This is the most proudly provincial restaurant in Little Arabia. Try the koushari, the Egyptian equivalent of Rice-a-Roni: a rice pilaf of lentils and chickpeas topped with macaroni, spaghetti and enough fried onions to make a hamburger stand proud. You dump marinara sauce onto the plate, along with a curious garlic sauce that’s like an incredibly pungent vinaigrette—the Mediterranean on a heaping plate. But there are so many dishes to try: the fava-bean appetizers enlivened with jalapeños; stuffed, roasted dove; anise and fenugreek teas. There’s even an entire section devoted to the dishes of the Khaleeji, the Arab states on the Persian Gulf.
When doing a cover story about noodles, the first thing you need to do is get rid of all the bad headlines that quickly pop into your cliché-addled brain. "Oodles of Noodles!" "Noodling Around!" "Noodle Knowledge!" "My Life As a Noodle!"... More »
A couple of weeks ago, The Orange County Register published a review of Sahara Falafel, an Anaheim Middle Eastern restaurant we reviewed a decade ago. It was a positive, if tardy, piece, save for one egregious sin: writer Marla Jo Fisher's... More »
Celebrations erupted in Tahrir Square and elsewhere as the Egyptian Revolution finally ended the 30-year rule of President Hosni Mubarak. After 19 days and, according to Human Rights Watch, more than 300 deaths, the power of the people was on... More »
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