"The chef Tomer Blechman, whose résumé includes Lupa, Bar Bolonat and Maialino, looked to the Hebrew word for restaurant, “misada,” when naming his new place. His cooking pulls from the Middle East, with labneh, sumac, tahini and schug, a spicy Yemenite sauce, playing a role." 

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Photo: Krista Schlueter for The New York Times

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