2008 BEST Middle Eastern Restaurant
As cliche as it is to praise Middle Eastern food for its ‘sensuality’ or ‘exoticism,’ Oleana devotees are hard-pressed to describe the cuisine here without noting both. From the silky, butter-enriched hummus pure wrapped with basturma, an Armenian cured meat, to the melting short ribs glazed with tamarind, chef-owner Ana Sortun takes diners on a journey through the souks and spice markets that inspire her cooking. In a happy daze, they follow.
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