Abigail Street

Abigail Street’s inspired original menu features small-ish plates of a Mediterranean disposition. Meant for sharing, the 20 or so dishes work as a sort of mission statement to Dan and Lana Wright’s belief in the fraternity of the table. With vibrant flavors that lean on Middle Eastern and North African spices and ingredients—harissa, merguez, ras el hanout, maftoul, and za’atar among them—Wright gives us exceptional seasonal dishes. A tagine of roasted vegetables and couscous evokes the comfort of Sunday suppers, while ricotta gnocchi sheathed in browned butter with melted leeks, asparagus, and mushrooms vies with the hanger steak (with Brussels sprouts, cauliflower, and romesco) for best in show, a dilemma easily solved by ordering both.

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