Questions Couples Should Ask (Or Wish They Had) Before Marrying

Questions Couples Should Ask (Or Wish They Had) Before Marrying

Relationship experts report that too many couples fail to ask each other critical questions before marrying. Here are a few key ones that couples should consider asking:

1) Have we discussed whether or not to have children, and if the answer is yes, who is going to be the primary care giver?

2) Do we have a clear idea of each other's financial obligations and goals, and do our ideas about spending and saving mesh?

3) Have we discussed our expectations for how the household will be maintained, and are we in agreement on who will manage the chores?

4) Have we fully disclosed our health histories, both physical and mental?

5) Is my partner affectionate to the degree that I expect?

6) Can we comfortably and openly discuss our sexual needs, preferences and fears?

7) Will there be a television in the bedroom?

8) Do we truly listen to each other and fairly consider one another's ideas and complaints?

9) Have we reached a clear understanding of each other's spiritual beliefs and needs, and have we discussed when and how our children will be exposed to religious/moral education?

10) Do we like and respect each other's friends?

11) Do we value and respect each other's parents, and is either of us concerned about whether the parents will interfere with the relationship?

12) What does my family do that annoys you?

13) Are there some things that you and I are NOT prepared to give up in the marriage?

14) If one of us were to be offered a career opportunity in a location far from the other's family, are we prepared to move?

15) Does each of us feel fully confident in the other's commitment to the marriage and believe that the bond can survive whatever challenges we may face?

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Great food in Orange County

By Gustavo Arellano

Thursday, December 21, 2006 - 6:00 pm

Visit the rest of Orange County's best damn dining guide at ocweekly.com/food, where it says "Where to Eat Now" on the right side of the screen. If there are any bugs with it, e-mail Gustavo at garellano@ocweekly.com  with your complaints!


DINNER FOR TWO:

¢ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Less than $10!

$ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10-$20

$$ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $20-$40

$$$ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ¡Eres muy rico!



ANAHEIM

ARA'S PASTRY
A domino effect of ordering everything in sight possesses anyone who enters Ara’s. Quadruple-layer columns of trays extend across the bakery, heavy with cookies, Bavarian cake slices, cream tarts and other European confections. And, of course, there’s baklava, the Middle Eastern dessert standard baked here in eight distinct styles: shaped into diamonds, hexagons, flaky cylinders . . . nearly every shape in the Game of Perfection. 2227 W. Ball Rd., Anaheim, (714) 776-5554. ¢



CAROUSEL BAKERY
Customers cram this cramped emporium not for the pan dulce—which is delicious, by the way—but for raspados, the Mexican version of snow cones made with the vivacious fruits of the country in syrup form. Choose quickly from the 14 options because a line is no doubt forming impatiently behind you, already shouting out their orders. 1509 E. La Palma Ave., Anaheim, (714) 778-2051. ¢



LA PALMA CHICKEN PIE SHOP
It's pure comfort to know that the same waitresses will serve you the same chicken pot pies year after year. These pies are the size of large talcum-powder puffs and have a flaky, golden-brown pastry crust. 928 N. Euclid St., Anaheim, (714) 533-2021. ¢



RASTHAL VEGETARIAN CUISINE
The South Indian food served here ain't your Green Party fund-raiser spread of bland samosas and lukewarm lentil broth. Rasthal is the type of dive where kaju karela—a peppered, unctuous mush combining cashews with coconut oil and bitter gourds—is among the more conservative dishes, where a chile-laced farina called upma is celebrated with the reverence with which a Punjabi restaurant serves up tandoori chicken. 2751-2755 W. Lincoln Ave., Anaheim, (714) 527-3800. ¢




BREA

TAPS FISH HOUSE & BREWERY
Located in the desperately fine-dining-deficient Brea, this place has everything from steaks, chicken and pastas to an immense oyster bar. Gorge yourself with abandon on such appetizers as tropical shrimp quesadillas or French Quarter Egg Rolls. 101 E. Imperial Hwy., Brea, (714) 257-0101; www.tapsbrea.com. $$



