Majid's

Just at Paul's in C. Square a moment ago. Someone outside the door of Majid's said he is opening tonight for regular menu service at 5 pm.

[Robin Garr]

Just at Paul's in C. Square a moment ago. Someone outside the door of Majid's said he is opening tonight for regular menu service at 5 pm.

Really! I understood that they were only opening the restaurant side for private parties in December. Maybe they're talking about the bar, though? Dec. 7 was indeed his target date.

Say, maybe I should change my dinner plans ...

The article in the CJ says the bar area will open on 12/7 serving small plates.

Robin I called Majid (618-2222) and Allison told me, the lounge is open with the small plates menu. ( It is their first night to open the menu. ) And if you want an entree, "they can arrange that too. "

Colleen is out with her girlfriends. It looks like I have something to do tonight!

I walked in at about 7:15 and the place was full of who used to be the regulars at Rick's and it was PACKED!!!!
The newly opened up bar space, now that the middle wall is gone "Looked Great". As I walked around looking for an empty seat, I was eager to try some of the small plates.
Unfortunately for me, it didn't look like any one was going to leave anytime soon.

Instead, I headed over to Equus/Jack's which was equally crowded with regulars, but seemed to open up a little after the first couple of cocktails. I was joined by a couple of "Forumites" who wanted dessert after they had sampled the bill of fare at Majid's. They gave rave reviews, particularly for the Lamb Lolly Pops!
I figured if I "waited it out" at Equus/Jack's, with the exceptional Nantucket Bay Scallop special ;
I might be able to return to Majid's to try one of Stephan's well crafted cocktails. I was not disappointed!. Observing the small plates that were served next to me, it appears that Majid's looks like the real deal guys. And and always; Bobby J. is the slickest cat in the room!

Thanks for coming out and helping us christen the ship Dan, Justin, Jennifer and Gayle!

What a night. I really got the feeling we are onto something great. Sure, there were the normal hiccups: some head-scratching in front of the POS system, some confusion of seat numbers and location of product, but hey, everybody walked out happy and at the end of the day that's all that truly matters.

It's great to hear Jack's was busy. I personally hope we can only help their business by adding to the draw to St. Matthew's. Besides, I've been hankering for some more of those sweetbreads!



I know Majid and Debbie were touched by the show of support from the community, as were the rest of us. It seems time to roll up the sleeves another notch.

The lamb, "stuffed" quail, and salmon crostini were all fantastic; both the lamb and crostini were probably the best I've ever had. The Greek and Turkish beers were a nice touch. Due to the Greek and Turkish beers, Stephens cocktails, and Jack's now serving Hoptimus and She Devil, I called in "sick" today. Job well done. The place is a true gem.

The lamb, "stuffed" quail, and salmon crostini were all fantastic; both the lamb and crostini were probably the best I've ever had. The Greek and Turkish beers were a nice touch. Due to the Greek and Turkish beers, Stephens cocktails, and Jack's now serving Hoptimus and She Devil, I called in "sick" today. Job well done. The place is a true gem.

Justin, gotta luv it!

Is there a menu online? My 90-something grandfather-in-law lives a few blocks away. He can't take long trips anymore, but a place that close might be okay. He's given up his license, and I'd love to be able to take him out of the house to something other than a doctor visit. I'd need to know if he can tolerate anything on the menu before I put him through the trip.
Thanks,
Liz

Okay, I should rephrase that. He's a fairly adventurous eater for someone his age. But he would object to something without some western European/American elements, if that makes sense.

Our website development and social media initiatives are underway and will be coming soon to a monitor near you. For you and the forumites I will take some time now to write the extensive small bites menu here. I want to separate my 2 coppers from the menu, though- I think it will read easier!

Majid has cleverly dubbed the bill of fare: 'Eastern Mediteranean/American Regional.' While kind of a long term, it addresses a couple of concepts:

a) That Persian food is, essentially, Eastern Mediteranean. The techniques are very similar, they just have a different terroir. In Provence, lavender is the flower of choice. In Tehran, it is saffron. In Alba, the pig and cow are the predominate grazers. In Israel, the hearty sheep fares much better. This also contributes to the lipid of choice: Olive Oil. Etc. etc...

b) He has consciously chosen to represent his two hometowns in Kentucky and Iran. Sure, there will be some fusion going on, primarilly on the specials list I speculate, but he wanted Persian food to be Persian and American food to be American. Moving forward in the years ahead, it will be interesting to see how this vision evolves as every menu is simply a snapshot-in-time.

I'll have the menu, in it's current state of development up for you later today.

Cheers!

Info says open until 11. How late do they serve food?

Stephen, thanks. I'll try the Persian food; he probably won't. But the man will certainly have a glass of wine or a cocktail and be happy.