The only problem with Cleo’s Restaurant Week menu ($40) is that you have to choose which dip to start with: babaganoush, lebaneh, hummus, cucumbers and yogurt, or carrot harissa. I usually get all of them. Guess I’ll have to take four friends.
Everybody loves sharing small plates these days, but chef Danny Elmaleh’s contemporary mezze takes this style of dining to exciting new levels. For Restaurant Week, after we dip out and crunch through a chopped salad, we’ll have to decide who’s getting the chicken tagine with preserved lemon and olives—probably me—and who’s doing the grilled octopus. Or there’s garlic shrimp. Luckily, Restaurant Week is actually longer than a week, so we’ll come back a few times. SLS, 702-761-7612.