Huda

Chef-owner Yehuda Sichel draws on past experience at kitchens including Zahav and Abe Fisher, applying serious restaurant technique to casual comfort food. Each sandwich hinges on shokupan prepared with a traditional four-day tangzhong method, holding builds such as short rib grilled cheeses, smash burgers, and spicy Korean-style chicken sandwiches. The counter rounds out the offering with house-made pickles, seasonal salads featuring local produce, and in-house cinnamon buns.