Image
  • Writing
    • Andy Gavin: Author
    • About my Novels & Writing
    • All Writing Posts
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Scrivener – Writer’s Word Processor
    • iPad for Writers
    • Naughty Dark Contest
  • Books
    • Book Review Index
    • Favorite Fantasy Novels
    • Andy Gavin: Author
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Short Story: Harvard Divinity
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • About the Book
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Naughty Dark Contest
  • Games
    • My Video Game Career
    • Post Archive by Series
    • All Games Posts Inline
    • Making Crash Bandicoot
    • Crash 15th Anniversary Memories
    • World of Warcraft Endgames
    • Getting a Job Designing Video Games
    • Getting a Job Programming Video Games
    • Naughty Dark Contest
  • Movies
    • Movie Review Index
  • Television
    • TV Review Index
    • Buffy the Vampire Slayer
    • A Game of Thrones
  • Food
    • Food Review Index
    • Foodie Club
    • Hedonists
    • LA Sushi Index
    • Chinese Food Index
    • LA Peking Duck Guide
    • Eating Italy
    • Eating France
    • Eating Spain
    • Eating Croatia
    • Eating Vietnam
    • Eating Australia
    • Eating Israel
    • Ultimate Pizza
    • ThanksGavin
    • Margarita Mix
    • Foodie Photography
    • Burgundy Vintage Chart
  • Other
    • All Posts, Magazine Style
    • Archive of all Posts
    • Fiction
    • Technology
    • History
    • Anything Else
  • Gallery
  • Bio
  • About
    • About me
    • About my Writing
    • About my Video Games
    • Ask Me Anything
  • Contact

Archive for Cafe Dahab

Hedonists at Dahab

Nov09

Restaurant: Cafe Dahab

Location: 1640 Sawtelle Blvd, Los Angeles, Ca, 90025

Date: November 6, 2012 & September 21, 2015

Cuisine: Egyptian

Rating: Tasty!

_

Just a mere three days after the Hedonists tore up Totoraku, we return to this nearby casual Egyptian cafe and Hookah bar: Dahab.

This was a decidedly more casual affair, although the basic rules are the same. Each person needs to come with at least one great bottle of wine. Standards aren’t as high as for a stellar meat dinner like Toto, but there was still some great stuff. And this drew a crowd of over 20!

The Dahab menu can be found here.


This is a third of the table. It was a crazy warm November night and we sat outside, filling the entire patio. There were so many of us that Yarom (our fearless organizer) had to float chairless! There also wasn’t even close to enough space on the table and the restaurant doesn’t even own wine glasses. Good thing I brought 8 Riedels of my own and several others did as well.


We started with this champagne brought by white and bubbly maestro Ron. The NV Brut Rose is a pretty, gracious wine. Freshly cut roses, red berries and spices take shape nicely in the glass as the wine shows off its understated, timeless personality. Billecart-Salmon’s NV Brut Rose is a reliably tasty wine.


Olives and pickled radishes.


Parker 95, “This year there is also only one Willi Haag wine with the name 2006 Brauneberger Juffer Riesling Auslese, athough for the record this carries the A.P. #6. It mingles white peach, vanilla, honey, and nut oils in a wine of uncanny refinement, delicacy and palate-saturating richness, representing a classic example of the magic in the Burgerslay section of the Juffer, whence Marcus’s father drew some of the greatest (if too-little appreciated) Middle Mosel wines of the ‘70s, ‘80s and early ‘90s. Juicy melon and white peach and kinetic citrus are beautifully folded into a creamy, vanilla-tinged envelope, then burst forth in a lusciously long finish with a distinct note of slate stone. It’s impossible not to compare this Auslese with the great 1975, and I believe it to be the masterpiece of Marcus Haag’s career thus far. If you are lucky enough to latch on to bottles of this incredible value – and I have seen them floating around at prices far lower than the already low suggested retail price noted above – treasure them and if possible wait 8-10 years before opening. There exist more than enough wonderful 2006 Mosel Auslesen you can enjoy younger. This one may well be worth following for 30 or more years.”


