If you have passed by the corner of 39th Street and Lexington, you probably may have noticed a new casual restaurant in the neighborhood called Desi Shack.

Desi Shack is the newest quick service restaurant that specializes in serving skewered grilled Indian and Pakistani food in a simple customizable format: you choose your meal, your filling, your vegetables and your chutney. Everything is made fresh on site, including the chutneys and drinks.

I had the opportunity to sit and chat with amazing and lovely co-founder, Yasmin Ibrahim.

Q: What inspired you and your husband to open Desi Shack?

Yasmin: We had this idea a few years back and thought to ourselves wouldn’t it be cool to have a desi quick service restaurant serving grilled food and vegetables all rolled up into one.

This past November we thought about this idea seriously and I decided to quit my consulting job to pursue this idea full time.

We focused on the skewered-grill style desi food with a simple menu which our customers can customize the way they want and take back to their office without making a mess!

Most importantly, everything is made fresh on site at Desi Shack, including our drinks and chutneys.

Q: How has business been going since you’ve opened?

Yasmin: We have only been open for a few weeks and had we decided to go for a soft opening, letting customers discover us and allowing us to collect our customers’ feedback.

Business has been going very well since we have opened. We have a loyalty program started where if you get 10 stamps you get your next meal free and we’ve already have had customers come back and redeem their cards!

We have developed a following which is very encouraging and we love getting our customer’s feedback on our public discussion board called “I Always Get.” This board allows our customers to share their favorite dish and make recommendations to future customers, creating a sense of community.

Q. What is your favorite combination from the menu?

Yasmin: My personal favorite is the paratha roll with the grilled lamb kebab, mixed salad and sliced onions, and a mix of the mild and medium spice chutney, which pairs very well with the grilled lamb.

My personal favorite chutney for an all purpose dip is the green chili coconut chutney, which is a special recipe that we developed in-house.

As for my personal favorite drink, it would have to be the mint limeade – a light and refreshing drink with a touch of sweetness.

Q: I noticed on Desi Shack’s website that you strongly believe in giving back. Tell us more about your philanthropic plans.

Yasmin: We’ve been very lucky in life to have received an education, to be able to live here and to be able to pursue our dream and start Desi Shack. As a result, we want to take this opportunity to give back and make giving back a core part of our business.

We take 5 cents from every meal sold, whether it is a bowl, a roll, or salad, and we put it straight into a charity fund. The 5 cents we put into the charity fund comes straight from our revenue line. So even if Desi Shack does not have a profitable year, the charity fund will still be funded. At then at the end of the year, we will donate all the proceeds to a charity of our customer’s choice.

This year we want to donate to an education charity since it is a cause we strongly support. We will select three charities with a focus on education and then let our customers vote to decide which of the three charities will receive the donation.

If you haven’t already, check out Desi Shack at 39th street and Lexington and follow them on facebook & twitter to vote for a charity at the end of the year!

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At Sacred Chow, you’ll initially be suspect of the waiters’ patience and yogi-like demeanor. I led an interrogation worthy of praise from Fred Armisen and Carrie Brownstein’s characters during the “Ordering the Chicken” scene in Portlandia, and still this waiter had a smile on his face and no sarcasm in his voice. The waitress in Portlandia acts like it is completely normal to be interested in the breed of the chicken you are about to consume, what its diet consisted of, and even what its name was. Similarly, the waiter at Sacred Chow encouraged more questions instead of getting agitated by the neuroticism that comes along with being aware of what you put in your body. I’m hoping that’s what an eco-vegan, kosher, healing, and low-carbon lifestyle does to a person. You won’t find any chicken on the menu at Sacred Chow though (sorry, omnivores). This restaurant sings its eco-vegan gospel loud and proud, uses only organic ingredients that are grown locally or are fair-trade sourced, and offers gluten free, sugar free, and wheat free options.

After much deliberation, I finally settled on three of the tapas, which come as a deal for $18 instead of $7 each. The tapas were artfully displayed on a tiered plate rack. First, I had the sautéed Shiitake mushrooms with South Indian dip. The mushrooms were cooked to perfection, and pine nuts were sprinkled on top to add a bit of crunch to the otherwise meaty texture of the dish.

Next I had the grilled Western tofu, which was served with a mustard and garlic sauce with a hint of cayenne and a side of greens. The texture of the tofu was not too gelatinous or rubbery, more on the crumbly and spongy side. The sauce was very flavorful, and brought the tofu to life. I loved this sauce, and learned that Sacred Chow even sells their sauces by the pound. So, you can bring a little eco-veganism home with you and add their sauces to your own tofu or stir fry creations.

