behind the line, one ordinary evening
— a note from the kitchen
We don't shortcut the marinade. Or the rice. Or anything, really.
Every kabob spends a night in spices that were ground that morning. Every plate of palaw starts with caramelized onion and a stock that took hours. That's the difference, and it shows.
When you book us for an event, we bring all of it — the flame, the trays, the hospitality our grandmothers insisted on. The only thing we ask is that you tell us what kind of evening you're trying to throw.
tell us about your event
We do weddings,
offices, and small dinners.
Send us the rough shape of your event — date, headcount, vibe — and we'll write back with a tasting menu and quote.
Start a Conversation