The kitchen focuses on two core offerings: za'atar and egg, foole and egg, both built on soft, warm flatbread baked in-house daily. These are the sandwiches served to the diaspora community during the pre-dawn and post-sunset eating windows of Ramadan year-round to anyone seeking a proper breakfast outside the North American standard. The za'atar sandwich, thyme, sesame egg on still-steaming bread, is the kitchen's anchor, a portable meal that relies entirely on the quality of the bake. · No website yet.