Then, I had the vegetable of the day, which was roasted pumpkin, rutabaga, and sweet potato on a bed of greens served with their vegan Caesar sauce, which is made from miso, lemon juice, garlic, and mustard. This sauce had quite a kick to it, so if you really like garlic and spice, your trigeminal nerves will be thanking you.

After loving each tapas dish more and more with every bite, I decided it would only be appropriate to indulge in dessert. Next time, I think I will order dessert first, because this was my favorite part of the meal and I wish I had more room for it! Behold: custard tart with a coffee swirl, chocolate glaze, and pomegranate seeds on a coconut sweet rice flour crust. The fresh pomegranate seeds were juicy and tart, and balanced out the sweet and flaky coconut crust.

The food was delicious, and knowing the kind of hardcore eco-vegan ethos Sacred Chow subscribes to made me feel a little less guilty about ordering dessert. Sacred Chow also supports Farm Sanctuary and Our Hen House, which are both organizations dedicated to combating the abuses of factory farming and ending the exploitation of animals. Additionally, Sacred Chow regularly donates to entrepreneurs through Kiva, which is a platform for micro-financing and creating relationships beyond financial transactions across the globe. Sacred Chow also supports local artists, and has a rotating series of artworks on display. If you are vegan, kosher, have a gluten allergy, or simply want to venture into the world of yoga and tofu, Sacred Chow will show you the way. Namaste.

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Once, when I asked an acquaintance if she had tried any adventurous foods during her recent trip to a far off country (“Did you try snake soup? A variety of offal?”), she replied that she was “not that kind of girl.” Well, I am, and I always will be. But I understand and respect other people’s wishes to only have one brain in their body at any given time, given that they actually use it. So, when a granola-crunching, clothing-recycling, composting, vegan friend of mine came for a visit, I had to bring her to a dining establishment where she could feel good about eating the food, and I could find food I actually wanted to eat. Gustorganics was just the place.

I’d been cursing my wet socks, insufficiently lined jacket, and the cabbie speeding up 6th Ave that just missed me with a splattering of the grey slosh some people call “snow” when I walked into the restaurant. But for the harsh weather, I felt like I was in a veritable paradise. Verdant living walls, plush red curtains, lighting fixtures made from natural materials like bamboo and animal skin (yes, animal skin), and the kind of calming music you hear when you are face down on a massage table all contributed to the warm aura. The same artists that created the living wall in the atrium of Lincoln Center are using their eco-friendly techniques to grow an urban garden inside Gustorganics. The living walls will eventually be sprouting tomatoes, peppers, and other ingredients which can then be incorporated into dishes, but for now, the restaurant will perfect their system and continue to nourish spider plants, elephant ear philodendron, and golden pothos.

The environmentally conscious, those cursed with a gluten allergy, and epicurean vegans or vegetarians will fall in love with Gustorganics. Tofu. Kale. Swiss Chard. They’ve got all the basics. But this place is anything but basic. Empanadas, fajitas, and other Cuban and Spanish influenced dishes are available, USDA Certified Organic wine and beer, and local farm-raised grass-fed steaks and free-range poultry.

I enjoyed the avocado salad with tomatoes, red onions, and breadcrumbs in a parsley and yogurt dressing. The avocado was perfectly ripened, and the juicy tomatoes, onions, and breadcrumbs provided a delicious crunch to offset the creamy and smooth textures of the yogurt dressing and avocado.

I also indulged in the lentil, tomato, carrot, and celery stew with quinoa. Lentils have a bad rep for being boring, but this dish was hearty, with fresh pepper and parsley sprinkled on top to add a kick to the legumes. Mix some quinoa in there and you’ve got the perfect dish to warm you up this winter.

The innumerable varieties of fresh fruit juices available at Gustorganics resemble a Rothko color palette. Deep purples, bright greens, and cheerful yellows. Not only are they beautiful, but they are also made with organic fruits and vegetables. But, being a caffeine junkie, I opted for an iced latte instead. It was in between the third or fourth sip that I noticed Julianne Moore at the next table over politely asking in a non-Bostonian accent for some tea. Celebrity sighting plus delicious coffee? Win!

You must be thinking, ok, awesome food, an atmosphere that makes “relaxed New Yorker” not an oxymoron, but I bet they try to pry that hard-earned cash from your Greenpeace supporting hands, huh? Well, nope, on the contrary, prices are more than reasonable. Appetizers are in the $9-12 range while main courses vary from $12-22. Gustorganics serves up friendly service, a calming atmosphere, organic, gluten-free, vegan, and vegetarian fare, and makes you realize that being environmentally conscious is delicious, not masochistic.

