Abigail Street Brings the Baklava

Dan Wright’s falafel, baklava, and bouillabaisse

Photograph by Jeremy Kramer

What’s that horrid little cliché about saving the best for last? We hate the thought of insulting all the other food at Dan Wright’s Abigail Street, but it’s true—his pistachio baklava coupled with a shooter of Turkish coffee was one of the highlights of our entire reporting binge. Fair warning: You may begin your meal with the hope of saving a little room, but once you start in on the savory plates it’s not that easy to stop. One bite into a wood-grilled lamb slider slathered in goat cheese, caramelized onions, mint pesto, and date ketchup and you’ll catch our drift. The Mediterranean tapas-style wine bar opened in late 2011 and has more than lived up to the hype. The generously portioned, shareable-plate setup is a boon for diners—having to settle on just one or two dishes here would be dreadful. To wit: the wood-grilled hanger steak with romesco; a bouillabaisse of shrimp, halibut, and mussels in a saffron broth; chorizo-stuffed dates; scallops over maftoul couscous with bacon, mushrooms, and smoked egg vinaigrette; the list goes on. Don’t make the mistake of overlooking the grilled bread with ricotta and local honey infused with garlic—to great (and surprising) success.

 

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