Mediterranean Street Food by ShishCo

Mediterranean Street Food by ShishCo (https://www.mediterraneanstreetfood.com/) is a small free-standing shack in the middle of a shopping plaza parking lot on State Road 17-92 in Maitland, between Casselberry and Winter Park, not far from Lake Lily, the Enzian Theater, and Luke’s Kitchen and Bar.  If you live in Orlando, you’ve probably driven by it countless times and might not have given it a second glance.  But if you know, you know.  I first ate there on New Year’s Day several years ago.  It is a perfect setup for drive-through or takeout, but they have a few outdoor tables under an awning, and it was a gorgeous, sunny, chilly day for an al fresco lunch.  It helps that I absolutely love Mediterranean and Middle Eastern food.  It’s rare when food is so delicious, yet also relatively healthy.

But I hadn’t been back in a while — not since I started The Saboscrivner in 2018 — so I was long overdue for a return for some serious takeout.  About a month back, I ordered us the sampler platter, and me being me, I chose the one that feeds three ($13.50) so my wife and I would have plenty of leftovers, instead of the sampler platter that feeds two ($11.50).  It was a huge amount of food, and probably worth the extra two bucks.  I think this top container in the photo below was supposed to be babaganoush, but it was nothing like the creamy, smoky eggplant dip we’ve had at other restaurants and always love.  It was almost more like a chilled, spicy salsa, with lots of tomatoes in it, and maybe some eggplant too?  Nothing like that was listed in the menu online.  My wife was disappointed because it wasn’t standard babaganoush, and it remains a mystery to me.  The hummus was much better, and you can see they were extremely generous with grilled pita wedges.  But that’s not all…

The sampler platter also came with a generous portion of falafel balls (that were more like patties) and the most delicious Turkish egg rolls called sigara boregi — crispy phyllo dough cylinders wrapped around a blend of spiced savory cheese.  You can order those separately, and I’d definitely get them again next time.  There were stuffed grape leaves too — one of my favorite foods — but I guess I ate those before getting a photo.  The sampler also came with tahini and tzatziki sauces.My wife is going through a major falafel phase, so I think we added on a few extra falafel balls for her (75 cents each).  The extras came packaged separately, but trust me, they look the same as the ones above.

This is the doner/gyro bowl ($10.49), which is a huge amount of food and a terrific value for the price and quality.  The doner/gyro meat is a combination of beef and lamb, served in a soft, fluffy bread bowl over rice with lettuce, tomatoes, and red onions, all dusted with savory za’atar seasoning.  This is what I ordered on my first visit a few years ago.  I sat at one of their tables under the awning on a beautiful, sunny, cool January day and felt like a king, eating this in the middle of that parking lot.  I loved it then and loved it this time too.  The bread bowl is really fantastic.  I like to tear off pieces and make little roll-ups with all the ingredients.

And this is the chicken shish kebab bowl (also $10.49), served the same way.  I hesitate to order chicken at a lot of restaurants because it is often dry and bland, but I knew this would be good because the menu said it was grilled dark meat, marinated in spices.  I love dark meat chicken, especially thighs, and the best thing you can do to prepare chicken is marinate it before cooking.  It was very tender, juicy, and flavorful, plus you got more of that nice rice and another fluffy bread bowl.  Needless to say, the two of us got a few meals out of all of this bounty.   

These two bowls might have come with additional tzatziki sauce cups too — I’m afraid I don’t remember, but they probably should have.  I made sure to request a little two-ounce cup of the “Julides hot relish” listed on the menu under Add Ons (50 cents), and that was terrific stuff.  It’s one more condiment I would happily buy by the jar.

Anyway, I don’t intend to stay away from Mediterranean Street Food this long again.  In an attempt to live a little healthier (and longer), we have both been eating a lot of Mediterranean and Middle Eastern food recently, especially from Casselberry’s Beyti Mediterranean Grill, an amazing Turkish restaurant that opened last October, that we have been to many times.  We love that place!  This return trip to Mediterranean Street Food in Maitland was an attempt to switch up our routine, and it was good too.  I can’t think of too many world cuisines that are just as tasty and somehow also pretty healthy.  Usually you have to trade one for the other, but not at Mediterranean Street Food.