BUENA PARK

ALOHA CHICKEN
The soy sauce-fueled sizzle of meat slapped upon a grill is a constant at Aloha Chicken—that and a powerful punch-in-the-palate scent, the collective odors of thousands of chicken lunches and acrid macaroni salads gobbled within the restaurant's tiny premises. The chicken/macaroni smell is about as showy as Aloha Chicken gets; the rest of the place is a paragon of the Spartan setup characterizing the best Hawaiian restaurants' "Spam musubi, loco-moco, and don't forget the poi! 10488 Valley View Ave., Buena Park, (714) 826-6672. $



CORONA DEL MAR

BUNGALOW
The filet mignon at this steakhouse is round and plump—like a muffin. Its ideal cut, deep flavor and tender texture make it possible to eat the entire thing without encountering a morsel of fat or gristle. In essence, it's a tremendous piece of meat. 2441 E. Coast Hwy., Corona del Mar, (949) 673-6585; www.thebungalowrestaurant.com. $$$



COSTA MESA

AIRE
An hour or two getting fat, drunk and happy at Aire is the kind of worldly pleasure that could turn Gandhi into a Republican. Fusion is the name—the wasabi-smeared Kansas City steak strips are luscious, even if they come with a dumb moniker—and the array of drinks and beautiful people will have you celebrating like Nero with a fiddle. 2937 Bristol St., Costa Mesa, (714) 751-7099; www.aireglobal.com. $$$



BEACH PIT BBQ
Former baseball player Tim DeCinces focuses his menu on pan-Southern fare like sausage, pulled pork, chicken, brisket and ribs—no regional styles yet, although the off-the-menu pork taquitos hint at what Southerners can expect as more Mexicans settle in Dixie. I'm partial to the smoked sausage, each about the size of a kielbasa and arriving five to an order, prepared in a manner that allows the skin to maintain a distinct smoked flavor even as the interior comprises a wonderful mix of juice, spice and pork. 1676 Tustin Ave., Costa Mesa, (949) 645-RIBS; www.beachpitbbq.com. $$



EL CHINACO
Owner Mirna Burciago made a name for herself by publicly opposing Costa Mesa mayor Allan Mansoor's efforst to turn his city's police department into a mini-migra and selling one-dollar Minutemen tacos. But she's more comfortable patting out great pupusas, which differ from the competition's in their size—almost the width of an outstretched palm and as thick as an iPod, each centimeter composed of sweet crisped masa, salty cheese and the stuffing of your choice (squash and shredded pork are the most popular). 560 W. 19th St., Costa Mesa, (949) 722-8632. $



CYPRESS

CAFÉ HIRO
Café Hiro is a three-year-old Cypress eatery that has everything going for it except the design scheme, a setup that would only happen elsewhere if Goodwill decorated Denny's. But Hiro's exquisite entrées—a fantastic fusion of Japanese, Italian, French and American—ensures a steady stream of suitors; ridiculously cheap prices guarantee many rendezvous. And the ahi poke appetizer special—the buttery fish seared warm and salty on the outside and chilled on the inside, wonderfully contrasting the accompanying field greens' snap—launches a thousand romances. 10509 Valley View St., Cypress, (714) 527-6090. $$ 



DANA POINT

MEGA BURGERS
You can't accuse this joint, located quite obviously in a former KFC, of false advertising. Their trademark is the mega mega burger, a cake-sized burger, served in slices, that is the equivalent of eight hamburgers. Note: if you think a mega mega burger sounds like an eat-alone kind of meal, do yourself a favor—take a good look in the mirror and have your cholesterol checked first. 34122 Pacific Coast Hwy., Dana Point, (949) 488-0849. $



DIAMOND BAR

ASIAN DELI
Asian Deli operated for years from a hectic Orange strip mall, a spotless Indonesian dive where patrons happily munched on vast rice dishes that resembled hail flurries along with satay skewers of sweet, spicy and smoky savors. Now based in Diamond Bar, it still saunters through the Indonesian cookbook—one of the world's most deliciously anarchic due to the country's archipelagic nature and position between various trade routes—as if bankrolled by President Megawati Sukarnoputri. 23545 Palomino Dr., Ste. F, Diam'ond Bar, (909) 861-1427; www.asian-deli.com. $ 



FOUNTAIN VALLEY

MEL'S DINER
When you want to throw caloric caution to the wind, there's no beating Mel's. The cooking is home-style, the portions huge and the waitresses friendly. Other than a hot cuppa joe (yep, that's here, too), what more do you want? You'd be a knucklehead to leave without ordering the hubcap-sized, homemade cinnamon rolls topped with generous dollops of pure melted butter (served weekends only). 9430 Warner Ave., Ste. 1, Fountain Valley, (714) 963-2662. ¢



