Wednesday, August 24, 2005

A northern odyssey

Posted By on Wed, Aug 24, 2005 at 12:00 AM

The menu doesn’t pretend to be the world’s most authentic — you can order a hamburger or a slab of ribs, wing dings or chicken tenders — but it does include some unusual dishes, such as baby octopus in a wine sauce. Reganato, loin of lamb baked in wine, olive oil and oregano, is another specialty. The best-seller is lamb shank simmered in a tomato sauce. It is falling-off-the-bone tender without a trace of fat, and it’s offered with several different sides — roasted potatoes, rice pilaf, pasta, or just vegetables.

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Wednesday, August 17, 2005

Some sensational scoops

Posted By on Wed, Aug 17, 2005 at 12:00 AM

Don’t be confused by the fruit names — these are not sherbets. They combine fruit purees with butterfat to produce that rich taste and velvety texture that only cream can bestow. Nonfruit ice creams are equally inspired. The array of Mediterranean and European pastries is vast and changes daily. Shatila has a few nonsweet offerings, and they are quite tasty, not also-rans at all: sausage rolls, a tangy and flaky spinach pie and tiny star-shaped cheese pastries. Shatila’s high-ceilinged space is filled with customers sipping coffee or raw fruit juices, busting their diets, and enjoying the air-conditioning.

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Wednesday, August 10, 2005

Greektown goes global

Posted By on Wed, Aug 10, 2005 at 12:00 AM

The menu was culled from major world cuisines — Asian, Mediterranean, French, South American, Caribbean and more. It’s fusion food, with Mediterranean given the most influence. Entrees include the expected salmon and lobster, steaks and skinless, boneless chicken, as well as king crab legs, braised lamb shank, Alaskan halibut and Asiago-encrusted New York strip with basil and garlic

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