From copper accents and tufted succulents straight out of the pages of a home design magazine, there’s a modern sensibility permeating this first-rate restaurant. It includes enhancements to traditional dishes, like the addition of pomegranate seeds to a velvety lamb fatteh. But the crème de la crème of chef Rachid Eido’s fresh vision is his hummus. As sure as the sun will rise, he grinds and whips his chickpea and sesame canvas each day (the base, by definition, is vegan and gluten-free)—and then uses it to make extra flavors. You can order one, but it’s way more fun to try his best-sellers in one pita swoop: Kareem’s Sampler features the ridiculously good traditional, garlic and spicy dips (the latter expectedly piquant from house-made harissa). To kick things up a notch, chef Rachid’s Favorite Signature is where each gets a topping, whether feta and tomatoes, chicken shawarma or ground beef with pine nuts.
4270 Tamiami Trail E., Naples, 239-315-4167, kareemskitchen.com