Still something of a “hidden gem” despite Berlin’s 250,000 residents of Turkish ancestry it was on the second-hand recommendation from Chefs at Ernst that three guests lined up at Örnek Lahmacun Evi on Monday, the Wedding eatery straddling a hair salon proving every bit worth the effort including a menu of traditional Turkish Cuisine and staff not fluent in English.
The definition of “no-frills,” a lack of indoor seating and limited room to move justified by a scratch-kitchen including Bread made on site, Ingredients rest in plain view while Meat sizzles on skewers and three men complete tasks ranging from stretching Dough to chopping Tomatoes.
Open daily with predominantly Turkish clientele, a middle-aged man making room at a communal table for three foreigners, it was via Google Translate that choices were made, the signature “Turkish Pizza” or Lahmacun thin and crisp but able to bend around minced Lamb, Peppers and spices.
Well known for Adana Dürum Kebaps, made-to-order in 15 minutes, Lamb is charred but still moist and made vibrant by Salsa-like Ezme plus Green Chilis that also find their way into hearty Kelle Paça Çorbası served alongside Pide that comes in handy for sopping up any residual liquid.
Also offering a few traditional sweets, Halka Tatli found throughout Wedding a sort of Churro soaked in fragrant Syrup, those in search of something less sweet are well advised to order a tray of Firinda Sutlac that eats like Rice Pudding crossed with Crema Catalana.
Tucked under the Magistrate’s Viaduct in Schönhauser Allee since Max Konnopke moved to Berlin there is probably no more iconic eatery in the capital than Konnopke’s Imbiss, the East Berlin stand surviving a World War, communism and reunification while serving up what is arguably the best Currywurst in town.
Begun with just Sausages in 1930, Currywurst becoming a focus one year later with Ketchup not offered till 1960, those visiting Konnopke’s Imbiss can expect long lines of folks entering or exiting the U-Bahn with folks from Prenzlauer Berg wait for tables alongside tourists from around the world.
No frills and fast-paced, elderly clerks moving the queue like a well-oiled machine, choices are made from mounted menus with €2,50 yielding a steamed and fried Pork Sausage sliced and covered with spicy Ketchup plus a shake of Curry Powder on top.
Juicy underneath a snappy Casing, the same to be said of a traditional Brat and Veal-based Bockwurst, fans of Mustard will find Konnopke’s more spicy than average while Fries cooked crisp and almost oilless are only €1 but generally in need of some extra Salt.
Said to be Europe’s first fully Vegan Donut Shop it was 2015 when Jessica Jeworutzki and Bram van Montfort opened Brammibal’s, a concept that has grown to six locations without sacrificing principles of quality sourcing, fair pay, sustainability and seasonality.
Part of trendy Potsdamer Platz since store number three in 2018, friendly and English-fluent service immediately making both Vegans and Omnivores feel welcome, it is by way of a constantly-evolving menu that Brammibal’s seeks to lure guests back while changing “the perception of plant based Food, one Donut at a time.”
Handmade daily with no preservatives, glowing neon reading “don’t eat animals” the company’s only bit of on-site preaching, July’s menu features fourteen Donuts plus Cinnamon Rolls, a monthly charity the benefactor of Tiramisu that looked good, but less compelling than “Strawberry Pretzel” juxtaposing a soft base with naturally flavored Glaze, dehydrated Fruit and salted twists coated in White Chocolate.
Eschewing Pfannkuchen offered elsewhere, though filled “Berliners” constitute a good portion of Brammibal’s choices, Peach Cobbler seems an oddly American choice executed flawlessly beneath Streusel one can’t believe is made without Butter while Salted Caramel Hazelnut retains its hole and achieves wonderful results in terms of both taste and texture.
Employing a full-time Pastry Chef for product development, the volume of a brand open up to twelve-hours daily requiring diligence to maintain consistency, those familiar with German Cuisine will realize Bienenstich is nothing to miss, €3,50 a certified bargain for locally-milled Flour, candied Almonds and lots of Vanilla Custard that somehow tastes as good as from a French Patisseries despite the lack of Milk or Cream.
