Two Eat Baltimore

We haven't had a travel edition in a while, but A & I recently took a quick weekend trip to visit a college friend who is now at Hopkins. Just a hop, skip and MegaBus ride away ($4.50 round trip for two. Can't beat that!), we knew our hostess would satisfy our need for delicious food.

We started our weekend on Saturday morning by making crepes. Since I'm the pancake master of our household, I quickly became the apprentice crepe-er and added a new type of pancake to my repertoire. I'll have to remake them at home and blog the recipe- very eggy and easily wrapped around any number of fillings: fresh strawberries, sliced banana, honey, chopped pecans, strawberry jam... the combinations are endless and the crepes are light enough to allow multiple renditions.

Not our crepes, but you get the idea...
Source

Our main focus of the day was learning yet another trade: the art of truffle making, which will be honored by its own write-up. During one of the "waiting" steps, we worked up our appetites with a trip to the gym. Since we also wanted to fit in a lengthy visit to the National Aquarium (I'm obsessed with stingrays...), our friend suggested picking up tacos at a nearby tortilleria.



Tortilleria Sinaloa is a tiny little place with a huge amount of character. In the Mexican district of Fells Point, it fits in along a row of bakeries, coffee shops, and grocery stores. With only a few barstools along the front window, we were lucky to snag a few seats after we placed our order at the counter. While we waited for our food, we watched one of the employees working on the tortilla machine.



A & I each ordered two tacos, and we split a "medium" (aka giant) bag of tortilla chips and a medium guacamole between the three of us. I opted for the barbecue and pork tacos ($3.25 each), each of which consisted of incredibly fresh double-layered corn tortillas, a generous portion of meat, and a topping of chopped onion and cilantro. A squeeze of lime juice and a dollop of two different types of salsa completed the handheld delight. The barbeque flavor was subtle, allowing the other aspects to play their own roles properly.



A's chorizo taco ($3.25) was probably my favorite, as the meat really exemplified what I consider Mexican cuisine. The chopped sausage had a spicy kick and enough "juice" to saturate the flavor into the tortilla. The chicken taco ($2.75) was a simple surprise- slow roasted, finely chopped dark meat held a smoky flavor that again perfected flavor combination within its cornmeal shell.



The chips ($2.85 for a lifetime supply) were also the epitome of fresh- crunchy and crispy, a good thick tortilla fried to make the perfect guac scooper. The guacamole continued the "surprisingly simple" theme- thick chunks of avocado with a hint of lime juice and a few grains of salt- nothing else necessary. After missing the opportunity to eat authentic Mexican food during a recent trip to California, I savored every bite.



Properly fueled for stingray stalking and learning the life cycle of a jellyfish (as well as finishing the truffles,) we didn't get hungry for dinner until a bit later than usual. After considering a number of ethnic restaurants (Eastern European and Afghani were contenders), we opted to head to Lebanese Taverna in the Harbor East neighborhood.

A large space in a more newly developed area of the city, the restaurant is actually part of a small chain in the DC/Virginia area. It was filled with patrons as we arrived, so we had to wait a few minutes for them to "set our table." The extensive menu had us pondering over our options, and we ended up ordering a bunch of appetizers and small plates to taste as much as possible- a common tactic in our household. While we waited for the food to come out, we snacked on a mixture of white and whole-wheat bread- somewhat of a mixture between pita and naan. The accompanying dip was heavy on the oregano, with olive oil and sesame seeds providing backdrop flavors.



Although we ordered food meant for two courses, all of the food was delivered at once. Our appetizer options were the Baba Ghannouge ($6.50) and spinach pie ($6.50). Thankfully we'd saved some bread for the eggplant dip- creamy and full of tahini and citrus flavors, our only complaint was that it seemed to lack eggplant. This actually set the stage for the rest of the meal- because the restaurant is so large and caters to a broader clientele, it seemed like they "dumbed down" the food, in order to appeal to the masses. While certainly delicious, we prefer a more authentic experience.



