The fancy came from the purity and abundance of flavors and the ability to taste every one of them in any given bite.
The tastes: carrots, anchovies, parsley, honey, mint, harissa, thyme-infused olive oil, pickled onions, sesame seeded Syrian bread, feta, kumatoes, Greek black olives, caraway seeds, pink peppercorns, garlic, lemon juice, dill.
So Greeky, kinda Spanishy, bit of North African, all comprising a tapas-y type feel, a little dip here, a bite there and loving every bit of it.
Served with a wine made from a grape new to us as a 100% bottling and possessing a balance, vitality and Portuguese weirdness that slid right into the food in delicious and new ways.
Food: Spanish-y Niçoise salad, greek feta in honey and pink peppercorns, carrot purée, thyme-infused olive oil and Syrian bread
