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review: a night of culinary magic at burlington’s rayhoonreview: a night of culinary magic at burlington’s rayhoonreview: a night of culinary magic at burlington’s rayhoon

by:Grade     2020-01-07
Rayhoon is hidden behind several buildings in Pearl Street, Downtown Burlington.
When we left the sidewalk and took a look at the light sign hanging above the quaint facade, I imagined how Harry Potter felt after seeing the 12 th Grimo square, wondering how he hadn\'t noticed before
In fact, there is a magical feeling when you walk through this small niche in Europe
Fashion shops in Village Square.
A tree in front of the restaurant was lit up at night, and this evening several couples walked hand in hand.
We walked through the bar and through the dining area further than I thought.
We chose a seat at the back and looked at the drinks menu.
The selection of beer and wine was pretty good, but we wanted to test the bar so my companion ordered a Persian hot drink consisting of cardamom tea and almond liqueur.
It sets the tone for most of the upcoming things: balance and complexity, with only one cardamom under the nuances of tea.
I want a mojito.
Our server states that there are two options.
\"The regular one? \" she asked.
I shook my head and said no.
\"The Strange One,\" she suggested . \"
I promised with a smile.
I loved her friendliness and honesty and she directed us through many menus throughout the evening.
The \"strange one\" contains Arak, a clear, sweet-free fennel --
Spirit of seasoning.
Its description on the menu is \"a Mojito\", which is of course accurate.
Our waiter poured the ingredients so they were layered in the glass, but it was recommended that I stir.
Calling it mojito is a bit far-fetched as mint and lime have to struggle with a strong flavor of licorice.
However, I still like this drink very much.
At the same time, with the change of time and the accompaniment of the Persian drum, the music makes our ears stand up and contribute to the charming atmosphere.
The restaurant was painted in gray yellow with wooden decorations and wooden tables and chairs, adding warmth.
Gorgeous drop light fixtures leave subtle geometric patterns on the ceiling and walls.
We ordered the Rayhoon trio sampling, which included kashkeh bademjoon (Eggplant dipping sauce)
, Zeytoon parvardeh (
Green Olive, and maust-o-khiar (
Yogurt and cucumber dip).
It is outstanding, offering services in a curved long white platter, creating three different parts.
Although all of this has to do with cooking in the Middle East and North Africa, each dip has a unique feature.
The most familiar thing is that yogurt is dipped in a bit of fresh cucumber, and mint is breathing through its mild acidity.
Next to the eggplant sauce, there is a green olive oil with yogurt sauce and caramel onion.
The luxurious mix of flavors, including black sesame, brings a bit of depth.
I have never tasted zeytoon parvardeh, this dish is not the same as anything I have tasted (a rarity).
Green olive slices, decorated with pomegranate, walnut and herbal mixture, give the salt water back to the background, create space for the sweetness of the fruit, and match it with a layer of walnut.
My companion and I were raving about it on our way home.
Flat bread with three groups, sesame seeds outside, soft inside.
Like a water cookie, it has a pleasant texture but tastes-
Wise is a virtual tabula rasa that allows people to focus on the bargain.
When we had our appetizers, the food in the restaurant was a little full, and a man went through the restaurant.
Once he asked how everything was.
When we praised, we found out that his son was the owner and he also talked to diners.
Our next course was launched on a large white plate, in large portions: torsh kabob and lamb leg with baghali polo (
Grilled Tenderloin and Lamb made with broad beans and dill).
The Tenderloin is marinated in an incredible combination of pomegranate and walnut, and as the menu promises, it melts into your mouth.
There are saffron rice, roasted tomatoes, and instructions on our server.
I did what others told me, put butter on the rice, cut the tomatoes, mix them into the rice, and then mix the beef in.
This is a situation where the sum is far greater than the parts.
The bright tomatoes brought the saffron out and floated through the aroma of the marinade.
Another beautiful mix.
