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| - We love to eat food from around the world, and have tried so many things we had started to itch for something new - we wanted new flavours, new textures. Tavoos did not disappoint. In fact we enjoyed our lunch there so much, we returned the next day to try their breakfasts.
ATMOSPHERE:
Tavoos is what you would expect of a breakfast/lunch spot. Nothing fancy, but well laid out with simple wooden tables for most patrons and lots of sunlight pouring through the south facing windows. A unique feature is two areas set aside for those who wish to sit on a Persian rug-covered floor with cushions scattered about. We sat at a regular table on our first visit, but took advantage of this cozy arrangement the next time we visited. Finally, the staff are very friendly, taking time to explain - when asked - the complexities of the many unique dishes on offer. They tend not to have a lot of waiters on staff, so service may slow down if there's a rush of people coming in.
FOOD
Not surprisingly, the menu focuses on both breakfast dishes (mostly involving delicious sunny side up eggs as a theme) as well as unique lunch offerings. On our first visit we arrived in the early afternoon so chose dishes from the lunch portion of the menu.
Dizi Sangi - a stew of lamb shank and rib with chick peas, white beans, potato, onion and spices. The broth is separated and served in a soup bowl, meant to be sipped or eaten by soaking bread in the broth. The remainder of the ingredients arrive in a tall clay container (the Dizi) accompanied by a metal mallet. You use the mallet to pound the meat and beans into a coarse purée at your table. We threw in lots of the tarragon that was served in the side, then spooned it onto bread and topped it with pickled vegetables and yoghurt. A miraculous combination of flavors! And SO filling!
Kalleh Pacheh - a Persian lamb head and hooves stew. The hooves are rendered into the stew, providing a thickness to the soup that is almost creamy. Delicious tender cheek meat, and a whole tongue with a fascinating melt in your mouth texture. Served with pickled garlic and bread. Fresh lemon juice really brightens the dish up. Truly magnificent and utterly unique!
Guisavah - two sunnyside up eggs, sautéed in butter with chopped dates, walnuts, and black nigella seeds (a flowering plant, the black seeds taste like toasted onion), served with creamy feta, and ardeh shireh (sweet tahini). Lots of parsley on the side. Our dinner the previous night was so good we had to come back for breakfast. We could not imagine dates and walnuts with eggs, but with the tahini, parsley and salty feta it made for a decadent and extraordinarily unique breakfast!
Hallumi Eggs - 2 sunnyside up eggs sautéed in butter, cooked over fresh halloumi cheese fried crisp with a lovely garlicky flavor (halloumi is a semi-hard, unripened brined cheese made from a mixture of goat's and sheep's milk). Olives marinated in pomegranate molasses and walnut paste and smoked salmon are served on the side, along with a bowl with stewed tomatoes and veggies. On the side is creamy feta cheese and lots of parsley! The way the flavours combined provided a complex and melodious dance of tastes. Truly something special and unique!
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