Bronzino fish with salt, pepper and drizzle with olive oil. Freshly grilled every day.

Grilled Bronzino

Romaine lettuce, cucumbers, tomato, pita, vinegar, & oil.

Fatoush

Tender ribeye steaks grilled to juicy perfection. Served with mushrooms, sauteed red peppers, and served with mashed potatoes.

Ribeye Steak Special

Baked eggplant with Tahini Sauce & lemon juice.

Baba Ganouj

Small Cheese Pie

Large Cheese Pie

Liver - Fried with Onions

Strawberry Lemonade

Mint Lemonade

Juice

Large Pellegrino

Bottled Water

Red Bull

Soda

Mixed fava beans with garlic, lemon juice, & olive oil.

Foul

Grilled pita stuffed with spicy sujok & cheese.

Arayes Sujok & Cheese

Borek

Arayes Cheese

Grilled pita stuffed with ground beef and cheese.

Toshka

Grilled marinated cubes of skewered chicken.

Chicken Kebab

Tender chicken with seasoning, comes with pickles & green salad.

Chicken Shawarma Platter

Grill diced lamb, chicken kebab, & beef kebab.

Taverna Mix Grill

Chopped tomatoes, cucumbers, onions, and parsley.

Arabic Salad

Rinse each bronzino under cold water and pat thoroughly dry inside and out with paper towels. Dry skin is essential for good charring and to prevent sticking.

Prepare fish

Season the cavity and both sides of each fish evenly with kosher salt and freshly ground black pepper. Drizzle about 1 tablespoon extra-virgin olive oil over each fish and rub it into the skin and cavity so they are lightly coated. If using, insert 1 sprig of thyme/oregano and a few parsley stems into each cavity.

Season

Let the seasoned fish rest at room temperature for 15 minutes to allow the salt to penetrate and to take the chill off (this ensures even cooking).

Rest

Preheat the grill to medium-high (about 450–500°F / 230–260°C). When hot, oil the grates by dipping a folded paper towel in the neutral oil, holding it with tongs, and rubbing it over the grates. This helps prevent sticking.

Preheat and oil grates

Place the bronzino on the grill directly over the heat, skin side down. Grill without moving for 4–6 minutes until the skin is crisp and has good grill marks. Using a wide spatula, carefully flip each fish and grill on the other side 3–5 minutes more, or until the flesh is opaque and flakes easily (internal temperature about 135–140°F / 57–60°C for moist finish). Total cook time will be approximately 8–11 minutes depending on fish size and grill temperature.

Grill fish

Transfer the grilled bronzino to a platter. Immediately drizzle the remaining extra-virgin olive oil over the fish, squeeze the lemon half evenly over them, and let rest 2–3 minutes to allow juices to settle.

Finish and rest

Sprinkle the chopped flat-leaf parsley over the fish and garnish with the remaining lemon half cut into wedges. Remove and discard the thyme/oregano sprigs from the cavities if used. Serve whole or portion into fillets at the table.

whole bronzino (sea bass), cleaned and scaled

kosher salt

freshly ground black pepper

extra-virgin olive oil

lemon

fresh flat-leaf parsley, chopped

fresh thyme or oregano sprigs (optional)

neutral oil for grates (grapeseed or vegetable)

Preheat oven to 400°F (200°C). Cut pita into 1-inch pieces. Toss pita pieces with 2 tbs olive oil, 1 tsp salt, and 1 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, tossing once, until crisp and golden. Remove and let cool; they will firm up as they cool.

Prepare and toast pita

In a small bowl or jar combine 4 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 minced garlic clove, 1/2 tsp Dijon mustard, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning (add more lemon for brightness or more salt to taste).

Make dressing

Wash and dry romaine leaves thoroughly, then chop or tear into roughly 1–2 inch pieces to yield about 3 cups. Peel (if desired) and dice cucumber into 1/2-inch pieces to make ~1 cup. Seed (if very juicy) and dice the tomato to make ~1 cup. Thinly slice radishes and green onion. Roughly chop parsley and julienne the mint.

Prepare vegetables and herbs

Place romaine, cucumber, tomato, radish slices, parsley, mint, and green onion into a large mixing bowl. Drizzle about two-thirds of the dressing over the salad (reserve the rest to adjust final seasoning). Toss gently but thoroughly so the dressing coats vegetables evenly.

Assemble salad

Add the toasted pita pieces to the dressed salad and toss once to combine—this keeps them slightly crisp. Taste and add remaining dressing as needed. Sprinkle 1 tsp sumac over the top if using, and additional salt or pepper to taste. Serve immediately so pita remains crunchy.

