Zero Degrees

The other day I drove further west than I’ve ever driven before, in my almost 15 years in Orlando.  There’s a whole “Chinatown” west of downtown, even past Taste of Chengdu, with lots of Asian markets and restaurants, as well as a Caribbean supermarket.  It felt like I unlocked a new level in a video game, venturing to an unfamiliar new area and discovering all kinds of exciting, even legendary places to eat and explore in the future.

I went out that way on a quest for a certain kind of hot sauce, after coming up empty at three much closer Asian markets.  I finally found it at the Tan Tien Oriental Market, and a few doors down from it, I stumbled upon Zero Degrees (https://zerodegreescompany.com/).  It immediately felt like a Southern California sort of place due to a lot of Mexican and Asian fusion food and beverages, and the website confirmed it was founded in (that other) Orange County.

Zero Degrees has an eclectic menu full of frosty, sweet, refreshing (non-alcoholic) drinks, including fruit slushes, sweet shakes, limeades, milk teas (including Thai iced tea), green teas, Vietnamese iced coffee (with sweetened condensed milk, so good!), and Mexican horchata (sweetened rice milk), which can all be ordered with or without chewy boba pearls made from tapioca.  They even have a Splitcup: a cup split down the middle into two separate compartments, so you can order two drinks in the same cup without having them mix together, for $5.50.

The food menu is snack-focused, featuring different variations of fries, nachos, elotes (Mexican street corn), chicharrones (pork rinds), and macaroni and cheese with a variety of toppings, including cheese, carne asada beef, and crushed Flamin’ Hot Cheetos.  I knew carne asada fries is a real L.A. thing.  They also have wings and crispy popcorn chicken bites, in salt and pepper or honey barbecue flavors.

I was in a hurry and had a hard time deciding, but I went with the garlic noodle dish (a larger entree, but still only $6), stir-fried in butter and garlic, with melty Cotija cheese and topped with grilled carne asada beef (a $3.50 upcharge).  You can also get it with shrimp (also $3.50) and/or an egg ($1.50).  It was great.  Really rich, probably horrible for me, but it hit the spot.  The beef had a hint of lime to it, and I’m sure it would be great over the other items on the menu, like the fries.

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I also ordered Zero Degrees’ signature drink, the Mangonada ($6), a fresh mango slush with chamoy (a salty-sweet-sour sauce made from pickled plums or apricots that made its way to Mexico from China), Tajin (a spicy chili-lime spice powder that is popular sprinkled on fruit in Mexico), and topped with chunks of fresh mango.  They asked me if I wanted my Mangonada spicy or not spicy, and I chose spicy.  It has a lot of nice flavor, but it wasn’t “burn your tongue” spicy in the least.  We have a bottle of Tajin at home, and we’ve found it is great on certain fruit, especially melons.  It worked beautifully with the mango in the drink.  And this was my first experience trying chamoy, so now I want to try it in other things, too!  20190107_152742_resized

If that straw looks weird, it’s because it is coated with spicy-tangy-fruity-sweet-sour-salty-chewy tamarind candy, making a unique sensory and taste experience.  The tamarind candy straw was also a $1 upcharge, but I figured “Why not?”, especially since I live so far from this place.  I admit the straw was more hassle than it was worth, especially since it didn’t extend past the plastic lid when touching the bottom of the cup.  Also, it was messy, sticky, and hard to bite the chewy candy off the plastic, especially while driving.  I don’t think I’d bother to get that straw again, but I’m glad I tried it.

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I returned to Zero Degrees a few days later, even though it’s quite a distance away, because I wanted to explore the Chinatown area further.  (Stay tunes, Saboscrivner Society of America!)  I also really wanted to try the strawberry limeade and strawberry horchata, so the SplitCup was the perfect solution to my dilemma.  Apologies for the pic, dear readers — it was an unseasonably hot January afternoon, and I drank most of the limeade before I got it home to take a (not even that) decent photo.  They used fresh strawberries in both beverages that tasted just like my homemade strawberry smoothies do, with no extra sugar or sweet syrup added to them.

