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😍 5/5 - Rip into this Hip Dip
By 👻 @casaraton, 11/06/2021 3:00 am
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I feel slightly hampered writing this review; as I was flying solo, I was not able to try as many dishes as I would have like to provide a thorough overview of Shukette's offerings.
I arrived slightly early to my reservation at the Chef's Table (kitchen-bar). The place was already very busy at 6pm but the hostess seated me quickly though at the bar, where I had a great view of the staff's dance as they mixed dips, baked breads, and constructed mains in the narrow passage without crashing into one another.
For starters I selected, after some internal debate, the labneh dip and the frena rip (bread). These were incredible; hot garlicky herby soft but crusty bread and cool creamy slight tart yogurt with pops (literally) of pomegranate. I practically made a sandwich out of these two and still had some labneh left over to take away. I ate the remainder for breakfast; it's practically yogurt cheese and I regret nothing.
I wavered between the kibbeh and the steak kabob; I chose the latter. The meat arrived on a ridiculously long metal skewer. The five chunks were perfectly cooked at medium rare with definite char, but somehow lacked the oomph-in-your-face flavor of the prior dishes. The accompanying potatoes were fabulous though.
There was only one dessert on the menu, a tahini ice cream called the mic drop. It was shaped like one too and contained a great combination of soft smooth creamy sweet crunchy thick flavors and texture.
It's difficult to assess value - the portions weren't enormous but weren't tapas-sized either. The prices attached to what, on the surface, could look pretty basic (a dip, small boule bread, pieces of meat, ice cream) may seem a trifle bold. However, I enjoyed eating the majority of my meal, and even the one disappointment (the steak) was simply due to the lack of flavor pizzazz in comparison to the rest of the dishes.
I ordered two different wines, the Bodegas los Bermejos Malvasia Volcanica Seco and the SoMek The White Road. Both pours were pretty decent and I enjoyed tasting new (to me) alcohol.
Service all around was friendly enough, attentive, and had great pacing. The chef, Ayesha Nurdjaja, was in the kitchen, on the floor, at the hostess stand; at times I would swear she could teleport.
By the time my meal wrapped up, a bit under 90 minutes, the restaurant was packed and there was a line of people waiting to be awarded a seat to tuck into some delicious creative food in an energetic atmosphere.
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