The desserts were of a proportion I would call ideal. They were bigger than petits fours, but several degrees of magnitude smaller than what you usually find at restaurants — and pay $9 or $10 for now. Nammura ($2.50), a kind of semolina cake that looked like a rectangle of corn bread, was nicely moist and just sweet enough to qualify as a dessert, although it did look lonely and naked on its plate. Almost anything would have helped: a scattering of berries, a sifting of powdered sugar, a splash of liqueur — maybe some arak, the Lebanese answer to pastis? More complete was the baklava ($3), intense with honey and fresh chopped pistachio, which also lent a lovely sheen of pale green, a hint of spring inside Mazzat as in the garden across the way.
Mon.–Thurs., 4–10 p.m. Fri.–Sun., 11 a.m.–10 p.m.
501 Fell, SF
Wine and beer