At first glance, Bedouin Tent (405 Atlantic Ave, Brooklyn, NY 11217) looks like any other Middle Eastern restaurant tucked into a corner of Brooklyn, but if you look a little closer at the menu you will realize that it also has an assortment of Jordanian specialties, marked as “Bedouin.” The inside of Bedouin Tent is reflective of its name, and is brightly decorated with orange textiles. There is also a pleasant outdoor area, which we found slightly too cold to utilize, though others braved the chill. Glass lanterns leant a nice ambiance, though you can see it was still a bit dark.
Bedouin Tent serves Jordan’s national dish, chicken ouzi, on Friday nights and on weekends (Ouzi is a dish composed of meat in phyllo dough served with yogurt sauce over rice – here is a recipe). One of the other popular Jordanian dishes is the Pitza, which is a lovechild of pita and pizza, a flatbread baked with with a variety of savory toppings. We ordered the ground lamb merguez sausage version ($7.50), which was the most traditional among the options (including spinach, peppers and mushrooms). The pitza was big enough for 3 to share, along with salads and other entrees, and was brimming with tasty, heavily-spiced ground merguez sausages and za’atar spices. For our other entree, we ordered the roast lamb with onions, tomatoes and lemon-mint dressing with a side of hummus ($12.00).
The salad plate sampler was also excellent and included five varieties of salad (hummus, baba ghanouj, chickpeas, stuffed grape leaves, lentils), for only $10. The salads also came with a giant helping of hot, fluffy Jordanian flatbread. There are also some interesting Jordanian salads only available on Fridays and weekends, including the labneh yogurt salad and potatoes dressed in parsley and olive oil. You can also order falafel per piece if you are looking for an additional taste of something different, as we did at the suggestion of the friendly staff.
Dishes came out in no particular order – so it is good to keep that in mind – fortunately we were all sharing everything so it worked out. The two entrees and the salads were more than enough for three people, and everything was extremely tasty and well-spiced. It was nice to try some new dishes, and get Middle Eastern classics with a Jordanian twist. We had a leisurely dinner, sipping on mint tea and munching until it was closing time. We hope to come back on a Friday to taste the chicken ouzi for the complete Jordanian experience.
We are recently back from NYC, and had a hankering for some arepas. Fortunately, Cleveland has a self-proclaimed areperia, 
We absolutely love the podcast 
Going to eat at 
When we think of Peruvian food, we usually make the beeline for the ceviche, one of Matt’s favorite dishes OF ALL TIME. However, another thing Peru does really well is awesome, crispy, juicy rotisserie chicken. And sometimes you are not feeling fish, you are feeling chicken! So where to indulge this craving? One stop that came highly recommended, specifically for chicken, was D’Candela (4053 N Kedzie Ave. Chicago IL), part of a boom in Latin American chicken restaurants in Chicago. D’Candela does have a lot of other Peruvian dishes on its menu, including ceviche as an entree (but not an appetizer), and other classic dishes we love like papas a la huancaina and arroz chaufa. But this review is entirely for the chicken. You can order pretty much any size that suits your fancy from a whole, half or quarter chicken – and you can choose between the white or dark for the quarters. The prices are pretty reasonable too ($16.95 for a whole chicken with 2 sides, and a quarter chicken and 2 sides for only $6.85)! Many people were getting their chicken to go, but D’Candela is a BYOB, so why not stay a while?
Phusion Cafe
I’m pretty surprised that it took us so long to try Trinidadian food, but since we are such fans of Caribbean food we knew we were in for a treat. One of our favorite Caribbean foods – after lechon of course – is the humble 
Taste of Trinidad is a humble operation, with no air conditioning, and it is often closed during its stated hours, so be sure to call ahead. But don’t worry, this extra effort will be worth your while. We chatted a bit with who we presume is the owner and he was happy to offer his recommendations and tell us a little about Trini food. Beyond rotis, they also have curry goat, jerk chicken and the ever-popular macaroni pie. On the weekend they even have 
Despite being Italian, both eaters are paridoxically not much into going out for pizza. Maybe this is because so much of it is mediocre? But when we do go for pizza, we either do Neapolitan-style of Chicago-style deep-dish (Yes, 
First, we selected one of our favorite pizzas, the stalwart Margherita – tomato, basil and fresh mozzarella – the classic by which we judge almost any pizzeria. Next, we opted for the “Capua” variety which was topped with prosciutto, arugula and Parmesan cheese. The pizzas arrived quickly, as advertised. The pies initially come out uncut and the server will cut them for you into whatever configuration you may wish. The traditional way to eat this kind of pizza is by knife and fork anyway. Overall, the topping were fresh, generous and uniformly excellent, and the sauce was the perfect consistency. The crust was a little thicker than Neapolitan pies might be, but we don’t have any complaints. 
The first time we attempted to go to 
