“Mustafa,” he answered, looking incredulous to meet someone who hadn’t already heard of it. “Everybody goes there,” he said.
Somehow, he’s managed to make it all work: to build a Peruvian kitchen that’s modern and fresh and reasonably convincing, and also delicious a lot of the time.
Greek salad that hasn’t marinated a few minutes in its dressing isn’t Greek salad. It’s a commodity takeout veggie tray.