The spinach pie had a thick pastry crust encasing well-cooked chopped spinach and onions as well as a lots of lemon. The outer shell took control as the primary textural component, but the veggie mixture inside still stood its ground in terms of flavor. We also had a spinach flat bread ($6) that reworked the same ingredients with the addition of thick, melted cheese and about ten times the amount of lemon. Overall the flat bread still somehow worked- probably because it remained an atypical combination of ingredients, which we always enjoy.




I also ordered a flat bread- the lamb and beef ($7)- which was served in a distinct manner with two layers of a thinner, crisper crust. I liked the different renditions of the type of dish- it showed creativity and highlighted different cooking techniques. The meat was ground into a fine paste and smeared between the layers. Accompanied by chopped tomatoes, the whole thing was grilled to add in a smoky, burnt edge that complimented the gamey lamb flavor.



A & I both ordered house salads ($5.50), since we love standard Greek salads and were curious about the Lebanese rendition. This version maintained the romaine, red onion, cucumber and tomato combination, but added a sweeter viniagrette and crispy pita pieces. They also omitted the typical feta cheese, making for a lighter dish full of fresh veggies- always something we crave.



A chose the grape leaves ($6.50) as her contribution to the dinner. I don't typically love grape leaves because of their bitter, overly salty flavor, but these hit the spot. Thin grape leaves were well-marinated and filled with a flavorful combination of rice, chickpeas, and lots of fresh chopped herbs. The mint and parsley balanced the grape leaves perfectly.



We finished the evening with dessert, of course, all somehow agreeing on the baklava ($7). Served with our choice of ice cream, the phyllo/pistachio pastry was served in log form. This meant the layers of phyllo weren't as crispy and honey-baked as I prefer. Additionally, the pistachio flavor inside was overwhelmed by a pomegranate sauce. The pistachio-orange ice cream was a hit- sweet and citrusy, yet definitively nutty. It satisfied our need for a sweet treat while still remaining loyal to (a somewhat watered down) ethnic cuisine.



Thanks to much effort from our fantastic friend/hostess, we had a thoroughly enjoyable weekend jaunt to Baltimore. Full of fun activities and of course, lots of delicious food, we loved getting to know a (small part of a) new city!


Tortilleria Sinaloa
1716 Eastern Avenue
Baltimore

Lebanese Taverna
719 S. President Street
Baltimore

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fish.

As exciting as our "blog-iversary" was, we were looking forward to the celebration of our 25th birthday (seems old to us!). With a number of restaurants on our list reserved for special occasions, we quickly picked one we've heard about and talked about for some time-- fish. Bonus: location. Only three blocks from home, it was perfect for a cold, wet evening.

Entering the restaurant, my preconceived notions went straight out the door. I expected a small, cozy place (maybe Barbuzzo-esque?) but instead we were led into a cramped, dark dining room, with odd bits of ship paraphernalia interspersed with modern decor.

Source

It was also much louder and busier than either of us expected for a random weeknight. Unfortunately, this somewhat unsettling introduction to the restaurant set the tone for the rest of the night. The menu is split into a raw bar selection (oysters only), and first and second courses named primarily for the animal featured (ie Lobster; Scallops). Easy enough. One note: the plates are often not pescatarian friendly, combining another type of meat with the seafood.

J and I started with oysters- one of our favorite foods. Unfortunately, our waitress completely misunderstood our order, as we asked for "two each" of the West Coast and East Coast oysters. Since we didn't specify the location of origin for our choices, our waitress assumed we wanted two of each variety, landing us 12 oysters. At $2.50-$3 a pop, we sadly sent them back to the kitchen. The waitress seemed peeved with our miscommunication and subsequently treated us with a bit of annoyance.

Our four oysters arrived several minutes later, giving us sort of an (expensive) amuse bouche.



