Mediterranean

Shine's Mediterranean Market

The Mediterranean has historically been one of the most important in human civilization. Due to the confluence of cultures and traditions from three continents, the cuisine of the area is not easily categorized. Its rich culinary traditions are traced to the ancient civilizations of ancient Rome, Greece, Carthage and Egypt, the bordering areas of Europe, Africa and Turkey and the islands of Cyprus, Crete, Sardinia, Corsica, Sicily as well as the coastal regions of the Middle East. Chef Mansour Gorji celebrates this rich diversity, preparing favorite dishes from many of these regions with fresh ingredients and simple techniques.

Serving the finest Mediterranean cuisine.

First to arrive at your table is a basket of billowy, hot-from-the-oven pita bread--which sets the tone for the rest of the meal at Hedary's, still one of the area's best places for Middle Eastern cuisine. The bread is delicious and addictive and is perfect for soaking up the delicious sauce of Frarej, a tender and moist roasted half-chicken bathed in olive oil, lemon and garlic as well as spicy tomatoes. The lamb dishes are standouts, including Castaletta ganam--grilled lamb chops. This Fort Worth location has gracious service and attractive, if slightly odd, environs.

Created by Pascal Cayat who brought the once-venerable Chez Gerard to Uptown and Lavendou Bistro Provencal to Plano, Olea doesn’t limit itself to French nomenclature. It picks and plucks dishes and influences from Spain, North Africa, Greece and Italy. You can start with gazpacho or grilled sardines scantily clad in olive oil and lemon, or relish the marvels of the tilapia tagine, a classic Moroccan stew blitzed with aromatic spices. Just make sure you finish the tiramisu—among the best you’ll find.

Ali Baba is one of Dallas' best bargains for excellent Middle Eastern food, despite a cramped location with odd hours. We especially like the golden chicken, a half-chicken baked on a rotisserie and crisped under a broiler. Boston Market take note: Whatever they do at Ali Baba, this is how you're supposed to make rotisserie chicken. The flesh is fork-tender and moist, not mushy, and the skin is as crisp and savory as Peking duck, with no gobs of yellow fat marring the underside. That's a lot of chicken, and it also comes with very fresh pita bread and "garlic sauce," which is a dollop of extremely pungent garlic mashed potatoes. Also good is the shish tawook, marinated chicken cubes with rice pilaf, and the mazza plate, which includes hummus, egg plant dip, tabouli, dolmas, pickles and olives. The mashwi shish, marinated cubes of beef or lamb with rice pilaf, wasn't quite up to the standard of the chicken entrées and had an overpowering grill flavor. Ali Baba also lists several vegetarian appetizers that could easily serve as entrées. Service is a bit spotty, and you might have trouble getting a table at lunch.

After feasting on Persian kebabs and stews at this attractive restaurant in Richardson, we looked at each other and said, "What a find!" Zereshk Polo resembled a chicken kebab prepared with onions and saffron. The dish was topped with sauteed barberry, which tasted a bit like redcurrants and provided a sweet and slightly piquant counterpoint to the gently spiced chicken. Like most of the entrees, Zereshk Polo was accompanied by excellent saffron basmati rice. The stews, such as Ghormeh Sabzi--beef braised with dried Persian limes--are house specialties and all worth trying. Service was slow but gracious.

After a string of successful kitchen stints at places like Stephan Pyles’ lauded but ill-fated AquaKnox, The Mansion on Turtle Creek, Tei Tei Robata Bar and Hattie’s, chef Kelly Hightower finally has his own place: Kavala Mediterranean Grill, heavily girded in Greek. And it’s an endearing muss, one with streaks of boldness. Because besides the house-kilned pizzas, the house-made pastas, the gazpacho, and the gyros, pastitsio and souvlakis, there is octopus carpaccio and fried chicken livers in a fra diavolo sauce, and foie gras. Most of the food comes off well. The restaurant a little less so with a pizza kiln that blasts heat, prominent air cleaners to keep the smoke and aerosolized kitchen grease at bay, and a pleasant if less than shrewd service protocol. The visit is well worth it, though.

A sumptuous array of Mediterranean and Middle Eastern foods greets you at Fadi's, from lamb shanks that melt off the bone to roasted chicken, grilled-to-order kebobs, stews, and numerous fresh salads, side dishes and desserts. Served up cafeteria-style, the dishes ranged from good to outstanding on our visit, and the value is terrific, too. Try the fresh fruit juices, especially mango and strawberry. Attractive, pristine surroundings.

Dallas' Finest in Lebanese Entertainment! We are unique in that not only do we have great food and great entertainment, but great fun as well! Al Amir I features three levels, a central indoor fountain and gazebo, two full bars, and three dance floors.