Along with the unparalleled pleasures of good company and conversation, dining out with friends allows me to try places that I might otherwise overlook. Such is the case with Al Dar in Bala Cynwyd, Pa. Had it not been for my friend Scott, who adores this bustling, Lebanese-influenced bistro, I never would have experienced a taste of the Middle East on Philadelphia’s Main Line.
Seated in the main dining room amidst dimly lit, wrought-iron chandeliers, marble-topped tables, rich, gold drapes and padded, leather banquettes, I feel as though I have slipped away to Morocco. The din of the happy diners furthers this feeling of hanging out in the heart of Marrakech instead of on the edge of Philly.
At Al Dar we invariably start the night with a traditional mezze of hummus and pita and, in my case, a regional beer such as Flying Fish or Brooklyn Lager. The main course soon follows. For Scott, it will be one of two favorite entrees — a falafel salad or chicken kebab. A regular, he sticks with what he loves.
As a relative newcomer to Al Dar, I feel compelled to sample as many dishes as possible. One week I might opt for moussaka or a falafel sandwich with a side of tzatziki or dolmathes and ful medames, a mixture of mashed fava beans, onion, garlic, lemon juice and olive oil. Another time I may splash out on pan-seared striped bass with artichokes, olives, capers and tomatoes. No matter what I choose, I can expect well-prepared, traditional Middle Eastern/Mediterrenean food.
Representing another region of the city and of world cuisine, the haute French-Mexican restaurant Paloma in Northeast Philadelphia is loved by my friends Elliot, Jim and Juan and now by my husband and me. Tucked into a corner of Castor Avenue, Paloma doesn’t bowl me over with its locale. Nor am I knocked out by a decor reminiscent of my late grandmother’s living room, complete with peeling wallpaper and potted plants. One bite of the first course, though, and I am hooked.
At Paloma there are no culinary misses. Every dish possesses the perfect pairing of flavors, balancing fresh Mexican herbs and spices with classical French cooking, and precise yet artful presentation. From the delicate wild mushroom flan appetizer to such entrees as the airy shrimp-vol-au-vent and crusty escolar al pipian, I am floored by the creations of Chef Adan Saavedra. Who knew that food this original — and good — existed? Elliot, Jim, Juan, and the voters at Zagat’s, that’s who!
The evening ends with a trio of vibrant, all natural sorbets. Made by the chef’s attorney-by-day/pastry-chef-by-night wife, they come in such exotic flavors as blackbery brandy, cactus pear, mango-habanero and the fuchsia-colored hibiscus flower. Definitely a festive end to an extraordinary meal, one that I never would have experienced had it not been for my food-savvy, Philly friends.