has been a daytime destination for za’atar croissants and wood-fired pita sandwiches since its July opening in Union Market. Come November 14, the casual spot from“All the Kebabs,” as it’s being called, will offer half a dozen core kebabs, including pomegranate barbecued lamb kefta, harissa chicken wings, soujek-spiced octopus, and autumn vegetables with halloumi cheese and fermented-chili honey.
A $75-per-person “journey through kebab” menu will include kebabs, hummus, a couple salads, rice, and soft-serve. Photograph by Rey Lopez. To drink, expect five to six cocktails incorporating Levantine ingredients and a couple with coffee. Director of Operations William Simons, who compiled the wine menus for Albi and La’ Shukran, will curate a wine-by-the-glass list for Yellow as well.
The “Tripoli Special!” sign on the wall of Yellow comes from chef Michael Rafidi’s grandfather’s restaurant. Photograph by Rey Lopez.