ROASTED ARTICHOKES AND KALE
Z CHEF SPECIAL
SHRIMP
CASSEROLE
HUMMUS TRIO
gized
zed to my dining partners because I
confiscated most of the grilled roast-
ed artichokes served on a bed of baby
arugula and kale, with a light and
lovely lemon balsamic dressing and
a sprinkle of sunflower seeds.
Many of the main courses have a
Turkish influence, such as Keftah, a
blend of lamb and ground beef mixed
with fresh herbs that is shaped into
patties and grilled. I loved the char
on the outside and the tender interi-
or, and a spicy tomato dipping sauce
added zing. A side medley of sautéed
fresh vegetables included
fingerling potatoes, rain-
bow carrots and kale.
Shrimp casserole
arrived at the table in a
hot skillet. The entree
feature d a circle of
jumbo shrimp bathed in
a garlicky tomato sauce,
surrounded by cubes of
portobello mushrooms
and cloaked with mol-
ten mozzarella cheese.
Warm pita triangles were
AT A GLANCE
• MOST ENTREES
MORE THAN $20
• BYO
• OPEN 7 DAYS
• ALFRESCO, BRUNCH
• DELIVERY
• ENTERTAINMENT
• FAMILY FRIENDLY
• HANDICAPPED
ACCESSIBLE
• TAKE OUT
the perfect vehicles for soaking
up the sauce.
Desserts are made in-house,
and include several creative
fruit “mocktails.” But the
showstopper is the Z Chef
Special. Sliced strawberries are
folded into fluffy pastry cream,
then sandwiched between two
golden meringue discs, and
served atop a puddle of fresh
raspberry sauce. It was an
ethereally light, sweet ending
to a rich, delicious meal. ■
MONTCLAIR MAGAZINE SPRING 2018
71