Our Valentine’s was a bit different this year: Thanks to the Tet holidays, V’Day snuck up on us and most of the usual restaurants who did not get around to prepare a fancy set course. The few offers I saw were not enticing.
So, we ended up going more casual to our friendly neighborhood middle-eastern-ish gastro-pub and indulged in 2 of their exquisite sandwich offerings.
Ritsu had the Philly Cheese Steak and I had the BBQ pulled eggplant burger. An incredible concoction, totally meat free and very tasty. On one of our recent visits I was actually interviewed about our food experiences and a few weeks later this article was published via the Jewish Telegraphic Agency and has founds its way in several print publications, i.e. The Times of Israel.
In this article, the process of creating this tasty sandwich is described in detail:
“But Daluva’s food is full of subtle complexity. A “pulled” eggplant sandwich, for example, is Lubin’s intrepid variation of the pulled-pork classic. In a cooking process that requires 12 to 14 hours of labor, he said, the star ingredient is smoked, roasted, peeled, dry rubbed and dehydrated — all before it meets a homemade barbecue sauce. The result is a smoky, tangy creation that would please ranchers and vegans alike.”
I think this might also be the first time we dragged Julius along to our romantic dinner. He enjoyed his Mac & Cheese with cauliflower again.