I was suprised to find myself enjoying the soft green beans the most; as I ate them spoon by spoon, I could almost visualize the vibrancy of tomato concentrating in a slow simmer, enveloping the sliced green beans as they softened in the fruitty oily sauce.
Spinach with pinenuts and raisins were delicious, and I easily put aside my usual preference for very lightly cooked spinach; the soft spinach was pleasant against the blunt toasty pinenuts, chewy raisin points and the rounded blend of earthy spice.
Moderate successes in the tangy marinated artichoke, hearty beans with the occasional carrot, and plump little okra, slick with olive oil.
All five available individually (also plastic containers in the fridge for takeout) but can also be ordered as a mezze plate under the seasonal specials menu.
A rose water custard sandwiched in syrup saturated filo might have been a distant cousin of the paragina, good mouthfuls with just that right touch of chewiness. A good heart-seeking dessert, I thought to myself, even as I lamented the faintness of the rose water flavour and tried to imagine the greater heights if the filo was crisp and warm.