Shuka

When chef Ayesha Nurdjaja took the helm at Vicki Freeman and Marc Meyer’s beloved Hundred Acres, the Italian-restaurant vet from Felidia and A Voce started injecting her love for Mediterranean flavors into the charming seasonal American café. Now the restaurant has been completely rebranded as Shuka, complete with a rustic yet vibrant menu inspired by Nurdjaja’s travels through Spain and North Africa, as well as by her experience on the line at top Tel Aviv kitchens. The decor has likewise been rejuvenated, with Moroccan-influenced tiles and textiles to accompany a menu full of meze (fried halloumi, spicy turmeric-ginger carrots) and dishes like whole porgy with zucchini, tomatoes with a fiery zhoug sauce, and a cod tagine with potatoes, cracked olives and pickled lemon.