Awarded 2 Michelin Stars FACIL Restaurant at Potsdamer Platz in The Mandala Hotel Berlin has been under the toque of Chef Michael Kempf for 19 years, its location on the 5th floor with an open air patio creating something of a sanctuary from the concrete and traffic outside.
Not the sort of place one stumbles upon, elegant surroundings including glass panels and fountains befitting upscale clientele, FACIL offers lunch and dinner Monday through Friday, the daytime a la carte menu an extraordinary bargain beginning at €28 plus twenty more for each additional plate.
Trained in Germany but not limited to region, both Ingredients and ideas casting a global net, service is gracious and accommodating beginning with housemade Bread plus a daily Amuse of creamy Corn concealing Mushrooms, Peppers and Seeds.
Opting for four-courses, though in reality seven accounting for extras, Chef Kempf’s seasonal Soup presents White Asparagus as silky Veloute poured tableside atop Vegetable Curls, Raspberries and cured bits of Egg.
Technique-driven with traditional flavors reinterpreted, Headcheese and Tripe converted from a rustic Stew into something refined by Lemon and Coconut plus crispy Potatoes, Guinea Fowl comes as a roasted Roulade without Bones alongside Vegetables and Nuts lightly cooked to highlight their natural taste and texture.
At this point turning things over to Thomas Yoshida, repeat winner of “Patissier of the Year” by Gault & Millau, Pear Sorbet bridged the gap to something of a Summer Mille-Feuille featuring eight layers ranging from Ganache to Tuile next to fragrant Basil Ice Cream.
Wrapping with Mignardises, Coconut with Bergamot and Mango alongside Caramel cloaked in Cacao, the modest bill of €95 may just be one of the best Michelin 2* deals in Europe when taking into account setting, service, Ingredients and cooking.
The story of three friends focused on sustainable local Ingredients it seems the only reason Albatross is not discussed as one of the “World’s Best Bakeries” is its lack of pretense, the minimalist space in Kreuzberg originally built on Sourdough but now offering everything from soft Pretzels and Babka to faultless Viennoiserie.
Open daily from 08h00 until 18h00 at Graefestrasse 66/67, a display window and benches out front both full on arrival, it is once inside that eyes widen to everything from Sandwiches to Cakes including a weighty Carrot slice that eschews sweetness in favor of tangy Cream Cheese, plenty of Walnuts and complex spices.
Taking “inspiration from traditional French, German and Italian techniques,” a Pretzel arguably Berlin’s best while Albatross’ Kouign Amann rivals those of Paris or Lyon, the Almond Croissant sees Frangipane replaced by ground Nut “Jam” beneath buttery twice-baked halves.
Humble inside and out, their products also available at a handful of shops across town, a local-seasonal focus currently finds housemade Brioche topped in Strawberries plus Rhubarb while an item simply labeled “Crème Brûlée” finds torched Custard inside flaky walls atop Raspberry Puree.
Located along a small river at Planufer 92 Die Brodstatte has been collecting accolades since opening in 2016, not to be confused with a similarly named space at Maybachufer Strasse “The Bread Station” is Danish in origin with a focus on long-fermented Sourdough, good Coffee and Pastries starting at 08h00.
Part of an upscale neighborhood, table hockey on the outdoor patio allowing guests an opportunity to pass the time, standing space inside Die Brodstatte is limited to a few square meters while the space’s bulk consists mainly of kitchen, racks and shelves.
Fair priced for items made of local Organic Grains, Weizen-Korner Stuck adding Cornmeal to aromatic Wheat for a more sophisticated crumb, Viennoiseries come in a wide range with expert lamination filled with melted Chocolate versus topped with Cheese or Sage.
Taking an alternative approach to Scandinavia’s famous Cardamom Knot, layered bits glued together with Sugar and Butter like Monkey Bread, The Bread Station’s Cinnamon Roll also earns high marks for its crisp coil that softens towards the center with subtle notes of Yeast tickling the palate in each bite.
With 6 locations in the German capital Spoonful promises a local take on Ice Cream, their reliance on local Ingredients ensuring freshness across Vegan or Dairy options currently served from carts outside their small shops.
Opting for the Wedding outpost, staff not fluent in English easily navigated in the case of Ice Cream, €4 yielded two small balls atop a crisp Waffle Cone, Hazelnut unfortunately gritty despite unaltered flavor while Honey Banana fared better in terms of texture with a focus on natural sweetness.
