Best of Boston

The flavors of the Arabic pantry shine in the vibrant dishes sent out of chef de cuisine Rory Lee’s small open kitchen, from the fatteh with yogurt, dill, and shiitake mushrooms to the shareable, deeply charred grilled fish shingled with sweet lemons and swimming in peppery harissa. One of the best parts of a meal here, however, doesn’t cost a penny: the za’atar bread with sweet orange-blossom butter that comes compliments of the house.