Cerca un ristorante della Guida Michelin

How many leafy greens and herbs can you name? At this minimally embellished Armenian bakery, watch as two seasoned chefs knead, roll out, and griddle a specialty flatbread stuffed with more than a dozen chopped varietals. It’s as if they’ve been doing this their entire lives, working with the likes of sorrel, spinach, scallions, and beet leaves to make a tight, forest-green lining that is at once sweet, sour, sharp, and refreshing.
It’s easy enough to eat one for a snack and several for a meal. Conveniently, there’s no need to guess what else to order here: The namesake dish is the only thing on the menu, besides a tangy yogurt drink chock-full of dill and cucumber, okroshka, and a simple square of paklava made with flaky phyllo and ground nuts.