Eating Out RESTAURANT REVIEW
Near the corner of tahini and hummus Mediterranean Wraps offers a tasty glimpse of Middle Eastern cuisine by Dale F. Bentson
T Veronica Weber
he Middle East isn’t so far away after all — or at least the tasty, fresh and filling east end of Mediterranean cuisine isn’t. Mediterranean Wraps on University Avenue in Palo Alto incorporates Greek, Jordanian, North African and other ethnic foods of that region into a quasi-fast-food environment. Open since April, the eatery is located on the site of the vanished Andale Mexican Restaurant. Physically, not much has changed. Diners still order from an overhead menu, pay and sit. The food is brought. The decor is a
The chicken and beef kabab plate comes with rice and a Greek-style salad.
tad shinier than before and Middle Eastern music holds sway over the dining area. Functional tables and chairs are spaced so there is never that sardine-in-a-tin-can feeling, even during busy times. A few tables linger on the front patio, ideal for observing the reconstructed Lytton Plaza. This is the second Mediterranean Wraps in Palo Alto. The original, now 12 years old, is located on California Avenue. Both are owned by partners Abdul Lama and Abraham Khalil, who also operate the Kan Zeman restaurant in downtown Palo Alto. Hailing from Jordan, Lama and
DINNER BY THE MOVIES AT SHORELINE’S
Pizzeria Venti
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Holiday Menu CHEF’S SPECIALTIES
OSSOBUCO a classic dish from Milan, features Braised Veal shanks in a White Wine and Tomato sauce over Risotto. GRILLED MAHI MAHI over Jalapeno Mashed Potato and sauté Spinach topped with tropical Salsa. GRILLED SALMON over Garlic Mashed Potato and Sauté Mixed Greens. GREEN AND APPLES Crisp Garden Lettuce topped with Bleu Cheese, Walnuts, Cranberries, Granny Smith Apples and a sweet Vidalia Onion Dressing.
PASTAS
FETTUCCINI CARBONARA Pancetta, mushrooms, green peas, and tomatoes in alfredo sauce. LINGUINE LEONARDO Chicken Breast, Fresh Spinach in a Caper Sauce. PENNE FRANCESCA Shrimp and Fresh Asparagus Tips in a Garlic Lemon Butter Sauce made with Fresh Sliced Mushrooms. Served over a Bed of Penne Pasta. SCALLOPS AND FETTUCCINE Seared Jumbo Scallops with Lemon, Thyme, White Wine Butter Sauce over Fettuccine Pasta. SEAFOOD RAVIOLI Served with Roma Tomatoes, Asparagus and Lobster Cream Sauce.
DESSERT Tiramisu , Gelato & Sorbetto Whether it’s a Private party Open Christmas Eve for 20 or quiet dinner for two, PV has you covered. Off menu and special request items available. — Don’t let the Holidays stress you out. Pizzeria Venti is Holiday Pary Central! Please call (650) 254-1120 to make your reservation.
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