A Late-Spring Eastern Mediterranean Feast

Time in the Eastern Mediterranean, like all other facets of life there, is alway non-exact, reinterpreted, and fluid. And our Spring this year, here in California, has been exactly that. Our farms have finally managed to get us the full Spring lineup that we've grown accustomed to from favas to peas to asparagus. And now we can celebrate all of it on one long table. Come join us on Thursday May 31, at 6:30pm.

 

BREAD + ACCOMPANIMENTS

THREE LABNEHS | maras pepper and dried mint, za’atar and olive oil, hazelnut dukkah

SPRING PEA CHERMOULA | coriander, cumin

TURNIP TARATOR tahini, lemon, green garlic

ARTICHOKE SKORDALIA | dry mint, mint oil

****

SPRING ONION ZEYTINYAGLI | coriander, preserved lemon, green garlic

MARINATED ANCHOVIES | olives, capers, za’atar, meyer lemon

KIBBEH NIYYEH | raw lamb, bulgur, pine nuts, mint

****

BABY FAVAS | almond skordalia

DELTA ASPARAGUS | tarator, caramelized onion vinaigrette

CHARRED SNAP PEAS | za’atar, feta

KOUSA | summer squash, tomato, mint, pinenuts

****

WATER BUFFALO MANSAF | jameed, currants, almonds

 

The experience wouldn't be complete without Wine Director Shaundon Castonguay pairing wines from our cellar that go perfectly with every bite!

Event starts at 6:30pm. Space is very limited.

 

Dinner Only

$57 each (includes tax + service Charge)

 

Dinner + Wine Pairing

$89 each (includes tax + service charge)

 

An Eastern Mediterranean Easter Brunch

We'll be celebrating Easter this Sunday (April 1), and Eastern Easter next Sunday (April 8) with an Eastern Mediterranean brunch, of course!  


GOUROUNOPOULO
roast suckling pig, crispy potatoes, oregano, lemon

KAHVALTI
traditional turkish breakfast of bread, dips and snacks

PIDE
cheese-stuffed flatbread, fresh chile and herb salad, pickles
~ add egg or house sujuk ~

BREAD + ACCOMPANIMENTS

HOUSE BREAD | wheat bran crust

SEED BREAD | sesame, nigella


LABNEH | maras pepper and dried, mint, za’atar and olive oil,hazelnut dukkah

BEET MUHAMMARA | walnuts, sweet peppers, pomegranate molasses

DIBIS PEKMEZ | tahini, grape molasses

WARM OLIVES | citrus, herbs

MARINATED KASHKAVAL | za’atar

 

MEZE + EGGS

ARUGULA SALAD | sumac onions, lemon vinaigrette

BATATA HARRA | crispy potatoes, maras, sumac
~ add an egg ~
 

BAYD BI AWARMA
baked eggs, lamb confit, fenugreek


SHAKSHUKA
baked egg casserole

WHITE | braised greens, sheep milk feta, herbs, lemon
RED | tomato, baharat, maras
 

LEVANTINE PANCAKE
whipped labneh, hibiscus, buddha’s hand
 

HOURS: Sundays 10:30am - 1:30pm
We currently only have a few slots available for reservations that you can now book online.
 

Easter Sunday April 1

Easter Sunday April 8

Announcing Sunday Brunch

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Tawla is happy to announce Sunday Brunch! This upcoming Sunday, we'll be soft-launching limited Brunch service and we'd like to invite you to join us. We're still ironing out many of the details but we'd love to bring you in early to try it out and give us feedback.

BREAD + ACCOMPANIMENTS

HOUSE BREAD | wheat bran crust

SEED BREAD | sesame, nigella

CHEESE BOREK | za’atar, feta, kashkaval, sumac

 

LABNEH | maras pepper and dried, mint, za’atar and olive oil,hazelnut dukkah

BEET MUHAMMARA | walnuts, sweet peppers, pomegranate molasses

DIBIS PEKMEZ | tahini, grape molasses

WARM OLIVES | citrus, herbs

MARINATED KASHKAVAL | za’atar

 

MEZE + EGGS

ARUGULA SALAD | sumac onions, lemon vinaigrette

BATATA HARRA | crispy potatoes, maras, sumac

 