FULLERTON

MONKEY BUSINESS CAFÉ
This small restaurant, run by the young male wards of the non-profit Hart Community Homes, is Dickens by way of Extreme Makeover: Home Edition. As heartwarming as Monkey Business' story may be, none of it would matter much to foodies if the sandwiches weren't great: constructed with the care and elegance of a panini store but at half the cost. 301 E. Amerige, Fullerton, (714) 526-2933. $



ROMAN CUCINA
There's nothing pretentious or nouveau about the service or cuisine, no-nonsense Italian fare based on three kinds of pasta: fettuccine, linguine and penne. And you won't find veal, lamb, rabbit, or anything else too far off the main Italian grub drag—pasta, beef and pork make Roman Cucina the simplest, most delicious Italian since Sonny Corleone. 211 N. Harbor Blvd., Fullerton, (714) 680-6000; www.romancucina.com . $$ 



RUBEN'S BAKERY
There's about a dozen coolers of pan dulces at Ruben's, each containing multiple trays holding a specific pan dulce genus, each genus boasting mucho diversity, and so forth. Stock up on empanadas, turnovers gorged with fillings and adorned with unique crusts. The camote empanada houses its sweet yam innards within a firm, buttery crust; the same crust also gives refuge to fillings of the lemon and cream variety. 438 S. Harbor Blvd., Fullerton, (714) 992-0414. ¢ 



GARDEN GROVE

ISLAMIC SOCIETY OF ORANGE COUNTY
During Ramadan, Fatima Rahman (known to all as Auntie Fatima) lords over the best religious-minded buffet in the county at Orange County's largest mosque, preparing $2 Styrofoam cartons of delicious Indian food and the stray baklava. The rest of the year, Auntie Fatima prepares it only during Friday services. Some of the tastiest Indian food around—and no faith in Allah required! 1 Al-Rahman Plaza, Garden Grove, (714) 531-1722. $



KEKO'S FOODS
Keko's Foods is the only mass American distributor of alfajores, the Argentine shortbread cookies filled with chocolate or quince. They specialize in the Marplatenses type of alfajor, offering two flavors: two varieties: cocoa cookie alfajor covered in chocolate and vanilla cookie alfajor covered in white chocolate. To place an order, visit www.kekosfoods.com. $



THUYEN VIEN
Since it opened in 2002, Thuyen Vien has attracted eaters not just because it seamlessly replicates all its meats with soy, but because it also nails the complex flavors of Vietnamese cuisine in a way few other Vietnamese vegetarian restaurants can. The curry soy "chicken" a lovely stew of coconut broth, chile oil, potatoes, onions, tofu and fake chicken, is bueno. 11080 Magnolia St., Garden Grove, (714) 638-8189. $



HUNTINGTON BEACH

BREWBAKERS
Part fraternity, part bakery, part miniature brewery, Brewbakers is as much a bonding experience as an eating establishment, a gustatory amusement park in the midst of chain-heavy Huntington Beach. While the personal beer-making process is the main attraction, owner Dennis Midden maintains that baking is his first love, and a chomp through his pretzels—chewy loops with a perfect crustiness and enough salt to enhance the taste but not cover it—confirms it. 7242 Heil Ave., Huntington Beach, (714) 596-5506; www.brewbakers1.com. $$



LOTUS CHINESE EATERY
Lotus is the county's second Chinese Muslim restaurant and does a fine job of preparing that cuisine's emphasis on meat, magazine-thick noodles, and sesame breads large enough to double as Frisbees. Like almost every northern Chinese restaurant, Lotus trots out so-so egg rolls and egg-flower soup as appetizers, so it's better to start with chilled ox tripe. 16883 Beach Blvd., Huntington Beach, (714) 848-4940. $$



MANGIA MANGIA
If you've sworn off beef and pork but still eat birds, Huntington Beach's venerable Mangia Mangia is your kinda place. For nearly 20 years, Sicilian-born brothers Giuseppe and Pietro Cefalu have served herds of veal, poured vats of meat sauce over their homemade pasta, and earned a solid rep for fresh seafood, calamari fritti and outta-this-world eggplant dishes. But the house specialty remains their chicken "Mangia Mangia." An ample chicken breast beaten flat is sautéed with ginger, shallots, asparagus and red bell peppers in white wine to produce a near-breaded, scaloppini effect, with veggies, spice and vino then spooned over the bird. 16079 Goldenwest St., Huntington Beach, (714) 841-8887; www.mangiamangiarestaurant.com. $$



