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The chef is from Alexandria, Egypt, and aficionados never touch the menu. Instead they ask what is currently available, or peek into the refrigerator case as they enter the microscopic dining room, decorated with a painted desert villagescape. Here are some of the things that we've enjoyed: incredible fava beans, finished with sautéed garlic; stuffed eggplant and zucchini; creamy basil gnocchi; vegetable couscous with a generous assortment of fresh produce; and milookhiyya, a soup made from an Egyptian herb that tastes something like newly mown hay.
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