OMELET LEVANT
za’atar, sweet onions, kashkaval, feta

BAYD BI AWARMA
baked eggs, lamb confit, fenugreek


SHAKSHUKA
baked egg casserole

WHITE | braised greens, sheep milk feta, herbs, lemon
RED | tomato, baharat, maras
 

PIDE
stuffed Turkish bread
(twelve available daily)

herbs, cheese, fresh chile
~ add egg or sujuk ~
 

LEVANTINE PANCAKE
whipped labneh, hibiscus, buddha’s hand


KAHVALTI

traditional Turkish breakfast including unlimited bread and bites from the entire menu
 

HOURS: Sundays 11am - 2pm
We currently only have a few slots available for reservations that you can now book online

New Year's Eve Feast

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Join us for a New Year's Eve Feast that promises an auspicious start to 2018 full of abundance, opulence and warmth. 

 

TAWLA BREAD SERVICE

with accompaniments

 

THREE LABNEHS

KABOCHA TARATOR

FUL MEDAMES

MAKDOUS

 

CHEESE BOREK

fresh za’atar, feta, kashkaval, sumac

 

PORK BOREK

sour cherry, hibiscus

 

PUNTARELLE

preserved citrus, myzithra, capers

 

FATTOUSH

arugula, pita rusks, sumac onions, almonds, date vinaigrette

 

CITRUS AND CHICORIES

blood oranges, new oil, za’atar

 

HORTA

baby mustard greens, currants, pine nuts

CHARRED CAULIFLOWER

tahini, garlic, lemon

 

DELICATA SQUASH

almond skordalia, satsumas, bay

 

DIVER SCALLOPS

celery root tzatziki, kalamata olives
 

BUFFALO RIB SOFRITO

green garlic, red verjus, lambrusco vinegar

Announcing Sunday Supper Club Featuring Aleppo

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Tawla is happy to announce Sunday Supper Club, a chance to cast a spotlight on a specific part of the Eastern Mediterranean. For the upcoming few Sundays and starting this Sunday Dec. 3, we'll be featuring Aleppo, the 'Culinary Capital' of the Middle East. For Aleppo natives, food is an especially important part of national identity. Aleppo, first settled in 5000BC, is one of the oldest continuously inhabited cities in the world. Its cuisine has evolved over thousands of years of conquests, trading and migrations, shaped and blended by dozens of peoples. The Aleppo table is an expression of the ebb and flow of all these cultures.

Our supper club is here to celebrate this magical city of happier, more peaceful times past and bring a taste of Aleppo to San Francisco.
 

BREAD + ACCOMPANIMENTS

BITTER GREEN SALAD
sumac onion, lemon, pomegranate

THREE KIBBEHS
Aleppo boasts upward of twenty kinds of Kibbeh making a rotating flight of Kibbeh a must.

raw lamb, baharat
red lentils, shatta
baked lamb, pistachio, pomegranate molasses


MUSTARD GREENS
garlic, tahini, pine nuts

PISTACHIO MEATBALLS
'Fustuq Halabi' is Arabic for Aleppo peanuts or the official name for Pistachio since historically Aleppo had been the producer of the best Pistachio in the region.
beef, pork and lamb, pistachio, sour cherry
 

DELICATA SQUASH SHAKERIYEH
An old world, slow cooked yogurt-based stew, known for its iconically deep onion and coriander flavor.
yogurt, onion, cardamom, bay

BOREK
A puff pastry parcel stuffed with a fragrant vegetable rice, often a perfect accompaniment to stews.
ouzi rice, mint
 

BASBOUSA
semolina cake, sour orange, hibiscus, whipped labneh

49 per person

'Tawla does  ________. ' Dinner Series

To celebrate the rich history of the intricate spice routes and their impact on the regional cuisines that make up Tawla’s menu, we are excited to debut our “Tawla does _________.” Dinner Series this August. We will explore the ingredients and preparation techniques whose history is rooted in the Eastern Mediterranean countries that inspire our menu - Greece, Turkey, the Levant, and Iran - but are now mainstays in cuisines across Europe, Africa, and beyond.

Tawla will highlight a specific region and dive into each region’s dishes and flavors through the Tawla lens. Known around the world as the symbol for community, dining, and coming together, the act of breaking bread will be key to each of these meals. As with Tawla’s house-made bread program, each dinner will revolve around a bread from that region in focus with Eastern Mediterranean roots.Every meal will be served in Tawla’s signature family-style format. 

