Eucalyptus

Eucalyptus Review

Soft-spoken owner-chef Moshe Basson, repeated winner of international couscous contests, has explored the kitchens and fields of older Jewish and Arab women to revive antique recipes and unfashionable ingredients. The result is a delicious and intriguing feast. Appetizers are all tasty, but try the figs stuffed with chicken breast in a tamarind sauce and the extraordinary stuffed mallow leaves (instead of conventional dolmades). Two exquisite mains are the sweet and sour beef on eggplant and the clay-baked lamb with okra, herbs, and tomato gravy. If you're in the mood, ask Moshe to share his culinary lore at your table. Finish with unusual desserts and herbal tea. Good company and one of the two "celebration" taster menus will make a memorable evening.