PERUVIAN KITCHEN

The folks at Peruvian Kitchen don’t dumb it down for the city’s bros at all. In addition to their black-but-moist hen, they offer fried rice adorned with raisins, carrots and corn; sturdy French fries with snappy hot dog slices, and a fabulous mesquite-smoked yam. But go for the anticuchos: two skewers of dark-brown beef heart glazed with garlic. The anticuchos were chewy, intensely meaty, the best offal in the county. 17552 Beach Blvd., Huntington Beach, (714) 847-7555. $



IRVINE

CHINA GARDEN
The dim sum jockeys who patrol China Garden with their carts and filled plates want you to gorge immediately, but pace yourself: the visits will not cease, the goodness of the county's best dim sum will not end. Cha shu bao, filled with sweet red barbecued pork, perfectly foils the steaming cup of the sharp house oolong tea. So does the steamed chicken bun, a light, chewy thing filled with ground chicken meat, ginger and herbs. 14825 Jeffrey Rd., Irvine, (949) 653-9988. $$



CHUAO CHOCOLATE CAFE
We first read about Chuao in Forbes, where the Carlsbad-based chocolatier achieved the dubious distinction of appearing on the magazine's list of "most expensive chocolates" at $79 a pound, well below something called Chocopologie by Knipschildt ($2,600 per pound) but considerably more than a 10-pack of Reese's for a buck. Its Irvine location shows why it's worth it. Spectrum Shopping Center, 95 Fortune Dr., Ste. 603, Irvine, (949) 453-8813. $



WHOLESOME CHOICE
Wholesome Choice is the most diverse supermarket in Orange County—maybe Southern California—a garden of produce delights where Armenian cherry preserves, Polish kielbasa, Middle Eastern cream cheese, organic eggs and Tapatí­o exist within a three-aisle radius. But its greatest treat is the sangak, crispy Persian flatbread as crucial to Iranian identity as Rumi and about four feet in length. 18040 Culver Dr., Irvine, (949) 551-4111; www.wholesomechoice.com. $



LA HABRA

GREAT WALL MONGOLIAN BBQ
In a culinary tradition that varies little whether you're chopsticking through Mongolian BBQ in Ulan Bator or Utica, Great Wall differentiates itself by offering grub more fiery, more nuanced and a bit more bountiful than other charcuteries. Their daily lunch special is one of the most rewarding in the county—$4.50 for a bowl of Mongolian BBQ, along with a better-than-average egg roll, a thimble of fried rice that tastes vaguely Mexican and a small tureen of unctuous egg flower soup. 1261 Harbor Blvd., Ste. A, La Habra, (714) 680-3569. ¢



LA PALMA

ELLEN'S PINOY GRILLE
Ellen's attracts as many non-Filipinos as pinoys, perhaps because Ellen's offers a menu—a list of all 70 entrées, 10 of them available at any time in the always-steaming turo-turo buffet. The daing na bangus—milkfish stew marinated with garlic and cucumbers and cooked in a searing coconut-and-soy-sauce broth—is fabulous. 7971 Valley View St., La Palma, (714) 522-8866. $ 



LAGUNA BEACH

CLAES
Whether you're up for blowing the per diem, meeting friends for a quiet dinner (on them!) or sneaking into a corner for a romantic rendezvous, it doesn't get much better than Claes, where chefs play with seafood recipes like scientists with compounds. 25 S. Coast Hwy., Laguna Beach, (949) 376-9283; www.claesrestaurant.com. $$$



EVA'S CARIBBEAN KITCHEN
Eva's occupies the same simple cottage that the dearly missed Drew's Caribbean Kitchen rented for many years. The best remnant from the Drew's days is an open kitchen that continues to flambé and sautée a cruise-ship tour of Caribbean cuisine, with stops for moist Bahamian conch fritters, a sweet St. Martin-style salad and enough varieties of rum to give Captain Morgan cirrhosis. 31732 S. Pacific Coast Hwy., Laguna Beach, (949) 499-6311. www.evascaribbeankitchen.com. $$



