Overview: Mediterranean Shish Kabob Restaurant's cuisine shares Greek, Turkish a nd Persian comestible influences.

Its dishes abide of herb-spiced broiled meats absolute with acerb fruits such as acerb cherries, preserved lemons and pomegran ate. Lamb meat is heavily acclimated and served stewed, roasted, or broiled to p erfection. The portions are huge and the amount of dining actuality is aural a l ot of pocketbooks' reach. Dcor: A archetypal dining amplitude is adorned with athletic and adequate board ch airs accompanied by white and goldenrod linen-clothed tables. Stone-colored arre sting cardboard covers walls, which lends abyss and texture. Artistic metal scul ptures alluringly adorn surroundings. A wine arbor abounding with wine bottles o ccupies a wall. A baby skylight provides accustomed ablaze and a few pieces of w ell-crafted adorning appliance add to an agreeable ambiance. Drinks: The restaurant alone serves Cedar Brooks Wines in all their varietals. W ine by the canteen is $6.25 and $24.00 by the bottle. A different alcohol begin on the card is doogh ($3.00), which is a yogurt soda. Turkish coffee ($3.50) is offered and is recommended to accompany dessert. Juice ($3.00) comes in orange, angel and amethyst flavors and soda is available. Mediterranean Shish Kabob offe rs a advanced array of accepted beers ($4.25) including Heineken, Corona, Samuel Adams, Bud and Bud Light. Appetizers: Known as mezze, the appetizer advance collects tastes from Greece an d Iran. A acceptable starter, dolmeh ($5.50), is fabricated with rice-stuffed gr ape leaves. The falafel ($7.50) is a abundant vegetarian option. It's fabricated with fava, chickpea, or lentils. Eggplant is frequently acclimated throughout t he cuisine. There is Halim bademjone ($6.25), which is mashed eggplant, beef, be ans, yogurt booze and spices; and kashke bademjone ($6.25), which is absurd eggp lant, yogurt booze and spices. Yogurt and cucumber ($5.75) is fabricated with be ginning yogurt, diced cucumber and spices. Other starters cover yogurt and shall ots ($5.75) and a acceptable Persian soup alleged osh ($6.50), which is a aggreg ate of vegetables, beans, noodles, absurd onion, excellent and spices. Entrees: Koobideh ($13.00) consists of two skewers of acclimatized arena beef. S low-cooking methods aftermath some of the a lot of aged dishes, which cover the arbor of lamb ($22.00) and acceptable stews that Chef Mano Alavi has mastered. T he ghormeh sabzi ($12.50) bouillon is fabricated with beef, vegetables, branch b eans and herbs. The Fesenjan ($14.50) Cornish hen is alloyed with amethyst and w alnut sauce. On my visit, I had arena craven kabobs ($11.50): two skewers of are na craven attenuated with appropriate seasoning. The joojeh ($13.50) is a skewer of marinated Cornish hen. The apricot with gheliyeh ($14.50), is broiled with a ttenuated herbs, garlic, tamarind and it's a admirable advantage for angle lover s. The apricot with torshi tareh ($14.50) is a aftertaste of traditions. Sides: Rice is a basic in the region s diet. Typically, basmati rice is acclimated a s it is continued and, if adapted properly, charcoal accomplished and abstracted authoritative it absolute for polo. Polo is rice alloyed with something, be it herbs, vegetables or fruit. Some variations served include; zereshk polo ($8.00) basmati with barberries and saffron; baghala polo ($8.00) basmati with fava bea ns acclimatized with saffron and dill; shirin polo ($8.00) basmati with almonds, pistachios, carrots, orange and saffron; and albaloo Polo ($8.00) basmati with acerb cherries and saffron. Desserts: Offerings are scant, but one can sample kulfi ($4.00) a affluent ice c hrism fabricated with abridged milk or baghlava ($3.00) a admirable flakey honey -and-nut pastry accepted in Greece and the Middle East. Zolbia ($3.00) is a deli cate, deep-fired concoction aperitive by dredging in rose baptize syrup. Bamyeh ($3.00) is a saffron-based batter, abysmal absurd until aureate amber and biconc ave in rose baptize syrup.