Middle Eastern Restaurant in Anaheim, CA, United States
And since turnover at Zankou is as continual as train depot, the chicken is always hot, always fresh. The skin, of course, is the best part -- so well-rendered, it flakes off by itself in crispy sheets, as if it were trying to shed. The flavor of the skin is of chicken concentrated, but you taste the powdered spices that season the bird. It's like a salty poultry chip with slightly bitter, burnt herb finish.
The bar has totems with roving animatronic eyes and walls covered with treasure troves of tropical trinkets. At random moments, the lights darken and the room rumbles as if a storm cloud has settled atop the structure. Then comes the rain, a downpour that's projected onto the walls while the thunder claps. This, you realize quickly, is not just a tiki bar, but rather a bona-fide Disney attraction.
It doesn't take a business strategist to understand why Slater's 50/50 has taken off like it has (it has now expanded to a half dozen locations). The burger's own composition (half bacon, half beef) is great marketing. What you need to know about the place you learn the second you're told what 50/50 means. It sells itself. There is no ambiguity about what else to expect. You are not surprised to discover that bacon inhabits more than just that burger.
Its experts focus on kalguksu, hand-cut noodles. The dish isn't just part of the name but is the first thing listed on a menu that has fewer than a dozen items, a majority of them noodles. The namesake noodles-as pale as Japanese udon and as wide as Italian linguine-have a smooth texture and ghostly translucence all their own, with a softly pliant bite and mouth-filling warmth.
Try the sausage sandwich, in which fat, subtly spiced homemade links are split in half lengthwise and layered four slices thick with more of those near-liquefied sweet peppers. It's the kind of messy, overstuffed sandwich that disintegrates if you hold it wrong. Order it anyway. Also try the Fireball. It has a wad of spicy cured capicolla harboring a low-frequency hotness, as well as a not-insignificant amount of whole peperoncinis.
You can have a three course lunch with bœuf bourguignon as the main course and chocolate mousse for dessert for about $16. His escargots--served simmering in a mini-Dutch oven--is presented as a stew in a style indicative of Provence, with garlic, tomato, mushrooms, parsley, white wine and a splash of creme fraiche, and is about $8 right now.