Order a side of the hot honey wings, fried pickles, or the king crab mac and cheese to share while downing what the late Jonathan Gold called 'the best gumbo this side of New Orleans.'
The room buzzes with diners excited for spice-tinted za'atar man'oushe dotted with piped labneh and tomato. Servers warn imbibers that the arak cocktails will 'taste strongly of licorice,' to which I say, bring it on.
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