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Restaurants & Bars 1

Kouzina, Waban

Limster | May 6, 2006 07:59 PM

Dense, dark fruit-laden figs baked into a tartlet with an impeccable crust, integrated well with feta, and a thin wrapping of ruby-pink serrano ham. Crisp fresh leaves of watercress, soft sweetness of browned onion.

Perfectly articulate rice grains wrapped in vine leaves, pleasantly seasons, and dotted with the sweetness of dried currants. A slightly smokey and distinctly eggplant puree is brightened with tomato. Another smooth bean puree, garlicky and smoothened with a swath of olive oil. Refreshing and light tzatziki with cucumber, judiciously dilled. Clean dense, feta. Remarkable olives, earthy and deep flavoured. Great for sampling and sharing.

A roasted whole bronzini is silk on the palate. A breeze-light flavour of the ocean, neatly cut with lemon juice and given hearty weight with oregano. Lots of roasted potatoes, perfectly concentrated cured tomato, soft, brown sweet shallots.

Firm flavourful duck, paired nicely with currants, aromatic pine nuts and soft bread-pudding like side marvellous with olive oil and maybe garlic.

Heavy lamb shank, earthy, matached with Intense tomatoes with catches of herbs that coat generous orzo.

A special of (flank?) steak displays admirable qualities, a classic match with thin twisty seemingly handcut fries and decently crispy with skins on.

Baklava is a little light on the filo and heavy on the coarse puree of walnuts and pistacchios, laced with a good cinnamony aura and a sweet syrup.

I loved the tart cherrys insinuating between the golden fruitty apricot in the cloud of brioche bread pudding.

A pleasant airy vanilla sauce graces the creme caramel, but the creme caramel is a bit too thin in texture. My friend notes that it's not as smooth as it should be.

An excellent meal for the value (main courses $15-24). Delighful twists to cooking based primarily on Greek cooking.

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