Unfortunately, excellent fries alone cannot save a restaurant.

I’ve long believed that some foods rewire your brain when you taste them. Through some combination of surprise and intensity, they forever alter your perception. Nordic salty licorice, with its breathy ammoniac undertones, is one example. Lacrima di Morro d’Alba, an Italian red wine that tastes like a glassful of liquid violets, is another. Or […]

Executive Chef Bijan Eslami’s thoughtful and surprising flavor combinations earn the pandemic-born Munjoy Hill restaurant four stars.