Lashevet Restaurant in The New York Times in their section about new restaurant openings, where they point out that “Boris Lidukhover, the experienced restaurateur who owns Sushi Dojo in the East Village, and Larisa Sheihet, who has a doctorate in food science, have combined their expertise at this homey new Middle Eastern spot.”
the writeup is just the beginning of what we at Lashevet expect to be many writeups, the future of which we expect some great reviews to match those reviews by our customers.
The New York Times went on to say that:
For the cooking, the partners have tapped Jay Moulay Alami, who was born in Morocco and went on to work in Europe and at Wallsé in New York. By day, the menu is vegetarian-vegan with dishes like shakshuka, meatless moussaka and bourekas. Dinnertime turns omnivorous with mezze, lamb meatballs, shrimp gratin and kebabs. Baked goods, also sold to-go, feature assorted cookies. The intimate room has a heated patio in back.The New York Times – Off The Menu