Dinner With The Boys at Baba Ghanouj

Saturday, June 29, 2019

Instead of our normal lunch the boys and I decided to have dinner at Baba Ghanouj. www.babaghanoujrestaurant.com.  Henry had never eaten Lebanese food before and he was quite taken with the flavors and spices.

We started out with numerous appetizers.  Traditional Hummus with Pita bread. Nice creamy texture and fresh made, warm pita bread.

Tabouli, made with parsley, tomatoes, onion, dried cracked wheat, olive oil and lemon. Good fresh flavors.

The Monk, which is fire roasted eggplant with garlic, lemon, yogurt, parsley, tomato, onion and olive oil.   I am not a big fan of eggplant but made this way it is very good.

Warak Siam - grape leaves stuffed with rice and vegetables. Excellent flavors and the yogurt sauce was a nice add on.

Karnabeet, fried cauliflower with Tahini sauce. Loads of flavor. One of my favorites besides the potatoes. Potatoes are sautéed with garlic, lemon, chilis, cilantro and Tahini.  Tahini is ground sesame seeds with olive oil.

We ordered a couple of platters of lamb kabob and chicken kabob. Chicken was tender but  for me the lamb was over cooked and on the dry side.

Wines tonight pulled out all the stops.  I brought a Robert Moncuit, Le Mesnil-Sur-Oger, Grand Cru Champagne. My last bottle. Need to replenish soon.  Nice and yeasty.

2012 Roar, Rosellas, Pinot Noir, showing quite well. Can go several more years easily.

2005 Chateau Deaux Clos St. Emilion Grand Cru. Cabernet Sauvignon, Cabernet Franc and Merlot. A bit tart on the back palate but it would lay down for several more years. Drinking very nicely now.

1981 Chateau Margaux, Premiere  Grand Cru Classic. Bordeaux  Dense, deep purple color, soft on the palate. Excellent wine. It was quite the treat tonight.