FIVE FEET
It's no secret why snazzy Ritz-Carlton guests in Dana Point head north to Laguna Beach each night. For more than a decade, chef/owner Michael Kang has ranked among the most creative in California. Particularly popular is the whole catfish in hot braised sauce or the pan-roasted scallops. Reservations are a must. 328 Glenneyre St., Laguna Beach, (949) 497-4955. $$$



ROMEO CUCINA
At Romeo Cucina in Laguna Beach, the carpaccio appetizer—a large platter caked with carpaccio—is preposterously delightful and, at $11.95, a steal of a meal. Both shaved and chunky, the soft morsels are complemented with zingy lemon and capers, fresh-shaved Parmesan, artichoke hearts and salad bits. Other Italian platters are excellent, but the carpaccio is like a beef-flavored Listerine strip for the gut. 249 Broadway, Laguna Beach, (949) 497-6627. $$



LAGUNA HILLS

SOLOMON'S BAKERY
At 3 a.m., when most Orange Countians are halfway through their slumber, Solomon Dueñas leaves Aliso Viejo and begins the 15-minute commute he's made nearly every morning to his Jewish bakery since 1987. Glass displays at Solomon's are clean, highlighting all the favorites of the Jewish-pastry galaxy—stomach-stuffing babkas; fruity hamantaschen; crumbly rugelach available in chocolate, raspberry and apricot. Even better is a Dueñas original that he calls an apple-raisin bran, a block of caramelized flour so decadent that customers drive in from San Diego and even Washington state just for a sniff. 23020 Lake Forest Dr., Ste. 170, Laguna Hills, (949) 586-4718; www.solomonsbakery.com. $



LAGUNA NIGUEL

THAI DINING
Start with their tom kah gai soup, a creamy, flavorful offering of the popular Thai chicken-coconut soup; then try the beef panang. It rates pretty high on the beef panang scale—and it'll make you sweat. 28051 Greenfield Dr., Ste. J, Laguna Niguel, (949) 643-5521. $



LAKE FOREST

MANILA FOOD MART
Every Filipino joint offers the same meals; Manila Food Mart differentiates itself by hawking various products, from such Filipino wares as handbags and barongs (an ornate, light, long-sleeved shirt similar to the Caribbean guayabera) to a freezer stocked with ready-to-eat meals such as bags of plump, sugary longansina pork sausages. And while all Filipino restaurants fry turons—bananas wrapped with egg roll paper—few do it as delectably as Manila Food Mart, which dusts each burrito-big turon with brown sugar so that the interior caramelizes just so: the epitome of sweet. 24601 Raymond Way, Ste. 10, Lake Forest, (949) 461-0113; www.manilafoodmart.com. $



LONG BEACH

ALEGRÍA COCINA LATINA
The Spanish-styled brocheta vegetariana isn't like any bruschetta we're used to. The bread is replaced with corn tortillas, topped with skewers of grilled vegetables in a light sesame sauce on a pile of Peruvian corn, fresh-chopped tomatoes and tofu. That's right—tofu! 115 Pine Ave., Long Beach, (562) 436-3388. $$



TWO UMBRELLAS CAFÉ

Many French toast options here. Like the Elvis: filled with peanut butter and banana. Or the Flasher: peanut butter and banana and bacon. And the Apple Guy (granola, apple, raisin, maybe some kind of glaze) and the Banana Guy (bananas, mandarin orange, maybe some almonds?). And the S'mores: whole hot gooey marshmallows and chocolate. And there's more: one with caramel, one with berries (seasonally dependent), one with peanut butter and jelly—a kid-in-a-candy-store selection. 1538 E. Broadway, Long Beach, (562) 495-2323. $



LOS ALAMITOS

ISLAND GRILL
Island Grill sells Hawaiian food with a Japanese bent, so that means you can get your sushi and bento box fill along with sumptuous teriyaki bowls. But regardless of main course, your dessert should be the shaved ice: a frosty, chilled monolith flavored with fruit and so delicate you could whittle it down with dental floss. 4390 Katella Ave., Los Alamitos, (562) 431-6496. $



