Zahav takes diners on a journey across cultures. The meal starts with the Salatim, an assortment of six daily vegetable salads. These small dishes foreshadowed what was to come later in the meal.
The next course in the meal is the infamous hummus. You can’t go wrong with any of the three varieties: the Tehina, daily topping, or Turkish, served warm with butter and garlic.
The meal was well-paced. The waiters were attentive. At least three different waiters came to the table to bring dishes, clear plates, or pour beverages. They were nominated for the 2018 James Beard Award for Outstanding Service.
Zahav uses contrasting ingredients to bring more complex flavor to their dishes. The Syrian Lamb Kebab lies atop a bed of smoked sour cherries and Urfa, a dried pepper. The sweetness of the apricot in the Chicken Shishlik balances out the tanginess of the Amba, pickled mango. The nuttiness of the pistachio complimented the sweetness of the blueberries and honey in the Haloumi in Brik, caressed inside a blanket of flakiness.
They have a special chef’s selection menu with their infamous lamb shoulder, but it’s not advertised and must be reserved in advance.
The pastry chef Camille Cogswell won the 2018 James Beard Rising Star Award. You can’t leave without trying each one of the desserts!
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