![]() ![]() ![]() I'm sad for Margarit Iskenderian, but even sadder for everyone else if this is the end of Zankou. I'm going to post something in New York to find something comparable. Dont do the potato one, just make sure youre properly emulsifying the garlic and oil slowly with bits of ice water to get the texture you want. I have found good schwerma here (Rainbow Falafel on 17th), but it's very very different and pales in comparison to my beloved Zankou. I moved away from LA 5 years ago and I still dream of Zankou Chickens garlic sauce. I've searched high and low for a close replacement in New York, but I haven't found anything close (admittedly I haven't looked outside of Manhattan much). The little glimmer of hope evaporates quickly when they learn the tshirt is from LA. I've been stopped on the streets in New York, and asked if Zankou Chicken has opened something here. People who've been there know the tshirt I'm talking about. She even gave me a Zankou tshirt (egg yolk yellow with orange lettering) a couple of years ago. A good friend, and I'm very lucky - I don't know that I'd be able to do that for someone else (carry on a cooler? please. At least twice a year she'll bring me back Zankou sandwiches - she makes a point to stop by Sunset/Zankou the day before flying back, and carries the sandwiches back on the plane, in a mini cooler. Watermelon rind? Beets?Ī good friend lives in New York, but her parents live in Brentwood. but Heaven! The slightly charred chicken compliments the other strong flavors very well, makes them a little more mellow and brings them back together.įor those in the know - *what* exactly are those pickles. It's all about the garlic paste, pickles, and small peppers - all very strong competing flavors, the result is difficult to describe. The sandwiches are simple in their construction - a folded pita (from plastic bag - not made fresh) a very pungent, thick, white garlic sauce (perhaps a little olive oil?) chicken cut from a rotating spit (similar to how gyros are cooked - the chicken meat is probably 90% white, and almost like butterflied breasts stacked up on the spit) neon pink pickles (the type of which I'm not sure), ranging from small slivers to several inches long (cut like a french fry) and small, very hot yellow peppers (somewhat similar to pepperoncini, but much smaller and hotter). You'd think that surly service, coupled with the harsh neon lights and less-comfortable-than-a-picnic-bench seating would keep me away, but I couldn't make it through a month without eating at Zankou *at least* twice - and often significantly more. To me, the service at Zankou is beyond apathetic - it's downright surly (at least in Van Nuys - my experiences at the Hollywood location were slightly better). In another thread today, I made mention of my very low tolerance to apathetic service. M: "It's only 9:40, you don't close until 10" Me: "Two chicken schwerma, extra pickle & peppers" During a point in my career when I was working late a lot, probably two nights a week I'd push myself to get out of the office so that I could make it to Zankou before they closed. Before New York, I lived in Sherman Oaks, less than a mile from the Van Nuys Zankou location. The sandwich kept me filled all day, and the total for 2 people with soft drinks came to just over $16.Zankou Chicken is one of my favorites. The chicken was moist, and combined with the garlic sauce, it was heaven in each bite. The rotisserie chicken was a bit dry and tasteless, while the Tarna was very flavorful. ![]() We ended up sharing half of each wrap to compare. Zankou registered the word “tarna”, and described it as:ĬHICKEN TARNA® WRAP: Marinated and flame broiled chicken, tomatoes and garlic spread wrapped in freshly baked pita bread. For this visit, we decided to get one of their popular pita wraps, with Stephen selecting the chicken tarna, while I got their rotisserie chicken wrap. Normally, I get the chicken plate, which is a 1/4 chicken, and 2 sides, typically hummus, garden salad, pita and their famous garlic sauce. While all the locations share the same menu and logo, the locations are not owned by the same people. The Anaheim location is the only Orange County location, and is located 3 miles of Disneyland in a nondescript strip mall at 2424 West Ball Road. By 2005 they expanded to Van Nuys, Anaheim, and Pasadena, West LA and Burbank. Their claim to fame is their signature garlic sauce, which is the reason I enjoy eating here.įounded in 1962, Iskenderian family started this restaurant in Beirut, Lebanon and in 1984 opened up a restaurant in Hollywood, California. Zankou Chicken is a casual, Mediterranean style restaurant which specializes in rotisserie chicken. ![]()
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