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K’Far, From the Zahav Team, Is Now Open for Dinner

Mike Solomonov, Steve Cook, and Camille Cogswell’s new Middle Eastern restaurant in Rittenhouse expands with evening hours

a plate with lamb
Persian lamb shank at K’Far in Philadelphia
Michael Persico

After settling in with a daytime menu of rugelach, borekas, and Jerusalem bagels, K’Far, the new Rittenhouse restaurant from the Zahav team, is ready to start serving dinner. As of Monday, September 23, Mike Solomonov, Steve Cook, and executive chef Camille Cogswell are opening the restaurant in the evenings with bigger dishes, cocktails, and table service.

K’Far, named for the Hebrew word for “village,” debuted at the end of July with James Beard Award winner Cogswell’s baked goods, like borekas stuffed with potato, tehina chocolate chip cookies, Jerusalem bagels piled with smoked salmon, and thick Kubaneh toast with salt-roasted beets and labneh, plus salads and grain bowls.

The dinner menu at K’Far (110 S. 19th Street), served from 5 to 10 p.m. during the week and until 11 p.m. on Friday and Saturday, keeps some of those daytime offerings. The “bread and butter” is a Jerusalem bagel with za’atar butter. The beet toast gets an addition of caviar. The Tunisian salad (seared tuna, romaine, egg, potatoes, olives, preserved lemon, harissa) and the quinoa tabbouleh (spinach, English peas, avocado, green beans, sheep’s milk cheese) are the same.

But move into the entrees section of the menu and it’s all new. There’s the Persian lamb shank, served with sour cherry, pickled rose petals, pistachios, and saffron rice. The t’bit, made to be shared, is an Iraqi sabbath casserole of chicken, rice, fried eggplant, carrots, and apricots (traditionally designed to be slow-cooked overnight, since starting a cooking fire on the sabbath is prohibited).

a plate with sliced steak and a glass of wine
Dry-aged strip steak with harif, muhammara, charred onions, and green tehina (tahini)
Michael Persico

The mixed-drinks list highlights low-proof options, alongside beer, wine, vermouth, and sherry. After dinner, circle back to that rugelach, but this time as a play on french toast with blueberry syrup. Or go for the malabi, a Middle Eastern pudding, with plum jam and almond brittle.

Take a look:

a chicken and rice dish
The t’bit, made for two
Michael Persico
dish with risotto and greens
Freekeh “risotto” with maitake and trumpet mushrooms, tehina, and almonds
Michael Persico
a glass with custard
Malabi from K’Far’s dessert menu
Michael Persico
a dessert with chocolate and cream
Rugelach transforms into french toast at K’Far
Michael Persico
bottles and glasses of vermouth
The vermouth flight includes three 1-ounce pours.
Michael Persico
interior of a restaurant with tall mirrors
In the evenings, K’Far switches from a cafe setup to table service.
Michael Persico

K'Far Cafe

110 South 19th Street, , PA 19103 (267) 800-7200 Visit Website

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