Warm pita bread.

A dry styled Oregon Riesling and “The opaque blue/black/purple-colored Noon Cabernet Sauvignon Reserve is even more impressive from bottle than it was from barrel. This is a great effort displaying first-growth quality. It boasts a stunningly pure nose of creme de cassis, cedar, licorice, smoke, and vanilla. As it sits in the glass, notions of chocolate also emerge. This full-bodied Cabernet builds incrementally in the mouth. The finish lasts for 45 seconds. A magnificent example, its seamlessness and concentration are profound.”


Another third of the table.


An awesome shaved rice sake with that soft anise thing that I love from great sake.


Things are just starting to get going.


Ron, always good for great white Burgundy, brought this 2008 Dom Dublere Corton-Charlemagne. Burghound 92, “Here too mild wood sets off extremely fresh aromas of pear, green apple and wet stone the latter of which is also reflected by the vibrant and overtly muscular broad-scaled flavors that possess impressive drive and length. Interestingly, this is not as complex as the Chaumées though it’s longer.”


I actually convinced my lovely wife to join us this time. She’s a sucker for the vege plate (below).


I brought this older Grand Cru Mazy-Chambertin (1996). It also had a funky nose that blew off, but this bottle wasn’t nearly as good as the other 3-4 I’ve opened recently of the exact same wine. Pity, those previous bottles were fantastic.


Parker 91-93, “The 2007 Pinot Noir Sonoma Coast displays plenty of raspberry and floral notes, has a deep ruby/purple color, nicely integrated wood, medium to full body, and a spicy finish. Drink it over the next decade.”


Lana was generous to donate this Parker 100 blockbuster, “The 1998 Cote Rotie La Landonne is a perfect wine … at least for my palate. Its saturated black/purple color is accompanied by an extraordinary nose of smoke, incense, tapenade, creosote, blackberry, and currant aromas. It is densely packed with blackberry, truffle, chocolate, and leather-like flavors. The wine possesses high tannin, but perfect harmony, impeccable balance, and gorgeous integration of acidity, alcohol, and tannin. It is a tour de force in winemaking.”


From my cellar. Parker 95, “The profound 2000 Chateauneuf du Pape Cuvee de Mon Aieul (85% Grenache and the rest equal parts Syrah, Mourvedre, and Cinsault) tips the scales at 15% alcohol. From an old vineyard and cropped at 15 hectoliters per hectare, and aged only in foudre, it boasts a dense purple color in addition to an exquisite nose of violets, minerals, blueberries and blackberries. Pure and concentrated, but atypically tannic, it requires considerable aging as it is one of the vintage’s more backward, broodingly powerful efforts.”


Big assembled feast plates of various vegetarian mezze. In the center, grape leaves  stuffed with rice, chopped tomato, parsley and special seasonings. The white stuff is lebnah, Middle eastern style yogurt mixed with mint, red pepper & topped with olive oil. Then clockwise are falafel: ground fava beans and vegetables with special seasonings. Next hummus: ground garbanzo beans with garlic, lemon juice and special seasonings. Then foul: pureed fava beans with garlic, tomatoes, onions and special seasonings. And last, babagannouj: eggplant dip with tahina sauce and special seasonings.


This alternate version has in the 7 o’clock position, yogurt salad: yogurt with chopped cucumber, mint and garlic.

Below then are detail pictures of most of the mezze:


Tabouleh. Chopped parsley, onion, and tomato mixed with lemon and special seasonings.


hummus: ground garbanzo beans with garlic, lemon juice and special seasonings.

lebnah, Middle eastern style yogurt mixed with mint, red pepper & topped with olive oil. I love this stuff, particularly with the meat.


babagannouj: eggplant dip with tahina sauce and special seasonings.

foul: pureed fava beans with garlic, tomatoes, onions and special seasonings.

Gibna bel tamatim: feta cheese and chopped tomato mixed with olive oil and special seasonings.