Luke’s Kitchen and Bar

Luke’s Kitchen and Bar (http://eatatlukes.com/) is in a beautiful, modern, comfortable location along 17-92 in Maitland, nestled between Winter Park and Casselberry, and easily accessible via I-4.  The restaurant location has been a few other things over the years, including a Steak & Ale location for the longest time.  However, Luke’s owner/operator Brandon McGlamery (who also runs the tony Luma and Prato on Park Avenue in nearby Winter Park) has the business skills and culinary talent to make Luke’s a success.

I recently visited Luke’s for the first time with some colleagues, just in time for happy hour.  Fun was had by all, and I would definitely return.  Dear readers, please keep in mind I did not order nor eat all of this food.  This was everything that five people shared.

Fresh potato chips served with a high-class version of French onion dip (that might have had a bit of bleu cheese blended in).  These were a crowd-pleaser.  The chips were thin, light, and crispy; not greasy at all, and not too crunchy like kettle chips.DSC01850

French fries with thyme, rosemary, and sea salt.  I didn’t order these.  They were perfectly okay, but I will always choose chips over fries.DSC01852

A mid-Atlantic take on a chilled shrimp cocktail, with the shrimp seasoned with Old Bay:DSC01851

This was my wee little fried oyster po’boy.  It was on the happy hour menu for the shocking price of $4, so I figured “How could I go wrong?”  Well, it was delicious, but it was the size of a slider.  Maybe I should not have been surprised, but it was so tasty I wasn’t disappointed.  DSC01853

Following the trend of wee foods, Luke’s supposedly has amazing deviled eggs.  I didn’t feel like a whole order of them, so I was overjoyed when our patient server said I could order just one, to try it.  It was one of the better deviled eggs I’ve ever had, garnished with excellent crispy shallots and tasty shishito pepper jam that was the shi-shit.DSC01857

Roasted eggplant dip (AKA babganoush), served with cucumber, mint, and multigrain toast.  I don’t think I even tried this one, but my babaganoush-loving co-worker was really happy with it.DSC01854

A very good and very thicc cheeseburger, from the happy hour menu.  Served simply with lettuce, tomato, PICKLED onion (niiiice), and I think there were pickles on it too (which I’m getting better at eating and enjoying).  It came out a perfect medium-rare, and was extremely juicy.  I offered my friends a chance to try this one, but it ended up being all mine.DSC01855

I ordered these for the group, because I am a class act: outstanding fluffy Parker House rolls, served with the most delicious caramelized honey butter (spread onto the wooden serving board in the background).  You can never go wrong with Parker House-style yeast rolls. DSC01858

And the coup de grace: mussels, which I ordered to share with everyone, but these were most decidedly NOT on the happy hour menu, so they cost around $20.  They did, however, come garnished beautifully with tomato, fennel, purple basil, and grilled, oil-rubbed sourdough bread.  They were great, but we all would have been fine without them.DSC01859

So Luke’s is definitely a solid choice for happy hour, or lunch or dinner if you prefer.  It could be a great destination if you’re planning to catch a movie afterwards in Winter Park or at the Enzian, our beloved art-house movie theater right near the restaurant in Maitland.  Luke’s location is perfect if you’re considering a romantic after-dinner stroll around lovely Lake Lily, essentially across the street.  Happy hour would be ideal for that, since the park stays open until sunset.

Luke’s has a large menu, attentive staff, and my colleagues who ordered cocktails seemed over-the-moon pleased with them.  Chef McGlamery and his crew seem to be doing everything right.  Whether you’re there to hang out with friends, celebrate with family, impress a hot date, or just decompress after a long work week, I think you will agree.  I hate to be the guy that says this, but Luke’s, the Force will be with you… always.

Teak Neighborhood Grill

Teak Neighborhood Grill (http://teakorlando.com/) is an underrated gem of a restaurant that opened near us in 2017. Teak already had a location across town in the MetroWest area, but the second location in Maitland is much more convenient for us.

We especially like going for an early lunch on weekends, right when they open at 11 AM.  That’s when they have their brunch menu as an alternative to the regular menu, and my wife loves their chicken and waffles.  The waffles are thick, Belgian-style, with the slightest bit of caramelization around the edges, making them a perfect consistency of crispy outsides and soft, chewy insides.  The chicken breasts are buttermilk-dipped and hand-breaded, always moist, never dry or greasy.  They also include bacon and some very nice, crispy breakfast potatoes.

