Photography By Kevin Marple
The Euro-chic restaurant that’s part of the Adolphus remodel takes its flavor cues from the cuisines of Lebanon, North Africa, and Moorish Spain. The wine list is excellent, its smallest denominator the quartino (an 8-ounce rather than a 5-ounce pour). Sip housemade kombucha sangria at the bar with atayef, the savory Lebanese pancake blushing with red pepper purée and cradling rich duck confit. Try asparagus salad with frisee and Manchego, a Spanish truffle-topped sea urchin risotto, a nest of angel-hair squid ink pasta, or a flatbread that marries cumin béchamel with Serrano ham and honey. Don’t skip the Spanish churros that come with olive-oil caramel and saffron ice cream for dipping.
Bar opens 11 a.m. Mon-Fri | 10 a.m. Sat-Sun
Extra Features: Daily chef’s paella