Among the appetizers at Ambar, beet-and-goat-cheese Napoleons with pork cracklings, walnuts, and chives. Photograph by Jeff Elkins.
A beef sirloin steak with a Parmesan crust is served with caramelized onions. Photograph by Jeff Elkins.
Pastry chef Danilo Bucan has brought his signature Forest Gnocchi dessert from Belgrade. Photograph by Jeff Elkins.
Another lovely confection: Bucan’s apple streusel with baked-apple ice cream, apple gel, apples cooked sous-vide with cinnamon, and almond crumble. Photograph by Jeff Elkins.
Wood-paneled walls in the downstairs dining room create a warm, cabin-like vibe. For the far wall, Lukic brought over handcrafted traditional textiles from the home country. Photograph by Jeff Elkins.
Bucan’s glass-front dessert bar lets diners watch him work on whimsical desserts. Photograph by Jeff Elkins.
Wallpaper by Swedish graphic designer Lisa Bengtsson leads up to the second floor, where window treatments and rustic wood shelves are meant to create a homey vibe. Photograph by Jeff Elkins.
