Falasteen is an a la carte restaurant in Noe Valley built around shared mezze, with recipes and techniques Chef Samir carries from the kitchens he grew up in. The wine list draws directly from Palestinian growers, a detail the restaurant treats as central to its identity.
The menu moves from mezze like muhamara and mutabal through warm bites such as chicken musakhan, into mains including lamb chops, chicken kabobs, and kefta kabobs, with eggplant fatteh among the vegetarian selections and shakshuka on the brunch menu. Portions run generous — mains and shared plates are sized so that a couple of dishes per person can comfortably feed a larger group.
The space favors larger booths built for groups settling in over a spread of food rather than quick, solo meals.
The menu moves from mezze like muhamara and mutabal through warm bites such as chicken musakhan, into mains including lamb chops, chicken kabobs, and kefta kabobs, with eggplant fatteh among the vegetarian selections and shakshuka on the brunch menu. Portions run generous — mains and shared plates are sized so that a couple of dishes per person can comfortably feed a larger group.
The space favors larger booths built for groups settling in over a spread of food rather than quick, solo meals.