IMARA

Eppendorfer Weg 186 – 20253 HamburgGermany • +49 40 42918080 • restaurant-imara.de
 

I found Imara to be surprisingly empty for a Friday night, because the Aladdin-esque vibe is actually kinda cool and the food, for the most part, is very good. It’s also a great place for large parties, particularly on short notice, primarily because few people know about it, I suppose?

On the flipside, I’m guessing the reason it’s so empty is the service- painfully slow on the drinks, yet painfully fast when it comes to the tapas- like eat or die fast! So, don’t be fooled by the size of the ginormous tables, because they disappear beneath an army of plates faster than you can say dankeshen.

The best things IMNSHO are the spicy shrimp (so good we ordered seconds… and thirds… and fourths… and I’m not exaggerating). Other crowd pleasers were the bacon wrapped dates and plum, the spinach rolls and the lamb rolls with yogurt sauce. I also dug the mini lamb tagines, forgiving the fact they weren’t served covered.

Misses for me were the horribly dry lamb kebabs and the lame bread with tapenade.

Lastly, I would feel remiss if I didn’t at least mention the bizarre urinal situation. And trust me, it’s not lost on me that this is the second time I’ve brought up urinals in my reviews of Hamburg restaurants alone, but bare with, because it’s worth it. You see, regardless of the fact that there are three urinals, you basically have to go one at a time unless you like touching strangers while you pee, because they are tightly nestled into a corner, so closely together that you’d have to be thinner than Trump’s alibi with Stormy Daniels to not be rubbing shoulder to shoulder with the dude next to you. Now THIS must be the real reason why the place is so empty!

Cafe Mogador

101 St Marks PlNew York, NY 10009 • (212) 677-2226 • cafemogador.com
 

I don’t mean to sound like that obnoxious guy in the movie BIG, but “I don’t get it.” This place is at the top of virtually every food blog’s list in the city and it is mediocre at best. I mean c’mon, there are SOOO many other middle eastern and mediterranean joints that are far superior. And it’s not like the vibe is anything special either, dressed like your typical bistro. So what am I missing? The tagines aren’t even served in tagines and are decent at best. 95% of menu lacks inventiveness, not to mention excellence. I mean sure it’s good, but since when does good make it amongst the best Manhattan has to offer?

  

The only things that impressed me were the spicy carrot app and the baklava. Both are worth getting assuming you still wind up here. Beyond that, the tagines and the falafels, lamb kebab and the kofte were all quite good, which apparently mean “eh” in England. Just learnt this and trying it on for size. Thoughts? Confusing?  Well welcome to the club, because the love of this place has me almost as baffled as I was after dining at Uncle Boons. 

 

 

The Grey

109 Martin Luther King Jr Blvd. Savannah, GA 31401 • (912) 662-5999thegreyrestaurant.com

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No. Not the movie with Liam Neeson. And not the two-time Global Advertising Agency of the year. The James Beard nominated restaurant in Savannah built in an old, refurbished Greyhound bus terminal. A spectacular renovation loaded with reclaimed elements that really bring old and new together with masterful skill. My money says the interior designer most likely came from SCAD.

But not to be out-shined by the gleaming art deco fixtures, the service glows just as bright with a waitstaff full of personality, a touch of hipster and a genuine love for the menu as they come armed with great recommendations and some of the most poetic preparation descriptions I’ve ever heard about a dish. And this isn’t just our waitress I’m referring to. I eavesdropped on our neighbor’s waiter and he was every bit as deft. So was the maitre’d who spoke just as lovingly about the restoration.

The cuisine doesn’t disappoint either, although we did get off to a rocky start with a rather thin cocktail menu that managed to strikeout on the one gin cocktail we chose. The wine by the glass fared much better.

The other slacker of the night was the pickled oyster appetizer, which was mostly our fault, because we didn’t listen to the recommendations of our server. They weren’t bad by any stretch, but they were definitely in need of a brighter, citrus element and the crisp they are served with gets soggy fast, which throws the whole intent of textural contrast out the window. So if you order them, pounce or pay.

After that, however, The Grey was pure gold, the first winner being our other starter/middle, the sizzling smoky pig. It’s essentially a cast iron dish filled with pulled pork, then topped with a sunny side egg and spicy-sweet red pepper jam. And the moment you cut into the egg, it oozes all over the pork, mixing with the jam and yowzer is this thing smokin’ indeed. Spicy, sweet and savory all over the place. Which bodes well for you, because they also give you these potato bread hot buns that are like little pillows of pleasure, perfect for sopping up the piggy goodness.

For mains, it was battle for moist supremacy. Both the swordfish tagine and the pork shank (pictured) were as succulent as I’ve ever had. The Moroccan spices of the tagine could’ve stood to be a bit bigger if you ask me, but as we know, I’m hard to please when it comes to the spice. And while the pork shank was fall-off-the-bone moist and the mess o’ greens brought a nice, leafy bitterness to the dish, the Johnny cake was big miss that added zero to the party. But the party definitely needed a starch and my guess is that the former supporting act, the cornbread, was a much better companion.

But speaking of True Companions, to quote one of my favorite Marc Cohn songs, I highly recommend getting a side of the grilled endives with bleu cheese and pecans. It was my favorite thing of the night and an ultimate for all endive kind. It’s plenty amazing on its own, but it went very nicely with the shank, lucky for me.

Ending strong, we chose the Rum Baba for dessert, which is essentially a rum soaked brioche drizzled with simple syrup atop a lily pad of spiced whipped cream and accented with exploding cranberries and chunks of dry brittle chocolate almost of the Mexican variety. And all I can say is, whoa daddy! So damn good. Spicy and sweet, with a wonderfully bright burst of tartness from the cranberries. Such a great ending to a great meal.

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