Add pita croutons and finish

Romaine lettuce (large leaves)

Cucumber (English or Persian), diced

Tomato, medium, seeded and diced

Radishes, thinly sliced

Fresh mint leaves, julienned

Fresh flat-leaf parsley, chopped

Green onion, thinly sliced

Sumac (optional, for sprinkling)

Pita bread (small or large, cut into 1" pieces)

Olive oil

Salt

Ground black pepper

Extra-virgin olive oil

Fresh lemon juice

Red wine vinegar

Garlic, minced

Dijon mustard (optional, helps emulsify)

Black pepper

Remove ribeye steaks from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–40 minutes to ensure even cooking.

Bring steaks to room temperature

Rub both sides of each steak with 1 tbs olive oil. Generously season both sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Preheat a gas grill or cast-iron skillet over high heat until very hot (about 10 minutes). If using a grill, oil the grates lightly. If using a skillet, add 1 tbs olive oil and heat until shimmering.

Preheat grill or pan

Place steaks on the hot grill or skillet. For a 1-1.5 inch ribeye, cook 4–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and desired doneness. During the last 2 minutes of cooking, add 2 tbs butter, thyme sprigs, and crushed garlic to the skillet (or baste with butter if on the grill) and spoon the melted butter over the steaks.

Sear and cook

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute before slicing. Season with flaky sea salt if using.

While steaks come to room temperature, slice mushrooms, thinly slice the red bell pepper and onion, and mince parsley.

Prepare vegetables

In a large skillet over medium-high heat, warm 1 tbs olive oil and 1 tbs butter until foam subsides. Add sliced onions and red pepper, and sauté 3–4 minutes until slightly softened.

Cook vegetables

Add sliced mushrooms to the skillet, spreading into an even layer. Let cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until mushrooms are browned and peppers/onions are tender.

Add mushrooms

Add 2 tbs white wine or stock to deglaze the pan, scraping any browned bits from the bottom. Cook 1–2 minutes until liquid reduces slightly. Stir in chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Keep warm until serving.

Deglaze and finish

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Cook potatoes

Drain potatoes well in a colander and return them to the hot pot for 1–2 minutes to allow excess moisture to evaporate.

Drain and steam-dry

Add 3 tbs butter and 0.75 cups warm whole milk to the potatoes. Mash with a potato masher or ricer until smooth. Stir in 2 tbs cream cheese or sour cream if using, then season with 1 tsp salt and 1/2 tsp black pepper. Adjust milk or butter to reach desired creaminess.

Mash and season

Cover and keep mashed potatoes warm until steaks and vegetables are ready. Rewarm gently on very low heat if needed, stirring occasionally.

Keep warm

Slice steaks against the grain into 1/4- to 1/2-inch slices. Spoon a generous portion of mashed potatoes onto each plate. Arrange sliced ribeye on or beside the potatoes.

Top steaks with the warm mushroom and red pepper sauté. Spoon any reserved pan juices or butter over the meat for extra flavor.

Garnish with chopped fresh parsley and a light sprinkle of flaky sea salt. Serve immediately.

bone-in ribeye steaks

olive oil

unsalted butter

fresh thyme sprigs

garlic cloves (crushed)

cremini or baby bella mushrooms (sliced)

red bell pepper (thinly sliced)

yellow onion (small, thinly sliced)

dry white wine or beef/chicken stock

fresh parsley (chopped)

salt

black pepper

Russet or Yukon Gold potatoes (peeled and cut into 1-inch cubes)

whole milk

cream cheese or sour cream (optional for extra creaminess)

flaky sea salt (optional)

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Preheat and prepare

Using a fork, pierce each eggplant several times to allow steam to escape. Rub the eggplants with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing the seasoning over the skin.

Pierce and oil

Place the eggplants on the prepared baking sheet and roast for 35–45 minutes, turning once halfway through, until the skin is charred in places and the flesh collapses and feels very soft when pressed.

Roast until soft

Remove from oven and let cool 15 minutes until easy to handle. Cut the eggplants open lengthwise and scoop the flesh into a fine-mesh strainer or colander. Allow to drain 10–15 minutes to remove excess liquid (press lightly with a spoon). Discard most of the skin and any large seeds.

Cool and drain

In a medium bowl, whisk together 1/2 cup tahini and 3 tbs fresh lemon juice until thick and creamy. The mixture may seize; continue whisking while adding cold water, 1 tbs at a time, until it loosens into a smooth, pourable sauce (about 3 tbs total).

Make tahini emulsion

Whisk in the crushed garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Taste and adjust: add more lemon for brightness, water to thin, or salt to season.