Milkbread, Ricotta, Eggplant Agedashi, Nori, Chili Oil
Tamago Tofu, Ponzu, Green Sansho, Peas
Rope Mussel, Carrot, Saffron, Paprika, Fennel
Quail, Herbs, Swiss Chard, Chicken Shiitake Jus
Watermelon Granita, Double Cream, Mint Granita
Almond Tart, Sicilian Peach, Hay Ice Cream
Although Michelin-starred Ernst continues to make waves climbing lists such as W50B its younger sibling Julius remains something of a hidden secret, Chef Dylan Watson-Brawn and his team taking the same Ingredient-centric approach across a concise 9 course tasting menu at the bargain price of €65.
Assisted by Spencer Christenson and a youthful staff, the minimalist interior largely white outside a kitchen in plain view, it is atop stainless-steel tables that guests who’ve pre-paid by Tock are first offered well-priced Aperitifs followed by Vegetable-focused starters such as chilled Watermelon Soup and Crudite intended to be dipped in salty Bagna Cauda.
No frills aside from professional service, waitresses and cooks taking turns delivering plates, Grey Bream Sashimi with Cassis eats no less inspired than the raw Fish at Ernst while Milkbread toasted beneath Cheese and lightly-fried Eggplant found added emphasis in Chili Oil.
Continuing with Tofu treated like an Omelette, its silky texture juxtaposing fresh Peas, rope-grown Mussels shined amidst Saffron and Paprika before a generous piece of Quail alongside Rainbow Chard with everything bathed in Mushroom-infused Pan Sauce.
Revisiting Watermelon as a palate cleanser, this time opposite Mint and fused by Cream, Dessert included a wedge of lightly-warmed Almond Pie topped in Sicilian Peaches plus slowly-melting Ice Cream made from Raw Milk steeped with Hay.
The second location from Berlin-native Samantha-Josephine Sawadsky it was Sunday around noon that SammyS Berliner Donuts on Rosenthaler Strasse was found quiet, full shelves and an English-fluent clerk making decisions complicated largely because Classic, Fancy and Special all looked delicious.
Not the sort of spot taking shortcuts, SammyS original location opened in 2019 setting a standard for scratch-made Pfannkuchen in the capitol, it is from the best local Ingredients that each item is created daily, a Cinnamon Roll showing soft coils loaded with Butter beneath Icing while the Plum Berliner one-upped the traditional Paczki in terms of lightness.
Professionally trained before turning to baking, a fact evident in SammyS proofing and housemade fillings, “Fancy” choices on this day consisted of local Berries matched to Whipped Topping plus unfilled-Maple with Pecans, though the best choice was titled “Lotus” featuring Belgium’s famous Biscoff rendered into Cookie Butter.
In terms of “cheap eats” Döner Kebab rivals Currywurst in the German capitol, competition on almost every block finding many calling K’ups in Prenzlauer Berg Berlin’s best even though it eschews traditional Veal for thinly-sliced Chicken.
Open from 11h00 until late daily, 03h00 on Friday and Saturday, K’ups resides in a concrete box with high-ceilings where staff prepare everything from scratch including Sauces, roast Vegetables and the slowly-rotating Meat on a skewer.
Offering indoor and outside seating, the made-to-order nature of everything from Gemusekebap to Falafel creating lengthy queues during peak hours, it is after parking at a wooden table that teeth plunge into warm Bread packed to bursting with warm Peppers, Squash, Eggplant and Potatoes plus chilled Lettuce, Cabbage. Tomatoes, Onions and Cucumbers.
Smart to order with “mit allem,” Garlic, Yogurt and a spicy red Sauce plus Feta and a dash of Seasoning, €4,70 in Bread or €5,70 in a Wheat Wrap will leave all but the most robust appetites sated, though fans and Vegetarians should not miss a side of two Chickpea Fritter fried golden and teaming with Herbs for €1,50.
From the team behind Mrs. Robinson’s Café Frieda is an all-day hangout promising “market-driven plates plus curated music,” the Breakfast menu fairly limited with precious pricing and staff whose attitudes match the hipster clientele.
