I moved to Silicon Valley from
Dishdash is a welcoming space with bright colored walls, high ceilings, and modern Mediterranean décor. Despite the rush-hour, we were seated immediately at a small table by the kitchen. Whereas in some restaurants this could be a turn-off, I found it exciting. The kitchen was a machine. I sat wide-eyed as the team of cooks zipped back and forth along their stations, from frying freshly mixed falafel to grilling an assortment of kebabs. Waiters seamlessly picked up the wonderfully presented food, added some freshly warmed pita, and scurried to their tables with not a moment missed.
My husband and I opted to begin with the Maza Sampler, an excellent option for diners like me who can never decide between the babaghanouge and tabouli and can’t leave without tasting the hummus. The Maza Sampler (which we ordered for two, but can be ordered for more depending on your party) was beautiful – seven enticing appetizers separated by strips of pink pickled turnips, cucumbers, and kalamata olives, and sprinkled with vibrant red sumac. After first trying and being pleasantly pleased with the hummus, the litmus test at any Mediterranean restaurant, I moved on to the babaghanouge, with its creamy texture, subtle smoky flavor, and slight zing of garlic. The tabouli, to my surprise, had curly parsley, which I always believed to be less flavorful than its flat-leaf counterpart. However, the tabouli was wonderfully refreshing and aromatic with lemon, and the curly parsley added a nice texture to the salad. Perhaps I should revisit curly parsley now that I’m in
The Maza Sampler served with warm pita could have been a meal in itself, however it’s hard to stop there knowing what Dishdash’s kitchen offers. Following a vegetarian diet, I ordered the falafel wrap. Rather than simply stuffed in a pita with tomato and tahini sauce, the homemade, perfectly crunchy falafel, along with cucumber, tomatoes, grilled eggplant, and tahini sauce, were wrapped in a grilled Tannour bread, warm to the touch. I could smell the fresh parsley, tahini, and eggplant with every bite.
We finished the lunch with m’halabieh, a traditional pudding with rosewater, cardamon, pistachio, and shaved almond, drizzled with a dark caramel sauce. I’m not sure I’ll ever be able to eat rice pudding again after trying this rosewater infused, velvety, delectable dessert.
Dishdash is reasonably priced with quality food, efficient service, and pleasant ambiance. It’s a Mediterranean gem in