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If you’re a Houstonian, there’s a very good chance that you’ve been to or at least heard of Phoenicia Deli. However, for those unfamiliar, it is a Mediterranean eatery, very well known for its authentic dishes like their shawarma sandwiches. It’s one of those local joints that have such good food, people happily drive 45 minutes to swing by and pick up a to-go order. That’s saying a lot. What was once a small little deli in a shopping strip that opened in 1983, has now grown into an impressive, modern and chic deli. Phoenicia Deli recently moved to a new location on the other side of Westheimer and to show their appreciation for how Houston’s community has been supportive of them, they are hosting a food drive to benefit the Houston Food Bank, just in time for Thanksgiving.

How To Get Involved. Swing by their new location to pick up one, two or several of their moving boxes and fill them up with non-perishable food. When the boxes are full and ready, drop them back off by November 22. Phoenicia Deli will weigh each box and match donations pound-for-pound, up to 1,000 pounds. As an added bonus, the two heaviest donations will win a Phoenicia Deli catered lunch for up to 25 people.

To give you a taste of what Phoenicia Deli has to offer, let your eyes peruse the following:

My initial reaction when I saw these little bowls of goodness was “WOW!” I loved the vibrant colors and the contrast in textures between each bowl. I had the hardest time deciding which one to try first, but once I did, I was pleased. The babaganouj, which is a roasted eggplant dip had a delicate texture and flavorful punch. Good eggplant hits the spot – yum! The next item I absolutely fell in love with was the tzatziki sauce. The light and creamy consistency with the cool freshness of the mint and cucumber, I swear is one of the best I’ve had…ever.

Next up, I tried the lamb shawarma bowl. Ooh wee, was that good! Not only did the flavors pop in your mouth, the consistency of the lamb was amazing. Perfectly moist and delicate. My eyes wanted to eat more the entire bowl, but I refrained.

This beauty is called Arpi Salad, named after Arpi Tcholakian, the founder of Phoenicia Deli. Being the visual person that I am, I was totally ready to stab my fork into this colorful garden of vegetables when this landed on the table. With several different vegetables, nuts and cheeses this is one hearty and healthy salad.

Last, but not least, the dessert! I don’t have much of a sweet tooth but I have to admit, I couldn’t wait to try the Chocolava-wich. It’s a chocolate hazelnut baklava filled with chocolate hazelnut gelato, topped with chocolate syrup, toasted hazelnuts and pistachio powder. I had to process what was all in this for several seconds to brace myself for the mind-blowing goodness that was about to happen in T-minus 5 seconds. I carefully scooped up a bit of the gelato, the baklava and a single toasted hazelnut to ensure I got the full and perfect Chocolava-wich experience. Was it good? Oh yeah.

Houstonians, come on over to Phoenicia Deli to pick up boxes and support the Houston Food Bank. Your effort and donations will be greatly appreciated times two, because Phoenicia Deli will be matching your donations!

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Last year at this time, I was a tad skeptical of food trucks. Just how good could food be that’s prepared in a tiny space on a moving vehicle? For about a year now, these mini-restaurants on wheels have lined the sidewalks outside most office buildings in LA during lunch and being a curious foodie, I finally decided to get in line. In addition to the crazy buzz around these pop-up eateries, there was one more thing that made me want to grab my lunch from a food truck for the very first time.

While at the office, I received an e-mail that the Cart for a Cause was downstairs with Chef Susan Feniger, owner of Street restaurant, supposedly on board serving up her delicious eats, inspired by street food from around the globe. Being a huge fan of both her food and her fabulous energy as a human being, off I went to purchase my midday meal without a second thought.

When I arrived at the truck, my co-worker explained that we (POM Wonderful) were one of the companies who sponsored this truck, which was created to help support the St. Vincent Meals on Wheels program. Every Tuesday the cart rolls out featuring a well known LA chef, offering incredible lunches for just $10. By purchasing your lunch, you also feed one homebound senior citizen for the entire day. Clearly I’d chosen the right truck for my first mobile food experience.

Since then, I’ve eaten from many a food truck, some great, some lackluster, but Cart for a Cause is always my first choice if I see it on the street. The food never disappoints nor does the feeling you get from knowing you’ve helped feed someone in need. This story felt like the perfect post for my first contribution to AppetiteforGood. Enjoy the video and make sure to search out this philanthropic food truck on Tuesdays in Los Angeles.

