sens and sensibility

What’s it like to open a new restaurant? My favorite pastry chef can tell you all about it.

And what’s the new restaurant like, anyway? It’s like a cozy cabin in the mountains but big enough to feed and water a very large, well dressed crowd. It’s like eating your way through the local farmers’ market but with za’atar, sumac, and harissa for flavor (and kadaif for crunch).

Read more at Well Fed on the Town

About shelly

Exploring the vast culinary jungles of the San Francisco Bay Area, and my own kitchen. Khaki shorts and safari hat optional.
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