The leg meat was also tender and fell. off-the-
But this dish is not as cohesive as beef.
Saffron rice served with Saffron rice, and it was not very suitable.
However, the sauce is good;
The sour taste reminds me of Sumai, which goes well with mutton.
Split evaluation of subsequent desserts.
We love Akbar mashti: ice cream with dark streams of saffron and rose water, and pistachios.
Soothing fun.
The rollette, on the other hand, cake
Just like a pastry rolled up with very subtle rose water cream, topped with pistachios, nice but not exactly the same character as Akbar mashti.
When we finished, we had a chat with the owner, Mohammed Emie, who told us that the food was made according to his mother\'s cooking.
She taught him how to cook and he trained his chef to continue her delicious recipes.
When we left, we thought he was a lucky boy and grew up in such cooking.
We, but will only make our way.
Location: 420 Pearl Street
, BurlingtonCall: 905-637-
2500 online: rayhooneatery.
Feeling: complicated time of Persia: 11: 30 from Tuesday to Thursday. m. to 9 p. m. ;
Friday and Saturday at 11: 30m. to 10 p. m. ; Sunday 11:30 a. m. to 9 p. m. (Closed Monday)
What you will pay: $15 for Rayhoon Trio Sampler;
$11 mojito;
Kabob Torsh $24;
The lamb leg of Harry polo is $23.
Wheelchair access: access to the ramp but no bathroom access.
Alana Hudson has cooked in Le Bernardin, Zola and Vong.
Rayhoon is hidden behind several buildings in Pearl Street, Downtown Burlington.
When we left the sidewalk and took a look at the light sign hanging above the quaint facade, I imagined how Harry Potter felt after seeing the 12 th Grimo square, wondering how he hadn\'t noticed before
In fact, there is a magical feeling when you walk through this small niche in Europe
Fashion shops in Village Square.
A tree in front of the restaurant was lit up at night, and this evening several couples walked hand in hand.
We walked through the bar and through the dining area further than I thought.
We chose a seat at the back and looked at the drinks menu.
The selection of beer and wine was pretty good, but we wanted to test the bar so my companion ordered a Persian hot drink consisting of cardamom tea and almond liqueur.
It sets the tone for most of the upcoming things: balance and complexity, with only one cardamom under the nuances of tea.
I want a mojito.
Our server states that there are two options.
\"The regular one? \" she asked.
I shook my head and said no.
\"The Strange One,\" she suggested . \"
I promised with a smile.
I loved her friendliness and honesty and she directed us through many menus throughout the evening.
The \"strange one\" contains Arak, a clear, sweet-free fennel --
Spirit of seasoning.
Its description on the menu is \"a Mojito\", which is of course accurate.
Our waiter poured the ingredients so they were layered in the glass, but it was recommended that I stir.
Calling it mojito is a bit far-fetched as mint and lime have to struggle with a strong flavor of licorice.
However, I still like this drink very much.
At the same time, with the change of time and the accompaniment of the Persian drum, the music makes our ears stand up and contribute to the charming atmosphere.
The restaurant was painted in gray yellow with wooden decorations and wooden tables and chairs, adding warmth.
Gorgeous drop light fixtures leave subtle geometric patterns on the ceiling and walls.
We ordered the Rayhoon trio sampling, which included kashkeh bademjoon (Eggplant dipping sauce)
, Zeytoon parvardeh (
Green Olive, and maust-o-khiar (
Yogurt and cucumber dip).
It is outstanding, offering services in a curved long white platter, creating three different parts.
Although all of this has to do with cooking in the Middle East and North Africa, each dip has a unique feature.
The most familiar thing is that yogurt is dipped in a bit of fresh cucumber, and mint is breathing through its mild acidity.
Next to the eggplant sauce, there is a green olive oil with yogurt sauce and caramel onion.
The luxurious mix of flavors, including black sesame, brings a bit of depth.
I have never tasted zeytoon parvardeh, this dish is not the same as anything I have tasted (a rarity).
