Ammoora

Review Highlights

Ammoora is an ambitious Syrian restaurant in Baltimore, opened by owner Jay Salkini and chef Dima Al-Chaar with a mission to bring the multidimensional flavours of Syrian home cooking to the table. It was included in the New York Times' 50 Best Restaurants in America list for 2024, reviewed by Eric Asimov.

• ·Muhammara — roasted red peppers seasoned with chile and pomegranate molasses; achieves "a thrilling balance of sweet and sour, spicy and breezy"
• ·Kebbet karaz — minced lamb with tart cherry sauce, cinnamon and pine nuts; another expression of that sweet-sour balance the kitchen excels at
• ·Kofta kawaj — spiced ground lamb with sweet eggplant and onions in a tomato sauce; "builds in complexity and flavor as you eat"

The New York Times' verdict: a revelation for anyone accustomed to generic Middle Eastern takeout. Ammoora brings a vivid, enchanting authenticity to Syrian cuisine — even familiar dishes like hummus and baklava feel transformed, "revealing vivid new colors." Selected for the NYT 50 Best Restaurants in America, 2024.

About

Ammoora is a Syrian fine dining restaurant in Baltimore's Inner Harbor area, led by chef Dima Al-Chaar. The menu draws on authentic Syrian culinary tradition — slow-cooked meats, spiced ground lamb, roasted vegetables, and bold sweet-sour flavour pairings — presented with an elegance that earned the restaurant national recognition from the New York Times.