Our Story
A kitchen at the crossroads
Our name refers to an old word for a travelling court — a fitting root for a cuisine that has always moved. This style of cooking sits at the meeting point of several traditions: the char and cumin of the Middle East, the noodle-pulling of Northern China, and the rice pots of Central Asia, all landing in one bowl.
In our dining room, every skewer is hand-threaded and every noodle pulled to order. It's a slower way to cook, and it's the only way we know.
"Not the kind of food you rush. Everything here is worth the wait for the noodles alone."
— A regular, on a Friday night