Lukas Hadeed's culinary journey is a vibrant mosaic, blending the fragrances of Sicilian, Greek, and Middle Eastern dining. With a Culinary Arts degree at 20, Lukas honed his craft under notable chefs Robbie Lewis and Nate Appleman, mastering Mediterranean spices and techniques. From Medjool to the Michelin Star realm of AllSpice, he delved into culinary innovations of charcuterie, gastronomy, and fermentation. At AQ Restaurant, Lukas expanded his palate, embracing Middle Eastern flavors under Chef Mark Liberman's guidance. Passionate about coastal culinary fusion, he launched Levant Kitchen, celebrating a mix of Mediterranean cultures. Joining Town Hall as Executive Sous Chef, Lukas continues his culinary odyssey, crafting dishes that evoke the sun-drenched shores of the Mediterranean. Lukas Hadeed's culinary journey stands as a testament to his unwavering dedication and passion for the culinary arts, creating extraordinary dining experiences that captivate the palate and the soul.

We can accommodate dietary and allergy restrictions

Starter Salad & Ending Dessert

- New York $120

- Rib Eye $135

- Filet Mignon $150

- Wagyu New York $195

- Tomahawk $240

We can accommodate dietary and allergy restrictions

Moroccan Mint Tea

Assorted Marinated Olives

Bastilla, Duck, Dates & Preserved Lemons

Chicken or Lamb Tagine, Floral Scented Couscous, Seasonal Vegetables

Revani Semolina Cake, Honey Syrup, Citrus Glaze