"There's no comparison to Albi or Yellow. There's really no comparison to anything, honestly. We're trying to bring a bunch of different worlds together. It's a bar. It's a bistro. I really don't want to call it a restaurant because we want to have that late-night vibe to it."
"The concise food menu draws from Rafidi's French training, Palestinian roots, and flavors and ingredients from throughout the Levant. It's meant to be updated daily with limited quantities of some dishes."
"The hummus that really encapsulates La' Shukran is topped with smoky escargots in an arak butter, while other versions come with crab and tahini or sweet-and-sour sweetbreads glazed in amba (pickled mango) mustard."
"A lamb tartare with bulgur and an egg yolk lands somewhere between Lebanese kibbeh nayeh and French steak tartar."
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