Ajja

A moment for the Persephone’s Spritz & Lamb Koobideh. ✨

Up first: the Persephone’s Spritz—our zero-proof take on a classic, made with pomegranate, fresh lemon, and Petite Beret 0.0% Sparkling Wine. Bright, crisp, and refreshingly tart, it’s the perfect way to start your meal.

Then, the Lamb Koobideh. House-ground, marinated lamb leg is seasoned with yogurt, garlic, olive oil, and a fragrant blend of fennel seed, cinnamon, black pepper, ginger, shah jeera, mace, garam masala, and smoked paprika before being glazed in our rose harissa honey.

Served over cool labneh with tomato chutney, pickled onions, and suya-spiced peanuts, each bite balances richness, acidity, spice, and crunch. The suya spice—a bold, chile-forward Nigerian seasoning traditionally used on grilled meats—adds warmth and depth, bringing another layer of flavor to this globally inspired dish.

A vibrant pairing that’s bold, balanced, and unmistakably Ajja 🌞

Spanish Anchovies served over a velvety corn silk soubise with marinated artichokes, capers, housemade schug, and a smoked paprika tortilla crumble. A balance of briny, herbaceous, and smoky flavors. Gluten-free.

Behind every beautiful loaf at Ajja is a great dad — and a whole lot of flour.

This Father’s Day, we’re raising a toast to Aron, the baker behind the bread our guests know and love.

Aron joined the Ajja team just a few months after we opened and has been baking our signature “tear and eat” bread (along with our gluten-free loaves) ever since.
Each loaf starts with a blend of Carolina Ground, King Arthur, and semolina flours. The dough is proofed for 48 hours, shaped by hand, and finished with a dusting of Turkish coarse semolina for added texture. We bake dozens of loaves every day, serving them alongside mezze and throughout the menu.

When he’s not making bread, Aron’s favorite thing about being a dad is simple: having fun together.

Happy Father’s Day to Aron and all the dads who help make our community so special 💙

Lebanese Squash Sfiha

Layers of flavor start with our soft flatbread, topped with tender squash, roasted tomato vinaigrette, fresh parsley, fried currants, leeks, and kohlrabi. The perfect balance of sweet, bright, and savory.