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Dagon, home of the Finicky Chef.

Motosport | Aug 31, 202101:44 PM     5

We read a rave review of Dagon so we decided to try them last night and made a reservation for 8 PM.
We (three of us) arrived at 7:30 hoping to be seated sooner. No such luck but we were able to be seated at the bar which was fine.
I observed the oddest thing: A plentitude of redheaded staff members which is odd since red the least common hair color.
Sorry for digressing.
We sat and ordered drinks and appetizers since we were hungry.
Red head Server: The Chef doesn't like us to put appetizer orders in without the entrees. It messes up his "System."
We weren't ready to order entrees so we looked over the menu which only had one lamb dish which surprised me since lamb is a staple in the Middle East.
We ordered a three appetizer combo $25.
I asked how the roasted lamb was prepared:
"Can I have it rare or medium rare." I don't like well done lamb.
"The chef doesn't do temperatures." WTH? I thought.
"How about the beef kebabs? Will he prepare them medium rare."
"No, the chef doesn't do temperatures." I was mystified but not in the mood to argue.
"I'll have the Fatoosh salad and the tuna crudo."
"The tuna is only a few chunks, not very much for a meal."
"But we're also getting appetizers and I'm having a salad."
"I guess that's ok."
"Thanks." I said.
The three appetizers came with flatbread and all were outstanding BUT each appetizers was, at the most, two hefty table spoon portions. Bread to the rescue.
The tuna arrived and it was a small portion as were our other two entrees.
Once again, all of our dishes were great but I.M.H.O. all of the portions were quite small and the prices high.
I wanted to ask if the chef had red hair but I didn't.
Just sayin'.

Dagon
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