EATS, Chic Egyptian fare inspired by the sea CITY Edition

• Published in: Newsday
• Main Author: ROSE KIM. Rose Kim is a regular contributor to Eats
• Format: Newspaper Article
• Language: English
• Published: Long Island, N.Y Newsday LLC 09.04.2004
• Edition: Combined editions

From certain tables, you can see into the kitchen and watch the chef prepare your meal. During dinnertime, the chef also bakes fresh pita bread, carving small handfuls of fresh dough from a giant mound, and throwing them in the oven. The puffy rounds of bread, served piping hot in baskets, were delicious. They tasted good by themselves or dipped into an accompanying plate of herb-flavored tahini, with minced fresh garlic, dill and chives. We also received small, complimentary bowls of pungent green and black olives. Among the entrees, shrimp a la [Sabry] was a house special worth ordering, especially if you're a shrimp lover. The dish arrived brimming with whole medium shrimp still in their shells: pale pink shellfish, flecked with fresh, chopped parsley, swimming in a rich broth flavored with thinly sliced white onions, jalapeno peppers, a bit of tomato, fresh parsley, cumin, salt and black pepper. The dish was messy to eat, requiring the use of one's fingers to tear out the meat from the skins, but it was worth the work.