Located on Lychener Strasse in Prenzlauer Berg, the former site of “Frida Kahlo” suggesting its name, Café Frieda opens at 10h00 but only offers the “all-day” menu from noon, early arrivers instead limited to housemade Sourdough and tiny Pastries barely sharable by two.
Changing the bill of fare frequently, an Insta-famous Buckwheat Croissant replaced by various slivers of Cake in a place where “we don’t serve tap Water, only bottles” is a thing, expect to pay approximately €1 per mouthful for trendy “Basque” Cheesecake without the rumpled char of Spain or forgettable Pound Cake while a Black Cacao Fudge slice offers silk-smooth texture and almost no Sugar or Flour but manages to succeed anyway.
Known for big crowds and creative flavors since 1974 Eis Christina is amongst Frankfurt’s most well-known eateries, warm weather prompting a post-dinner visit that saw the shop’s lighted queueing system moving guests quickly to smiling employees ready to take their order.
Using both inside and a window to serve, a billboard menu making suggestions for Sundaes large or “regular,” simple Stracciatella proved well-made with cascading ribbons of Chocolate while “Spaghetti Eis” smashed through a press created a textural dynamic prone to toppings such as boozy Cherries or Candy plus Sauce and Whipped Cream top and bottom.
Frankfurter Schnitzel mit Gruner Sosse Und Salz – O. Bratkartoffeln
Serving guests since 1897 Schreiber-Heyne Gaststätte is a popular Apfelwein Bar located outside Frankfurt city-center, this fact and a lack of English-fluent servers or menus assuring mostly local clientele feasting on traditional Hessian Cuisine.
Opening at 5pm daily, the Biergarten entirely spoken for until 01h00 on the first Saturday of July, it was as a party of three that the heavily wooden interior was occupied while waitresses and kitchen worked diligently alongside a Bartender who must’ve poured 200 drinks over the course of an hour.
Named after original proprietors Rosa Schreiber and her daughter Teni Heyne, their Sausage recipes still comprising roughly half of the Gaststätte menu, it was with sweet and sour Apple Wine from Rothenbücher in hand that “Cheers!” preceded first bites of Liver Dumpling Soup teaming with Salt and Scallions.
Entirely regional dishes, none perhaps moreso than ‘Handkas Mit Musik” with pungent Cheese bathed in Onion Vinaigrette and Carraway Seeds, it was alongside Rye Bread that bites were taken prior to Potato Sausage, boiled Spuds and herbaceous Quark.
Losing a Frankfurter to translation, though there was no lack of Food thanks to generous portions, dinner culminated in golden Wienerschnitzel atop Fried Potatoes plus a Ramekin of Frankfurt’s signature Green Sauce.
With several outlets including Berlin, Cologne, Hamburg and Frankfurt many consider Zeit Für Brot one of Germany’s best artisan bakeshops, and with each location focused on scratch-baked goods created in open kitchens the space at Schweizer Str. 32 proved a good choice for travel-weary guests Saturday evening.
Translated as Time for Bread, a play on words incorporating the process of leavening with a suggestion for guests to slow down and enjoy the work of artisans blending traditional technique with modern inspiration, it is immediately on entering the long-narrow room that eyes are drawn to shelves lined with choices plus additional racks behind the counter.
Ingredient focused and fair priced, all Grains organic and Dairy sourced from natural farms across the country, it is from multi-lingual staff that items are described and carefully plated, five plus Coffee tallying just under fifteen Euros and first bites of a Pretzel with Salt showing good density and plenty of elasticity with just a bit of malt tickling the palate.
Aware that curls of Brioche are Zeit Für Brot’s signature, eight varieties including seasonal specials sold-out by noon daily, it was instead with Chocolate-studded Bread that dining continued followed by a Walnut specimen less sweet but equally delicious.
Taking a chance with Carrot Cake, Zeit Für Brot’s recipe almost entirely lacking Sugar as well as Nutmeg, it was in agreement with others that “Kardamomknopf” stole the show thanks to plenty of Butter plus aromatics that rival many of the best in Scandinavia.
Tucked inside Suite 104 of 4266 Spring Mountain Road, it was via contacting ShangHai Taste directly that catering was coordinated on Wednesday, GM Joe Muscaglione arriving at 11:30am-sharp with seven items portioned large enough for sharing.
