Mayrik

Manti

Tiny boat-shaped Armenian dumplings filled with spiced lamb, baked until crisp at the edges and finished with garlicky yogurt and sumac butter — a defining dish of the menu

Dolma (Stuffed Grape Leaves)

Herb-and-rice filled grape leaves served cool with yogurt — bright, lemony, and made in-house rather than from a jar

Kebab platter

Grilled ground or marinated meat served with lavash and accompaniments — straightforward but executed with quality sourcing and proper char

Hummus and mezze spread

Silky, tahini-forward hummus alongside other spreads — the kind of plate that benchmarks how serious a kitchen is about fundamentals

Baklava

House-made phyllo pastry with nuts and honey syrup — dense and not overly sweet, the right note to close an Armenian meal