Middle Eastern
Boutros
This Atlantic Avenue spot serves a creative blend of Middle Eastern heritage and New American technique, where traditional Lebanese and Syrian flavors are reimagined with global accents. Chef-owner Allen Dabagh designed and built the warm, high-ceilinged space himself, incorporating exposed brick, concrete, and a preserved mosaic tile floor uncovered during renovations. It is best approached as a shared, multi-course feast where you let the kitchen pace the arrival of hot and cold mezze.
★ The Legend
Short Rib Shawarma Hummus
This dish features ultra-creamy, house-blended chickpea purée topped with deeply savory, slow-roasted beef short rib shawarma, pickled onions, and Fresno chilies. Order it alongside their fresh, puff-pastry-like pita bread that is baked to order in a 900-degree oven.
◆ Fan Favorite
Pistachio Challah French Toast
This brunch staple features thick, eggy slices of challah soaked in custard, griddled until golden, and topped with whipped ricotta, house-made pistachio butter, and orange blossom maple syrup. It is incredibly rich and sweet, making it the perfect communal dessert-style plate to share with the table.
● Chef's Pick
Fluke Tartare
Chef Allen Dabagh built this dish around Urfa biber, a sun-dried Turkish pepper he discovered at Sahadi's market next door, pairing the sweet, smoky spice with local raw fluke. To balance the heat without overpowering the pepper, he incorporates pickled green strawberries for acidity and a delicate strawberry water broth.
◇ Hidden Gem
Bulgur Fried Rice
Most tables default to standard grain bowls, but regulars know to order this ingenious hybrid that swaps white rice for coarse bulgur wheat soaked to mimic a classic fried rice texture. The grains are stir-fried with rendered fat from spicy, fermented soujouk beef sausage, then finished with ginger-soy sauce, enoki mushrooms, and a fried egg.
Insider Tip
Order the extra Za'atar Pita 'Manoushe' to swipe through your dips instead of relying solely on the standard pita. The herbaceous, sesame-heavy spice blend baked directly into the hot dough adds a savory depth that completely transforms the miso baba ganoush.
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