Kicking off the series in August, the first stop will be Sicily, where much of Italy’s regional cuisine traces its roots. The first two dinners will start with Mafalda, a braided loaf made from semolina flour, an ingredient that traces its roots back to Arabia. Other highlights from the menu will include  an heirloom tomato panzanella with anchovy, capers, and fresh wild oregano, and pistachio arancini with pecorino, mozzarella, caciocavallo, and saffron.

Executive Chef Joseph Magidow is incredibly knowledgeable in the rich histories of our ingredients and is excited to explore these flavors with you! We will then move to Provence, France in September, and Southern Spain in October.

Tawla does Sicily Dinner I - Thursday 8/17 (sold out)

Tawla does Sicily Dinner II - Thursday 8/24 (sold out)

Tawla does Provence Dinner I - Thursday 9/7 (sold out)

Tawla does Provence Dinner II - Thursday 9/21 (sold out)

Tawla does Provence Dinner II - Thursday 9/28 (sold out)

Tawla does Andalucia Dinner I - Thursday 10/19 (sold out)

Tawla does Andalucia Dinner II - Thursday 10/26  (sold out)

 

All Hail, the California Tomato Dinner

In collaboration with The Peach Farm, and Mariquita, we invite you to join us in our intimate Cellar for a really special evening celebrating the California tomato and this amazing season we're having!

Chef Joseph Magidow has prepared a feast that shows off Eastern Mediterranean cuisine through the tomato lens:
 

HOUSE BREAD
with accompaniments

HEIRLOOM TOMATO FATTA
anchovy, capers, fresh za’atar

MUJADARA
lentils, rice, yogurt, cherry tomatoes

****

TOMATO KEFTA
bulgur, pine nuts, mint

MUSAKA
baby eggplant, cherry tomatoes

FRIED GREEN TOMATOES
peppers, dry lemon, labneh

****

FASULIYA
shelling beans, tomato, bread crumbs, kashkaval

LAMB SHOULDER
braised in fresh tomato

****

YERENA FARMS STRAWBERRIES
whipped labneh, rose water, almonds, long pepper, pomegranate molasses


The experience wouldn't be complete without Wine Director Shaundon Castonguay pairing wines from our cellar that go perfectly with every bite!

Tickets are $96 per person (includes service and tax). Event starts at 6:30pm. Space is very limited.

Midsummer Night's Feast

In collaboration with The Peach Farm, Mariquita, Star Route Farm, Yerena Farm, Pacific Coast Meats, and Water2Table, we invite you to join us for a really special and intimate evening in our Cellar celebrating all things midsummer.

Chef Joseph Magidow has prepared a feast that shows off Eastern Mediterranean cuisine: 

HOUSE BREAD wheat bran crust

SEEDED BREAD sesame, nigella

CHEESE BOREK white squash, feta, kashkaval

LAMB BOREK sujuk, sumac onions

****

MUHAMMARA walnuts, sweet peppers, pomegranate molasses

THREE LABNEH maras pepper and dried mint, za’atar and olive oil, hazelnut dukkah

KOUSA SKORDALIA lemon, garlic

****

EARLY GIRL TOMATOES za’atar, marinated feta

SMOKED TROUT dill avgolemono, avocado, crispy shallots

MUJADARA lentils, rice, yogurt, cherry tomatoes

SUMMER FIGS fig leaf yogurt, honey, hazelnuts

****

MUSAKA blistered eggplant, cherry tomatoes

HALIBUT MOLOKHIA mallow leaves, fermented chile, coriander fumet

SMOKED LOUKANIKO peach moustarda

*****

CRISPY PORK SADDLE charred figs, escarole

HORTA greek amaranth, awarma

****

DESSERT

MUHULLABIA milk pudding, candied pistachio, orange blossom water, stonefruit

STRAWBERRIES whipped labneh, rose water. almonds, long pepper, pomegranate molasses

The experience wouldn't be complete without Wine Director Shaundon Castonguay pairing wines from our cellar that go perfectly with every bite!

Tickets are $96 per person (includes service and tax). Event starts at 6:30pm. Space is very limited.

** The menu may have some slight changes because our farmer friends and California may bring us some different things the day of the event!