We didn't wait for the grand reopening of Mediterranean Chef, we went over as soon as we heard the doors were opened. Every such new beginning is a big event and we wanted to see how the place emerged.
The weather was still a bit cool for the outside tables so we opted to stay indoors. Their remodeling job is a fine one, with much more open space and a larger dining area. Décor is simple and unobtrusive, clean and light. We received rapt attention from a pair of energetic waitstaff. We ordered a Lebanese Cabernet Sauvignon from the verbal wine list, which was a good starter and turned out to be a fine complement to our meals.
We wanted to taste everything, so we opted for a “Combo Platter” appetizer. It came with a huge variety of finger foods: hummus, baba ganoug, dolmas, falafel, kibbie, and tabouli. Everything was fresh and tasty, with lots of mint and dill. I'm not usually a fan of falafel, but I must say these were the tenderest and best I've had. This platter could be a meal in itself.
Yes it could have been, but I forged ahead with the Chicken Grecca. It came as tender flavorful chicken cubes sautéed with onions, bell peppers, tomatoes, olives, pepperccini, and feta. This was a visual feast as well as a gustatory one. The chicken was a bit dry, but it swam in a sauce with an awesome combination of flavors. The olives were particularly enjoyable, an unexpected pleasure.
My companion had a beef shish kabob. It was spicy-hot and just to his liking. Cubed steak was accompanied by eggplant, zucchini, carrots and onions, with rice and vegetables. He felt healthier just by eating it. The beef was flavored well but a bit chewy.
Both ample meals were accompanied by small fresh Greek salads. We finished up with a piece of Baklava. What can I say: it was delicious, it was pure excess, we couldn't resist.
It's good to have Med Chef back. Good food, well-prepared, lots of variety, very friendly staff and management, and a nicely redone interior. Dependably good food. Generous portions. Ike couldn't keep them down.