Zahav: A Restaurant That Requires a Year-Ahead Reservation

🌟I can't believe I got a walk-in table?! If only my luck in scratch-offs could be this good🥹 BEGINNING The crispy-on-the-outside, soft-on-the-inside Laffa bread, paired with hummus and green tahini, instantly transports you to the Mediterranean. When you get tired of that, the seasonal mezze platter is a refreshing palate cleanser. The Israeli Marawi red wine is a perfect match — slightly tart and refreshing, cutting through the richness of the dishes. 🌟MEZZE The mezze consists of four dishes: The raw amberjack wrapped in lettuce with apple and radish is quite unique. The fish is tender and flavorful, with a rich taste and many layers. The smoked beef brisket has a slightly charred aroma. Paired with homemade chicken liver pâté, the smooth and rich pâté contrasts with the firmness of the brisket. The bitterness of the chicken liver, the saltiness of the brisket, and the tangy chicken skin crumbs create a very interesting texture and flavor. I really enjoyed this one. The halloumi cheese is coated in crispy fried breadcrumbs. The cheese is smooth, while the pumpkin seeds and orange add a touch of sweetness that feels a bit unusual. The figs with refreshing yogurt and Jerusalem artichokes are a traditional appetizer. The combination of sweet and salty is quite classic. 🌟AL HA'ESH The main course includes Mediterranean sea bass with chili-tomato sauce and green chickpeas. The fish is traditionally salt-grilled with a clever addition of sour and spicy flavors, and the fish meat is very tender. The other dish is lamb sausage with Mediterranean sweet fava beans and pickled lemons. The fava beans are smooth and slightly sweet, but the lemons are not quite as refreshing as I would have liked. The combination of the Mediterranean sausage and the meaty texture feels a bit chaotic and doesn't quite suit my taste. The wine pairing is a Syrah/Agnian/Cabernet Sauvignon blend from the Jezreel Valley. It has a deep color and flavor, with fruity notes that help balance the richness of the meat. 🌟ENTRÉE The pomegranate-braised lamb shoulder is served with Persian rice sprinkled with raisins and pistachio crumbs. The lamb is very tender and falls apart easily, but I couldn't quite appreciate the sweet sauce. 🌟DESSERT Middle Eastern people really love fried bread crumbs. They are shaped like a nest and make a satisfying crunch when you bite into them. Inside, there's a rich lime custard sauce that is tangy and sweet, refreshing and palate-cleansing. The dessert is topped with foam made from Arak, an anise-flavored liquor, adding a hint of alcohol and herbal notes. The dish is also garnished with pistachio powder and citrus fruit to add more layers of flavor. The wine pairing is a Hungarian Tokaji late-harvest white wine, which complements the lime, fruitiness, and spices in the dessert. It enhances the fruity notes of the Konafi without being overshadowed by the sweetness of the dessert. #food #Philadelphia #RestaurantRecommendation #Mediterranean #MiddleEastern