Fodor's Expert Review Sofra

In a tile-decorated 1930s house with an airy upstairs dining space, this restaurant lets you take a culinary tour of Egypt. Dishes range from oven-roasted rabbit with molokheya (a dark green gelatinous soup made from the jute mallow plant) to hamam mahshi, herby rice-stuffed pigeon. The mezze platter with your pick of four hot and four cold dishes makes a great start to the meal—or a meal in and of itself. Sofra also offers a cooking course that takes you shopping in the market before making a meal, or you can sail on a felucca and take a countryside walk before lunch.