The cook behind the counter
Everything you see was made here this morning.
The cook the reviews keep naming fills the cabinet herself, every weekday, before Richmond is properly awake. Hummus and labneh in the painted bowls, za'atar mana'ish warm off the press, falafel fried in small batches, a soup of the day, and a pot of something slow, fasolia w riz on a good day. When the cabinet empties, lunch is over.
Walk in twice and she remembers you, order and all, and greets you with a hello habibi over the counter, however deep the lunch queue runs. Nothing fancy, nothing styled: generous plates, board prices that make you look twice, and everything down to the doughnuts, custard tarts and baklava-style sweets made on site. Regulars call it one of Richmond's best-kept secrets, then keep telling people anyway.
