From a New Yorker online review:

The tantalizing combination of brown butter and fried sage may have its origin in Italy, but it turns out to work just as well with pita as it does with pasta. At Miss Ada, a restaurant in Fort Greene, it gets spooned, nutty and fragrant, over a sweet but earthy carrot hummus, and again over a bowl of fluffy whipped ricotta. The pita—warm, puffy, chewy—goes perfectly, too, with a rich, stretchy stracciatella cheese, its milky surface marbled with little golden ponds of olive oil and topped with, depending on the season, heirloom tomatoes, basil, cucumbers, and red onion, or snap peas, blood orange, ground-cherries, and kumquat.

“Mediterranean with a twist” is how the restaurant describes its food. The chef and owner, Tomer Blechman (late of Bar Bolonat, Gramercy Tavern, and Maialino), is originally from Israel, and the menu is rooted in the traditions and flavor profiles of the Middle East. Sometimes the twist is Italian, sometimes it’s Mexican—the sauce beneath the short-rib skewer is described as “Israeli mole” (made with Middle Eastern spices, chocolate, and harissa), and the Dead Sea #2 cocktail (guava, mezcal, mint, lime) is basically an Israeli margarita—and sometimes the za’atar-crusted salmon is accompanied by Japanese eggplant.

To read more: https://www.newyorker.com/magazine/2019/10/21/miss-ada-and-goldas-modern-spins-on-middle-eastern-cooking