Zahav
Pennsylvania
Zahav builds a Philadelphia dinner around shared hummus, laffa bread and salatim before moving into mezze and dishes from the grill. The opening spread includes beetroot with tehina, twice-cooked aubergine, Moroccan carrots and other changing vegetable preparations. The menu offers individual choices within a set sequence. Grilled branzino, chicken or mushroom shishlik sit alongside dishes for two, including pomegranate lamb shoulder with amba-braised greens and crisp Persian rice. Desserts such as malabi with rosewater and pistachio continue the menu's regional vocabulary. Wine pairings draw on Israel, Lebanon and other producing countries. Cocktails carry ingredients such as za'atar, schug and cardamom into the glass, while alcohol-free drinks include mint lemonade and grapefruit-za'atar soda.