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I also brought my wife an ube milkshake.  The purple yam, popular in Filipino desserts, tasted more like vanilla to both of us, but it was a beautiful purple color (her favorite color), so I knew (hoped) she would like it.  It came garnished with a toasted marshmallow (she loves those), some rainbow-colored sour belt chewy candy, and glittery purple sugar.  If I actually used Instagram like a normal food blogger in 2019, this would be the kind of thing I’d be ‘Gramming about.  But instead, you’re hearing it here first!

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I don’t know when I’ll return to Zero Degrees because it’s literally across town, but I’m so glad I accidentally discovered it and took the time to try it twice in the same week.  I’d love to go back  and get the mac and cheese covered with Flamin’ Hot Cheeto dust, but I’ve done enough damage for this week.  Eating healthy in 2019, yea yea!

Anthony’s Coal Fired Pizza

I generally try to avoid chain restaurants, but everyone has some chains they like.  One of my favorites is Anthony’s Coal Fired Pizza (https://acfp.com/), a chain founded in 2002 right here in Florida — Fort Lauderdale, to be exact.  Not only do they have excellent pizza baked in an 800-degree coal fired oven, they also serve some of my absolute favorite chicken wings and unique ribs I love, that are totally different than what you’d get at any barbecue joints.

On one visit to the Altamonte Springs location in late 2018, I brought home a lunch-sized Paulie’s Pie, my favorite of their pizzas, with mini-meatballs, crumbled Italian sausage, ricotta cheese, and sweet peppers (you can also choose hot peppers), in addition to their tangy red sauce and regular mozzarella.  The crust has some burned spots, but it never tastes burnt or ashy.  It’s a thin crust, but not super-crispy.  It is softer than you think, and it is awesome.  img_0007

These are the oven-roasted pork spare ribs, roasted in the coal oven with garlic, rosemary, white wine, and spicy vinegar peppers (I can’t get enough of those things!).  You can get an order of six (I did) or twelve.  I love barbecue ribs, and these are nothing like them, but they’re outstanding.  So tender — the meat easily peels off the bone, but doesn’t just “fall apart.”  The flavor is incredible, but they sure are spicy.img_0009

This is a piece of their oven-baked focaccia bread, which is very soft, but it has a perfectly light, crispy (but NOT crunchy) exterior.  img_0011

On a more recent visit in late November, I treated myself to a LARGE Paulie’s Pie to go, knowing I’d get three or four meals out of it.  dsc01719

Yea yea, that’s the stuff.dsc01717

They also had new spice-rubbed wings, which I decided to try since I love their original oven-roasted wings so much, and these were a limited-time fall special.  They were fine, but I prefer the flavor of the originals.  Plus, the original wings come buried under a mountain of caramelized onions, with more of that great focaccia bread.  I feel like I missed out on those beloved accompaniments with the special wings.dsc01718

They happened to have a promotion going on where I got a free order of pumpkin cannoli, so that was an offer I couldn’t refuse.  I’m not usually the biggest pumpkin fanboy, but these were great.  The pumpkin cream filling was very subtly pumpkin-flavored, to the point where even a pumpkin hater would not have had a problem with them.  They were dusted with cinnamon and a squirt of sticky, syrupy pumpkin glaze.  I liked them a lot and made a mental note to try their regular cannoli on a future visit.  dsc01720

I have a top three pizza ranking for Orlando, and Anthony’s Coal Fired Pizza is definitely in it, alongside Pizza Bruno (which I have reviewed before) and Pizzeria Del Dio.  All three are very different, but all superb and worth trying.  I’m pickier on wings, but Anthony’s wings are definitely in my top four wings in town, along with Kai Asian Street Fare, Hawkers, and 4 Rivers Smokehouse.  All very different wings, and none of them are the traditional fried-to-a-crisp, burn-your-mouth-and-ass-off Buffalo-style sports bar wings.

