"Marc Summers’s Tel Aviv–inspired mini-chain turns out some of the city’s best modern vegetarian cooking. Impeccable tahini-loaded hummus is a draw, alongside clever dishes like oyster mushroom skewers with tamari and coriander seed, or fried eggplant with zhoug and date syrup. It’s the kind of place to go for a vegan dinner treat, with a set menu offering multiple small dishes through three courses for 40 pounds ($49) per head." - Adam Coghlan, Anna Sulan Masing, Chloe-Rose Crabtree
