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Wall Street Journal

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“It’s very market-driven,” said executive chef Amitzur Mor, who says he looks to cuisines from throughout the Middle East for inspiration…. Brunch is classic, but with a twist. I think people have simple brunch tastes,” said Mr. Mor. Still, standards like eggs Benedict get the Vareli treatment with slows-poached eggs, tomato confit , and prosciutto…” – V.L. Hendrickson, Wall Street Journal

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Wall Street Journal

 

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