch sandwiches, soups, and greens. Sipping a mimosa or maple-bacon-infused bloody mary awakens taste buds, and downing a latte made with espresso or green tea gives diners a morning jolt akin to mistaking the muzzle of a pet tiger for an alarm clock.