Galit redefines modern Middle Eastern cuisine, artfully blending the rich culinary traditions of the Levant with a commitment to seasonal Midwestern ingredients. Chef Zach Engel, a James Beard Award winner, crafts a menu that resonates with both heritage and innovation. The wood-fired pita, fermented for 48 hours, arrives with a seductive aroma, perfect for scooping the smoky, cinnamon-braised Bubbe's Brisket Hummus. Signature dishes include the Iraqi Kubbeh Halab, featuring a crispy saffron crust encasing lamb, golden raisins, and almonds. The tender, coal-smoked pastrami, served with flaky malawach, offers a nuanced interplay of cured beef and delicate pastry. Each plate showcases precise technique, from the lamination of flatbreads to the vibrant texture of mango labneh accompanying crackling-crisp falafel, culminating in a tasting journey that is both familiar and profoundly new.