Connect with the Cart:
Follow: @CartForACause
Like: facebook.com/CartForACause
VOTE to help Cart for a Cause win a $50,000 grant from the Pepsi Refresh Project
(Before September 30, 2010)

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When I open my fridge and see: grape tomatoes, green beans, and a small piece of trout; and in my pantry: potatoes, I think, “Grilled trout with a side of mashed potatoes and boiled green beans.” I’m not sure what Chris Pandel, chef of The Bristol, thinks, but what he makes is the best salad I have ever tasted. The trout was smoked and flavorful, its flaky texture complemented by the beans, which retained a palatable crunch. The sweet, juicy tomatoes provided light overtones to the earthy potatoes grounding the dish. The salad was tied together with a delicious dressing that had a mustard-like bite and a creamy consistency.

Aside from creativity and culinary craft, another crucial difference separates my theoretical trout dinner from The Bristol’s salad. All of The Bristol’s ingredients came from local farms. The restaurant has standing relationships with farms in Illinois and Michigan that supply it with fresh, seasonal fruits and vegetables and sustainably farmed meats. When I spoke to Phillip Walters, the co-owner of The Bristol, he quoted Wylie Dufresne, a pioneer of molecular gastronomy and chef of WD-50, who said in an interview that “to use farm to table,” (that is, touting the use of local ingredients) “to imply that there’s something that equals quality is misleading.” This is one reason why The Bristol advertises its suppliers; farms like Nichols, Seedling, Spence, and Swan Creek, have the type of high quality produce featured in the city’s best (and most expensive) restaurants. Purchasing from these farms ensures transparency and reliable quality. Seedling Farm, for example, only harvests fruits when they are ready to eat, as opposed to many farms that let fruit to ripen in transit or in storage. This allows the fruits to produce more sugar and improves their taste. At Spence Farm, hogs are pastured, rather than penned, ensuring a varied diet of roots, flowers, and even rodents that results in more marbleized pork meat. Buying locally allows The Bristol to serve fresher ingredients. While the beans in my fridge come from California and my tomatoes from Florida packed in plastic, traveling in chilled trucks, their local counterparts arrive at The Bristol a few hours from where they were grown. Walters described the magic of having local ingredients arrive in the kitchen “covered in dirt, with roots… still alive!”

The meal argued the case in its own way. A hearty homemade pappardelle was prepared al dente and served with chanterelles and corn in a rich buttery sauce that would make a dieter blush but left me wishing for seconds.

Our other two dishes were more daring. First, roast bone marrow. I’ll admit this wasn’t my cup of tea, served as it was bubbling in the bones of its bovine donor. But spread thinly on a yummy crostini with a bit of tart shallot jam (eyes averted from the dish itself), I was able to enjoy the smooth fattiness of the marrow.

We ordered the skate wing without knowing what exactly skate is. A quick Google search on the phone turned up the intimidating image of a bony, alien-like body with rectangular wings. Further investigation revealed that the skate is a type of ray and that most species are overfished or bred in unsustainable farms. Though this information taints the dish somewhat, it was pretty tasty. The zesty leaf broccoli and pickled romano beans, though a little too strong eaten on their own, created a sort of alchemy with the mild-mannered skate to make a delicious forkful.

I finished off my meal at The Bristol with chocolate sabayon, which is an Italian desert somewhere between a sauce and a pudding. We used crunchy homemade nutter-butters to scoop it up: the classic peanut butter and chocolate combination presented with a novel twist.

When I asked him what inspired him to open The Bristol, Philip Walters explained that all three owners emerged from Chicago’s most upscale restaurant scene (Tru, N9ne, one sixtyblue) and had banded together to make fine dining available to more people. His vision for The Bristol was a place where you could enjoy the high quality food in a more casual way, without breaking the bank. In this vein the drink menu touts ninety beers and a selection of wines that are moderately priced (and when possible, organic and sustainably produced). The dim lighting, exposed brick walls, and cherry floors give the place a romantic vibe, yet the crowd is casually dressed, there are no tablecloths, and the bill is reasonable ($35-$40 a person). One way The Bristol keeps the cost down is using “snout to tail cooking”. Buying an entire animal to be partitioned so that all of its edible parts can be used is a lot cheaper and less wasteful than buying steaks apiece. Noticeable on the menu is a “crispy pig tail”. Chicago was described in the New York Times as a “city that needed less pomp and polish to go with good food”. The Bristol has joined restaurants like The Purple Pig and the Publican to fill that niche. Phillip Walters claims his motives are “selfish”.

Well, not entirely. It turns out that The Bristol has close ties to several charities. Walters says these are hand picked: Share our Strength, Meals on Wheels, and Common Threads. All three of these charities focus on providing low-income families with healthy and nutritious food. Chef Chris Pandel participates in Meals on Wheels’ yearly Celebrity Chef Ball, where he whips up dishes to raise funds to provide meals for seniors and people with disabilities, who are unable to leave the house. On September 16th, The Bristol is hosting a special fundraiser for Common Threads, a charity that combats obesity and malnourishment by teaching low-income children how to cook. The Bristol will be carving up a Mangalitsa pig in true “snout to tail” manner to make a five course dinner for donors. The Mangalitsa is a so-called “curly hair hog” bred in Hungary for its especially fatty meat (the Hungarian word Mangalica means “hog with a lot of lard”). According to Walters its fat is so saturated its meat would melt if left in the sun too long.