Each oyster is arranged on the half shell on ice, perfectly shucked, previously dressed and ready to be swallowed. Plastic tabs refer you to the prior home of each oyster, allowing us to test our palate (yeah, right!). The West Coast oysters come with a cucumber mignonette, which goes well with the briny mollusk. However, upon tasting the East Coast oyster with its more classic onion/red wine vinegar mignonette, I changed my mind. Don't waste your time on the cucumber flavored options.

Our "first course" was cleared and then we began waiting for our appetizer. The wait stretched on interminably- usually at a dinner with the two of us, I'm fine with extending the meal for several hours. But this became slightly annoying. The tight quarters and full restaurant also practically forced us to eavesdrop on our neighboring diners, leaving us slightly aghast at some of the alcohol-fueled conversation/PDA at the table perpendicular to ours. Finally, our waitress brusquely explained there was a mix-up in the kitchen and that the restaurant would be comping our first course. I can wait quite some time for free food...

The "Octupus" (sourced from Spain) dish featured several large tentacles of meat atop a small, neat bed of artichoke, chickpeas, and lamb shank, all dressed in a rich, salty red wine (?) reduction. The intense flavors and textures quickly made up for both our long wait and the rather small portion (maybe sharing wasn't a great idea). The octopus was lightly fried and tasted like "the best French fries ever made." Odd, but very delicious. The chickpeas were fresh and firm and the lamb shank braised to pieces.



We then had another awkwardly long pause before our entrees were served (not long enough to be comped, but probably close!). J chose the Striped Bass ($29) as an entree. A good selection: it's hard to deny the light, fresh, buttery meat. It was served atop a thin layer of pureed potato, as well as some braised greens, onions, and fresh radish. The well portioned, perfectly seared fish was then topped with a very grainy mustard. The whole combination was well-balanced and certainly enjoyable, but sort of left something to be desired.



I went with the Sturgeon ($31, sourced from Washington State) almost primarily because of what it was served with: brussels leaves, butternut squash, bacon and chestnut gnudi. After a few almost-failed attempts at making butternut squash gnocchi, I'm semi-obsessed with alternative gnocchi made by professionals. I practically licked my plate clean- the vegetables beneath the fish were very typical of winter, but not heavy in the least. The gnudi were doughy and tasted heavily like nuts- not anything like I expected, but so fun to eat. The fish, one I don't have much experience with, was slightly bland around the outer layer but smooth and salty (somewhat like the flavor of an oyster) in the inner pink center.



At this point, we had been seated at the restaurant for a bit over two hours, and having only eaten two courses, were getting restless. We had no desire to spend additional time there, and overlooked dessert in lieu of the check. A good chunk of change later, we left satisfied but certainly not overjoyed. I have heard countless raves about fish. in general, so I'm not sure if we just had an unfortunate experience, but we won't be running back.

fish.
1708 Lombard Street

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Home Grown Cafe

One positive aspect of living so far away from our immediate family is how much it makes us appreciate time spent with our "local" family- our grandpa lives about an hour away. We love spending time with him so when a family friend recommended a nearby Middle Eastern restaurant, we quickly planned a weekend lunch. Family + food = ♥.

Unfortunately, the eatery of choice doesn't open till 3 PM on Sundays, so we strolled down Main Street (of Newark, Delaware) to a cute and casual place called Home Grown Cafe. With somewhat of a hippie vibe, the bright colors and cheery atmosphere correspond with a menu full of healthy vegetarian and vegan options. Though our grandpa was less than thrilled, it is a place that is right up A & I's alley(s?).

In staying with the original Middle Eastern theme, we ordered the Tapas Platter ($8, or free when you have a super generous grandpa). A beautiful presentation of fluffy pita wedges and a trio of dips/toppings, it was perfect for sharing and great for satisfying any residual cravings from our initial restaurant choice. In our opinion, pita should be warm, thick, and chewy, and Home Grown didn't disappoint. Almost like a thin naan, it had a good powdery texture on the surface. However, the hummus was a little on the plain side- we like ours with lots of tahini (currently on a Tribe kick). The eggplant salad was strangely red and tasted sweet- attributed to a large dose of pureed tomato. A heavy-handed addition of cinnamon accented this sweetness but didn't work as well as I would hope. My favorite of the salads was very simple- halved cherry tomatoes in an herb-y vinaigrette.



