The space is simple, and diners can admire the brightly-lit chef's tank on the far wall where the cooking happens, or the olive tree and rosemary bushes which compliment the saffron colored walls.
We ordered the heirloom bean foul with parsley and lemon preserve and the shakshouka to get things going. They were both perfect for dipping with the pita and were great together. A scoop of creamy bean puree followed by a heap of warm tomatoes and peppers, dripping in a stew of spices, oils and egg yolk. This Israeli version of ratatouille, even with the pretentious looking yogurt foam, can transport you right back to your childhood. I was Amezze'd.