Word: restaurantã
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...upright shawarma machine, or browse the assortment of imported canned juice drinks and pre-packaged desserts. Lebanese co-owner Hasan Kassab credits a “special recipe from home” loaded with Seven Spice and freshly-soaked and ground chickpeas as the base for the restaurant??s falafels. Though decent, the fried vegetarian dish was not nearly as good as the schwarma. Other tasty specialties are the syrupy rolled baklava fingers and the vitamin-rich “cocktail juice”—a smoothie-like blend of strawberries, guava, mango and banana...
Rothko’s first mural series was intended for the Four Seasons restaurant in New York, which was designed by Philip Johnson ’30. The murals were never installed because of Rothko’s dislike for the restaurant??s elitism. In that series, vertical elements also appear, but without the nodes and articulations that give the Harvard murals a unique place in Rothko’s oeuvre...
...mature, although not excessively so. There’s some gray hair, but the vibe is more grad school than grandma; think art-yuppie horn-rimmed glasses, martinis, film talk that teeters between earnest and word-weary. We’re in the back room, apparently reserved for the restaurant??s more frugal customers—the pre-film reception plus movie entrance is only $12, and everyone’s delicately grabbing as many hors d’oeuvres as they can without actually resorting to physical violence...
...status as a quaint local landmark helped preserve the establishment during riots in the 1970s, says Lee. “They spared the mom and pop operation. A few rocks bounced off the windows, but didn’t break ‘em.” The restaurant??s family feel is enhanced by the presence of several long-term staff, including waitress Sandy (who has worked at the Kong for “ten or fifteen years,” according to Lee) and the ponytailed cash-register attendant Fred, with 20 years of service under...
...that the menu “can’t be half bad.” He cites spicy Szechuan fish in black bean sauce, Chinese-style eggplant and crab Rangoon (“I like the cream cheese”) as his personal favorite house specialties, with the restaurant??s signature Scorpion Bowls clearly its most popular beverage. The large, shared bowls of punch are served on both floors of the Kong, along with a selection of fruity cocktails and bottled beers ranging from Tsingtao to Rolling Rock...