A spread of Indian cuisine including a grilled fish with lemon on a wooden board, a bowl of curry, a naan bread, a dosa with chutney, and various side dishes, all on a wooden table.

SHOR, a bazaar-inspired culinary venture, is the latest creation from the team behind the four-time Michelin-recognized Khan Saab Desi Craft Kitchen. Chef Imran Mookhi seamlessly blends diverse, full-service menu offerings with an interior concept inspired by the vibrant energy of spice markets and bazaars.

ABOUT

Group of diverse restaurant staff, including chefs and servers, gathered together in a restaurant setting, smiling at the camera.
A glass of beer with a foamy top resting on a textured wooden surface against a patterned wooden background.
A bowl of round, cream-colored appetizers garnished with small green herbs and red berries, placed inside a wooden tray with a decorative handle, on a wooden table with a large yellow flower in the center.

Monday - Thursday: 4 to 10 pm
Friday & Saturday: 2 to 11pm
Sunday: 2 to 10 pm

HOURS

A bowl of cooked rice with vegetables, garnished with an edible purple flower, served on a rustic brown table.

MENUS

A smoked beef short rib on a wooden cutting board being uncovered from a smoke dome.
A plate of gourmet dumplings topped with microgreens and spices on a white textured plate, accompanied by a pink cocktail with edible flowers and herbs garnished in a glass, all on a pink tablecloth.

The chef-driven menu features elevated renditions of global halal offerings, skillfully blending authentic Desi flavors and cooking techniques with inspiration from around the globe. From traditional dishes for the table like naan and dal, to main courses showcasing a diverse range of curries and kabobs, SHOR’s menu also highlights Afghani fare, celebrated for its expertise in meat preparation.

CULINARY

View of a stylish bar area with a colorful wall, bottles of alcohol on shelves, and a neatly set dining table with glasses and utensils.
A dessert featuring a red poached pear, chocolate garnish, and cream, served in a white textured bowl on a brown marble surface.

Developed by Head Mixologist Ahmad Hosseini, the bar program showcases hand-crafted mocktails, premium 0.0% spirit-free shots, a diverse non-alcoholic wine selection paired with the food, and a unique water bar menu featuring aquatic options curated from around the world

A pink cocktail garnished with lime slices, edible flower, and herbs, sitting on a white countertop against a green tiled wall.

IMBIBE

Executive Pastry Chef Mark Medina’s dessert menu offers indulgent offerings enriched with a Southwest Asian twist

SWEET