I left The Bristol feeling a little like a Mangalitsa myself: I had pigged out on high quality food, I had melted over some of the dishes, and I was far from “hungary”. I also left feeling satisfied I had supported a business that values sustainability and giving back to the community. The word “bristol” derives from old English and means “place of the bridge”. In a way The Bristol fits its name well. It connects local farmers with city customers, the casual diner with the world of fine cuisine, and unwitting consumers with charitable causes. It’s a bridge I’ll certainly be crossing again.

Photos by Christina Whiteus for Appetite for Good.

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After we met Executive Chef Philippe Massoud at Taste of the Nation, we stopped by ilili to sample his contemporary Lebanese creations. In my first article, we talked to Chef Massoud about his food philosophy and philanthropy. Not only has he been an ardent supporter of Share Our Strength through Taste of the Nation and First Lady Michelle Obama’s Chefs Move to Schools program, he also led the Dine Out for Haiti event with 80 restaurants across the country. No doubt, Chef Massoud has a passion for philanthropy!

To find out more about Chef Massoud’s charity, read the first article of this ilili series. Now, onto the food!

Mezza

We started off with appetizers. There were so many to choose from! But luckily our waiter was both knowledgeable and patient with us while we ordered. I think we ended up with a very good array of dishes!

We began with pita chips and labne, which is strained yogurt mixed with olive oil and mint. The chips were crispy and well seasoned, crunchy but not too brittle. The yogurt was thick and creamy, almost like a cream cheese rather than a yogurt – great starting point!

Other cold mezza we got were the baba ghannouj and kibbeh nayeh beirutieh. I’ve had different variations of baba ghannouj – eggplant is my favorite vegetable – but this has to be the best I’ve had! I love both the texture and the flavor. With its smooth texture and slight chunkiness, ilili’s baba ghannouj impresses! There was also a nice smokiness to it that I found very pleasant.

The kibbeh nayeh beirutieh came in a quite unexpected form. When I read steak tartare, I expected a chunky tartare with sauces and spices mixed in. Instead, it was presented in a paté-like consistency, served with onion cubes, mint, jalapeño peppers, and extra virgin olive oil. We were baffled at how to eat this curious tartare, but luckily Chef Massoud stopped by to speak with us.

He walked us through step by step how to eat it – it’s basically like making a taco in your plate. 1) Take some tartare on to our own plate and drizzle with olive oil; 2) mash and flatten the tartare with a fork (thereby mixing the oil in); 3) stuff a piece of pita bread with the tartare and our preference of accompaniments. Who said you can’t have fun with your food! Not only was the dish delicious but the process of creating our own bite-size masterpiece was interactive.

I have to take a break between the cold and hot mezza to talk about the pita bread. We learned from Marwan at Meze Grill that the best way to tell if the pitas are fresh is if they poof up. The pita at ilili was definitely puffy! Coming straight from the oven, they were piping hot and delicious. You can make a meal out of the pita bread and mezza alone!

The warm eggplant was another amazing dish. The tamarind molasses gave it a strong sweet and tart flavor – which I loved! The skin of each piece of eggplant was also crispy, which was unexpected because eggplant is usually very soft. You don’t even have to like eggplant to love this dish – it’s just that good!

Our favorite of the evening was the duck shawarma. It’s tucked away in the middle of a long list of hot mezza, but don’t let it escape you! The presentation was really playful, kind of like getting handrolls from the sushi bar. Being Asian, I would compare this dish to a Lebanese play on Peking Duck. Of course, it has its own unique elements but all the basic fixtures were very similar – from the pancake-like bread to the tender charred duck, sweet sauce, and green onions. The best part about this dish, according to Patrick, is the abundance of meat. It might look puny, but inside is a gold mine of duck!

The chicken livers were an interesting and intense dish. Normally, liver has a grainy texture and a funky flavor. But the pomegranate molasses overpowered (luckily) and won the flavor battle. It was sweet, tart, and memorable. Great dish – never thought chicken livers can taste so delicious!

