August 2010 – Yogurtsoda

Old Mandarin Islamic Restaurant

August 25, 2010

Old Mandarin Islamic Restaurant is about as straightforward a restaurant name can get. It is indeed old, Mandarin, Islamic and yes, it is a restaurant. I first heard about this curious place a few years ago, and had been meaning to visit since, but it’s out of the way location (San Francisco’s Outer Sunset district) meant that I always put it off. That is until recently, when a friend who was visiting from Switzerland reminded me, and we’d both been wanting to try it out.

The restaurant is unassuming and deep into the Avenues, but the interior is a whole other story. Arabic script accompanies red Chinese lanterns, and the scents coming from the kitchen smelled more Central Asian than East. My dining companion and I had done our research ahead of time, and we ordered what we’d heard was most popular.

We started with the beef pancake.

Put simply, this was amazing. It was a deviation from the usual green onion pancake that you see at many Chinese restaurants, and the layers of dough were oh-so-thin yet pleasantly chewy. I couldn’t tell what this was spiced with, but it was super savory and oniony.

Next, we had the cumin lamb.

I admit I was a little weary of this dish since most American lamb has a taste and smell I’m not too crazy about. Not only was this lamb an exception, it was amazing. Listen, I know I already called the beef pancake amazing, but so was this. The cumin packed a punch, and the lamb itself was super tender and seared to perfection. The peppers and water chestnuts added a nice textural contrast.

Lastly, we shared the green beans with tofu.

You know when tofu has that perfect, chewy exterior and warm, creamy center? Take that, add loads (and I mean loads) of minced garlic and a handful of crispy green beans, and you have this dish. This might have been a little on the greasy side, but I really didn’t care. It tasted wonderful, and that’s what mattered.

Old Mandarin Islamic Restaurant might be out of the way, but it’s absolutely worth the drive. Rarely do I visit a restaurant where every dish is a hit, and even less often do I go somewhere with such a unique niche cuisine. I’m kicking myself for having put off visiting this restaurant for so long, but it’s better late than never, right?

Maoz Vegetarian

August 18, 2010August 21, 2010

Don’t let the name fool you. Maoz is not a vegetarian restaurant. (I mean, come on. Can you imagine me frequenting vegetarian restaurants? Sorry, PETA.) Anyway, Maoz is an international falafel chain (yes, chain), and admittedly, an incredible one at that.

I ended up at Maoz on Telegraph Avenue in Berkeley one evening when my dining companion, who had lived in Philadelphia, recognized the restaurant’s bright green logo from her East Coast days. The new storefront is California’s first location, and it was busy.

I ordered a falafel sandwich with Belgian fries, and commenced to the topping bar. With items like beet salad, roasted cauliflower, spiced chickpeas, and garlicy yogurt sauce, Maoz gives new meaning to “topping bar.” I sprinkled my sandwich to my heart’s content.

The falafel sandwich includes a slice of fried eggplant, which is really just the greatest addition ever to a falafel sandwich, if you ask me. The fries were prepared well too: crispy on the outside, soft on the inside, and perfect dipped into equal parts yogurt sauce and ketchup.

The menu at Maoz may be limited (four items, to be exact), but it’s all delicious. And really, when there’s falafel and fries on the menu, what more do you need?

Greek Salad

August 9, 2010February 7, 2019

Greek salad is so basic that I almost decided not to write about it. There are enough variations on this classic salad though that it warrants a post, and this one is my version.

I like my salads acidic, so I’ve upped the lemon content, and thrown in a few extra pepperoncinis and capers for good measure. Although I question the Greek authenticity of this salad, it’s become one of my favorites.

Ingredients:

2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice (preferably from Meyer lemons)
1 teaspoon dried oregano
salt and pepper
2 tomatoes, cut into 1/2-inch dice
1/2 red onion, chopped
1 cucumber, peeled, halved and cut into 1/2-inch dice
12 Kalamata olives, pitted and halved
6 pepperoncini, thinly sliced
2 tablespoons drained capers
1 cup crumbled feta cheese

1. In a large serving bowl, whisk the olive oil with the oregano and lemon juice; season with salt and pepper.

2. Add the tomatoes, red onion, cucumber, olives, pepperoncini, capers and feta and toss.

Cha Cha Cha

August 2, 2010

I’m not sure what kind of restaurant Cha Cha Cha is – in fact, I’m not sure anyone is. One part Caribbean, one part tapas, and one part Cuban, my favorite Cha Cha Cha outpost in San Francisco is the one in the Haight. As one of my favorite haunts from my college days, the place evokes a sense of nostalgia for me. It had been years since I’d visited until recently, when I dined with a friend to celebrate his return from three years spent living in Egypt.

Cha Cha Cha’s menu has changed since then, and while the sangria still flows freely, their arroz con pollo wasn’t on the menu the day we dropped by for lunch. My dining companion and I decided to split a few dishes instead. We started with the warm spinach salad:

Rich and creamy, and tossed with flecks of crispy bacon, this salad could have been a meal on its own. The dressing was savory and delicious, albeit too heavy. The leafy greens helped balance things out.

Next came our fried platanos maduros.

I love sweet plantains, and these were prepared wonderfully: thick and tender, with a slightly crispy, sugary exterior. The beans were good too, but next to the plantains were almost an afterthought.

Our main dish arrived next; the Jamaican jerk chicken.

The jerk chicken was good, but it didn’t blow me away. I expected more flavor and more spice, but the meat very tender and literally falling off the bone.

For me, Cha Cha Cha has always been about the ambiance. The food is good (a few are great), the service is nice, but it’s the fun atmosphere that really seals the deal. Plus, it doesn’t hurt that I’ve always dined there with good company. After all, isn’t half the fun of dining out spending time with those you enjoy?