meraj mousavi At first, the old building might look a little unusual from the outside, but once you step in and later walk out, you realize how charming that vintage look and those worn yet lively details truly are. The place has a unique soul and energy that slowly grows on you.
As a chef who deeply values food quality and digestive health, I was genuinely impressed when fermented pickles and sauerkraut were served as side dishes. This thoughtful choice showed a real understanding of how food can support the body—paying attention not just to flavor, but also to beneficial bacteria and digestion.
The food itself was outstanding. Each dish felt better than the last—from their signature sandwich to the steak, and even the beef liver, all cooked with care and confidence.
In short, the people behind this restaurant truly understand the art and science of cooking. They don’t simply serve food; they create balanced meals, thoughtfully pairing sides and main courses in a way that even helps your stomach feel good after the meal.
