A big shout-out to Majids!!

Earlier this week, I asked forum for some dining suggestions on places my wife and I never had been before and we decided to go to Majids. In short, it exceeded our expectations.

Even before we walked in, Majid himself greeted diners outside and escorted us to our table. Best part of this place is the attentive, but not intrusive, service, by not only our server, but also Majid and the incredibly friendly and creative bartender, Stephen, who mixed a special drink based on my like of grapefruit juice.

We had the Sabzi appetizer, which is feta cheese, radishes, cucumbers and herb-infused watercress in warm pita slices. Awesome taste of Persian cuisine to start the night. We then split a wedge salad that had a superb blend of cranberries and diced tomatoes in a fantastic blue cheese dressing.

For entrees, my wife had the lemon chicken and I had a Caribbean Jerk Cod over a homemade pineapple cole slaw. Both were perfectly seasoned and vegetable sides were equally well prepared.

We finished with the Tiramisu, though we could barely finish as the kitchen and bar kept sending complimentary items including warm bread to be dipped in a Gorgonzola sauce and after-dinner dessert drinks.

One item of note: This is an adult dining experience as both decor, service and even entertainment (Bobby J and a piano/guitar combo) are all very high class. So, although not the atmosphere of a place like many Market St. haunts, I would say one of the best places in the city for anniversaries and other special occasions, and the intimacy makes for an excellent upscale romantic dining.

I am not a big user of ratings, but definitely move it into my own personal Top 10 tables in the city, particularly when you want quiet, romantic evening.

Nice review. I love Majids, and I dream about the lamb chops.

Thanks!

I'm glad to hear that you felt we were non-intrusive, yet held to our hospitality standards. Our goal is to be classy, but friendly and fun- kind of like our bandleader, Bobby J.

After all, you dine out to relax and laugh- to enjoy company in a great setting with kind people taking care of you. Great food and beverages are just as important, but I think we hang our hats on hospitality.

The name on the front of the restaurant is 'Majid's,' after all...

On to the Triumvirate:

Asiatique: 'Cool' is the word that best describes them. I could write 1000 words on why I believe this is thier aesthetic, but I think you will agree once you go there.

Rye: I haven't been there, but I'm guessing at 'creative hip- follow us on our journey.'

Never had a bad meal or anything but a great experience at Majid's.

Going there tonight! It's been awhile since we've been for dinner.

Cool! Don't let me forget this:

I have this new drink I am developing. A carbonated cocktail. The technique itself I innovated some years back. It took wings and now is the emergent trend in the international scene.

I've got one in the siphon now. It's missing that 'something-something' we look for. Maybe you could help me out?

Well I'm not drinking any more - but Jeff's not drinking any less

I'll be looking for a good mocktail, bitters yes, sweet no.

It's missing that 'something-something' we look for. Maybe you could help me out?

Stephen, I thought the carbonated cocktail was fabulous as is. Loved the herbal side of it!
thank you for sharing it....and those wonderful brussel sprouts! I had a great time last night and you made it special. Thanks so much Stephen!

We too had a great time and many thanks to Stephen for the lovely mocktails (really, the pom sour in the up glass made me feel fancy). Jeff was happy to be introduced to the Larceny bourbon, tasty.

So I took a drive this morning...

There's a special place, on Brownsboro Rd, between Ballard and Prospect, where some of my best ideas have been hatched. That place just sings to me- allows me to get at the roots of things.

I think I might have figured it out- I am looking for minerality in this drink. This light, effervescent limestoney quality not unlike a great Sancerre. We offer every other flavor profile, but this technique could bring to bear that expression.

All I kept coming up with was: 'It should dance on the tip of your tounge like a ballerina.'

I bounce ideas off guests to get the feedback- to gain an insight as to how the drink is recieved. We all have predispositions, especially me.

Lisa, when your husband tasted the drink, the first word out of his mouth was, 'it's sweet.' Not what I was going for, nor did I feel that it was especially so. David Son said the same thing. This is why, subconsciously, I was flapping in the wind on this thing- I was forcing this thing to be something it shouldn't be.

Not what I'm going for- wait, what am I going for? Vodka and Soda Variation = light minerality!

The next incarnation- Gruner Veltliner, Russian Standard, Dry Curacao.

It still might be an instance of a fly trying to get out of the house.

(You know, they beat themselves to death against the window!)