Last night I took two dear clients and a performer (who happens to be Israeli) to LEVANTE's at 1320 19th St, NW (www.levantes.com) just
south of Dupont Circle. I have never been to this superb
Middle-Eastern/Eastern Mediterranean restaurant where the service is
super friendly and food is varied and tasty.
As the weather
was so gorgeous, the large outdoor patio was jammed. It was a bit windy
and we opted to sit inside in one of the booths facing the somewhat open
kitchen.
I perused the wine list and was excited to see
Georgian wine on the menu and since it was offered by the glass our
server John offered to bring us a taste.
Sadly one of the reds
was gone so we tried the SUPERAVI '07 from Chateau Mukhrani in Kartli,
Georgia which we all declared fabulous and similar to a very fruity
medium bodied Pinot Noir. Later the owner came over to greet us and
mentioned this wine was from near his hometown. This explains the fact
that you see Georgian, Turkish, Greek and other Eastern Mediterranean
specialties here on a really wonderful menu
that can make it hard to decide.
I
suggested that we all share the COLD MEZZE APPETIZER as the hot one
seemed to be overladen with some fried items (and I am still trying to
watch the weight as I near our summer trip to Europe next week).
The
platter was jam packed with Hommos, BabaGhanouj, Tsatziki, Olives, Feat
Cheese, Dolma (Stuffed Grape Leaves), Shepherd's Salad(a simple
cucumber, tomato type salad) and a slightly spicier salad called
EZMESALAD which was a delight. There was warm pide bread (I was told
this is the proper name for the slightly puffier than pita bread Turkish
version--one of my guests is in Turkey regularly!) to mop up the
various items on the plate and we left a spotless plate to go back to
the kitchen. The variety and seasonings were great and we really had
some time to peruse the menu for our entrée choices as well.
We
had a variety of entrees from the SWORDFISH on SKEWERS with Arugula and
Mixed veggies that our Israeli guest declared tasty and moist. The
KOFTE was grilled ground lamb with tsatziki and the
BEYTI was a
similar skewer with parsley, garlic and pepper. Our server John said
the ADANA was the spiciest version of the same skewer and I loved the
way it came laid on a long grilled piece of zucchini that matched the
size of the lamb skewer. the meat was just past rare and absolutely
divine and tasty. the spice level was not too hot and indeed the garlic
on the BEYTUI was intense so my guest said she thought hers was a bit
spicier! No matter we loved them all and the zucchini, peppers and
veggies that come baked on the side.
No room for dessert, but a wonderful evening had by all!