I was really happy when our server brought us the lahmajeen. When I was in Turkey, this was my favorite dish but sadly, I couldn’t remember the name! Little did I know I was to be reunited with its Lebanese cousin at ilili. The lahmajeen is like a thin crust pizza – but really really thin crust – and topped with extremely well seasoned ground lamp, pepper, and lemon. It’s probably the best tasting meat on dough I’ve tasted without tomato sauce! The meat to starch ratio is also really good (something Patrick would rave about) – I think it’s at least 1:1!

Our last mezza was the mekanek – sautéed lamb sausages! There were bits of pine nuts within the well seasoned smokey meat. Don’t let these little plump sausages fool you! They may look small but they were extremely filling and flavorful! If you love lamb, you must get this dish!

Main Course

I think we were pretty stuffed with all the food before we even got to the main course! But when the lamb chops came, we forged forward. They were just so damn tasty-looking! Two juicy looking pieces of lamb chops were served with two halves of a grilled tomato, parsley, and greens. What beautiful presentation! The meat was cooked to just the right degree and like all other ilili dishes, it was very well seasoned

The mixed grill can definitely rival the lamb chops for the best meat course. It comes with a mix of chicken shish taouk, beef kebab, and beef kafta. The chicken shish taouk was to die for! It came with a garlic and lemon sauce that had the consistency of mayo (but I don’t think there was any mayo in it). The chicken was tender and extremely juicy! Both beef skewers were extremely flavorful and tender! This is a great entrée to follow all the great mezza. It’s even delicious as a leftover (even more so, I would argue)!

Sides

Both the batata harra and Phoenician fries looked delicious on the menu and I’m glad we didn’t have to choose between which side was better cause the batata harra and phoenician fries were amazing. These were salty but in a good way! The Phoenician fries came with a great dip! Both sides were crispy to a delight!

Dessert

A dinner wouldn’t be complete without dessert! We were pretty darn full by that point but the two desserts we got were absolutely irresistible! The name of the first one escapes me but it was layers of thin wafers with cream and marinated strawberries. The other dessert was the knafe bil jibneh. I don’t think either of these desserts are on the menu… but definitely order the knafe bil jibneh – you will not be disappointed! It’s basically an upside down cheese tart with crushed pistachios and orange blossom syrup. While the syrup wafted its flowery fragrance to your nostrils, you can savor the rich and salty cheese from the tart. The balance of sweet and salty was a great end to the evening!

Dinner at ilili was one of the best dinners I’ve had in a long time and definitely one of the most memorable. Each dish was unique and had its own flavors. You can just let your taste buds do all the work! And the best part is, after eating your fill at ilili, you can go home feeling good that your money was not only spent on a satisfying meal but also went to some great causes like feeding hungry children and earthquake relief efforts in Haiti. Don’t you want to feel good about food?

Photos by Patrick Chang for Appetite for Good.

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• ilili: A Story of Passion for Food and Philanthropy

In a time when food has been heavily popularized by television and media, I’ve come to associate chefs with a celebrity level of mystery and intrigue. I feel distant to them, watching them on TV making magic from nothing. But after eating at ilili and meeting Chef Philippe Massoud, I felt a real connection with his food and the story he is trying to tell.

ilili and its food are a perfect reflection of Chef Massoud’s life and philosophy. Having grown up in a war torn Lebanon, he was sent to America in his teens for safety. As a Lebanese American, he wanted to bring together the best of traditional Lebanese cuisine and the simplicity and honesty of American food. Thus ilili was born. For those of us unfamiliar with Mediterranean food, ilili is a curious combination of culture and adventure without leaving the comfort zone of New York. For example, Chef Massoud used tacos as an analogy while explaining how to eat the kibbeh nayeh beirutieh, a steak tartar with accompaniments like onion, pepper and mint. It’s the same hands on experience you would have at a tex-mex restaurant but with Lebanese flavors instead.

So even though the language is unfamiliar, I was able to find a connection through eating. That is one common theme that I understood in the 2 hours I was at ilili. The word ilili, as Chef Massoud explains, comes from colloquial Arabic that means tell me. Essentially, while at ilili, Chef Massoud is telling us his story. The two biggest influences on this life are his family and his childhood experiences. Coming from 3 generations of being in the hospitality business, Chef Massoud was accustomed to the idea of human service. It requires a certain amount of compassion and empathy. His parents’ hotel became the headquarters of the Red Cross during the war. His grandfather donated his house to a church, which eventually became a school. This idea of giving back was ingrained in Chef Massoud from an early age, which eventually solidified his philosophy of “a healthy society equals a healthy business. For Chef Massoud, “philanthropy is at the genetic level.”

As a child, Chef Massoud was very affected by the constant violence during the civil war of Lebanon. Despite being the minority as a Christian living in a heavily Muslim-populated part of Beirut, he tried to bring people together in a time of conflict. I always tried to create dialogue [and] try to convince people to love life, he explains. ilili is his renewed way of bringing people of different cultures together – with eating as the central catalyst.

