A "modern Israeli" restaurant in Philadelphia? Just what does that entail? A melting pot of Middle Eastern and Central European cuisines, woven together with a fine hand into a feast of flavors. Settle into the warmly lit casual dining room and start with hummus and house-baked laffa flatbread or persimmon salad with Bulgarian feta and olives or house-smoked sable with challah and fried egg, then sample ground lamb kebabs with pistachios and turnips, braised beef cheeks with chestnuts and pumpkin rice, or crispy branzino with braised chickpeas and okra. Finish your repast with almond semifreddo, cardamom-vanilla custard, or date and hazelnut rugelach. Israeli Goldstar beer, imaginative cocktails, and one of the largest arrays of boutique Israeli wines outside the country itself complete the picture.
— Colman Andrews