Anthony’s also offers some lunch sandwiches on their focaccia bread, and you can buy a reusable metal pot of their meatballs in sauce.  I have never indulged that much, but if I was throwing a party, I’d consider it.  Oh, who am I kidding?  We hardly ever entertain anymore.  I’d probably just buy the pot o’meatballs and eat them all myself over the course of a week.  Dare to dream…

Taste of Chengdu

Before the end of 2018, I was able to meet a large group of Orlando Foodie Forum members at one of Orlando’s hottest (no pun intended restaurants), Taste of Chengdu.  Connected to a Best Western hotel west of downtown Orlando on West Colonial Drive, Taste of Chengdu has emerged as one of our best and most innovative Chinese restaurants, with Chef Tiger Tang specializing in spicy Szechuan cuisine.  This is not a place to go for glistening honey garlic chicken, sticky-sweet spareribs, greasy fried egg rolls, or a buffet with crab rangoons and Jell-O for dessert (although they do have a handful of more Americanized dishes available).  In fact, it might be a little intimidating for those with unadventurous palates and anyone who prefers their food non-spicy.  But it’s a fantastic restaurant if you want to try new things and exciting, unfamiliar variations on Chinese classics.

The lunch organizer worked it out with Chef Tiger in advance that he would send a bunch of dishes out of the kitchen for us to pass around and share, family-style, and we would each pay a flat fee of $20, plus tax.  It was a real bargain, as there would be no way to ever try this many dishes in one sitting under normal circumstances.  Some of these were regular menu items, and some were his new and innovative creations, just for our gathering of intrepid eaters.

So since I don’t have official titles for everything, my descriptions that follow are the best I could do.

Cold boiled chicken in a spicy chili sauce with sesame seeds and scallions:dsc01737

Bamboo!  And while I was expecting this to be woody and fibrous and awful, it was delicious.  It reminded me a lot of rich, chewy, meaty mushrooms, which I cannot eat due to some digestive allergy.  I think vegetarians would love this dish, and I surprised myself by really liking it.dsc01738

Cool sliced cucumbers in a garlicky sauce.  An excellent palate cleanser between the dish that preceded it and the one that followed.  It never would have occurred to me to order a cucumber dish at a Chinese restaurant, but they were cool, fresh, and crispy and well with everything else we tried.dsc01739

Green tea fried rice with bacon.  Loved it!  I always order fried rice at pretty much any Chinese restaurant, and this one was one of the better fried rice dishes I’ve tried anywhere.dsc01740

This was a duck dish that everyone around our large table devoured.  The duck was sliced thin and pan-fried, extremely soft and tender, not greasy at all. It was served in a brown sauce with green leeks.dsc01741

These stir-fried shrimp, in a spicy sauce similar to dan dan sauce with finely-minced pork, might have been my favorite dish of the entire lunch.  The shrimp were huge, with lightly crispy outsides from the frying process.  Apparently Chef Tiger normally serves these in the shell, with heads and legs and everything, but was kind enough to de-shell them for our group.  Shell yeah!dsc01742

Cold sesame noodles, very good:dsc01743

A “hot pot” of spicy, crispy, breaded fried fish, with onions, potatoes, peppers, and lotus root (the first time I had ever tried lotus root).  If you’ve ever tried the la zi fish at Chuan Lu Garden, this was similar, but a lot better.  It was spiced with the Szechuan peppercorns that deliver a tingling, numbing, almost metallic sensation to your lips and tongue, which is more pleasant than it sounds.  dsc01744

Whole fried snapper in a tomatoey sweet and sour sauce with a spicy dimension to it.  One of my fellow diners was cool enough to filet the fish for everyone, making it a heck of a lot easier to share and eat.  Another one of the best dishes that I admit would probably have intimidated me as a solo diner.dsc01745

Wok-seared green beans, better than green beans have any right to be:dsc01746

Finally, Szechuan wontons in chili oil — some of the finest damn wontons ever.  I could have easily eaten a whole big bowl just of these, but this was a lunch of sampling, so I made do with these two.  dsc01747

I NEVER make it west of downtown, so there’s a whole side of Orlando I need to explore for more Saboscrivner-worthy dining.  But I had been reading so many rave reviews for Taste of Chengdu for so much of 2018, I’m glad I finally got to get in there before the year was over and share all these delicious dishes with my fellow foodies.  If you don’t mind spicy food, especially trying new things, definitely hit up Taste of Chengdu.  Whatever you order will be top-notch, under the watchful eye of Chef Tiger.

