A large plate of garlic-heavy hummus sits in the center of the wreath, with pita on the side that’s so warm and fluffy we’d like to zip ourselves up inside of it and use it as a sleeping bag. You’ll get about a dozen metal bowls of things like a potato salad with silky radishes, a smooth babaganoush, and a light, fresh fennel and orange salad that tastes particularly good on top of the grilled trout. What you're really here for, however, is the glorious wreath of salatim. The food is delicious and is all naturally gluten free (and dairy free) minus the pita, for which the restaurant subbed seasoned cucumber slices. Scoop out some sweet flesh (given a tart kick by amba), make sure to get some of the green onion, garlic, and dill potpourri layed on top, and promise yourself you’ll order eggplant more often. Howard Street, will be similar to Zahav, where much of the menu is centered around a grill. ![]() Zahav’s chef de cuisine, Andrew Henshaw, will run the kitchen there, reports. Corporation (CPDC) and Center City District Foundation (CCDF) work together to enhance the vitality and competitiveness of Philadelphias downtown. Another real standout from the grill is the gorgeous half eggplant. The third restaurant on the horizon takes the team to Kensington for Laser Wolf. The whole trout, in particular, is perfectly cooked and well-spiced, with some smokiness from the char. You choose from whichever gilled mains you want, and the price for each includes a large platter of vegetarian mezze and pitas for the table.Īll of the grilled mains are good, but the seafood options are the most memorable. Modeled after the Israeli skewer houses known as shipudiya, Laser Wolf serves meat, fish, and vegetables cooked over an open fire.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |