Nothing to Pu-Pu, but I think I’m a fan of platters again
By Steve DolinskyNothing to Pu-Pu, but I think I’m a fan of platters again
By Steve DolinskyI’m usually not a fan of platters. More precisely, I tend to shy away from any sort of mass-service, group-intended eating from the trough. I avoid buffets like a Bears fan shuns Lambeau and don’t want anything to do with those “sampler platters” they try to foist upon you at mediocre Chinese joints.
Then on Friday night, at Noon O Kabab, perhaps the best Persian/Iranian restaurant in Chicago, we sat down to a platter of kebabs, each one more juicy and flavorful than the next. In the picture above, you’ll notice shrimp skewers on the far left; check out the large chunks of salmon right next to them. They were an absolutely spot-on medium rare, and as we sampled each kebab – from filet to ground beef and chicken that must have been marinated for a few days to keep it so moist – I was even more impressed with the “jeweled” rice dish that arrived alongside: studded with shards of orange peel, carrots and crunchy pistachios, I was reminded instantly of why I love this place so much, and how I need to make a habit of returning again soon.
On a completely different train of thought, I wanted to share this picture from my lunch Friday at Province, a place I haven’t eaten in much lately. It’s cobia – a type of black kingfish – sustainably caught, of course, like all of the seafood at the restaurant. Topped with some briny capers and resting over a crunchy assortment of squash, edamame and hearty winter greens, it was a richly-satisfying dish with very little guilt (allowing for just a few extra nibbles of dessert).