Green olive slices, decorated with pomegranate, walnut and herbal mixture, give the salt water back to the background, create space for the sweetness of the fruit, and match it with a layer of walnut.
My companion and I were raving about it on our way home.
Flat bread with three groups, sesame seeds outside, soft inside.
Like a water cookie, it has a pleasant texture but tastes-
Wise is a virtual tabula rasa that allows people to focus on the bargain.
When we had our appetizers, the food in the restaurant was a little full, and a man went through the restaurant.
Once he asked how everything was.
When we praised, we found out that his son was the owner and he also talked to diners.
Our next course was launched on a large white plate, in large portions: torsh kabob and lamb leg with baghali polo (
Grilled Tenderloin and Lamb made with broad beans and dill).
The Tenderloin is marinated in an incredible combination of pomegranate and walnut, and as the menu promises, it melts into your mouth.
There are saffron rice, roasted tomatoes, and instructions on our server.
I did what others told me, put butter on the rice, cut the tomatoes, mix them into the rice, and then mix the beef in.
This is a situation where the sum is far greater than the parts.
The bright tomatoes brought the saffron out and floated through the aroma of the marinade.
Another beautiful mix.
The leg meat was also tender and fell. off-the-
But this dish is not as cohesive as beef.
Saffron rice served with Saffron rice, and it was not very suitable.
However, the sauce is good;
The sour taste reminds me of Sumai, which goes well with mutton.
Split evaluation of subsequent desserts.
We love Akbar mashti: ice cream with dark streams of saffron and rose water, and pistachios.
Soothing fun.
The rollette, on the other hand, cake
Just like a pastry rolled up with very subtle rose water cream, topped with pistachios, nice but not exactly the same character as Akbar mashti.
When we finished, we had a chat with the owner, Mohammed Emie, who told us that the food was made according to his mother\'s cooking.
She taught him how to cook and he trained his chef to continue her delicious recipes.
When we left, we thought he was a lucky boy and grew up in such cooking.
We, but will only make our way.
Location: 420 Pearl Street
, BurlingtonCall: 905-637-
2500 online: rayhooneatery.
Feeling: complicated time of Persia: 11: 30 from Tuesday to Thursday. m. to 9 p. m. ;
Friday and Saturday at 11: 30m. to 10 p. m. ; Sunday 11:30 a. m. to 9 p. m. (Closed Monday)
What you will pay: $15 for Rayhoon Trio Sampler;
$11 mojito;
Kabob Torsh $24;
The lamb leg of Harry polo is $23.
Wheelchair access: access to the ramp but no bathroom access.
Alana Hudson has cooked in Le Bernardin, Zola and Vong.
Rayhoon is hidden behind several buildings in Pearl Street, Downtown Burlington.
When we left the sidewalk and took a look at the light sign hanging above the quaint facade, I imagined how Harry Potter felt after seeing the 12 th Grimo square, wondering how he hadn\'t noticed before
In fact, there is a magical feeling when you walk through this small niche in Europe
Fashion shops in Village Square.
A tree in front of the restaurant was lit up at night, and this evening several couples walked hand in hand.
We walked through the bar and through the dining area further than I thought.
We chose a seat at the back and looked at the drinks menu.
The selection of beer and wine was pretty good, but we wanted to test the bar so my companion ordered a Persian hot drink consisting of cardamom tea and almond liqueur.
It sets the tone for most of the upcoming things: balance and complexity, with only one cardamom under the nuances of tea.
I want a mojito.
Our server states that there are two options.
\"The regular one? \" she asked.
I shook my head and said no.
\"The Strange One,\" she suggested . \"
I promised with a smile.
I loved her friendliness and honesty and she directed us through many menus throughout the evening.
The \"strange one\" contains Arak, a clear, sweet-free fennel --
Spirit of seasoning.
Its description on the menu is \"a Mojito\", which is of course accurate.
