At Qanoon, you’ll eat beautifully plated mounds of makloubeh and mahshi in a cozy townhouse with a rotating playlist of Middle Eastern artists. This is one of the few Palestinian restaurants in the city, and it should be your go-to spot on the West Side for Palestinian homecooking with generous amounts of olive oil. They’re really into farm-fresh produce here, but there’s no need to order a salad for it—most dishes involve some sort of colorful smattering of fruits or vegetables. We especially like the musakhan, also known as sumac chicken, which sits on top of a pita and transforms it into an unforgettable piece of bread soaked in the chicken’s juices.

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