I switched cuisines and ordered the Bahn Mi ($8). Not anything like what you might get at QT here in Philly, this sandwich was served in a pita wrap (more delicious pita, yes please). The fillings included strips of chicken, thin pieces of cucumber and pickled radishes, as well as fresh jalapenos and a "spicy sauce." The veggies were a little lost in the pita- the chicken was definitely the most predominant ingredient (which many would see as a plus!). However, the jalapenos pretty much destroyed me. Halfway through I had to hunt through the sandwich and pull the remaining pieces out. Though I enjoyed the sandwich and the fact that Home Grown put their own spin on it, I'd take the real thing in an instant. The side salad of greens with a creamy vinaigrette was good in a fresh and simple kind of way.




A went with something called the "Power House" ($7), a mongo focaccia sandwich piled high with veggies- everything from red peppers to alfalfa sprouts, complemented by honey mustard and two types of creamy cheese. The sauce was the star- more honey, less mustard, and the sweetness was a nice surprise.




Continuing on that idea... our grandpa knows how much we love sweets, so he insisted we at least look at the dessert menu. The Peanut Butter Bomb ($7.50) was a no-brainer, and lived up to our every expectation. A thin chocolate ganache shell hid a layer of chocolate cake and a dense ball of peanut butter mousse. The mousse was reminscent of peanut butter cookie dough- not too sweet but with an intense creamy richness... perfect for sharing. Our quintessential dessert.



We were happy for the opportunity to catch up, grateful for a free (and delicious) lunch, and looking forward to heading back to Newark- we still have a restaurant to check out! Also.. they have a Panera. Their Cinnamon Crunch bagel is probably on my Top 5 list of favorite foods.

Home Grown Cafe
126 East Main Street
Newark, DE

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Cheap Eats: Philadelphia Chutney Company

Sometimes, we are a bit late jumping on the bandwagon. In the case of Philadelphia Chutney Company, we're about four months late. Opening in late fall of 2010, PCC has received a fair amount of press, particularly from the blog community. Even so, it was never something we were dying to eat. Odd, considering our love for any food that is Indian. Looking for a new-to-us "cheap eats" restaurant as close to our home as possible (this weather has been BRUTAL!), we quickly decided on the Chutney Company.



The restaurant is divided like many fast food places-- menu and ordering on one side, seating on the other. The menu is fairly straightforward, but doesn't offer a lot of English translations, leaving me to guess at some of the items I knew I wanted. We made our selections, grabbed a couple of self-serve waters (from a big jug containing cucumbers and lemons) and found a seat. We only waited a few minutes before our appetizers were ready to go, and we were called by name up to the counter.

One of our favorite Indian dishes is the samosa, so it was a no-brainer selection. An order of two generous pockets of fried dough ($2.50) were stuffed with spiced potatoes and tamarind, and came with a side of (what we think was) tomato chutney.



The dough was thin, crispy, and not too greasy, a perfect edible container for the flavorful potato filling. The chutney was surprisingly sweet, contrasting the savory whipped innards.



Two of the other appetizer options consist of cakes made from lentil flour, available either fried or steamed. Even though we had chosen the fried samosas, we doubled up with the fried lentil cakes, or Medhu Wada ($2.50). Another great "cheap eats" deal- three large donut-like cakes of fluffy lentil flour and bits of vegetables served with our choice of chutney. It's hard to describe these without continuing to draw the donut connection- just without the sugar. We added a bit of that back with the mango chutney, our overall favorite of the evening. Thick, sweet, and jam-like, I wanted to spoon it up.



