Texas Kabob House: a restaurant review.
I was excited to see the Texas kabob house in Frisco mainly because I thought I'd eaten at every restaurant and then I realized I was wrong. I was also excited because I've never been to a kabob place and so it was sure to be a new culinary experience.
I have to be honest with you and say that I have no standard with witch to judge kabobs so if any of my friends know what kabobs are supposed to taste like and can tell me a restaurant nearby, the next kabob review will be more informed. For this trip, all I had were my preconceived notions of what I'd find.
I fully expected it to be dark, smell of hookah, and have an old turbaned man in the corner roasting a camel's leg over the remnants of an American flag while the screams of a tortured Cold War agent wafted from the back kitchen. I was not expecting friendly service, either. In fact, my trip would be successful if I left there with out a shank in my side and my name off an FBI watchlist.
Imagine my surprise when I walked into a well lit, cozy environment with smiling waitstaff behind the in-room kitchen. I was seated by a waitress who used half of her English telling me to sit wherever I wanted. I told her it was my first time there and she smiled and asked what type of beer I wanted. I looked over the menu and decided on a yogurt dip with pita for starters and a beef kabob for entree. I'll not try to say the name of the entree because when I told her, she laughed and tried to coach me on the correct pronunciation. I can only assume that if spoken incorrectly, it means Goat's balls and I don't want to offend anyone. The entree did come with half a side of rice and half a side of salad.
The yogurt dip was light, creamy without being watery, and a good balance of yogurt taste to cucumber. I would have preferred more mint. But I don't know if that's how it should taste. The pita was perfection. It reminded me more of naan that pita and was perfectly cooked. Chewy with little charred places.
The kabob was ground beef with little seasoning outside of garlic and salt. I'm thinking they cooked it while basting it with butter. The rice was perfectly fluffy without being too mushy and it, too, tasted heavily of butter and a tiny bit of salt. Rice, when enjoyed with food, shouldn't be too buttery or else you loose the starchy taste and it messes up the blend of flavors. The star of the plate, oddly, was the salad...or the dressing. Olive oil, lemon, salt, and I think that's it. So delightfully light, not too tangy, and allowed you to actually taste the lettuce. The portions were huge. I'd hate to see a full serving of rice. Yikes.
I give Texas Kabob House a 6 out of ten. Too much butter and tricking me into saying lewd things in Arabic is not nice.
If you go, feel free to leave the Kevlar in the car. I don't think you'll need it.
I was excited to see the Texas kabob house in Frisco mainly because I thought I'd eaten at every restaurant and then I realized I was wrong. I was also excited because I've never been to a kabob place and so it was sure to be a new culinary experience.
I have to be honest with you and say that I have no standard with witch to judge kabobs so if any of my friends know what kabobs are supposed to taste like and can tell me a restaurant nearby, the next kabob review will be more informed. For this trip, all I had were my preconceived notions of what I'd find.
I fully expected it to be dark, smell of hookah, and have an old turbaned man in the corner roasting a camel's leg over the remnants of an American flag while the screams of a tortured Cold War agent wafted from the back kitchen. I was not expecting friendly service, either. In fact, my trip would be successful if I left there with out a shank in my side and my name off an FBI watchlist.
Imagine my surprise when I walked into a well lit, cozy environment with smiling waitstaff behind the in-room kitchen. I was seated by a waitress who used half of her English telling me to sit wherever I wanted. I told her it was my first time there and she smiled and asked what type of beer I wanted. I looked over the menu and decided on a yogurt dip with pita for starters and a beef kabob for entree. I'll not try to say the name of the entree because when I told her, she laughed and tried to coach me on the correct pronunciation. I can only assume that if spoken incorrectly, it means Goat's balls and I don't want to offend anyone. The entree did come with half a side of rice and half a side of salad.
The yogurt dip was light, creamy without being watery, and a good balance of yogurt taste to cucumber. I would have preferred more mint. But I don't know if that's how it should taste. The pita was perfection. It reminded me more of naan that pita and was perfectly cooked. Chewy with little charred places.
The kabob was ground beef with little seasoning outside of garlic and salt. I'm thinking they cooked it while basting it with butter. The rice was perfectly fluffy without being too mushy and it, too, tasted heavily of butter and a tiny bit of salt. Rice, when enjoyed with food, shouldn't be too buttery or else you loose the starchy taste and it messes up the blend of flavors. The star of the plate, oddly, was the salad...or the dressing. Olive oil, lemon, salt, and I think that's it. So delightfully light, not too tangy, and allowed you to actually taste the lettuce. The portions were huge. I'd hate to see a full serving of rice. Yikes.
I give Texas Kabob House a 6 out of ten. Too much butter and tricking me into saying lewd things in Arabic is not nice.
If you go, feel free to leave the Kevlar in the car. I don't think you'll need it.
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