Philadelphia: Suraya Restaurant

📍 1528 Frankford Ave, Philadelphia, PA 19125 Lately, I’ve been obsessed with Middle Eastern flavors and always go all-in on the appetizers at restaurants. There’s the frozen lime juice mixed with hummus and diced raw fish, pomegranate seeds mixed with yogurt, and eggplant puree... It tastes somewhat like a Thai salad or a Yunnan specialty snack, but ultimately it lacks a bit of the flair found in Southeast Asian seasoning, such as a touch of soul-giving sweetness. However, dipping everything with pita bread is refreshing and hearty, and it feels quite pure and satisfying. I’m really inspired to elevate Middle Eastern appetizers to new heights. 🌟 CRISPY CAULIFLOWER The cauliflower is roasted to a crispy texture, with pickled peppers and roasted, fragrant hazelnut crumbs. It gives off a mix of meaty and nutty aromas. Besides a hint of special Middle Eastern spices, if you don’t savor it carefully, you might often wonder if you’re eating a crispy version of dry pot cauliflower. 🌟 YELLOWTAIL TARTARE The yellowtail tartare is a seasonal dish. The dipping sauce is the chef’s secret recipe: a mixture of scallions, watercress, lemon juice, and garlic-infused oil coating the fish, topped with large dollops of yogurt. It feels quite grand and makes you want to grab some Korean seaweed to roll your own sushi; or you could just enjoy it as a rustic, lively local sashimi. It’s delicious! 🌟 Two Main Courses: Roasted Pigeon and Braised Beef The classic main courses are nothing too extraordinary to describe—basically, very thick, salty, and rich sauces clinging to different types of meat. But the pairing with pickled sour pomegranates is quite thoughtful. You could even say it’s a bit affected, but in a good way. And it’s really tasty. #MyDailyLife #LifeInNorthAmerica #FoodieCheckIn #GlobalEatingSquad