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😍 5/5 - One of our best experiences
By 👻 @Siddharth, 07/22/2022 3:00 am
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It had been a long Covid imposed hiatus for us dining out. We finally went out to have a celebratory meal with friends at Bavel! We ordered cocktails: my wife got the Tierra – vodka martini with golden beet bianco vermouth – I got a sip and it was delish! I got the Haya – gin collins with grapefruit, swedish aquavit, dill, lime, salt, and tonic! Tasty! Based on our excellent waitperson’s recommendations – we decided to do family style meals, reducing our entrees to 3, increasing out appetizers/spreads to 4, and sharing 1 dessert. To start off we had the Hummus Duck ‘Nduja – Italian for spreadable salumi – tahini, parsley, cilantro, sumac with two warm pitas! The pitas are Chef Oreshe’s specialty – reminded me of our visit to Shaya in New Orleans. The hummus was superb – we sopped it up hungrily with the warm pita… we can reproduce the hummus at home, but not that pita. The other ladt special ordered 2 fried pitas, which reminded them of the Indian kulchas. I noticed on the menu that they also offer a black sesame buckwheat pita! From the appetizer section we ordered the Oyster Mushroom kebabs – the OUTSTANDING dish of the night – a long skewer of thickly sliced oyster mushrooms, grilled to perfection over woodfire, with some spice mixture that reminded me of tandoori flavor, served on a bed of lovage and avocado puree, with sumac and meyer lemon and cilantro. I would volunteer free in the kitchen to learn how to cook this! We also got a so-so lamb flatbread – spicy lamb & pork sausage, tomato, red onion, pine nuts, nigella seed, mint, sumac, and sesame paste. We ate it without noticing much of the flavor! From their entree section, the first to arrive was the Slow Roasted Lamb Neck Shawarma – served on a laffa with tahini, ajika (eastern European spice mix), and pickled vegetables. This was superb – the wood grilled lamb necks were fall off the bone tender, and packaged in chunks of torn-off laffa with the ajika and pickled veggies was perfect bite! after bite! Our next entree was the Wagyu Oxtail Tagine with cherry reduction, cinnamon, cardamom, coconut rice, soft herbs. Take one spoon of rice, add some of the oxtail meat, and the cherry reduction, and it was lovely. Our final entree was again a winner – grilled dorade (sea bream) – flattened out, central bone removed, grilled skin on – with smoked whole seed chermoule (a north African spice mix, especially used with fish), cilantro, lime, and turnips. One of our friends expressed some consternation about turnips – she thought they were radish. But turnips do differ from radish which are more pungent. The fish was superbly grilled, moist, and the chermoula made one standup and notice the flavors! To end up we went with our waitperson’s recommendation – Almond blossom honey nougat glace with candied kumquat, and minted citrus salad. This came with one candle for my wife and her friend to blow – since we were celebrating their 2021 December and November birthdays. The dessert was superb – one of the best – the almond nougatine is another dish I would apprentice for! Here’s to coming out of covid, and meeting up with good friends.
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