01Our story
A Lebanese kitchen with a Southern accent
Chef Ramona Murr cooks the food she grew up on, in a room full of Southern regulars who now order kibbe like they were raised on it.
Manoushe and eggs shawarma before seven in the morning. Beef and chicken shawarma carved through the afternoon. Grape leaves rolled by hand, hummus ground in-house, baklava layered sheet by sheet. Nothing arrives frozen, because nothing is supposed to.
We buy local where we can, we cook it the way it has always been cooked, and we charge what that honestly costs.
