Generosity spills forth from this crowded backstreet eatery,where most nights see locals packing out the modest dining room to a soundtrack of plates passed around shared tables.

Traditional Lebanese mezze are the star attraction. Curds of shanklish,the aged Levantine cheese,are strewn through a radish and cucumber salad accompanied by zesty zaatar chips. Golden quenelles of lamb and burghul kibbe are fragrant with cinnamon,matched to a dense labne. Bountiful platters of charcoal-kissed chicken tawook arrive with fattoush that pops with pomegranate and sumac twang.

Enthusiastic staff might direct your attention to the Lebanese wines on pour,such as a vivid viognier blend from the same valley the restaurant draws inspiration. Fresh mint tea to go with your orange blossom scented muhallebi milk custard,however,is non-negotiable.