"Opened in 2006 by restaurant industry veteran Marwan Dagher, Le Sajj mainly preserves the rococo, carved-wood decor of an earlier establishment, to nostalgic effect. The menu is Lebanese, presented in greater depths than most other establishments on a menu of roast baby lamb; compact, meat-stuffed dumplings sided with yogurt; and several types of kibbeh, including the rarely offered variety consisting of ground lamb tartare." - Robert Sietsema