MX Taco (soft opening!)

Happy New Year, Sabo-bots and Sabo-cons!  Here’s hoping that 2019 brings us all health, happiness, and some truly memorable meals.

Yesterday I attended the soft opening of Orlando’s newest taco spot, MX Taco.  Chef-owner Ryan Manning started out cooking in kitchens across Mexico, and his specialty is cuisine from the Yucatan region.  He was the chef of the Mexican embassy in Washington, D.C. before he brought his expertise with authentic Mexican cuisine to our city.

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We already have plenty of taco joints and Mexican restaurants to choose from, and some of my favorites include Tortas El Rey, Francisco’s Taco Madness, and Hunger Street Tacos.  But the good news is that they provide something to satisfy everyone.  None of these restaurants are exactly alike, and they all have unique specialties, strengths, and weaknesses, so there is room for all.  Besides, tacos are tasty!

MX Taco is a tiny little spot on Bumby Avenue, near Lou’s Lounge and Saigon Noodle and Grill, with Stasio’s Italian Deli & Market across the street.  There are only four tables (three of which are high-tops), and you order and pay at the counter.  For the soft opening, Chef Manning wasn’t offering every single item on their exciting menu, but most of them were available, and I tried everything I could.

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I absolutely love that MX Taco’s menu is a map of Mexico, showing you which region each individual dish comes from.  I’ve never had the opportunity to travel to Mexico, but I love geography and how food influences and is in turn influenced by geography, economics, and culture at large.  It’s rare when you can order food at a restaurant and learn something at the same time.

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Prices are extremely reasonable, since you order tacos and other items individually — everything I ordered was either $3, $3.25, or $3.50.

At the restaurant, I ordered the cochinita pibil taco (pulled pork with bitter orange and pickled onion from the Yucatan region), the bistec en salsa roja taco (braised steak with pepper sauce and avocado from the Sonora region), the quesadilla con chorizo (Oaxacan cheese and crumbled chorizo sausage from Mexico City), and a piña (pineapple) agua fresca, a sweet, cold, refreshing drink made with fresh pineapple and surely plenty of sugar.  The food came out quickly, and everything was delicious.

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I love cochinita pibil (sometimes referred to on menus as puerco pibil) and order it whenever Mexican restaurants offer it, which isn’t often.  I always think back to the cheesy action movie Once Upon a Time in Mexico, where Johnny Depp’s corrupt CIA agent ordered puerco pibil everywhere he ate, in a quest for the best version of the dish.  When he finally found it, he went into the kitchen and shot the chef to “consecrate the moment.”  It’s a good thing that was a fictional movie (and even better that the real Johnny Depp is somewhere far, far away from us), or otherwise Chef Manning might have been in danger!  It was so fresh and so good.  The chorizo in the quesadilla was excellent as well, and I’m a big chorizo fan too.

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They have three housemade hot sauces available in bottles on the tables.  From left to right: a medium arbol chile sauce that is orange, a mild guajillo pepper-based sauce that is thick and dark red, and a fiendishly-hot habanero sauce.  The Guajillo was my favorite.  Habanero is usually too much for me, but I had to try it, and I appreciated that it packed a lot of flavor (a bit fruity, in fact!), rather than just painful heat like too many sadistic sauces.

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I placed a takeout order to bring some food back home to my wife, and while I waited, Chef Manning insisted I try his avocado ice cream.  It was very smooth, soft, and creamy — not icy or chunky at all.  It tasted so much better than you’d ever expect avocado ice cream to taste, and I say this as someone who loves ice cream and avocados.  It was topped with pepitas (pumpkin seeds, possibly lightly toasted?), toasted shredded coconut, and dark chocolate shavings.  It was a small cup, but I highly recommend it to anyone who dines at MX Taco, as it was a nice palate cleanser and worked well for cutting any lingering heat.

