What happens when a chef with an Irish surname and Israeli heritage raised in Media trains as a French Chef, works all over the world, then returns home to open a Mediterranean restaurant with his israeli born and raised wife? Magic. That's what happens.
Faithful Dining Companion and I stopped in to Desert Rose after consulting once again this marvelous Yelp Community via our iPhone App (I am beginning to have, er, feelings for this app, by the way). We were a little concerned because of the "And Market" name, wondering if we were going to be eating in a mediterranean grocery store with a few tables crammed in for show.
It is, in fact, the opposite. There is almost no 'market', just one small stand with potato chips and rose water and such. The space is mostly made up of about 24 two and four top tables, an open kitchen and a draped off back prep area. As we were there at an 'off time' we were the only diners there. They're BYOB and don't charge a 'corking' fee either. (NOTE: I see lots of references in other reviews to "plastic tableware" - it appears this has been remedied as we were given traditional metal table ware - just FYI for others who come after us).
We ordered the Chicken Shwarma and the red Falafel platters with hummus and tomato/cucumber salad and also and entree sized Greek Salad that we split. Warning: Platters and salads are very generously sized. Come hungry or be a competitive eater if you expect to eat all of what we ordered.
The Greek Salad is served very much like what I've had in the Med - lots of chopped green and red peppers, tomatoes, cucumbers, olives, small chunks of feta, and some parsley. No lettuce. Nice flavor to the salad, FDC thought it was fab, I think Emid at Aroma in Valley Forge has an edge here as his gets that salty/savory balance down just a smidge better. It still rocks the house, just failed to capture my heart.
Chicken Shawarma was yum! Very good, nice balance of flavors. Again, I think Emid has a slight edge here personally. Red Falafel balls were perfectly cooked in a pot NOT DEEP FRIED which was fantastic by the way. Deep frying falafel you never get it cooked right, always turns out overcooked on the outside and mushy inside.
Now, here's what sets Desert Rose apart IMHO: Fresh baked, as in not more than 15 minutes old, soft and spongy pita rounds. Chef-Owner Jason McHugh had some time (as we were the only diners right then) to chat with us. He told us he has the dough imported from a bakery in Israel once a week to NYC, where he then pays a driver to bring the shipment to his restaurant in Media. He had a special oven imported as well and bakes the pita to order. That's a Chef who loves the food he's making, people. It shows in everything we ate, and it's what creates food magic.
I know there are some who read this who think pita bread should be stiffer, not soft or spongy, and I respect your view point. Pita is one of those food items that people approach differently. What I like about this pita is that it enrobes the food, enhances it, rather than demanding recognition itself. To me, that's good bread, be it pita for mediterranean, italian, french, whatever. Bread should support and enhance the meal. This pita does.
Jason was lovely to speak with, and as a matter of pride and delight in our enthusiasm for what he crafts, he shared with us a sample, totally unsolicited, of his braised short ribs "To show that I really am a French-trained Chef". Yes, indeed, he is, because those short ribs are a love poem to the carnivore. Tender, falling apart on your fork, with a sweet, tangy, complex sauce.
We loved lunch so much we brought takeout home so that the Rev. Dr. Steak, Pastor Baby Back Ribs and the Young Un's could enjoy as well. Everything was packed well, with careful instructions given. The short ribs were devoured with happy carnivore noises (make an awesome sandwich with that fresh pita bread by the way) as were the variety of salads and the chicken shawarma.
Desert Rose, you served us a fresh, complex, delicious meal that communicated to us your love of mediterranean food. There's not much better than a chef creating what they love and serving it to others. You rock. read more