Generosity spills forth from this crowded backstreet eatery, where most nights see locals packing out the modest dining room to a soundtrack of plates passed around shared tables.

Traditional Lebanese mezze are the star attraction. Curds of shanklish, the aged Levantine cheese, are strewn through a radish and cucumber salad accompanied by zesty zaatar chips. Golden quenelles of lamb and burghul kibbe are fragrant with cinnamon, matched to a dense labne. Bountiful platters of charcoal-kissed chicken tawook arrive with fattoush that pops with pomegranate and sumac twang.

Enthusiastic staff might direct your attention to the Lebanese wines on pour, such as a vivid viognier blend from the same valley the restaurant draws inspiration. Fresh mint tea to go with your orange blossom scented muhallebi milk custard, however, is non-negotiable.

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