Matt Insley-Pruitt
Reviews written by Matt Insley-Pruitt
The Israeli family that runs this falafel joint makes their own pita every day, and it is also available for purchase. Their main attraction is definitely the f., but they also have some other items on the menu such as eggplant and latkes. The f. themselves are well-spiced, with a nice balance of flavor, and they keep them pretty fresh so they aren't cold or hard. The people behind the counter are also very friendly. You also can choose from a variety of relishes and pickles for your pita and imported juices.
Just make sure that you keep in mind that they close early on Fridays to observe the sabbath.
It definitely is a great value. (You also get a side salad with each entree.) I personally think that the spices are better than most cheap Indian restaurants, even if they are not very hot.
Iron Chef Morimoto's restaurant is most famous for their seafood and sushi, including a tasting menu ranging from $80-120. However, many of the dishes on the menu are vegetarian or can easily be made vegetarian. As a result, this was one of the best meals in my life, with exquisitely prepared dishes, often with counter-intuitive pairings of flavors.
My favorite was the tofu made at the table. The server comes with a clay pot full of soy milk, stirs some mysterious concoction into the mix, and places a heavy lid on it. When they return in seventeen minutes, you have fresh tofu. When I ordered it, something in the air was wrong -- it didn't firm up correctly. So they brought out another dish that the psychic waiter had prepared in the back, just in case of failure. Instead of hampering the experience, this just made me feel like I was eating something risky.
The decor is also a futuristic and organic theme, with color-shifting lights and background electronica and wavey curved lines.
This cafe has a seasonally changing menu of entrees, salads, and starters; this is great because there is often something new, and horrible because I really loved a salad over the Winter -- spinach leaves with caramelized pears, butternut squash, pumpkin seeds, and a wonderful maple vinaigrette salad dressing. One of the items that seems to have lasted the longest is the Ethiopian lentil wrap, which is really lentils in an injera, but really good. In fact, I haven't had a bad meal yet.
Most of the entrees tend to revolve around a sandwich theme, and they often use tempeh, seitan and tofu to recreate traditional meat-based dishes. For instance, a grilled soysage sandwich or chicken-fried seitan. They always manage to make sure that the dishes are very flavorful and distinct.
Jun 3 05
One of the best things that I can say about this food truck is that all of my meat-eating friends are addicted.