The Silvermans started by serving late-night kebabs and gyros, and now their eatery works miracles out of two makeshift lean-tos splashed in vibrant colors. They remain open until 4 am weeknights and 2 am weekends. Alan calls it a building-block menu, where you can modify the bread and sauce—a dozen varieties, including several curries, peanut satay, mango raita (yogurt, tomatoes, chutney), tahini, teriyaki, garlic cream, even gravy like Mom used to make. The
menu romps from Malaysia through the Mediterranean to Mexico: spicy chicken tikka, Thai chicken-lemongrass soup, and tzatziki share the stage with unusual salads (try the fabulous Lebanese fattoush—toasted bread, mint, and parsley) and creative sides (addictive jalapeño-cheddar salsa for fries).