tag:blogger.com,1999:blog-35720139.post6658608279393432174..comments2023-09-10T07:39:59.348-04:00Comments on Caramelized OpiNIONS (aka RVA Foodie): Richmond's Two Newest FalafelsRVA Foodiehttp://www.blogger.com/profile/16214920696412259243noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-35720139.post-42607315300103230692008-08-06T22:59:00.000-04:002008-08-06T22:59:00.000-04:00While reading this review I couldn't help but wond...While reading this review I couldn't help but wonder if this was the same restaurant that I had dinner in tonight. I checked twice and sure enough it is. The difference being the Phoenician where I had dinner tonight was BAD. Almost very bad. Everything my date and I had was over cooked. Shawarma that bordered on Shawarma flavored chicken dust, falafal like mini hocky pucks and ping pong ball kebbeh. The seven dollar glasses of wine were a quarter full and to top things off the fly in the water glass wasn't doing the back stroke. He had only had a stroke.<BR/><BR/>The decor? Texmex with oriental rugs and cheap middle eastern print cloth draped from the ceiling and walls.<BR/><BR/>I've been hoping and searching for a good Lebanese or Greek restaurant in Richmond since I moved here seven years ago. This one ain't it.Land Beaverhttps://www.blogger.com/profile/18269827452238762116noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-59394526942270630312008-03-29T17:19:00.000-04:002008-03-29T17:19:00.000-04:00i'm going now.i'm going now.Jason Struck, CSCS RKChttps://www.blogger.com/profile/09442705819787850584noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-63271195955655338362008-02-08T22:17:00.000-05:002008-02-08T22:17:00.000-05:00I went to the Phoenician last weekend. When we arr...I went to the Phoenician last weekend. When we arrived, we were greeted by a gracious host, who was also very charming and quite handsome:). He seated us at a table in the center of the dining room, under a huge Moroccan style metal lantern. The booth was quite comfy with a bolster and decorative throw pillows and cool henna lights in the corners. There was fabric draped across the ceiling, giving it an Arabian nights feel. The walls were a burgundy red with a shimmery gold wash and beautiful tapestries on the wall. Along with lots of photos of Lebanon. The floors had beautiful Persian style rugs scattered about. I loved the Arabic music too. The ambiance there is quite amazing. Now for the food. I was with a group of five and we wanted to try everything. First we went with the Mezza, which included almost all of the starters. It included baba ganoush, hummus, shankleesh (which is the cheese you guys are referring to)Falafel, Fatayer, Grape Leaves, Kebbe, Tabouli and several other things that I can't remember the name. Let me just tell you that it was all fabulous. The baba ganoush and hummus was the best I ever had. If you go with a group, I highly recommend the Mezza. Then we all split a few entrees. We got the chicken taouk, lamb chops and mixed grill. These too were seasoned just right and cooked to perfection. We thought we were done until our server came by with a tray of baklava, we could not resist. Then our handsome host came by the table to make sure we enjoyed our dinner, it turns out that he is the owner. He talked us into trying the tirimisu. He told us it was homemade and the best we would ever try and he was right!! The tirimisu was heavenly, you must try it if you go. I will be going back there very soon! We had such a great time and really loved everything.smurkettehttps://www.blogger.com/profile/17378980908619534419noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-46791655642084950872008-02-05T00:48:00.000-05:002008-02-05T00:48:00.000-05:00For me, falafel is a special treat. I can make hu...For me, falafel is a special treat. I can make hummus in my sleep and especially like to throw in olives and a dash of tamari into the mix (although a perversion of the sacred authentic dip). But I don't trifle with falafel in my kitchen. Mostly, it's cuz I don't like the mess of deep frying. For me, it's all about the pilgrimage to a good pita, the texture of fried crustiness contained in thin bread, and the richness of the tahini sauce. If I'm lucky, there'll be a tangy lemon taste and swirling spices chosen by an expert. A few veggies (tomato, onion, parsley) help round out the experience and rationalize the calories. These two spots will probably become regular stops for me. Time to take up jogging.RVA Foodiehttps://www.blogger.com/profile/16214920696412259243noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-72786007283158249342008-02-04T22:44:00.000-05:002008-02-04T22:44:00.000-05:00Kevin,You are a braver man than I. The thing abou...Kevin,<BR/>You are a braver man than I. The thing about Mezze is that the price tag requires such a leap of faith. The same goes for those Ethiopian sampler plates. You've just got to put yourself in the capable hands of the cooks. If I remember correctly, the Phoenician had no description of the $45 dish. But, the fact that it fed three tells me that I will have to order it for four and see how it goes. Of course, I'll tell them to swap out that cheese for something less pungent. Otherwise, I can work with "heavenly!" Thanks for the tip.RVA Foodiehttps://www.blogger.com/profile/16214920696412259243noreply@blogger.comtag:blogger.com,1999:blog-35720139.post-66381234046402550462008-02-04T13:26:00.000-05:002008-02-04T13:26:00.000-05:00I went to the Pheonecian on Friday night with thre...I went to the Pheonecian on Friday night with three friends and we split the Mezza. It was heavenly!...and a ton of food, which turned out to be a great value for dinner. I believe we had the same cheese. The waiter said that it was an aged feta. It was too strong for me too - and I love cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35720139.post-32102265723931731932008-02-04T11:47:00.000-05:002008-02-04T11:47:00.000-05:00I like making my own hummus, but always end up wit...I like making my own hummus, but always end up with more that I can eat, but eating it anyway. My favorite commercial hummus is Sabra, which makes Roasted Red Pepper, Roasted Pine Nuts, Classic and Greek flavors. All are oily, smooth and much better than what I can make myself. They can be had at (gasp) Ukrops and Joe's Market.Paul Hammondhttps://www.blogger.com/profile/00672123256678811134noreply@blogger.com