Chef Stormy and I had the opportunity to enjoy Rezaz Mediterranean Cuisine Restaurant the other night with her momma, Marie, and baby Chef Rania. We were in town for the Live Well Expo and showcasing cuisine as medicine – with all of its benefits. As thousands of you know, we HAD OVER 10,000 people come to the one day show! And essentially that was only from 9 to 5. For my speech on stage I decided to follow Doctor Dean Ornish’s advice in his latest research that blueberries, dark 85% cacao chocolate and green tea are the top three items on earth to expand the number of cells inside your brain. So who doesn’t want more computing power out there with increased processor speed and RAM!? We handed out 100 love packages to folks to eat and drink and be nourished with love. After that, we went over to the Carolina Cooking Stage and whipped up some Alaskan Salmon over Wild Rice with Polynesian Salsa and folks stated, again and again, “it was awesome.’ Thanks to Ingles Markets, we had a ton of excellent food to work with as I had gone shopping that morning at Ingles! We served another 100 people some tasty, hot fish! And six ounces of wild salmon contains 3.2 grams of Omega 3.
I may get paid to write for the Examiner, but I don’t get paid to conduct secret reviews of restaurants. Heck, I don’t even generally write reviews as I am tough on folks, but when you are charging the big prices – you deserve a big-boy’s review. Especially from a former White House Chef, eh?
In the case of Rezaz, I wish I could give them six or seven stars.
The menu is so diverse – yet beautifully paired, the mastery of this team is evident. We were lucky to have Chef Stormy discover them and Iranian Chef, Reza Setayesh; off we went on Friday night for a thrill ride of the senses. The varied cuisine was loved by baby Chef Rania (named after Queen Rania al Abdullah of Jordan) and all of us as a mix of arab cuisine, Israeli, Mediterranean and African secrets!
Dinner / Dessert – what we had is in bold.
Manchego – batter dipped, fried, rosemary honey 6-
Falafel – chickpea, fava, lemon tahini, pickles 5- done perfectly over cauliflower.
Persian Wings – saffron, lime butter, red onion & parsley, pomegranate 6-
Jewish Fried Bread – whipped feta, fenugreek 5-
Olives – castelvetrano, nicoise, oil cured, calamata, orange zatar 6- tasty, especially the nicoise. The zatar, perfect.
Turkish Simit – fonduta dip, white truffle oil, sesame 6-
Fatayer Pies – trio: cheese, lamb & spinach, tatziki sauce 9- the lamb – terrific.
Roasted Butternut Squash Bisque – harissa marshmallow, apple concasse 7-
Octopus – tender, apple fennel remoulade, paprika, aged sherry vinaigrette 11-
*Tenderloin Tartar – hand cut, capers, shallots, aioli, toast, pickle, harissa 12-
Grilled Caesar – parmesan, boquerones, crisp onion, bruschetta 8-
Green Fettoush – cucumber, grilled onion, apple, mint, parsley, kale, crisps, garbanzo, feta 8-
Smoked Salmon – grapefruit, avocado, jicama, radish, lime lebneh, parsley salad, chips 11-
Reza Mezze – humus, muhamara, babaganouj, feta, calamata, warm pita 12-
Shrimp & Calamari – sweet sour spicy glaze, scallions, sesame seed 10-
Moorish Ribs – spiced tender pork ribs, spiced mission figs, tabouleh, zatar 10- the tumeric, excellent.
Lamb – traditional kibbeh, lamb spanikopita, tatziki, Arabic pickled vegetable 10-
Roasted Beet Salad – red beets & shaved Chioggia, gorgonzola, walnuts, cumin vinaigrette 9-
Butternut Squash Ravioli – sage cream sauce, roasted grapes, crushed hazelnut, seed oil 16/22-
Seared Mahi – andalusian romesco, sweet potato tahini, roasted cauliflower, pomegranate 20-
Roasted NC Trout – dill saffron basmati, pistachio, smoked salmon avegolemono, brussels 20-
Paella Madrilena – scallops, shrimp, mussels, fresh chorizo, peas, pepper sofrito, lemon 15/20-
*Adana Kebob – beef tenderloin, saffron basmati, grilled tomato, scallions, tatziki 22- Chef Stormy’s decision.
Braised Duck Confit – potato latke, apple pear butter, spinach, cranberry gastrique 18-
Chicken Vadouvan – kebob, Moroccan filo pie, vegetable curry, apricot, black sesame 18- I’m in love with apricots.
*Grilled Flat Iron Steak – bubbles & squeak, creamy horseradish, demi glace, fried onion 22-
Braised Lamb Shank – white bean stew, kale, parmesan, mint pesto, aged balsamic 24-
Seared Sea Scallops – butternut squash puree, crisp sopressata, roasted radish, brussels 18/26- Momma enjoyed her scallops tremendously.
For the Table
Sautéed Greens, preserved lemon & raisin 5-
Roasted Beets, feta & toasted caraway 5- an interesting and delightful combination!
Roasted cauliflower, currents & olive pesto 5-
Brussel sprouts, ginger maple syrup 5- at first feeling like Vermont, and at second feeling like a wedding.
Hand Cut Fries 4-
Warm Garlic Herb Pita 4-
Dessert – (who serves this many desserts!?)
Persian Baklava – Toasted nuts and cardamom, cinnamon sorbet 7-
Strawberry & Bing Cherry Strudel – Strawberry lebnah, red wine reduction 7-
Peach & Cream & Cake – Grilled lemon tea cake, roasted peach, lemon molasses 7-
Chocolate Ganache Torte – Flourless chocolate cake, chocolate mousse, orange granita, feuillentine flakes, port drizzle 7-
Goat Cheesecake – Walnut crust, honeyed walnuts, fresh berries 7- guess who?
Chocolate Cherry Dacquise – Cherry mousse, amarena cherries, balsamico 7-
CHOCOLATES AND COOKIES
Truffles 2.25 – guess again?
Sugar Cookie 1.25
Raspberry Rugula Cookie 1.75
Date Maamoul Cookie 1.50
Chocolate Drop Cookie 1.50 – Momma’s take home late night treat.
LOOKING THROUGH THE GLASS
Seasonal Fruit Tart 5.50
Old Fashion Tiramisu Bowl 6.50
Reese’z Bombe 4.95
Lemon Lavender Crème Brulee 5.50
Belgium Pot de Crème 5.50
Traditional Sicilian Cannoli 3.75
Monday – Saturday 11:30 – 2:00
Monday – Friday 5:30 – Until
Saturday – Sunday 5:00 – Until
Monday – Saturday 5:00 – Until
Deli & Bakery
Monday – Saturday 10:00 – 5:00
28 Hendersonville Rd., Asheville, NC 28803