Dyafa

James Beard Award semifinalist Reem Assil (Reem’s California) and Daniel Patterson transformed the former Haven space into Dyafa this spring. Assil’s modern Palestinian-Syrian cooking shines in Arabic breads like kohbz chickpea “pancakes” and mana’eesh bread, as well as in traditional mezze spreads like muhammara (roasted red pepper, pomegranate, walnut dip) or hummus kawarma topped with tender spiced lamb and dried lime.