Transfer the drained eggplant flesh to a bowl. Using a fork, potato masher, or food processor pulse briefly (2–3 short pulses) to achieve a slightly chunky but spreadable texture. Stir in the tahini-lemon sauce until fully incorporated. Adjust seasoning with additional salt, lemon juice, or cumin as needed.

Combine with eggplant

Transfer the baba ganouj to a shallow serving bowl, smoothing the top with the back of a spoon and creating a slight well in the center.

Drizzle 2 tbs extra-virgin olive oil over the top, sprinkle with chopped parsley, and dust with 1/2 tsp smoked paprika or sumac. Scatter pomegranate seeds if using for color and brightness.

Serve at room temperature with toasted pita or flatbread alongside. Leftovers keep covered in the refrigerator for up to 3 days; let come to room temperature before serving for best flavor.

large globe eggplants

tahini (sesame paste)

fresh lemon juice

garlic cloves, crushed

cold water

ground cumin

fresh parsley, chopped

smoked paprika (or sumac)

pomegranate seeds (optional)

toasted pita or flatbread

In a medium bowl combine warm water (about 100–110°F / 38–43°C), instant yeast and sugar. Stir and let sit 3–5 minutes until foamy. If no foam, yeast may be inactive—start again with fresh yeast.

Activate and combine

In a large bowl whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Once risen, punch down the dough and transfer to a lightly floured surface. Roll or press into a 7–8 inch round (for a small cheese pie) with a slightly thicker rim to hold the filling. Transfer to a parchment-lined or lightly oiled small pizza pan or cast-iron skillet.

While the dough is rising (or after shaping), combine ricotta, cream cheese, and the egg in a medium bowl. Whisk until smooth and uniform.

Prepare filling

Fold in shredded mozzarella and 1/4 cup grated Parmesan. Add black pepper, dried oregano, and 1/4 teaspoon salt. Stir until evenly distributed. Taste and adjust seasoning if desired.

Spoon the cheese mixture into the dough round, leaving a 1/2-inch border. Smooth the top with a spatula so the filling is level and sits slightly below the rim to prevent overflow.

Preheat the oven to 475°F (245°C) at least 20 minutes before baking with a rack in the middle. If using a pizza stone, preheat the stone as well.

Brush the exposed dough rim with 1 teaspoon olive oil and, if using, sprinkle the coarse sea salt and extra grated Parmesan over the rim and top of the filling for a bit of extra flavor and color.

Bake the small cheese pie on the preheated rack (or stone) for 10–14 minutes until the crust is golden brown and the cheese filling is bubbling and lightly browned on top. Rotate the pan halfway through baking for even color if your oven has hot spots.

If the crust browns too quickly while the center is still soft, tent lightly with aluminum foil and continue baking until done.

Remove from oven and let rest 5 minutes to set. Slice into 4 small wedges and serve warm.

all-purpose flour

instant yeast

granulated sugar

fine salt

warm water

whole milk ricotta

shredded low-moisture mozzarella

freshly grated Parmesan

cream cheese, softened

large egg

dried oregano

olive oil (for brushing)

extra grated Parmesan (optional, for top)

coarse sea salt (optional, for crust)

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Activate yeast

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms, then knead by hand on a floured surface or with the mixer for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour; if too dry, add 1–2 teaspoons water.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place for 60–90 minutes or until doubled in size.

Punch down the dough and divide into two equal portions for two large pizzas (or use whole dough for one very large pie). Let rest 10 minutes before shaping.

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, do not brown.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, pepper, and optional sugar. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven to preheat for at least 30 minutes. If using a baking sheet, lightly oil it and preheat the oven to the same temperature.

On a lightly floured surface, stretch or roll one portion of dough into a 14–16 inch round (for a large pie). Transfer dough to a pizza peel dusted with semolina or cornmeal, or to a prepared baking sheet.

Brush the dough edge lightly with 1 tablespoon olive oil to promote browning and a crisp crust.

Spread about 3/4 to 1 cup of prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust.

Evenly distribute 3 cups shredded mozzarella over the sauced surface. Sprinkle half of the grated parmesan (about 1/4 cup) evenly over the mozzarella. For extra flavor, sprinkle half the dried oregano or Italian seasoning and a pinch (about 1/4 tsp) red pepper flakes.

If baking two large pies, repeat assembly for the second dough portion using remaining sauce and cheeses.

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake for 9–12 minutes, rotating once midway, until the crust is golden and cheese is bubbly with light browning.

Remove pizza from oven and let rest 2–3 minutes. Sprinkle remaining parmesan and seasoning over the hot pizza. Slice and serve hot.