Regardless of the restaurant's namesake, the main attraction stars the dosas and the uttapas- two variations of a similar item. Both start with a sourdough base produced from rice, with the dough spread thin and resembling a crepe for a dosa, and thicker and chewier (more of a classic pancake) for the uttapa. Toppings for the dosas/uttapas (as well as the entire menu) are all vegetarian, including various vegetables and vegetable-based faux meats (chicken and tuna).

I chose a classic Indian version, the uttapa topped with potato masala, grilled veggie chicken and spinach ($8). The pancake foundation was thick enough to be cut into slices and eaten like a pizza. Doughy, chewy and flexible, with an ever-so-slight sour flavor, it was a great base for the soft, spiced potatoes and "grilled chicken" (which seemed fried, and didn't quite resemble chicken). The sparse spinach was steamed to the point of being plastered to the rice dough and hardly recognizable, but overall I was in Indian food heaven. The flavor profile was similar to the samosas, and with the addition of a thick, spicy curry chutney, it was unbelievably delicious.



J took a different route, trying a simpler roti chutney wrap. Two thin wraps were stuffed with chopped romaine, cucumber, the faux chicken and dressed inside with the mango chutney ($6). Served cold, it seemed more of a simple lunch than a satisfying dinner. However, the outer roti wrapper was buttery, flaky and chewy, a much improved version of a classic tortilla wrap. The mango chutney performed just as well inside the wrap as on our lentil cakes, sweetening each bite.




We left quite content- a very filling, satisfying meal that soothed our never-ending desire for spicy, flavorful Indian eats, all for under $20 total. With only slight food babies and subtle lingering food odors on our clothes, I'd choose this over an all-you-can-eat Indian buffet any day. Bandwagon, we're on.

Philadelphia Chutney Company
1628 Sansom Street

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Tapas

Since A & I are known to be "foodies" in our circle of friends, we've received several cookbooks as gifts, which have provided delicious recipes and inspiration for past and future meals. One of our most recent acquisitions is a book titled simply "Tapas." Tapas are a great way to try a wide variety of dishes- good for those who have a hard time making decisions. Additionally, many of the recipes in this book would make great appetizers for a dinner party.



Nicely organized into sections based on the primary component of the dish (ie cheese and egg, fish and seafood, etc), the book is full of gorgeous pictures of almost every dish, as well as some "step-by-step" pictures to guide you from start to finish. Additionally, most of the recipes only have 3 or 4 steps of instructions, breaking the work into manageable sections without looking overwhelming.



We were supposed to have a friend over for tapas mid-week, but the fiasco involving replacing the glass in our enormous front bay window had the glass contractor working in our house three nights this week. Therefore, we decided to spend a Friday night in, making and eating three tapas dishes from the book. The only thing better than enjoying tapas is enjoying tapas in sweatpants and a Carrie Underwood t-shirt. Classy.

The culprit

The first "course" was Mushrooms with broad bean puree. The recipe makes enough for 6, so we cut it down significantly. We used two large portobello caps, adding a bit of butter, crushed garlic, and salt and pepper to the upside down shrooms before baking them in the oven for 12 minutes at 400F. Instead of broad beans, we used frozen edamame, nuking them for a few minutes before adding them to the food processor. A few chopped mint leaves, 2 oz of soft goat cheese, three stalks of green onions (green part only), the juice from 1/2 of a lemon and a pinch of salt also went into the processor, blending until smooth.





When the mushrooms are soft (and smelling delicious with the garlic and butter), blob the mixture onto the cap, add a few chopped green onions and whole beans as well as a grate of lemon zest and return to the oven for 5 minutes.

Simple to make, yet an explosion of complex flavors in every bite- the meaty mushrooms, creamy goat cheese, and a hint of acid from the lemon- every component of the dish played a role in the overall flavor and texture. A great start to the meal, this was also our unanimous favorite.



