I’ve been wanting to try this restaurant Shukette since Pete Wells reviewed it in the Times two years ago and I’m so glad I finally got to go. A seasonal heirloom tomato salad special was the dish that finally pushed it to the top of my must-eat-here list and I have no regrets.
We ate the labneh (with apricot jam, fennel, serrano, chive), the gozleme (with mozzarella, fontina, summer herbs), the fluke crudo (with watermelon, lime, urfa chile, mint), obviously the heirloom tomato salad (with blistered corn, whipped garlic, basil, sesame, aleppo) and the spectacular tomato rice (with spring onions, basil, cumin). It was a phenomenal meal. I rarely devote whole posts to one restaurant, but I needed to document this one.
This might be the greatest bread dip I’ve ever had? It tasted like goat cheese’s hotter brother. Just silky as hell.
We were originally going to get the frena (a moroccan bread) instead of the gozleme to go with the labneh but a cheese bread is hard to pass up. The fact that there are five breads to choose from is genius.
Never had fluke before and it was refreshing, light and perfect. Love a fancy little fish bite.
The bed of whipped garlic underneath the tomato salad was unholy. It’s apparently just raw garlic pulverized in a food processor with olive oil so that’s clearly on my weekend list of things I need to do. Excessive amounts of raw garlic solve every single problem you think you have.
The tomato rice might sound boring but it was a revelation. So many restaurants mess up basic rice, but this one was flawless. I could eat an entire pot of it.
I can’t believe how incredible everything was. Next time I have to get the toum (which is a side order of the whipped fluffy garlic that came beneath the tomato salad) to accompany the frena. And definitely try more meat next time. Such a memorable meal.
Hand drawn washroom signs? What a perfect place. RUN HERE.