Our waiter poured the ingredients so they were layered in the glass, but it was recommended that I stir.
Calling it mojito is a bit far-fetched as mint and lime have to struggle with a strong flavor of licorice.
However, I still like this drink very much.
At the same time, with the change of time and the accompaniment of the Persian drum, the music makes our ears stand up and contribute to the charming atmosphere.
The restaurant was painted in gray yellow with wooden decorations and wooden tables and chairs, adding warmth.
Gorgeous drop light fixtures leave subtle geometric patterns on the ceiling and walls.
We ordered the Rayhoon trio sampling, which included kashkeh bademjoon (Eggplant dipping sauce)
, Zeytoon parvardeh (
Green Olive, and maust-o-khiar (
Yogurt and cucumber dip).
It is outstanding, offering services in a curved long white platter, creating three different parts.
Although all of this has to do with cooking in the Middle East and North Africa, each dip has a unique feature.
The most familiar thing is that yogurt is dipped in a bit of fresh cucumber, and mint is breathing through its mild acidity.
Next to the eggplant sauce, there is a green olive oil with yogurt sauce and caramel onion.
The luxurious mix of flavors, including black sesame, brings a bit of depth.
I have never tasted zeytoon parvardeh, this dish is not the same as anything I have tasted (a rarity).
Green olive slices, decorated with pomegranate, walnut and herbal mixture, give the salt water back to the background, create space for the sweetness of the fruit, and match it with a layer of walnut.
My companion and I were raving about it on our way home.
Flat bread with three groups, sesame seeds outside, soft inside.
Like a water cookie, it has a pleasant texture but tastes-
Wise is a virtual tabula rasa that allows people to focus on the bargain.
When we had our appetizers, the food in the restaurant was a little full, and a man went through the restaurant.
Once he asked how everything was.
When we praised, we found out that his son was the owner and he also talked to diners.
Our next course was launched on a large white plate, in large portions: torsh kabob and lamb leg with baghali polo (
Grilled Tenderloin and Lamb made with broad beans and dill).
The Tenderloin is marinated in an incredible combination of pomegranate and walnut, and as the menu promises, it melts into your mouth.
There are saffron rice, roasted tomatoes, and instructions on our server.
I did what others told me, put butter on the rice, cut the tomatoes, mix them into the rice, and then mix the beef in.
This is a situation where the sum is far greater than the parts.
The bright tomatoes brought the saffron out and floated through the aroma of the marinade.
Another beautiful mix.
The leg meat was also tender and fell. off-the-
But this dish is not as cohesive as beef.
Saffron rice served with Saffron rice, and it was not very suitable.
However, the sauce is good;
The sour taste reminds me of Sumai, which goes well with mutton.
Split evaluation of subsequent desserts.
We love Akbar mashti: ice cream with dark streams of saffron and rose water, and pistachios.
Soothing fun.
The rollette, on the other hand, cake
Just like a pastry rolled up with very subtle rose water cream, topped with pistachios, nice but not exactly the same character as Akbar mashti.
When we finished, we had a chat with the owner, Mohammed Emie, who told us that the food was made according to his mother\'s cooking.
She taught him how to cook and he trained his chef to continue her delicious recipes.
When we left, we thought he was a lucky boy and grew up in such cooking.
We, but will only make our way.
Location: 420 Pearl Street
, BurlingtonCall: 905-637-
2500 online: rayhooneatery.
Feeling: complicated time of Persia: 11: 30 from Tuesday to Thursday. m. to 9 p. m. ;
Friday and Saturday at 11: 30m. to 10 p. m. ; Sunday 11:30 a. m. to 9 p. m. (Closed Monday)
What you will pay: $15 for Rayhoon Trio Sampler;
$11 mojito;
Kabob Torsh $24;
The lamb leg of Harry polo is $23.
Wheelchair access: access to the ramp but no bathroom access.
Alana Hudson has cooked in Le Bernardin, Zola and Vong.
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