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My wife insisted on letting me sample all the food I brought home for her: a carnitas taco (confit pulled pork, onion, and cilantro from the Michoacan region), a bistec con sikil pak taco (steak, avocado, pickled onion, and pumpkin seed sauce, which I asked for on the side, from the Yucatan region), a quesadilla (with Oaxacan cheese and chipotle crema, from Mexico City), and an order of totopos (chips) and guacamole.  The guacamole was excellent, I have to say.  Extremely fresh — some of the best I’ve had anywhere around here, including more upscale Mexican restaurants that make a big production of “tableside guac.”  It was a nice-sized serving of guacamole, too.

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Sharp-eyed Saboscrivner followers will probably recognize our green plates by now:

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I also got her an horchata con coco agua fresca, rice water sweetened with sugar, cinnamon, vanilla, and coconut — some of her favorite flavors in one drink, and an ideal heat-cutter.  It was the thickest and richest horchata I’ve ever sampled, that’s for sure.  I love aguas frescas, but a lot of them are made from sugary powdered mixes, not that dissimilar from Kool-Aid.  I could tell both my pineapple drink and her horchata were very fresh.

It should go without saying that everything is made fresh in-house.  The only exception are the tortillas, corn tortillas Chef Manning told me he gets from a tortilleria in Atlanta.  I almost hate to admit it, but I prefer flour tortillas, and I’ve never had quesadillas on corn tortillas before.  The totopos looked like they might have been made from the same corn tortillas.  I thought they could have used some salt, but the guac was good enough to offset that.

Orlando taco lovers, I encourage you to make it over to MX Taco sooner rather than later, to try the newest taqueria in town and see how it stacks up to your established favorites.  I guarantee it will be different enough from the tried-and-true taco joints that you’ll appreciate having it as one more option.  Just FYI, Chef Manning told me he will be closed today (Friday, January 4th) and open for limited hours over the next week: 4:00 to 8:00 PM, starting tomorrow, Saturday the 5th.

My Top Five Dishes of 2018 list made the Orlando Weekly!

I’ve been a huge fan of the Orlando Weekly ever since I first moved here in 2004.  Now this city is my home, and if my finger is ever on the pulse of local culture, the Weekly is a major reason why.

In 2017, they offered me my first professional gig as a food writer when they asked me to list my Top Five Dishes of 2017.  It was a huge honor for me, and I’ve been coasting on it all year.

I recently had the opportunity to make a new list for the Orlando Weekly, with my Top Five Dishes of 2018, and they were kind enough to even link to this very blog!  Please check it out, and check out my Saboscrivner reviews of these excellent local restaurants as well:

LaSpada’s Original Cheese Steaks and Hoagies

Kai Asian Street Fare

Cappadocia Turkish Cuisine

Poke Hana

Orlando Meats

Top Ten Movies of 2018

“Heeeey, I thought this was a food blog!”
“Don’t encourage him — maybe he won’t post any photos if he’s doing movie reviews!”

Since I’ve already posted my list of my Top Ten TV Shows of 2018, I thought I’d squeeze in my Top Ten Movies list before the year is out.  Why?  Because I love to make lists and share information about stuff I enjoy.  So here you go:

10. Murder on the Orient Express — beautiful film, great cast, good mystery told well. I’m glad I didn’t already know the story. It was a delight to watch completely fresh and unspoiled.

9. Sorry to Bother You — an important film that everyone ought to watch, but I guarantee most people won’t like it. It’s uncomfortable, angry, and has an audacious twist in the middle that turns it into a whole different genre. Definitely watch this one with as little information as possible. It’s the most pro-union, anti-capitalist piece of media I’ve ever seen, and you could write a thesis critically analyzing every bit of it.

8. Black Panther — a superhero movie that was so much more. This Afrofuturistic sci-fi fantasy epic meant so much to so many people, and it was a crowd-pleaser for all. Wakanda Forever!