Parker 97, “The 2006 Broken Stones (63% Syrah, 24% Grenache, and 13% Mourvedre) blew me away. An inky/purple color and a dazzling, explosive bouquet of black raspberries, camphor, cassis, forest floor, and spring flowers are followed by a rich, elegant wine offering laser-like precision as well as a striking minerality. It is a powerful yet graceful effort.”

The other side of the bottle.


Parker 89, “The 2008 Ventillo 71 is named after the address of the old winery and is 100% Tempranillo. It has a soft, leather-infused nose with strawberry, mint and a touch of orange blossom. The palate is medium-bodied with fine tannins and ample freshness. There is a core of wild strawberry and red cherry fruit, finely integrated oak and a composed, elegant finish. This is a commendable Rioja.”


Fattoush salad. Romaine lettuce, tomato, cucumbers, onions, and suemock topped with pita chips.


Another salad, more classic middle eastern.


Cole slaw like salad.

Falafels. Chickpea paste fried with tahini sauce.


Meat pies. Falaffel filled with a meat patty. Delicious.

Kobehbah. Beef and pine-nuts covered in burgur wheat and fried. Hot and delicious.


Parker 90-92+, “Aged completely in demi-muids, the 2008 Syrah Halcon is a tannic, young, promising effort that may merit an even higher score next year if it puts on the weight and flesh that the 2007s did in barrel. At present, it reveals abundant blue and black fruits intertwined with hints of forest flora and spice. While not as powerful as the 2007s, it exhibits lots of minerality and structure.”


Shrimp kabob: 10 pieces of shrimp grilled to perfection served with rice and green salad.


Parker 87, “Soft, ripe, and fruity, with big, smoky, charred berry-like scents intermixed with tobacco and plum aromas.”


A line of trouble makers.


Parker 94, “A spectacular offering, the 1998 Command Shiraz (which spent 3 years in French and American oak) is the type of wine that is impossible to duplicate outside of selected Barossa and McLaren Vale vineyard sites. An opaque purple color is followed by spectacular aromas of toasty oak, camphor, blackberry liqueur, and asphalt. It is humongous in the mouth, decadently rich, and luxuriously fruited, with a viscous texture as well as a 40-second finish. Low acidity and ripe tannin add to the succulent impression.”


Grilled squab. Yum.

Liver. Quiet good, tender and with a lot of flavor.


Peppers, tahini, and garlic paste (for chicken, yum!).


On the left the 2004 Kosta Browne Russian River Pinot.

On the right, Parker 95, “Chapoutier makes no bones about the fact that he prefers his 1996 Cote Roties to his 1995s. Wealthy readers with access to Chapoutier’s wines will have fun determining whether the 1995 or 1996 Cote Rotie La Mordoree is the superior wine. Both are terrific examples of Cote Rotie with 20-25 years of evolution. Chapoutier prefers the 1996. The 1995 is a superb wine, but I am not sure the 1996 isn’t a point or two better. Both wines possess intensely-saturated black/purple colors, and smoky, black raspberry, coffee, and chocolate-scented noses with black olives thrown in for complexity. The 1996 may have greater length, but that is splitting hairs at this level of quality. Both are medium to full-bodied, rich, extraordinary examples of Cote Rotie that possess power as well as finesse. Both will require cellaring to reveal their personalities. I suspect the 1995 needs 4-5 years of cellaring.”

Getting the buzz on.


Bamia: okra.


Robin brought this 1994 Heitz (regular) and it was drinking very well, youthful even, full of tasty tannins.


A big meat plate! We have shrimp, chicken, shish kabob (felit mignon), and kofta (ground beef and lamb mixed with onions and parsley).


An Amarone (I can’t read the details unfortunately).


Another view of the meat.


Rice pilaf.


French fries.


Parker 91-93, “The extraordinary 2007 Cotes du Rhone-Villages Rasteau offers up aromas of chocolate, black cherries, dusty, loamy soil, scorched earth, garrigue, and spice. This full-bodied, powerfully concentrated, meaty, expansive, substantial wine should age well for a decade.”