Chef Massoud’s passion for philanthropy manifests in many ways. After the devastating earthquake in Haiti, he immediately rallied 80 restaurants across the country and organized Dine Out for Haiti to raise funds for relief efforts. Chef Massoud is also a huge supporter of the fight against childhood hunger and Share Our Strength – through Taste of the Nation as well as the Michelle Obama‘s Chefs Move to Schools program. In June, he joined other chefs at the White House as part of the First Lady’s Let’s Move campaign, where chefs adopt a school and be a key factor in bringing nutrition and education to children, parents, teachers, and staff members.

On top of it all, Chef Massoud is one of the most humble chefs I’ve had the pleasure to meet. He really embodies the essence of Appetite for Good. He has ingrained his humanity and empathy into his food and uses it as a means for peace. I don’t think you’ll find many restaurants like ilili where you can truly feel good about food!

Check out our full mini-interview with Chef Massoud below and our extensive food review in the next post!

Interview with Chef Philippe Massoud

Why is philanthropy so important to you?
It’s simple. If you are a humanist, by default, you are engaged. You have a large amount of staff and you have to understand their needs. We are in the business of servicing humans. The human component is involved. I was originally in the hotel business because of my family, so I kind of forked down that road. Our hotel became the headquarters of the International Red Cross during the war of Lebanon. It really marked me as a young child. I always wanted to be involved. From a business perspective, when your environment is healthy, your business is healthy. If we invested money early, things would not be as bad. Restaurants are very community driven. You have to step up to the plate. We give out an enormous amount of food for events. A healthy society equals a healthy business. It’s a no brainer. For example, half of the health ailments in America are due to what we ingest. It’s moronically simple mathematical equation. And it impacts all of us. If we started early trying to improve nutrition with children, our healthcare costs will go down. But it takes a long time and we need to make the time. Philanthropy is at the genetic level for me. My grandfather started by donating his house to a church, which eventually became a school.

How do you combine philanthropy with your food philosophy?
We mix food into philanthropy. When the recession happened, we immediately became protective of NYS. We are huge supporters of Long Island wines. And it’s just makes sense environmentally to serve local wine, because it decreases our carbon footprint. We work with local farms in upstate NY. Hopefully it all trickles down.

You’ve worked with Chef Tadashi Ono of Matsuri in the past. How was that experience?
Tadashi is a very good friend. He’s like a brother from another culture. Matsuri is really a hidden treasure – and I mean it. It is the best of Japanese cuisine. It blows everybody else out of the water. Tadashi is the quintessential gentleman. The amberjack dish is an inspiration from Tadashi. We also played with an octopus dish which we put on the menu for a long time, until the recession, by when we had to take it off. If I had 48 hours in a day, I’m sure we would spend 4 hours playing around. He had more influence on my cooking than the other way around. What I like most about Japanese cuisine is that it’s very precise. It’s simple. It allows the ingredients to speak for themselves. And it aligns with my personal philosophy. A dish should have no more than 4 ingredients, really.

In another interview, you talked about wanting to go into conflict resolution if you couldn’t be a chef. Why conflict resolution?
I was born in the civil war. I saw what people did to each other at a very young age. People who were manipulated into horrific acts. And I realized that people are not born that way. It’s their environment, upbringing, etc that made them that way. At a young age, my family and I were Christians living on the Muslim side. I always tried to create dialogues with my friends. Try to put myself in their shoes. Try to convince people to love life and not make war. I do it all the time. Life is too short to be angry. It’s easy to bring people around food. Food is a neutralizer. Everything starts from a meal. I have a pretty serious passion for peace. It’s unacceptable to me that we are so inhumane as a few thousand years ago.

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To someone looking for a position at Cafe Too many of the requirements will be familiar. The application asks: Do you work well under pressure? Do you pay attention to detail? Can you handle multiple tasks at the same time? Normally the possessor of these qualities would additionally require previous experience, a permanent address, and a clean record. However at Cafe Too the advertisement stipulates: “Applicants must be homeless or have a criminal record.” The restaurant is run by Cafe Inspiration, an organization that supports homeless Chicagoans, offering them meals, helping them find jobs, and providing them with permanent subsidized housing. Cafe Too is part of the organization’s employment services program. Homeless people often lack sufficient work experience and skills to gain employment. At Cafe Too, trainees work for 13 weeks in all areas of the restaurant business. There are no classes or exams: students learn from hands-on experience, spending time serving, cooking, or behind the register at the Cafe. The customer’s opinion is the most concrete readout of success and by that measure Cafe Too’s students have been getting straight A’s.

