The wait is nearly over. After months of setbacks, Scott Snyder's much-anticipated Levant is scheduled to debut on Thursday, February 28th after a few nights of soft openings, and we've got an exclusive preview of the menu and interior.

The menu is currently broken down into three categories:

• Small plates, with offerings like spicy Moroccan carrot salad, with black olive and parsley, chard and lemon soup with lamb kibbeh and yogurt, fried cauliflower with labneh, Urfa Biber pepper, pickled raisins, and mint, fried smelts and fennel with Aleppo pepper and grilled lemon, and pomegranate-glazed grilled sweetbreads with Marash pepper and orange
• Entrees, like rose-scented duck breast with "dirty" freekah, dates, and honey glazed turnips, charmoula-marinated sturgeon with farro and sunchoke puree, and fava bean falafel with mushrooms, red quinoa, butter-braised leeks, and black radish
• And desserts, including doughnuts with cardamom sugar and Turkish coffee custard, house-baked cookies (think Ma’amoul and Barberry Chocolate Chip), lemon yogurt semolina cake with citrus salad, and kanafeh with roasted pear sorbet.

Note: these menu items will be available at the soft openings, and may or may not make it onto the final menu, but reflect Snyder's vision and culinary direction.

As previously reported, Levant's offerings are inspired by the cuisines of the Sephardic Jewish Diaspora, with a menu of sophisticated, modern takes on rich Middle Eastern and North African flavors. Snyder has painstakingly transformed the former Alder Pastry and Dessert location into an elegant 2300-square-foot dining room with geometric tiles, a full bar, and a custom-designed open hearth—check out the full slide show of photos above!

Levant
2448 East Burnside Street
(503) 954-2322