On the spring menu
• White anchovies marinated in harissa with radish and preserved lemon
• Bastirma (Turkish-style house-cured, dried beef)
• Green asparagus with feta flan, black olive oil, preserved tomato (pictured)
• Foie gras with mejdool date-almond birouat and bitter orange
• Moroccan duck kefta tagine
• Whole roasted branzini with crispy grape leaves
About Sameh Wadi
• Age 28, born in Kuwait.
• Speaks three languages (Arabic, English, French).
• Lost to Iron Chef Masaharu Morimoto, 57-52, won respect.
• Baked his first cake, age 8, from scratch, by memory.
• Planning a new restaurant, "very different" from Saffron.
