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Mediterranean Short Rib

Mediterranean Short Rib

Mediterranean Short Rib

A Boneless Beef Short Rib at Zorba’s Taverna Restaurant and Bar, braised in citrus and white wine paired with kalamata olive and roasted tomato demi-glace, and served with mashed potatoes and steamed broccoli ($16.99). Don’t let the fancy demi-glace description fool you, this was a straight-up guy’s meal: meat, potato, and vegetable, served simply, nothing touching anything else on the plate.  The force of gravity was enough to cut through the rib. The rib was packed with unbelievable flavor, and there was plenty of that sweet, tangy, fancy-sounding sauce left over for the potatoes.  The broccoli was al dente, nothing fancy.  The meat, however, was the star of this show, because this was indeed a guy’s meal. -JD

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The Greek

Restaurant: Ritual, Main Street

The Facts: Dodoni feta, romaine, greek olives, topped with olive tomato tapenade and tea poached egg.

Foodie’s Review: When my salad arrived, my first impression was “wow, this salad is enormous.” I was amazed at the sheer size of it. When I tell you it could have easily fed two people I am not exaggerating! But lets get to the taste…it was delicious! The romaine was fresh, the Kalamata olives sweet rich flavor was superb and complimented the olive tomato tapenade perfectly. The Dondoni feta cheese has a very delicate taste and did not overpower the rest of the salad. But the most extraordinary thing was the tea poached egg served on top of the salad. It was served warm so the contrast of warm egg on the cold salad was something I had not experienced and found to be very enjoyable.

This review was done by an independent member of the Worcester Foodies group during their monthly meeting in May 2011.