Ammatoli -- Long Beach, CA (Levantine cuisine)

The Chef of this restaurant hails from Jordan, and the restaurant's decor, ambiance and halal ingredients embody aspects of this area. The limestone-covered walls, patterned furniture and photos from her travels set the stage for the dining experience. She describes her food as not something singular, but rather something that encompasses the entire region of the Levant as well as her influences from living in California. I'm happy to just call it, "dinner".

This restaurant, located at 285 E. 3rd Street, is now one of my favorites. The elegant flavors and incredibly down-to-earth service has drilled a permanent memory in my mind.   


https://www.ammatoli.com/

Here are some of the things I've enjoyed.



Roasted Beets Salad. Cooked until tender, these pieces of red beet were sweet morsels. A little tangy from lemon, a little rich from olive oil, fragrant from the fresh parsley, and a bit of texture from the pickled onion. 

Falafel. Freshly fried and excellent. Crispy on the outside, fluffy and hot on the inside. The pickled turnips were crunchy and tangy and the tahini sauce added a nice creamy nutty flavor to each bite. 

Fried Kibbeh. This was my first time trying this dish and I will forever compare future kibbeh to these. The fried bulgur wheat footballs were stuffed with perfectly seasoned and moist ground beef, onions, and walnuts. The ratio of inside to outside was just right and the fry was expertly done with a crisp outside but still tender throughout. 

Ammatoli Mixed Mashawi. I selected one skewer of lamb kafta, and one skewer of shrimp. The lamb was moist, juicy and flavored with an array of spices. The shrimp were perfectly grilled and had that nice snap. The house made flat bread was chewy and fragrant. I also enjoyed the grilled tomato and tahini sauce. 

Ka'ak Date Cookies. Made with Palestinian olive oil, anise, fennel, cardamom, cinnamon, and dates, these cookies were a bit more savory than sweet, had a nice crisp and were silver-dollar sized. Nothing close to a typical American-style cookie, which I can appreciate. These were nice little nibbles to go with an after-meal tea or coffee. 

Knafeh. This was my favorite version of this delightful treat. Made with shredded kataifi, which is similar to a phyllo pastry, white cheese, and crushed pistachios. This was baked to order and came to me warm with shatteringly crispy kataifi and oozy cheese. I also appreciated the orange blossom syrup on the side, so I was able to add or omit sweetness to my liking. 

If in the Long Beach area, as long as this restaurant exits, I will forevermore visit and enjoy every morsel that comes out of this kitchen.

Arario Midtown -- Reno, NV (Korean cuisine)

For an approachable and flavorful Korean option, this was a fun experience. Located at 777 S Center Street, Suite 200, one will need to go up a short flight of stairs to reach the front door. I wasn't sure what to expect, as Reno has been slowly getting more restaurants offering a diverse array of cuisines, but I approached with curiosity. 

The word "fusion" can hit a nerve for some people, but this establishment owns the term and is not shy about exploring the combination of American, Korean and other international flavors. I entered with an open mind and was both surprised and delighted by the interesting tastes and textures, as well as the very friendly and pleasant service. 


https://www.arariomidtown.com/


Here are some of the things I've enjoyed.




Spring Roll. This was a good version of this deep-fried delight. It was vegan, but a meat eater would not notice given the crunchy shell, the sweet chili-garlic dipping sauce, and the savory flavor of the veggie filling. 

Shrimp Tempura. I am a fan of the wet batter, followed with some dry crumbs, then deep fried. This creates an armor of crunch around each shrimp, which I enjoyed. The Sriracha aioli was not very spicy, and the teriyaki sauce had that wonderful mix of sweet and savory. A very tasty appetizer. 

Chicken Wings. Of the two sauce options, I chose the sweet and spicy "K" sauce (the other option was garlic soy). I personally prefer a lighter coating of sauce, but the flavor was full of umami, a bit of sweetness and a bit of tang. The gluten-free batter kept its crispness, even with the heavy dousing of sauce and the chicken was moist and juicy. I will probably just ask for sauce on the side for the next time.  

Banchan. This was a soft introduction to Korean side dishes. The cabbage kimchi (top) and daikon kimchi (bottom) were my favorites, with the familiar chili, garlic and aromatic tang. The black beans (middle right) served in this manner was not something I'm used to, but the flavor was very savory and familiar. The mac salad was a simple version, which my partner enjoyed. All in all, it was still fun to sample.

Grilled Octopus Salad. I was amazed at the size of the two large pieces of octopus leg. I would have personally preferred the octopus to have been cooked either a bit less or a bit more, but it was still enjoyable. The combination of flavors from the parmesan cheese, chimichurri, and balsamic glaze was different, unexpected, and surprisingly tasty. The mixed greens, long beans, sweet corn, purple cabbage and tomato added a nice mix of textures and freshness.

Beef Short Rib Galbi. This was the thinly sliced version of bone-in short rib, which is one of my favorite cuts. These were marinated in a sweet and savory soy-based sauce, then nicely grilled. They were meaty, succulent, perfectly seasoned, had a bit of satisfying chew, and really hit the spot. The American-style presentation with crispy, roasted potatoes and green beans was novel. The fried whole chili peppers were an enjoyable touch, and all of this created a very hearty meal.   

I look forward to trying other creative options for my next visit. I will also temper my appetite, given the large portions and (maybe) order fewer items.