I found Cafe Too looking for a new lunch locale on Yelp. It scores a rare four and a half star rating, so I put it on my list of places to try. The Cafe lies in the heart of Uptown, where, according to the Uptown Chicago Commission, 25% of residents live at or below the poverty line. Hidden on a somewhat unpopulated stretch of Sheridan Avenue, the restaurant’s uncluttered facade is a welcoming sight. Light enters the long windows from three sides, lending the space a bright and airy feel. A modern elegance is achieved with tented fabric tiled across the ceiling and alternating brick and cream colored walls, one supporting a framed mission statement: “In an atmosphere of dignity and respect, Inspiration Corporation helps people who are afflicted by homelessness and poverty to improve their lives and increase self-sufficiency…” This is the only hint that the service staff is anything but extremely experienced. Our service was A-one: attentive, cheery, and informed without being overbearing.

I ordered the Southern Tuna sandwich with a side salad and my date took a recommendation from our waitress: the pork sandwich with a chilled yogurt and beet soup. While we waited we munched on some very addictive homemade pita chips and sipped on ice coffees. The portions at Cafe Too are very generous. When I first saw my enormous roll, I immediately offered to share with my more gluttonous date. However, after the first bite I took back my promise. It was too good to share! The roll was warm and crispy, toasted with a slice of jack cheese. I consider myself quite the connoisseur of tuna salad and Cafe Too’s tuna wins my (much prized) seal of approval. It had just the right amount of mayonnaise to be smooth but still taste healthy and a toothsome combination of spices gave it a pleasant kick. The salad was fresh and well-dressed. My date’s beet soup was very unusual, from its bright pink color to its sweet but earthy taste. His sandwich was absolutely delicious. The breaded pork was tender and full of flavor. It was garnished with a succulent yellow tomato, a spicy, creamy sauce, and melted cheese. The price tag for this excellent meal was very modest at $10 a person.

The excellent dining experience at Cafe Too goes far beyond great food. A sign in the restaurant says, “We serve people on both sides of the counter.” That mantra reverses the presumption that poor and homeless people must be cared for and ministered to. Instead it proves that anyone with motivation can make valuable contributions to the community. The Cafe Too program empowers its students, shows both them and their customers that they have great things to offer.

Photos by Christina Whiteus for Appetite for Good.

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One of the best things about interning in Brooklyn this summer is that I’m getting the chance to experience food in a borough I wouldn’t otherwise have many opportunities to travel to. This past week, my fellow interns and I paid a visit to a little-known taco truck smack dab in the middle of an urban industrial area of Brooklyn. The surroundings aren’t pretty, but looks can deceive and in the case of Loading Dock, you shouldn’t judge a place by its drab surroundings.

Loading Dock is a hidden gem in Brooklyn that you have to see to believe. You step up to the cashier and order from a small but varied menu. The food is prepared in a small trailer and you have the option of eating outside, literally on the loading dock, or inside their – wait for it – art gallery.

It being about a trillion degrees outside, we decided to eat in the art gallery at a long table situated next to a birdcage with live birds in it. Having heard amazing things about Loading Dock’s guacamole, I ordered it with chips and a carnitas taco. The guacamole did not disappoint. I could tell I wasn’t the only fan when my fellow interns started to get grabby with the guacamole. It was the perfect combination of avocado and onion, lime and salt – more sweet than hot and apportioned generously for the price.

The food came out relatively slowly and each of the six of us was served in succession, not simultaneously. I suppose this is because each item is made to order and carefully prepared one by one.

For the uninitiated, carnitas is pork. As I said before — although, I’m sure my credibility on this point is probably wearing thin since it seems that I’m constantly eating it — I’m not a huge pork fan. But I had heard such great reviews of the carnitas taco that I had to give it a try. And I’m so glad I did! The taco was so packed with meat and veggies that it could barely be contained and some minor acrobatics were required in order to hoist the taco to my mouth and take a bite without casting all its contents overboard.

As is custom, I tried the first bite sans sauce. It was perfect: the meat was tender and juicy and just slightly spicy and the veggies added the requisite complementary cooling crunch. My taco was not long for this world and disappeared shortly after being placed in front of me.

I didn’t scavenge on anyone else’s plate but everyone was well satisfied with their meal – with one exception. The chicken taco left something to be desired as the chicken itself couldn’t hold a candle to its cow and pig compatriots. It lacked any distinctive flavor and failed to leave an impression on anyone’s palate. But minor chicken-related setbacks aside, the Loading Dock delivered. I heartily recommend it and I would gladly go back!

Photos by Francesca Bartolomey for Appetite for Good.

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