It's wonderful to experience different cultural foods across the Bay Area. It's even more exiting to experience more specific aspects of these cultural foods. The category of "Middle Eastern" has become an amalgamation of many different things, including Persian, Turkish, Afghan, etc. I'm very happy to see this grouping begin to break into its respectable parts, with people embracing their heritage and showcasing it in the foods they grew up eating and unapologetically serving food that may not be as recognizable to the masses.
Located at 18375 Sonoma Highway (Highway 12), this restaurant brings a proud heritage of foods to anyone willing to try something unfamiliar. There is, of course, the California touch of seasonal, local ingredients and a rock-solid expression of techniques and years of experience in the food industry.
https://www.spreadkitchensonoma.com/
Here are some of the things I've enjoyed.
Falafel. This is a dish that has many different renditions, styles and flavors. I greatly enjoyed this version. The key is freshly frying to order, which this was. There was a crispy exterior with a fluffy, steamy interior. The chickpeas still had a bit of texture, and the balance of spices and herbs were very pleasing.
Green Tahini. This sauce was served with the falafel and was a very nice pairing. Made with an organic tahini that was then blended with garlic, herbs, spices, lemon and salt. It was fresh and vibrant and would have paired very well with just about anything.
Fried Cauliflower with Tahini Vinaigrette. A simple dish that was also prepared with timing in mind. The cauliflower was flash fried, a bit crisp in some areas and soft in other areas. The preserved lemon tahini vinaigrette was a nice accompaniment with a complex lemon flavor that was savory, tart and rich all at once.
Combo Dip Plate. If the option to try many items is available, I will happily oblige. The hummus was Beiruti style, with tahini, garlic, cumin, sumac, lemon and parsley. It was creamy and well seasoned. The Muhammara was a roasted red pepper, walnut, pomegranate, garlic sauce. The spices added a wonderful savory element to this dip. The Lebneh was a thick yogurt, served with dried mint and preserved lemon. I eat yogurt almost every day and it's always a treat to get homemade yogurt served with savory elements. Each dip had its own unique flavors but complemented, as well as contrasted, each other very well.
Pita. From Jerusalem Bakery, this was a thinner version of pita. I ended up taking this home and toasted them in the oven the next day for pita chips. They had a very nice wheat-y flavor.
Lavash Wrap. I opted for the lamb and beef kofta, which had a nice mix of spices, was juicy and succulent. This wrap also included house made lavosh, shredded cabbage, fresh herbs, pickled onions, pickled cucumbers, and an option for "local style" with hummus, harissa, and tahini vinaigrette. I would love to have this for lunch every day. The balance of freshness, tang and savory flavors were fantastic.
Bowl. This was a base of seasoned saffron rice with caramelized onions and apricots. The addition of hummus, quinoa tabouleh, tahini vinaigrette, pickles, and pita bread rounded out the bowl very nicely. I opted for the juicy lamb and beef kofta. Each component could stand on its own, but together they made for a very filling and beautiful bowl of deliciousness.
Dirty Fries. I opted for the beef shawarma protein. This was a generous portion of beef, seasoned and cooked perfectly. The potatoes were crispy on the outside and fluffy on the inside. The meat was tender and the dusting of za'tar, drizzle of tahini-yogurt sauce, feta cheese, pickled onion and fresh herbs all made this "side" a very hearty and tasty main course.
Pistachio Walnut Baklava. The many crispy layers of phyllo dough, crunchy pistachios, walnuts, orange blossom water, and cardamom made this an exquisite version of this delightful treat. I also appreciated the restraint with not adding too much syrup, as this was not too sweet.
Tahini Brownie. An innovative version of an American dessert. This was vegan, made with ground flaxseed, vanilla extract, bittersweet chocolate, coconut oil, vegan butter, sugar, gluten-free flour (rice flour, tapioca starch, potato starch, whole grain brown rice flour), cocoa powder, baking powder, sea salt, tahini, sesame seeds, and maple syrup. It was chewy, dense and sweet, but not overly so, as well as savory, all at the same time. I would not hesitate to get this again.
I would absolutely come back to this gem in Sonoma. The flavors, freshness, vibrant colors and textures all made this a stand-out small restaurant for Lebanese food in the Bay Area.
No comments:
Post a Comment