Shukette

House-Baked Pita

Pillowy, slightly charred flatbread that arrives hot from the oven — the essential vehicle for every dip and spread on the table

Frena

Moroccan-style bread with a dimpled top and crispy olive-oil bottom — focaccia meets Sicilian pizza.

Hot Kasseri Cheese

Bubbling cheese in cast iron, flambeed tableside with arak — dramatic and delicious.

Hummus

Silky, deeply seasoned hummus served warm with olive oil pooling at the center — a benchmark version that earns its place on the table

Not Your Average Hummus

Topped with marinated garbanzo beans, red onions, and bang bang shata hot sauce.

Labneh

Thick strained yogurt with a bright tang, finished with olive oil and herbs — deceptively simple and endlessly scoopable

Roasted Cauliflower

Wood-roasted until caramelized and nutty, served with tahini and fresh herbs — a crowd favorite that converts cauliflower skeptics

Duck Borek

Duck sausage wrapped in pastry crust with a l'orange sauce and pistachios — a bold, indulgent main.

Salt Cod

Salt cod mixed with creme fraiche and serrano chilies, garnished with garlic chips and scallions.

Eggplant dish

Smoky, fire-kissed eggplant preparation with tahini and pomegranate — rich and complex with a char that lingers

Smoked Cherry Colorado Lamb Chops

Premium lamb chops with smoked cherry — a splurge-worthy main course.

Lamb dish

Spiced lamb preparation that anchors the meat side of the menu — boldly seasoned with warm spices and served with accompaniments that balance the richness

Seasonal vegetable mezze

Rotating preparations of market vegetables dressed with vinegar, spice, and fresh herbs — the kitchen's creativity shows most clearly here

The Mic Drop

Tahini oat milk ice cream with candied butternut squash, toasted hazelnuts, and halvah floss.

Natural wine selection

A thoughtfully curated list of natural and low-intervention wines that pair well with the acidic, herb-forward food — ask the staff for guidance

Grilled Chicken

French Fries