However, the second dish certainly didn't disappoint- because you can't really go wrong with pizza. Called "coco," this dish required a bit more prep as I had to make dough from scratch. Flour, salt, and a packet of yeast mixed with warm water- I substituted 1/3 whole wheat flour and eyeballed the rest- my favorite way to make bread. After kneading the slightly sticky dough for ten minutes (chatting on the phone with my mom kept me entertained!), I let it rise for about 35 minutes in a greased and covered bowl on the stove top. Ambient heat from other cooking activities shortened the rising time.



While the dough was doing its thing, I made the topping for the pizza. A sauceless version, this consisted of sauteing sliced garlic and mushrooms and a large handful of pine nuts for about 5 minutes, then adding fresh baby spinach until wilted.



I used another new kitchen implement- a Silpat to cook the pizza. I spread out a few tablespoons of cornmeal (we like the crunchy texture it adds to the bottom of the crust) and rolled out the dough- the Silpat was amazing and made it SO easy to form the crust. Spread the mixture out, add dots of goat cheese and a dusting of sweet paprika, and bake for 15 minutes (conveniently also at 400F). The finished version looked about the same as the unbaked- the crust didn't change color or size much, so I had to poke it a few times till I decided it was done.




Though it could have used a bit more spinach (that stuff shrinks down about 99%), the slightly crispy dough was a great base for toasty, crunchy pine nuts and more delicious mushroom/goat cheese. The fact that we could share ingredients between the dishes was helpful- the book is good about repeating ingredients to make grocery shopping a bit more efficient.



Our final dish came from the seafood section- Prawns with garlicky crushed beans. We were actually able to make most of the dish the night before to cut down on our stovetop time. Chopped onion, two cans of white beans and a splash of chicken broth were cooked together for a few minutes, followed by a mashing of the beans- we used our potato masher but a fork would also do the job.



We reheated these in the microwave for simplicity while A made the shrimp part of the dish. A half pound of peeled, deveined shrimp were quickly cooked in a frying pan, and then joined by a bit of tomato paste, a pinch of oregano and paprika, honey, and some water to thin out the paste.



Top the beans with the shrimp and enjoy. The creamy beans had a sweet flavor from the white onions we used, accented by the sweet paprika and the earthy oregano. Shrimp is one of my favorite proteins, so I gladly accepted a giant one from A when she decided she was too full. Next time I would tone down the oregano- it was definitely the strongest flavor and could have shared the spotlight a bit more with the more mild shrimp and beans.



Surprisingly, these three dishes- enjoyed slowly and one at a time- had us super stuffed. They were all pretty tasty, and between the two of us, we teamed up well to assemble each of them in a pretty short period of time. Most of the dishes could be at least partially completed ahead of time to minimize cooking time for a dinner party. Additionally, many of the ingredients are "flexible"- edamame instead of broad beans, green onions instead of chives, shrimp instead of prawns, etc. Overall, we were very pleased with our foray into tapas making, and will definitely be using this cookbook in the future.

Pros: Good instructions, step-by-step pictures, primarily simple dishes with shorter ingredient lists

Cons: The book was printed in England, so ingredients are measured in grams and mls, so some rather rough conversions are necessary

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Zahav

It's that time of year again in Philly- Restaurant Week! RW has its fans and it has its haters, and J and I tend to wobble in between. We haven't taken part in the citywide $35-for-a-3-course-dinner in a couple of years (I explain why in this admittedly long-winded post), but we are still intrigued by the lunch special that is now offered ($20 for 3 courses, but only at some of the RW restaurants). Spotting Zahav as a lunch option for this year, I knew I had to go. Saturday's are annoyingly excluded, and I work on the opposite side of the city during the week, so a Sunday lunch it was.

My friend and I arrived right on time, and were met by a very full house. The dining room is open and spacious, lending itself to a fairly large capacity, but we still had to wait about ten minutes for a table to clear. This set the stage for the speed of service the rest of the meal-- even though it quieted down after a bit, our lunch still took two hours total. I love a long lunch and leisurely eating, but it was a bit too long.

