Moroccan-style couscous is clearly the star here, and a slim menu supporting the fluffy grain. It takes over 2 hours for Admony to make a batch in a method rarely seen in New York City — she learned how to make it as a child from her Moroccan neighbor — and the final product is no comparison to the grocery version. “I’m going to show New Yorkers how they eat couscous all wrong. People ask if it’s going to be Israeli couscous, and I get really upset. That’s pasta. Couscous is a fine semolina. You need to steam it twice, pass it through the sieve twice. You have this horrible aftertaste in instant stuff. There is no comparison; I can’t eat that.”

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