Koshari: traditional vegetarian dish (lentils, brown rice and pasta served with a spicy tomato sauce & topped with fried onions).


Parker 89, “The 1994 Cabernet Sauvignon (545 cases) reveals evolved fruitcake, cedary, tobacco, roasted herb, and cassis aromas, as well as rich, concentrated flavors. It is impressively rich, with an herb-tinged, black currant personality, medium to full body, sweet but noticeable tannin, and excellent purity, all framed by toasty new oak. The wine gives every indication of being ready to drink with another 2-3 years of cellaring.”


Yarom playing the hookah!


Parker 88, “The evolved, medium gold color of the 1990 is prematurely advanced, raising questions about future longevity. It possesses plenty of intensity, and an unctuous, thick, juicy style, but high alcohol and coarseness kept my rating down. There is bitterness as well as fiery alcohol in the finish. The wine does not offer much delineation, so cellaring should prove beneficial as it does have admirable levels of extract. Suduiraut can make powerful, rich wines that are often rustic and excessively alcoholic and hot when young. I am told they become more civilized with age, and certainly older, classic Suduiraut vintages have proven that to be true. I feel this estate’s propensity to produce a luxury cuvee (Cuvee Madame) in vintages such as 1989 tends to have a negative impact on the regular cuvee.”


Various traditional desserts. The gooey white toped one at 1-2 o’clock was particularly awesome.


Another plate of traditional sweets, including rice pudding in the middle.


In case the Hookah isn’t enough.


Little baked donut ball like pastries.


Rice pudding.


It was actually a birthday pudding!


The donut balls coated in Nutella. Certainly two good things are even better.

A coconut dessert.

This was another fun evening. Super casual and more than a little crazy. Dahab is a tasty little restaurant  serving delicious Egyptian food, but they aren’t really set up for either 20+ parties or wine nuts like us. They did manage with the food, and we managed the wine. It was cozy, but made extra fun by the warm evening and outside setting.

For more crazy Foodie Club dining, click here.



On September 21, 2015, we went again. I integrated the food pictures above, but the wines from that second visit are here:














Related posts:

  1. Hedonists at La Paella
  2. Totoraku – Hedonists Beef Up
  3. Hedonists at STK
  4. Hedonism at Esso
  5. Peace in the Middle East? – Mezze
By: agavin
Comments (1)
Posted in: Food
Tagged as: Billecart-Salmon, Cafe Dahab, Cafe Dehab, Dahab, Dehab, Dessert, Egypt, Egyptian Food, Foodie Club, hedonists, Hookah, kabob, Los Angeles, Middle Eastern, Mosel, Restaurants and Bars, Riesling, Wine
Watch the Trailer or

Buy it Online!

Buy it Online!

96 of 100 tickets!

Find Andy at:

Follow Me on Pinterest

Subscribe by email:

More posts on:



Complete Archives

Categories

  • Contests (7)
  • Fiction (404)
    • Books (113)
    • Movies (77)
    • Television (123)
    • Writing (115)
      • Darkening Dream (62)
      • Untimed (37)
  • Food (1,480)
  • Games (100)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Robo Eats – Anarbagh
  • Fred loves N/Naka
  • Major Major Major
  • Far East – Beijing Tasty House
  • Home Sweet Spicy Home
  • Quick Eats – Bafang
  • Quick Eats – Peking Restaurant
  • Quick Eats – MK BBQ
  • Wolfing it Down
  • Big Night at Capital

Favorite Posts

  • I, Author
  • My Novels
  • The Darkening Dream
  • Sample Chapters
  • Untimed
  • Making Crash Bandicoot
  • My Gaming Career
  • Getting a job designing video games
  • Getting a job programming video games
  • Buffy the Vampire Slayer
  • A Game of Thrones
  • 27 Courses of Truffles
  • Ultimate Pizza
  • Eating Italy
  • LA Sushi
  • Foodie Club

