One of the best things about coming to a place you're familiar with is that you know- more or less- what it is you can expect.
North Miznon on Amoy Street is not a place to be if you like industrial chic decor, bright millennial lights for the 'gram, or funky modernist furniture that you can take pictures of, and talk to your friends about.
That doesn't mean there's nothing to talk about.
It just means that instead of talking about the decor, the lighting and the furniture, you'll be talking (mostly) about the food.
The good thing's that they do give you something to talk about, these people from Israel, so, like their free-flow Fresh Focaccia on the house that, with thinly sliced green chilies, thinly sliced tomatoes, and skillfully sliced onions scattered all over the surface, looks like a pizza, and will remind you of one until you take a bite into the crispy bread, and realize it's no pizza.
Add to that the dip of zhug, olive oil and sour cream, and you know you've got a dish worth sharing with your friends about.
I love the bread here.
You know how there're some foods in life that burst out their flavors in your mouth at first bite and you never forget about them afterwards?
Yeah, this focaccia is exactly that.
One doesn't forget the warmth of the bread when the platter comes to you.
Neither does one forget the sharp, almost cracker-like crisp on top of the bread.
One of the things we like to do whenever we come to some of our regular (favorite) restaurants is to try out different foods on their menu.
The first time we came we ordered what I think was Lamb Shawarma.
I know, because their lamb shawarma doesn't come looking like anything you expect, but nicely grilled, and over a bed of pesto and tahini.
After that the next time we ordered the Sirloin Roast Beef Carpaccio on the Rock.
So this time we went for what I think was a new offering on their menu- lamb chops.
Here's the thing though.
I don't know how it was made.
I don't know whether it was grilled or not grilled, whether it was roasted or not roasted, how it was prepared, whether it was marinated or not marinated.
There's nothing I know about this dish.
And because this was a new offering on their regularly-changing menu, I've no reference from their website or anywhere else either.
All I know, and remember about this plate of lamb is that the portion was suited for one (even though we shared), that the meat was not gamey, and the meat's texture was so smooth and soft it melted easily away from the bone, and in my mouth.
Lamb, when prepared well, is known to have a certain level of roundedness that you won't have in other kinds of meat.
It's the kind of taste that capitulates on the burnt, the grilled, the smooth, the salt, and the warmth all at the same time.
I would've loved to enjoy a larger portion of this excellent dish.
After all it's not everyone and anyone who's got the skill to make a great dish of lamb.
Chances are, though, next time we'll go for the kebab or the seafood.
My companion seemed a bit attracted towards the length of the kebab (and maybe the size)
But we'll definitely try for the dessert.
Which, by the way, is something that I'd think wrap up the meal in a real classic style.
You won't need to wonder whether or not they're good.
They are.
Especially in true Israeli fashion (who push their boundaries when it comes to the sweet or otherwise) where their desserts are not puny sized, nor bland.
Also, you get a choice, which, like the rest of their menu, also vary from time to time.
So there'll be times where you'll get semolina cream cake.
There'll be times where you get plum crumble.
But there'll be times where you'll manage to get the staples.
Which we did- in a platter for sake of variety- so on the cardboard-looking rectangular plate, there was a brick-like chonk of naked chocolate cake, a brick-like chonk of (very sweet) apple crumble, and a slice of (even sweeter) lemon meringue pie.