Still the top destination in Shanghai Plaza at the corner of Arville Street, family recipes handed down to Chef Jimmy Li comprising a concise menu of scratch-made plates, it was with all items carefully-packed and temperature appropriate that most got started with Fried Rice, a bit of tooth welcomed amidst Sausage, Egg and Soy while Sweet Sour Pork Ribs remain a surprising staff-favorite thanks to tender Flesh easily stripped from the Bone.
Now the fifteenth time delivered, though Jimmy’s years at 3 Villages, 1900 Asian Cuisine and Niu Gu will find many locals familiar with his authentic brand of cooking, fans of Soup Dumplings, or XLB, will be happy to know ShangHai Taste’s set a high standard, and whether one prefers Pork, Beef, Shrimp, Crab or even Gluten Free the textures and flavors are great, as too are the fried version entitled Sheng Jian with Sesame Seeds.
Again impressing with House Fried Fat Noodles, each strand slick and slightly chewy tossed with Steak, Stir-fried Rice Cakes traditionally known as Chao Nian Gao remain a personal favorite thanks to sticky-soft pillows with Salt and a bit of sweetness.
Only offering one Dessert, not “American” by any stretch, remaining stomach capacity saw Red Bean Dumplings skipped this time while guests with a sense of adventure enjoyed steamed Wheat Gluten Kao Fu with Mushrooms, fermented Soy and Ginger.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Jimmy Li and Joe Muscaglione have created something truly special inside Shanghai Plaza, and those seeking Las Vegas’ best Shanghainese Cuisine will find no better than Shanghai Taste when accounting for cost, quality and customer service.
RECOMMENDED: Sheng Jian, Shanghai Fried Rice Cake, House Fried Fat Noodles, Old Fashion Shanghai Style Sweet & Sour Pork Ribs, Scallion Pancakes, Kao Fu.
AVOID: N/A.
TIP: Open daily from 11:00am until 9:00pm. Call 702-570-6363 or hop on Yelp! to make reservations.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
Having enjoyed David Mozes’ and Chef Peter’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Monday, a collection of old favorites predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant offering Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad including “David’s Special” that remains popular thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.
Continuing with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, though these remain personal favorites.
Happy to receive a glut of Desserts, all Vegan and The Peanut Butter Snickerdoodle still Las Vegas’ best Cookie despite mounting competition, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and all-new Mixed Berry Muffin are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice and Strawberry Cookies are soft and almost Cake-like while those seeking something new should consider the Raspberry Scone that eats far lighter than its British counterpart.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: The LGBTQ Sammich, The Basil Chicken Salad Sammich, The Peanut Butter Snickerdoodle, The Strawberry Cookie, The Mixed Berry Muffin, The Banana Flax Cake, The Carrot Cake, The Raspberry Scone.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Replacing a Blaze Pizza on Rainbow Boulevard in October 2021 it is safe to say Clove Indian Cuisine and Bar filled a niche, the rapidly expanding area until then featuring an abundance of dining options but the nearest Indian eatery no less than ten minutes by car.
Close to Arby Avenue, the 215, several businesses and medical offices, owner Ankit Bansal found the space nearly turn-key save for replacing artwork and installing a Bar plus Tandoor oven, the result a brightly lit space that is spotless from entryway to the bathrooms.
Closed Mondays, but otherwise offering a Lunch Buffet from 11am until 3pm and A la Carte Dinner from 5pm to 10pm, it was as a party of twenty that a dozen Items were ordered, complimentary Papadum kicking things off next to housemade Chutney that also goes well on Onion Bhaji.
Offering Indian Booze and Beer, though a Mango Lassi goes further in quelching the heat, Vegetarians will discover no shortage of options including Pepper-soaked Paneer or deep-fried Cauliflower that is delightfully complex with a faintly sweet finish.
Using the Tandoor to make Las Vegas’ best Naan, airy but crisp around the perimeter whether brushed with Butter or topped in Garlic or Peppers, that same oven also turns out succulent Meats best sampled as a “Tandoori Mixed Grill,” but equally impressive when used to build Biryani that doesn’t hold back in terms of spice level.
