Bandar Restaurant in San Diego’s Gaslamp District
Now Carol, on the other hand, is more likely to return over, and over, and over to her favorite haunt.
I am immensely disposed to reward my favorites with my returned patronage, but I simply must also get out and explore.
For me, a great chef is not necessarily only defined by his/her great ability to combine sweet, sour, salt, and such. But I also enjoy the chef who will take me on a gastronomic journey.
After settling in our seats, we both selected a nice glass of wine and began to peruse the unfamiliar territory in their menu.
To start our journey, we settled on sharing their Hummus Classic (Pureed Garbanzo and Sesame Tahini, with Extra Virgin Olive Oil and Lemon Juice). We both love hummus, and this was some of the best we have had.
For our main courses, Carol stuck with the somewhat familiar and opted for Adas Polo (Marinated Juicy Chunks of Charbroiled Chicken Tenderloin, and Rice Mixed with Currant Raisins, Lentils, Dates and Saffron). Wow! Was that ever good. The combination of raisins and dates made for a wonderful surprise on the palate.
I figured that it would be criminal to eat in a fine Persian restaurant and not sample their lamb. Therefore, I went with Boneless Lamb Kabab (Boneless Lamb Tenderloin, Marinated and Charbroiled to Your Taste and Served with Grilled Tomato, Onion, and Bell Pepper Served on a Bed of Rice). Their servings were absolutely massive! There must have been twelve fairly large hunks of lamb on my plate atop all the other goodies. This lamb was tender, succulent, and a refreshing circumvention from typical American fare. I greatly enjoyed the gastronomical journey through Persia.
These plates of food were so massive, there was absolutely no way for us to even consider dessert, for which I was massively bummed, as I am the sweet tooth in the family. WAH!