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| - On the plus side, the sangria was good. On the negative side, the food was pretty blah. It wasn't overtly bad, which I guess is a big accomplishment for the area, but, it really didn't have much in the way of flavor - certainly nothing memorable. In general, the cooking staff could learn how to properly prepare a meal with salt. I know there's this big health kick about low-sodium diets. But, just like the cholesterol hypothesis and the low-fat diet lie, it will be eventually overturned. In the meantime, we have to suffer with food that's just plain bland. You know what salt does? It makes food taste good. Use it - especially in starchy dishes.
The shawarma was not tender, and seemed more of a rub than a marinade. The shish kabob was, as noted before, saltless and bland. The falafel had great texture - very nice golden brown, light, crispy outside - but again, where the hell is the salt? The rice (again, almost completely saltless) had no flavor other than what one might call "lentil dirt". The tabouli was nothing more than chopped parsley sprinkled with bulgar - no salt, no lemon, no mint - it was a complete fail. The salad was fine - the ingredients were at least very fresh. But, those ingredients were very recognizable as a pre-mixed salad pack. I have no idea what the salad dressing was, as I couldn't taste it. Some kind of oil? Beats me...
There were just no bold, striking flavors, which should be present in Mediterranean/middle eastern food . In the end, the food seems like it was from a moderately high-end buffet (is there such a thing?), and, while not bad, was very overpriced for food that was essentially not "cooked", but rather, "assembled".
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