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Chef/owner Melanie Shurka traveled to Israel to learn the art of making kubeh (dumplings) from the immigrant women of Kurdish, Iranian and Syrian descent. Taste the results of her education in this lovely contemporary respite, where old-world heirlooms grace the walls. Though its namesake dish is often difficult to find stateside, they deliver a heartfelt rendition of hand-rolled kubeh filled with meat or mushrooms here. Other can't-miss dishes include kuku sabzi, a classic Persian herb and leek frittata, and tahini-drizzled roasted eggplant. For dessert, there's always baklava, but the warm, gluten-free brownie with whipped cream and a scoop of Turkish coffee ice cream enhanced with cardamom is the winner.