"Chef Efi Naon has created a meal that begins with dips and breads, moves on to such starters as Roman-style artichokes, leek and Jerusalem artichoke soup with roasted chestnut, and grilled octopus with rice beans, olives, and labneh. Entrees include turkey with black truffle and veal sausage, or black Angus hanger steak with maitakes and smoked wagyu compote among others. Diners are sent home with turkey shawarma leftovers." - Beth Landman