Chef Alon Shaya has been serving up contemporary Israeli cuisine to rave reviews, earning the restaurant a well-earned place on many “best new restaurant” lists for 2015. The wide ranging menu offers a few plates that may be unfamiliar to some, while also featuring Middle Eastern staples like matzo ball soup, falafel, tabbouleh, and several varieties of hummus. The pita bread is served warm, having been freshly baked in a wood-burning oven in the back of the dining room. The curried fried cauliflower hummus (pictured) was so delicious that I ordered another to go, which I enjoyed for lunch the next day. A highlight on the cocktail menu is the Negev, served with the rim of the glass dipped in Baharat, an exquisite blend of sweet spices. Favorites on the dessert menu include warm chocolate babka and a heavenly Turkish coffee cake, each served with house made ice cream or gelato. Be sure to make a reservation.