Although she is of Scandinavian heritage, Ana Sortun has adopted the cuisine of the Eastern Mediterranean and executes it almost as expertly as if she'd been from that part of the world. Her extensive menu allows you to begin your meal with warm buttered hummus topped with thin slices of basturma, followed by dumplings made with lamb and eggplant; you can continue with entrées like a kibbeh of sockeye salmon with oyster mushrooms or a lamb steak with Turkish spices and a moussaka of fava beans. The "well-thought-out wine list" has "a particularly good selection of various varietals of white wine from Europe" that go well with the fare. The sizable number of meat-free offerings makes it "highly recommended for vegetarians."