Garlic Crush owner, Maher “Matt” Jabbour, initially from Lebanon, moved to Bellevue in 1998 for a position at Microsoft. In 2008, Matt left Microsoft and opened Garlic Crush. Matt has produced all the taste profiles for Garlic Crush himself.
Without the substantial population of Arabs who live in California, New York, or Michigan. Restaurants here that market Middle Eastern cooking cater too frequently to taste buds that can’t recognize saltless chickpea mash and stovetop meat from the utter euphoria of a smooth hummus and crispy shawarma leaking with fat. One of the very first things a household pal asked me when I initially moved to Seattle 3 years back was whether I ‘d tried Garlic Crush.
In a dark world where some people believe chocolate hummus is an okay and appropriate thing to consume, Garlic Crush provides me hope. After observing a lack of quality and fast Lebanese consumption in the spot, Jabbour stopped his task at Microsoft to begin the restaurant in 2008. It’s simple to miss out on the restaurant in the bustle of Broadway. However, if you identify the animation garlic on the store indication, you’re in the ideal area.
The menu includes some of Jabbour’s household dishes, the within vibes are more grab-and-go than mom-and-pop. After buying at the front, I took a seat with my buddies at a table close to the door, and gazed ahead at the most beautiful thing in the joint: the spinning, shining shawarma meat hanging vertically from stainless steel spits.
The food got here rapidly, in the area of about 3 One Republic tunes that played while we waited. Both are enjoyable and motivated by Jabbour’s mom’s cooking. After merely one spoonful, my previous associate and fellow Arab Mohammed Kloub stated it tasted like his mom’s performance.
The vegetable Mezza plate appears like a carefully manicured garden and is perfect for vegetarians. All on one oval plate: smoky baba ghannouj and hummus; 2 crispy, hot falafels covered in tahini. A little serving of tabbouleh (a Christmas colour salad of carefully sliced bulgur wheat, tomato, mint, and parsley); several dolmas (packed grape leaves); and a stack of marinaded turnips and cucumbers, which are an intense and enjoyable shade of pink.