+
Restaurants & Bars

No more smokey baba gounoush at Sahadi's!

Jim Leff | May 21, 200708:54 PM     19

I finally managed to get to Sahadi before their 7pm closing time....and guess what? In spite of what I keep posting, they haven't stocked the smokey prepackaged baba gounoush from Laila Restaurant in over four years.

The deal is this: Laila's chef/owner, Elias, closed the place four years ago, and stopped supplying the baba. The manager of Sahadi's is sad about this...says lots of customers ask about it, but so far he's been unsuccessful in persuading Elias to keep making the stuff. It doesn't sound like his hope is completely dead, though.

So I currently know nowhere to find really soulful, really smokey baba gounoush.

Woe = Me

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage
Recipe Round-Ups

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

by Megan Meadows | If you're not a fan of corned beef, there are still plenty of delicious ways to celebrate St. Patrick...

15 St. Patrick's Day Recipes Perfect to Pair with Beer
Recipe Round-Ups

15 St. Patrick's Day Recipes Perfect to Pair with Beer

by Caitlin M. O'Shaughnessy | If you're planning to down a few pints of the black stuff this St. Patricks Day, you'd be wise to...

7 Things to Do with Leftover Corned Beef
Recipe Round-Ups

7 Things to Do with Leftover Corned Beef

by Caitlin McGrath | One of the best things about the corned beef you've cooked for St. Patrick's Day is turning the leftover...

A One-Pot Skillet Shepherd’s Pie Built out of Pantry Staples
Food News

A One-Pot Skillet Shepherd’s Pie Built out of Pantry Staples

by Anna Gass | Although it may be difficult to muster up feelings of celebration on this year’s St. Patrick’s Day...

Trending Discussions

1

Meatballs...

Updated 2 minutes ago 38 comments
2

Stupid easy dinners

Updated 13 hours ago 83 comments

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.