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I don’t think I’ve ever gone to Teak and not ordered a burger, though.  They have 18 different burgers listed on their website menu (plus the $45 “Teak Challenge” burger, which is the last thing I need), but if you go, ask for their “secret burger menu,” and you’ll get a long, laminated list of about 20 more varieties.  Their burgers are among the best in town, and I usually try to pick a different one every time, to keep things from getting stale.  I always ask for them medium-rare, and they always cook them to perfection.

This time, I ordered the caprese burger off the secret menu, which comes with melty provolone cheese, fried mozzarella, pesto sauce, balsamic glaze, spring mix, and tomato on a ciabatta roll.  The only thing that gave me pause was the ciabatta, since I sometimes find those rolls a little too crusty and hard, and I’d much rather have a burger on a potato bun, brioche, or pretzel roll.  But I’m glad I put my faith in Teak’s system, as it was  a very good roll that held everything together.  It looks hard to eat, but I was able to squish it down pretty flat, and all the flavors worked very well together.  I really love balsamic glaze, and I’m a sucker for fried mozzarella — when my students ask me if I can recommend any apps, I will go into dad mode and blurt out “Mozzarella sticks!”  Every.  Time.

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You get a choice of sides, including good fries and decent onion rings, but since I discovered Teak has excellent chili, I always get a cup of chili as my side.  Hey, it cuts the carbs a little, plus I love chili, and everyone always has a completely unique version that is worth trying.  (See also: meatloaf, pimiento cheese, and of course onion rings.)  Theirs is a thick, beanless, red chili that has a lot of flavor, but not much in the way of heat.  I actually brought it home and ate it the next day mixed with a little bit of leftover pasta shells.  Yes, my family ate chili over pasta long before we learned it was a whole thing in Cincinnati.  We called it “Cowboy Spaghetti,” and I’ll defend it to the death.  But I digress.

That caprese burger again:

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Looking through the starters (appetizers), we have tried Teak’s OMG Chips before (housemade potato chips topped with blue cheese crumbles and maple bacon drizzled with balsamic reduction), as well as their soft pretzel rolls, and both are great.  But this time, we inquired about ordering a mysterious-sounding side item called Sidewinders as an app, and our server assured us we would love them.  Hey, we’re fun, daring people who live on the edge!  Why not?  I’ll try anything once, and usually twice, just to be sure.

The Sidewinders were twisty potato slices, fried until they had crispy outsides and soft insides, like really great steak fries, but almost as thin as kettle chips.  They were tossed in a “garlic bistro” seasoning with lots of herbs, and the seasoning really made them.  I’m a big weirdo who can take or leave a lot of fries, but these were delicious, and I’m glad we gave them a chance.

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As you can see, they came with a sauce that, to quote Homer Simpson, “It looks like ketchup, it tastes like ketchup, but brother, it ain’t ketchup!”  I thought it was some kind of fancy barbecue sauce, so when I asked, our server told us it was…

Wait for it…

Their housemade ketchup.

Normally it’s Heinz or the highway for me, as I’ve sampled some weird ketchups that taste too much like Christmas, but this was really good.  Make sure you order something you can dip in ketchup when you go to Teak!

The restaurant is a huge dining room with ample seating on the outside patio, with a welcoming, casual vibe.  For weekend brunches, they put out a build-your-own Bloody Mary bar, which I suspect is a huge selling point for most people.  You can add all kinds of marinated and pickled vegetables (pickles, banana pepper rings, cocktail onions), cheese cubes, over a dozen different hot sauces, and more to your Bloody Mary, but some of us don’t need any help with getting acid reflux.

I suspect not enough people are aware of Teak, but it’s a fantastic option if you’re in Maitland, Winter Park, Casselberry, or anywhere near the MetroWest location, which is nowhere near us.  Especially if you like a tasty burger, I’d say they serve some of the better burgers in Orlando.  Service is always great, prices are reasonable, and the menu has something for everyone.  I asked them once if they served their burgers as veggie burgers, and they confirmed that they can make anything as a black bean burger, so that may also help some of you come to a decision.