No doubt built with an Indian clientele in mind, a full dining room at 6:00pm suggesting success so far, Stews come in sharable portions whether one sticks to familiar Butter Chicken and spicier Tikka Masala, or ventures into Bone-in Goat Curry teaming with Cream and Cardamom.
FOUR STARS: An excellent addition to the South Rainbow corridor Clove Indian Cuisine and Bar is cooking Indian Food for an Indian palate, though with a number of familiar dishes even a novice can find something to love at a fair price in contemporary confines featuring good service.
Taking inspiration from the Vegas Golden Knights locals Jenny Lynne and Mark Edington opened Pucks Cookies & Treats in February 2022, premier positioning inside the District at Green Valley Ranch offering an opportunity at success selling 3-ounce rounds, Ice Cream and cleverly named combinations of both.
Smartly branded in the era of Instagram, signage and décor just begging for a picture behind scratch-made Cookies baked from good Ingredients, Pucks menu currently consists of seven or eight flavors including a “Gluten-Friendly” option, first bites of sugared-Dough beneath white Frosting impressive from crisp edge to soft center amidst bold notes of Vanilla.
Delivered as a 32-count “Mother Pucker” for $88, prices comparable to crumbl, additional highlights include rich Peanut Butter and a version surrounding Reese’s iconic Cup that gets even better with a quick trip to the Microwave.
Open at 11:00am daily with fresh bakes to replenish supply it should come as no surprise that best-selling Chocolate Chip features hints of Cinnamon in the heterogenous matrix while the Hostess Orange Cupcake-like base to Buttercream Icing is nostalgic in all the right ways.
Finishing up with Pretzel Caramel as well as Cookies and Cream, each more enjoyable than vulcanized rubber but less than the Peanut Butter or Iced Cookies, with Summer on the doorstep a trip to Henderson for an Ice Cream Sandwich “Clapper” or Meringue-topped “Barnburner” seems likely sooner rather than later.
FOUR STARS: Unlike DeBoeur, Stone, Lehner and pretty much everything after year one for VGK the team at Pucks gets it right with their clever branding, fair prices and quality.
Blaze of Thunder – Crispy Hot Chicken, Creamy Slaw, Pickles, Hawaiian Bun, Truffle Fries
Banana Pudding – Nilla Wafers, Whipped Cream
Chocolate Chip Cookie
Celebration Cookie
Salted Caramel Cookie
Self-appointed “The Best Restaurant in the Entire Galactic System,” this writer’s previous experiences tell a mixed story of SkinnyFATS – one of good Food and questionable catering that seems to be improving thanks to the recent involvement of Graffiti Bao’s Marc Marrone.
Debuted during summer 2013 right here in Las Vegas, and since expanding via franchising to Texas as well as Utah, SkinnyFATS promises guests an opportunity to “Live Healthy, Live Happy,” every item on the menu’s left half under 600 kcals while those on the right are more hearty.
Still a work-in-progress as relates to Chef Marrone’s ideas, owner Reed Slobusky’s Salads, Cookies and Sandwiches still comprising much of the menu, it was from the hands of a 30-minute-late delivery-man that ten items were delivered, “Yummus” a bit thin but paired to soft Pita while “Smoke in a Bowl” delighted those who sought Salad to achieve their “summer body.”
Next taking a bite of the “Meltdown,” a Patty Melt punched up by Provolone and Caramelized Onions, those familiar with Chef Marrone’s work at Locale Italian Kitchen will be unsurprised that Vegetarian Arancini titled “Balls” are exemplary while “Blaze of Thunder” takes aim at Nashville Hot Chicken before taming the heat with Slaw and a sweetened Bun.
Keeping things lighter with SkinnyFATS “Cranburky” Burger, half a pound of lean Turkey on a Wheat Bun with Holoday-inspired accoutrements, it was after two handfuls of Fries that three types of Cookie competed for the spotlight before finishing up with texturally-flawless Banana Pudding.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, Chef Marc Marrone’s involvement at SkinnyFATS adds yet another concept to his cadre, and although the menu will continue to evolve there is no doubt every aspect of the Restaurant will benefit from the Graffiti Bao team’s skills and diligence.