7. Bad Times at the El Royale — this should have been my favorite movie of the year. A neo-noir mid-Century period piece with a large cast — all strangers — trapped together at a remote location that is practically its own character, full of mysterious, interlocking backstories, twists, turns, and fake-outs. But it turned into a very different movie for its third act, with the introduction of a final character that never fit, and it didn’t end nearly as strongly as it started.

6. Mission Impossible: Fallout — I finally got into the entire series in 2018, binge-watched them all leading up to this sixth installment, and marveled at how they kept improving. This one is the best of all of them. The Mission Impossibles are what I always wish James Bond movies were, with incredible action set-pieces, death-defying stunts, gorgeous locations, much-needed comic relief, and a hero who balances badassery with empathy. Ethan Hunt would never trade one innocent life to save a million, making him more like Superman or Captain America than Bond. Say what you will about the controversial Tom Cruise, I finally realize he’s a consummate entertainer who literally puts his life on the line filming these movies. You can go into this one cold, but I strongly suggest watching MI 3 (which gives you backstory that makes Fallout more emotionally impactful), Ghost Protocol (4; my second-favorite in the series), and Rogue Nation (5, which leads directly into Fallout) first.

5. Blindspotting — another film about race relations in Oakland, this one makes a fantastic double feature with Sorry to Bother You. It’s full of dread, but it’s ultimately the more fun and hopeful film. Daveed Diggs, from the original cast of Hamilton, co-wrote and co-stars in this, and he is an A-list superstar in the making. He even raps in this one, and you’ll see how incredible and multi-talented he is. (I saw him live last year with his noise-rap group clipping., which isn’t for everyone, but this movie ought to be.)

4. A Simple Favor — I loved every moment of this movie. A sexy neo-noir thriller that’s also a comedy? Hell yes. Anna Kendrick is an adorably awkward national treasure, and Blake Lively impressed me as an actress for the first time ever. This reminded me of two wonderful movies I also love, but it would be a spoiler to name them.

3. Blackkklansman — probably Spike Lee’s best movie since Do the Right Thing, and definitely my favorite. A mostly-true story about an African-American cop tricking the KKK into thinking he was a new racist recruit after several phone calls with David Duke himself, and his Jewish partner showing up to the live Klan meetings to further fool them. I’m a fan of anything that denigrates and mocks racists, since that takes their power away. But we needed this movie more than ever in 2018, with bigots, xenophobes, and racists emboldened by the president and operating in the light of day, in public, with impunity. Despite how fun and funny this movie often was, the chilling ending reminded us that this battle is far from over.

2. Spider-Man: Into the Spider-Verse — the best Spider-Man movie ever, one of the best superhero movies ever, and one of the best animated films ever. Absolutely gorgeous, creative, imaginative, hilarious, heartfelt, sad, and sweet. This movie had it all. I can’t imagine anyone seeing it and not loving it. Along with Black Panther, it showed that representation matters so much. I’m so glad Miles Morales and Gwen Stacy exist as new, young, hopeful heroes, especially for kids. Also, I absolutely have to have a Spider-Man Noir follow-up movie starring Nicolas Cage spouting ’30s slang, drinking egg creams, and punching Nazis, whether it’s animated again like this, or a live-action movie.

1. Avengers: Infinity War — a culmination of a decade of Marvel Studios releases, cynics could say this movie was an excuse to smash the action figures together and earn multi-billions, but it had so many great team-ups and payoffs, so everything felt EARNED. And that ending! We nerds knew to expect it, but I was loving seeing it in the theater on opening weekend, with all the “civilians” losing their damn minds, not believing it could end that way. Let’s hope we all make it to the end of April, so we can see the true conclusion of this sensational superhero saga.

Cappadocia Turkish Cuisine

Cappadocia Turkish Cuisine (http://www.cappadociaturkishcuisine.com/) is mere minutes from the job I’ve been at for over a decade, but I never made it there until this year.  Better late than never, because it was outstanding both times I’ve visited so far.

