Michelin gave it a Bib Gourmand, but Chen-chelin gave it a star.
Michelin cares too much about the frills and can't appreciate cheap thrills. Just the side of Hummus and Salad that comes with the lunch have earned my heaping praise. The salad is a lesson in splendid simplicity, and the hummus has a seasoning and consistency that are just perfection. You don't know how good hummus can be until you try it at Adana.
Have you ever seen a grape leaf so green? These Dolmeh are stuffed with rices and spices and everything nicest. It's mostly rice on the inside, but there is so much more complexity to the flavor beyond the rice and vinegar of the Greeks.
Armenia Eggplant Dip. It's dark and thoroughly baked, with none of the sliminess feared by the eggplant-adverse. There is a deep smoke to this dip, and the red pepper adds its sweetness while tomato cuts through any bitterness or acid.
Koobideh Kabab is moist and meaty without being heavy, a lovely lunchtime luxury.
The Abaloo Polo is "just chicken", but the marinade of spices gets all the way through. It's the only kebab that Jonathan Gold has ever praised, and it'll make you forget every other kebab you've ever had. And opt for the cherry rice every chance you get.
The presentation isn't the prettiest, but they do quite well in those take-out boxes, and once you take a bite, it doesn't matter. I never thought I'd find roasted meat exciting, but this is some of the finest food you'll ever have.
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