"Spanish patatas bravas, North African merguez, Lebanese fattoush: a dinner at Callie might give you the travel bug. The roomy interior is decorated with terracotta tagines and stacks of cookbooks, and one step in the blue-tiled washroom will have you checking ticket prices to Chefchaouen. Each order of babaganoush comes with a puff of house pita that hits your face with steam when you rip it open. Enough red-aproned staff will whiz by with sizzling plates of Aleppo chicken in hand to make you order that too, and you’ll be glad you did. The skin is crisp but the flesh is moist—accompanied by sumac pickles, yogurt, and coriander honey, this elite combination of flavors scratches an itch we didn’t know we had." - Cora Lee
Deanna Sandoval