Recent Comments

Archives

  • March 2023 (8)
  • February 2023 (11)
  • January 2023 (14)
  • December 2022 (11)
  • November 2022 (13)
  • October 2022 (14)
  • September 2022 (14)
  • August 2022 (12)
  • July 2022 (9)
  • June 2022 (6)
  • May 2022 (8)
  • April 2022 (5)
  • March 2022 (4)
  • February 2022 (2)
  • January 2022 (8)
  • December 2021 (6)
  • November 2021 (6)
  • October 2021 (8)
  • September 2021 (4)
  • August 2021 (5)
  • July 2021 (2)
  • June 2021 (3)
  • January 2021 (1)
  • December 2020 (1)
  • September 2020 (1)
  • August 2020 (1)
  • April 2020 (11)
  • March 2020 (15)
  • February 2020 (13)
  • January 2020 (14)
  • December 2019 (13)
  • November 2019 (12)
  • October 2019 (14)
  • September 2019 (14)
  • August 2019 (13)
  • July 2019 (13)
  • June 2019 (14)
  • May 2019 (13)
  • April 2019 (10)
  • March 2019 (10)
  • February 2019 (11)
  • January 2019 (13)
  • December 2018 (14)
  • November 2018 (11)
  • October 2018 (15)
  • September 2018 (15)
  • August 2018 (15)
  • July 2018 (11)
  • June 2018 (14)
  • May 2018 (13)
  • April 2018 (13)
  • March 2018 (17)
  • February 2018 (12)
  • January 2018 (15)
  • December 2017 (15)
  • November 2017 (13)
  • October 2017 (16)
  • September 2017 (16)
  • August 2017 (16)
  • July 2017 (11)
  • June 2017 (13)
  • May 2017 (6)
  • March 2017 (3)
  • February 2017 (4)
  • January 2017 (7)
  • December 2016 (14)
  • November 2016 (11)
  • October 2016 (11)
  • September 2016 (12)
  • August 2016 (15)
  • July 2016 (13)
  • June 2016 (13)
  • May 2016 (13)
  • April 2016 (12)
  • March 2016 (13)
  • February 2016 (12)
  • January 2016 (13)
  • December 2015 (14)
  • November 2015 (14)
  • October 2015 (13)
  • September 2015 (13)
  • August 2015 (18)
  • July 2015 (16)
  • June 2015 (13)
  • May 2015 (13)
  • April 2015 (14)
  • March 2015 (15)
  • February 2015 (13)
  • January 2015 (13)
  • December 2014 (14)
  • November 2014 (13)
  • October 2014 (13)
  • September 2014 (12)
  • August 2014 (15)
  • July 2014 (13)
  • June 2014 (13)
  • May 2014 (14)
  • April 2014 (14)
  • March 2014 (10)
  • February 2014 (11)
  • January 2014 (13)
  • December 2013 (14)
  • November 2013 (13)
  • October 2013 (14)
  • September 2013 (12)
  • August 2013 (14)
  • July 2013 (10)
  • June 2013 (14)
  • May 2013 (14)
  • April 2013 (14)
  • March 2013 (15)
  • February 2013 (14)
  • January 2013 (13)
  • December 2012 (14)
  • November 2012 (16)
  • October 2012 (13)
  • September 2012 (14)
  • August 2012 (16)
  • July 2012 (12)
  • June 2012 (16)
  • May 2012 (21)
  • April 2012 (18)
  • March 2012 (20)
  • February 2012 (23)
  • January 2012 (31)
  • December 2011 (35)
  • November 2011 (33)
  • October 2011 (32)
  • September 2011 (29)
  • August 2011 (35)
  • July 2011 (33)
  • June 2011 (25)
  • May 2011 (31)
  • April 2011 (30)
  • March 2011 (34)
  • February 2011 (31)
  • January 2011 (33)
  • December 2010 (33)
  • November 2010 (39)
  • October 2010 (26)
All Things Andy Gavin
Copyright © 2023 All Rights Reserved
Programmed by Andy Gavin