This spot earned the name “carnivore compound” from Guy, thanks to its meat-heavy menu of scratch-made creations that reflect the owner’s Jewish-Moroccan roots. A must-try is the Chorizo Cigar: A thin dough wrapper is stuffed with spicy, housemade sausage, then fried until flaky and golden brown.
Special Dishes: Cigars, Pastrami Poblano on Ciabatta
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.