Gee, thanks for explaining what hummus is, AP. If that's the level of sophistication he feels he has to write to then it's no wonder the Bee's food coverage sucks. Everyone knows Famous Kabob is the place you go for kabobs, anyways. I confess I haven't been to kabob house, but I'm a little biased against Greek cooking. Any fans out there?
Edokoo II knocked my socks off again last night. I tried the tan tan men for the first time and it was so spicy and delicious! From my limited time there I can now more confidently say that Edokko II ramen is comparable to what you get at a good place in Japan.
I just wish Eddokko II was closer.
ReplyDeleteIf you want to try good Greek food and don't mind driving to either Berkeley or SF, I always loved, La Mediterranee. http://www.lamediterranee.net/
Their Chicken Pomegranate is amazing and I love their hummus.
-Alisha
oh yeah, i've heard other people recommend that place. is it straight up greek?
ReplyDeleteI've been going to Kabob House since I was pretty young and while it's always been good. I like their lamb dishes a lot, but when they're dry, it's a bummer.
ReplyDeleteThe things that Kabob House has going for it are the really great hummus and dolmas, and the fact that it's considerably less expensive than the totally overrated Greek Village Inn.
What is it about Greek food that you're not sold on?
The Folsom location taught me what hummus was. It and the fresh pita bread blew my 12-year-old mind. It still stands out in my memory as exceptional hummus. I always got the garlic chicken sandwich, but I remember it being a little goopy with garlic sauce. Super garlicky, though, if that's your bag. The bites of shish kabob I had sucked, as I recall. I didn't like beef in those days, probably because the only beef I could get my hands on was all overcooked, tough, and dried out. If I remember right, theirs was super tough and dry. I went back once in my vegetarian teen years and had a salad; I remember tons of nasty feta and wilted lettuce.
ReplyDeleteBen
from my uneducated (due to little exposure) viewpoint, Greek food seems like a blander version of Middle Eastern food. It lacks the spice (not heat, but intense flavors) that I want it to have. I also don't like bechamel sauce, not like every Greek thing has that, but I always think I want to order moussaka but then I remember it has bechamel. I think I am having my own personal backlash against it because Greek-influenced is supposed to be a big trend in cuisine this year and when I read that I was like "why Greek?".
ReplyDeletealso, though I can get into feta at times, it's not one of my favorite cheeses. the greek bashing continues!
ReplyDeleteI seem to recall you saying you didn't like "My Big Fat Greek Wedding" either. WTF?
ReplyDelete-miller
Ah, ditto on La Mediterranee. Dined there many times and it's always been very good, occasionally unforgettable.
ReplyDeleteGreat dolmas, and I don't usually dig dolmas too much. They spice them a little differently....
Oh, hi Smiller.......
----WuHaus
Back to work Woodhouse!!
ReplyDelete-miller
Ack! Busted!
ReplyDelete---------Whaus
It's in SF, but this place looks pretty promising.
ReplyDeleteIf that's the level of sophistication he feels he has to write to then it's no wonder the Bee's food coverage sucks.
ReplyDeleteI think it's another case of the Bee's editors thinking we Sacramentans are way too 'tarded to know what goes into exotic comestibles like hummus. Perhaps we should start writing parodies of some of these food reviews from Team Scoopy:
"We stopped in for a hamburger, a grilled puck of succulent ground beef served on a bread bun and garnished with lettuce, tomatoes, onions, thousand island dressing, mustard and ketchup. One of the more intrepid members of our party asked for his hamburger to be served with a slice of American cheese melted right onto the meat. Our hamburgers were served with a larger order of French fries, or potatoes cut into strips and deep fried, then salted. Our adventurous party member informed us that French fries aren't actually French but Belgian, originating when a rather inebriated Walloon chef mistook an order of deep-fried apples for potatoes, calling them "pommes frites"; that adventurous party member was crestfallen to discover that our sad cafe had no malted vinegar with which to drench his "pommes frites," and he had to use ketchup like the rest of us. One non-meat-eating member of our party asked for a garden salad, or shredded lettuce and greens tossed with sliced tomatoes and cucumbers, with croutons, or seasoned cubes of bread ..."
exactly.
ReplyDelete