LoHi has decided to add another asset to its restaurant repertoire  with the recent opening of its pink and turquoise splattered summer home known as Ash’Kara. Upon entering, this oasis will make you feel like you’re in paradise with a nature-centric ambiance from the wood finishings to the hanging succulents. Maybe that was Ben Higgins’s intentions because he was never able to spend time at Bachelor in Paradise but instead has the privilege of partnering in the success of this new eatery. He was a contestant on the Bachelorette, and a fan favorite by women all across America, which promoted him to be the official Bachelor on season 20 of the dating reality competition show. Now that his time on the big screen has ended, he has ventured into the restaurant business and is constructing the latest phenomenon. The Middle East has never been a location for the Bachelor or Bachelorette to take their romantic hopefuls—instead they will go to Mexico or Europe. But, Higgins and Head Chef Daniel Asher make sure to take their customers into a fun culinary experience that is meant to be shared by as many people as possible. The way the food is presented would make a date consisting of 10 women and solely one bachelor pretty feasible. It’s meant to give patrons a bite of this or as Asher says “a nosh” of that. This is definitely the place to begin the weekend or top off the end of a great one.

To get the night started they recommend a dip or two that emulates the ideal party food to conversate around. While bread and butter is the staple of a classic French or Italian restaurant, Ash’Kara’s prized possession is their hummus and pita. As the anti-carb movement grows, guests tend to reject the free bread that comes with their meal. But Ash’Kara gives you a reason to break your Keto phase. Upon ordering hummus or dip,  you can chow down on the balloon-sized pita that comes to the table piping hot and swaddled like a baby. The air pockets puff up to provide a chewy texture that is the trademark of any reputable pita bread. The massive pizza-like-oven allows the edges to be kissed by a hot flame for color. They go in resembling a pancake but expand to almost a perfect sphere. I could eat this alone without a doubt, but its accompaniments make for the ideal pairing. The purist can find classic flavors of garlic and tahini finished with fruity notes from a spiral of olive oil in their traditional hummus. However,  those looking to investigate the uniqueness that Ash’Kara strives for might venture in another direction. Depending on the season the additions change, but they consistently offer earthy mushrooms or charred cauliflower to amplify the creamy hummus. Its texture has body instead of graininess or resemblance to sticky toothpaste which is often found in grocery store brands. Each provide its own added spice, and seasoning makes the pita the idea vehicle to go from plate to mouth. The experience is more addicting than chomping on crispy tortilla chips at a Mexican restaurant.

Higgins is a Colorado native, which makes for a restaurant that prioritizes fresh produce, which allows Asher to implement homegrown ingredients to his modern Israeli cuisine. Their menu is laced with the earthiness of vegetables that has the potential to make any picky kid swoon. Upon arriving at the table, the burst of color reaffirms why the restaurant is adorned with windows, sunlight and pink hues because they want their customers to see the beauty in the world of food that this earth can provide. The carrots are more orange than the juice you had for breakfast. They retain their wholesome flavor but gain the texture of a nice roasted beet because their inner sugars are caramelizing. Roasted vegetables are always seeking an acidic complement, and Asher adds pickled onions for a pink and puckering pop. This dish hits every texture profile with a schmear of herbed labneh, authentic thick Greek yogurt, beneath and studs of pistachio crumbs laying over top. They look back into their garden to construct another vegetable forward small plate that would be perfect as a shared side for the table. Their asparagus is blanched first to maintain its grassy color, but then it gets charred on the grill along with a field of greens to create the next generation of salad. No great salad is complete without a dressing. In this case they use tahini to remind you of the wonderful hummus you just finished, but also the fried egg on top allows for the yellow glow of the yolk to add an extra depth of flavor. It’s perfect for the vegetarian guest.

Now for the final rose, it was difficult to pick between their two feasting options. The sticky,  sweet sauce that played off of the salty, meaty duck was a decision that I could not regret. It was slowly cooked on a rotisserie that allowed its juices to be retained and flavor to soar. The skin was blistered for a crisp exterior that concealed the perfectly tender inside. A deep mahogany color radiates off of the plate in contrast to the green salad adjacent to the beautiful bird. The salad offers a refreshing note to this hefty, delicious protein. As an homage to duck a l’orange, there are supremed oranges peeking out behind the bitter garden greens. This dish is meant to be shared along with their small plates and dips, which makes it the perfect opportunity to have your taste of the Middle East without having to commit to one item. The other option is a whole bass that gets presented table-side and deboned at your discretion. The meat of the fish flakes off with ease and makes the ocean seem closer than the mountains. Both will leave you craving more. By having a limited menu, it allows Asher to be a technician in the dishes he permits to leave                his kitchen.

While Higgins may not have found love on television, we have definitely found it in our experience at Ash’Kara. Maybe if he had taken his potential wife here for dinner, their story might have ended with enamorment for the pita and each other.