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| - Couldn't resist another visit after reading Bob L.'s review. I'm tuned in to a very different experience, for sure, as the owner greets me with a hug.
I don't get the chain restaurant greeting and 'American service' which trolls the waters at surface level depth and which Bob speaks to while missing out on how our expectations, critical nature and cultural lens gets in the way of forming relationship and seeing where someone else is coming from and enjoying the cultural journey.
The 'rustic' tables Bob refers to strike me as similar to the rough hewn lumber I've seen in Palestine. There is a sense of history present in that part of the world which is also what the owner sees in the rings on the tables. The western eye and cultural sense of rustic, wagon wheels, or whatever is a world apart.
If you show up and also show respect and invest in the cultural experience before you, you have the opportunity to be richly rewarded along a simple lesson in life--- take an interest in others--- and an alternate universe away from 'American service' which trolls the waters at surface level depth.
Meals arrive in styrofoam boxes as the place is licensed for take out. You may be asked if you are taking your order out or eating there as taxes are not charged for take out but the laws require taxes be collected for meals consumed on premise.
...
Along my own journey and getting to know, 'Ron tea' shows up on my plate. Ron was part of the construction effort, and the owner took an interest to hire Ron for his restaurant. I enjoy hearing this part of the story. The owner normally puts sage in his tea. A worker from Syria usually puts Cardamom. Ron weighs in and adds cinamon to both and the result is a wonderful full and rich tea. You won't find 'Ron tea' on the menu as it arrives on my plate as a gift. I'm catching why folks in other cultures sip tea and linger after a meal and for whatever local variant of tea is on their plate, and I catch myself lingering, as well.
I'm enjoying the juicy kafta, and the owner pulls me aside to show me the grill. See this, he explains, as he points out a raised bar on front and back of the grill which keeps the meat off the grill and also keeps the meat from drying out. He explains this is what makes the meat juicy and adds a high end Turkish restaurant in town, Anatolia's, does the same--- if you want to spend $25 for the same plate. Other places don't use these kinds of grills, and this is why I'm getting a better plate of food and dining experience than what I may get elsewhere.
My tourist experience ends as I finish my tea as I settle into a healthy sense of being. Am guessing we'll see more of Cafe Falafel as folks gather to see what they're missing elsewhere, and Ahab is the kind of guy most of us may wish to be successful.
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