Source

Any meal at Zahav should start the way the RW menu begins: with house-baked laffa (like a thin, airy pita or naan) and hummus, and salatim, or a selection of cold salads. The laffa was served as a single piece, which my friend and I shared by ripping off a bite or two and dunking it into the bowl of hummus. The bread is fresh and light, and is a great way to get that delicious hummus into your face. Best hummus I've ever had, I might add. My friend said he would have preferred more flavor- it is a simply done dip, with chickpeas, tahini, good quality olive oil and little else- so if you're looking for a garlic kick or a bit of spice, you won't find it here.

Natural light really works wonders!

The salatim for lunch gives you four portions of salad (for dinner it is six or eight), elegantly served in small bowls placed in a two-tiered rack. We loved two of the options: a crunchy, spicy cabbage salad with tomato compote and dill, as well as a fresh and creamy fennel salad.



The other two options were also good, but with slightly less flavor. The soft pickled carrots with parsley could pass as baby food (not necessarily a complaint), and the chopped squash with sesame had a sort of odd texture and flavor that I couldn't quite confirm was pleasant. Regardless, as an almost "complimentary" starter (there were four total courses), the laffa, hummus and salads get you started on the path of delicious Israeli eats.



The second course consists of one "mezze" or plate, similar to an appetizer in both size and construction (RW dinner diners choose two). This course provides the most option, making it quite difficult for me to decide. Grilled haloumi?? Their famous fried cauliflower?? They all sounded great, but I opted for the House Smoked Salmon. It was served as a salmon salad, with chopped smoked fish mixed with labenah, a thick Middle Eastern yogurt. It was served atop a base of sweet roasted yellow beets and apples, and sprinkled with a generous, but not overwhelming amount of chopped dill.



I also sampled my friend's choice of the potato latke, a super thick, dense pancake made almost completely from shredded potatoes and perfectly fried- evenly cooked through, and crispy on the outside. Smoked, chopped liver is pureed and generously portioned over the latke, finished with a few skinny pickled baby carrots. The liver was very salty and... well, I can't say I love liver (unless it's from a fattened duck), but it represents a classic Israeli/Jewish dish.



The third course is titled "al-ha'esh," and consists of several meat (and two vegetarian) options, all of which are cooked over coals (I believe on skewers), and then sliced and served with various accoutrements. I chose a second fish dish, the crispy branzino. As soon as it was placed before me, I could smell the strong smokiness of the coals, still lingering on the two small pieces of skin-on fish. Beneath this lay tiny slices of local gold potatoes and softened peppers, coated in olive oil and poppy seeds. I don't typically pair fish and potatoes together, but the lightness of the thin slices worked well. The fish was soft and flavorful, with a great crispy crunch from the skin (definitely eat this part!), but the overall dish didn't scream "Israel" to me.



The small portions and long stretch between each course left me with plenty of room for dessert. With only three options to choose from, I had no problem picking the Hazelnut and Date Rugelach (which I learned is pronounced "rug-uh-luh"). Two dainty twisted pastries with a croissant-like texture were filled with chopped hazelnuts and dates, and were soft and warm as if straight from the oven. On the side was served a tiny glass of a pink liquid topped with foam. I had no idea what this was but dug in anyways. Delicious! Known as sachlab, this authentic Middle Eastern drink is concocted from milk, sugar, orange flower water, blended nuts and coconut, and served warm. A perfect ending to the meal, cutting out my lingering desire for a warm cup of coffee.



If you find yourself unsure of where to eat during RW and are a semi-adventurous eater, head directly to Zahav. Both lunch and dinner options are worth far more than you will pay, you'll be out of the grasp of crazed Garces and Starr fans, and you just might learn something about a new-to-you food. You'll even walk away with a $10 gift card good for any of Chef Michael Solomonov's local restaurants.

Zahav
237 St. James Place (just off Walnut St between 2nd and 3rd St)

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