![]() Filo shards mixed with pistachio nut stuffing and dried fruit were dry. Deconstructed baklava ($6.95) looked like regular baklava that had been smashed with a sledgehammer. Both were silkier and superior to what I had at Honey's. Gutierrez's take ($9.95) offers two plays on the dessert: one made with chia seeds and another infused with chocolate and chili that's served with candied pistachios. You may remember that I was gaga over the version served at Honey's a few weeks ago. I never thought I'd write this, but it seems halva is having a moment. What I didn't appreciate was that our server assumed my friend wanted the same wine and brought out a second unbidden glass.ĭessert from pastry chef Yasmin Gutierrez was a mixed bag. I settled on the 2014 Domaine Spiropoulos Mantinia Moschofilero ($11) with notes of honey, grapefruit and mineral flavor. ![]() ![]() I did appreciate that when I couldn't decide between two wines, our server brought out samples of each for me to try. The service staff also tried to remove plates I was still working on several times throughout the meal. A saucer of lettuce vinaigrette-pureed butter lettuce, tarragon, basil, parsley and preserved lemon-lightened the load.Īs much as I enjoyed Jacobson's food, our meal was interrupted twice by food runners trying to drop off plates meant for other tables. Though more of a cold-weather dish, I couldn't resist ordering the braised lamb shoulder ($24.95) topped with Super Ball-sized cherries and caramel-like dates. I shot my dining companion a dirty look when I realized she'd eaten more than her fair share of the tender tentacles and there were none left. Grilled octopus ($14.95), which was flanked by fried sheets of kale and rippling crispy-skinned fingerling potatoes dripping with a velvety lemon vinaigrette, was as addictive as a perfect batch of French fries.
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