What’s Cooking

no printed menu, and never has been

What’s Cooking

Moustafa cooks what’s fresh and walks each table through the night’s dishes himself — so think of this as what comes out of this kitchen, not a fixed list. Ask him what’s on tonight.

Prices are handwritten on the bill — usually about $100 for two. Cash only. BYOB.

from the fire

Off the flame

Lamb shank & couscous

Slow-cooked lamb over little pyramids of couscous, in warm sweet spice — cumin, clove, ginger, nutmeg, coriander.

the one people come back for

Chicken livers

Sliced thin and sauteed dark but still soft, with garlic and a little jalapeño for zing.

The mombarممبار

The stuffed sausage we took our name from — when he’s making it that night.

ask if it’s on

Garlic-kissed quail

Small birds, big flavor — an Egyptian table favorite.

Molasses-glazed duck

Rich and dark, glazed sticky-sweet. A special when the duck is good.

from the earth

From the garden

Vegetable tagine

A gentle, spiced stew of whatever’s best that day — easy for the vegetarians at the table.

Pyramids of couscous

The little steamed pyramids the New York Times once put on its front of mind.

Chunky hummus & warm pita

Thick, coarse, garlicky, with thick rounds of bread to tear.

to start & to share

To begin

Sesame phyllo bread

Flaky, seeded, warm from the oven.

Mezze of the day

A few small plates to open the meal — his choice, always changing.

What’s actually cooking changes nightly. The surest way to know is to call — or just come, and let Moustafa tell you.

☎  Call for a table