While delicious, it was served refrigerator-cold. Since my meal came with a salad, we upgraded to a large salad that we were able to split!įinally, my wife had the rice pudding for dessert. My wife had a Falafel Sandwich and customized it by adding pickled turnip, hummus, and of course Toum! She made hers a combo, selecting a Fattoush salad. It was served on a monstrous plate so that the food was not overcrowded and easy to eat! Now for entrees, I had the Sish Combo, with one Shish Kabob, one Shish Tawook & one Shish Kafta, choosing a side of rice. The Toum was garlicky-sharp and whipped into an easily spreadable and dippable confection! Ours does not come out like that, and I’d like to figure out how they do it! The Palm Palace’s Hummus is the absolute smoothest we’ve ever had, nothing short of amazing! I especially appreciated that they did not serve it covered in Olive Oil. Yes, it’s good that we both love garlic, because we can smell the garlic the next day, and it’s all good! We love both so much, we make it at home. Let’s start with the Hummus and bread and garlic sauce called Toum. The Palm Palace just replaced our number-one favorite place for Mediterrane cuisine! Mind you, we are no strangers to Mediterian dining, having sampled all of our local eateries, we have our list of favs and not-so-goods. Maybe the more popular dishes are better.Īfter spending too much money at our Ann Arbor-based warehouse store, my wife and I realized that we were hungry! Remembering that our friends mentioned that The Palm Palace was one of their favorite places for Mediterian food, and we just happened to be nearby, we decided to give it a try. I would say that it is not worth the price. Found out that small plates are anything but small too. Probably call this place more of a French/Italian restaurant. I've had duck cassoulet a few times in France and Belgium and I don't think this is even close. Very thin sauce and not the thick baked feel of what I expected. The beans were alright, but I was expecting better from a higher end restaurant. It also was so over marinated that it had a very acidic flavor I couldn't place. The smoked duck was so over cooked it was hard and dry. The duck cassoulet was not good at all, frankly bad. Wines by the glass selection was adequate. Desert "Portokalopita" was also very tasty. The olives were all over the place in terms of flavor and texture. Sat at the bar for an early dinner and the restaurant was mostly empty. Overall, prices are fair, food was superb and service was exceptional! Definitely worth a return visit □ Location was perfect to sit out on the covered patio & feel the fresh air while people watching. The Caesar salad was ok, could have used a bit more dressing (personal preference because I don’t like to eat dry lettuce). The calamari was fried just right with just the right garnish. The house made bread was fresh and tasty. The asparagus was over cooked for me & was to black on certain spots. The stuffed salmon was amazing! Whatever sauce that it was sautéed in was delicious. And he did it all while wearing a smile & being polite. My glass of water never was empty & I didn’t have to seek him out to ask for anything. He was very attentive all while he was juggling multiple tables. Our waiter Spencer was flawless! He was friendly, knowledgeable of the menu & the favorites often ordered. Professional friendly service from the hosts as soon as we walked in. Made reservations here for an evening date w/my husband before the game. We started with an appetizer round of sweet potato fries, roasted brussel sprouts, and the bang bang shrimp, all of which were excellent! Cocktails too! One person described it as more of a pasta with a thick marinara sauce or tomato paste. This dish needed a touch of salt or something. The gemelli pasta dish was a mushroom bolognese sauce topped with two dollops of ricotta cheese but texture was more like a whipped sour cream. However, the sauce on this dish is watery.I would've thickened it a little, so that it sticks to the noodles. Pasta was flavorful and ingredients worked well together between the bits of ground beef, broccoli raab (aka the stem) and mushrooms. The sauce for the burgers tasted like a tartar sauce.Ĭhicken panino sandwich with the garlic fries and the penne rigata pasta were both the winners on entrees tonight. The burger was "nothing special" taste-wise and a bit on the dry side. 4 cocktails, 3 apps, 5 entrees.Ī few people had the Sava's wagyu burger with the garlic shoe string fries. with 21+% tip, it was roughly $270 for 5 people. Great customer service.5 stars! Always love the ambience of the bar to the coziness of the restaurant.
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