I’ve always been a huge fan of Turkish food, ever since discovering Bosphorous in Winter Park, which I’ve reviewed on The Saboscrivner before. But even though the restaurant is not as fancy as Bosphorous, the food at Cappadocia is easily as good and possibly (probably) even better, and also a little cheaper.

The first time I went, it was for a festive lunch with several members of the Orlando Foodie Forum. I met a bunch of interesting, cool, funny, and smart fellow foodies with excellent taste, and I’m happy to say I’ve even become friends with some of them since that lunch. We ordered a lot of food and shared almost everything. I ordered one of the best things I ate all year, braised lamb shanks in a rich tomato sauce. These lamb shanks were fork-tender and just melted in my mouth. I cannot rave about them enough!

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I was also lucky enough to try the fluffy, puffy lavas bread, the moussaka, and soslu patlican, a dip made of sauteed eggplant, tomato sauce, onions, garlic, and red and green bell peppers.  We also passed around baklava and another dessert called kunefe, shredded phyllo dough pastry stuffed with warm, sweet cheese and topped with pistachios and sugary syrup.  Each dish I tried was better than the last. I had fallen in love with a new restaurant, literally moments from work.  And the best thing about that lunch was the friends we made along the way.

More recently, I brought home takeout so my wife could finally try Cappadocia, since she’s a fellow Bosphorous fan. I over-ordered so we’d have a few meals from everything, and we started with the “hollow bread” (like Bosphorous’ lavas bread, except this bread deflated a bit on the way home) and the “cold combo” mixed appetizer platter. That included babaganoush (smoky roasted eggplant dip), parsley-heavy tabule salad, pan-fried mixed eggplant dip, a strained yogurt curd dip called lebne, and a grape leaf, rolled and stuffed with seasoned rice. They were kind enough to substitute my favorite dip from last time, the soslu patlican, for the regular hummus. I like hummus fine, but I buy it at Publix often, and it’s usually the least-interesting item in these types of sampler platters.

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I ordered the gyro platter for my wife, since we both love gyros, and I learned that Cappadocia makes its own seasoned gyro meat, as opposed to the processed (BUT DELICIOUS) meat a lot of gyro joints use. The lamb was salty and garlicky, with a crispy crust from being cooked on a grill after being shaved off a spit. It was a little dry, and I wish it had been juicier, but it was still good.  It was served over rich, buttery rice pilaf that we both loved, and it came with a small, freshly-baked pita bread.

IMG_0022I ordered an old favorite I’ve loved before at Bosphorous, iskender kebab, sliced lamb cooked in a spicy tomato-yogurt sauce and served over pieces of crispy, buttery grilled bread that gets softer as it absorbs the sauce. It also came with rice pilaf on the side, fresh pita, and a small salad of lettuce, red onion, and delicious, crispy, tangy pickled red cabbage that I was a huge fan of, tossed in a light vinaigrette.

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As if that wasn’t enough, I also ordered us the moussaka I had enjoyed so much at the previous lunch: a baked casserole of ground lamb with layers of eggplant, tomatoes, peppers, bechamel sauce, and melty kashar cheese. It was very different from Greek versions of moussaka I’ve had before, which aren’t nearly as tomatoey, but I preferred Cappadocia’s version.

IMG_0025Needless to say, we both got several meals out of this bounty, although the hollow bread loses something over a 25-minute drive and is certainly best enjoyed at the restaurant. Cappadocia Turkish Cuisine has been one of my favorite finds of 2018, an unassuming location in a part of town you’d normally just drive through without lingering. I had attempted to try it over the years, but had the bad luck of finding it closed every time, to the point where I wondered if it was a front. It was totally worth the wait, and I can’t rave about the food enough. It’s a hidden gem on Semoran Boulevard, in a sketchy stretch between East Colonial Drive and the 408, and totally worth the drive from wherever you are.  It’s all good, but those lamb shanks I had on my first lunch there (sorry about not having a photo) are still my favorite dish I’ve tried so far.