MISSION VIEJO

SANTORA'S PIZZA SUBS & WINGS
Matthew 20:16 taught us that the last shall be first, and that's the best way to describe Santora's Pizza, Subs & Wings, a dank tavern just down the street from the sterile opulence of the Shops at Mission Viejo. Santora's pizza is passable; the subs nothing a Togo's drone can't slap together in three minutes. But Santora's Buffalo wings are the gourmand Gospel manifest: the Good Word transubstantiated into fleshy appendages ready to burn through your alimentary canal like the fires of Gehenna. 28251 Marguerite Pkwy., Mission Viejo, (949) 364-3282. $ 



NEWPORT BEACH

BLUE CORAL SEAFOOD
Dinner is extravagant here as befitting any Fashion Island-area restaurant, but also substantial. Take the sea bass, for instance, done not with the usual lemon and capers but with red and golden peppers, or take the lobster. Four men do nothing but clean and strip the little buggers all day for the 300 dinners Blue Coral will serve. It's big-house volume but a small-house mentality. 451 Newport Center Dr., Newport Beach, (949) 856-BLUE; www.bluecoralseafood.com. $$$



THE LIDO SHIPYARD SAUSAGE CO. AND SABATINO'S FAMILY RESTAURANT
The meals begin like an explosion at the back end of a cornucopia. The sausage is made on the premises and is meaty, clean and flavorful. The stuffed pasta is also incredible. 251 Shipyard Way, Newport Beach, (949) 723-0621. $$ 



MULDOON'S
The perfect fish-and-chips search ends here. Five pieces of fresh red snapper are piled atop skin-on shoestring fries made from real potatoes. The batter on the fish is golden and puffy, like fried cumulus clouds. And the Irish soda bread will make you a regular. 202 Newport Center Dr., Newport Beach, (949) 640-4110. $$



ROY'S
Roy's is all about Hawaii—from the "Aloha" you get when you come in the door and the Israel Kamakawiwo'ole playing over the speakers to the blah, blah, blah about Tokyo-born founder Roy Yamaguchi, whose childhood visits to Maui, we're told, indelibly shaped his palate (and his palette). Whatever: Yamaguchi has been fusing ever since, and with great success; he is now the Wolfgang Puck of some 31 namesake restaurants in North America with entrées such as rib-eye or wild Scottish salmon. 453 Newport Center Dr., Newport Beach, (949) 640-7697. $$$



ORANGE

CAFÉ LUCCA
Gourmet paninis are the jewels here, from hot sopresata and pepper-studded mortadella glued together by provolone and luscious red pepper pesto to a chocolate rendition for the Waldorf set. But also content yourself with the wondrous gelati: 16 separate flavors constructed daily with just water, sugar and fruit—no preservatives, chemicals or other artificial gunk. Each flavor not only tastes like its corresponding fruit but leaps onto the tongue: furious, refreshing, delicious. 106 N. Glassell St., Orange, (714) 289-1255; www.cafelucca.com. $$



CHA THAI
The yellow curry selection is optimal for those who sport the same color on their bellies, so be brave and step up a spice level to the red curry. Its marvelous mixture of bamboo shoots, bell peppers and coconut milk will give you the sensation of having had sex for two hours in a sauna. 1520 W. Chapman Ave., Orange, (714) 978-3905. $



GABBI'S MEXICAN KITCHEN
Until Gabbi's Mexican Kitchen, Orange County lacked a place where the high and low met, where Mexicans two days removed from Oaxaca could enjoy the mole raved about by Newport Beach trophy wives. This cozy restaurant in Old Towne Orange's hippening antiques district is a great union of Mexican cuisine's many charms and features regional cuisine alongside Tex-Mex classics, offers both wines and tequilas, and pairs English music with ranchera legend Antonio Aguilar. 141 S. Glassell, Orange, (714) 633-3038; www.gabbimex.com. $$



PLACENTIA

MINI-GOURMET
The Mini-Gourmet is a Placentia strip-mall diner where adults wear T-shirts proclaiming allegiance for the football squad at nearby El Dorado High while sipping coffee alongside no-frill omelets. The Ortega omelet is all about the mild chili, ripe tomatoes and liquefied cheese awaiting its scraping up with toast. 1210 E. Yorba Linda Blvd., Placentia, (714) 524-1611. $



SAN CLEMENTE

WHITE HORSES
At the bottom of Avenida Victoria, below a bed-and-breakfast and a short jaunt from the ocean, stands this stunning, cozy bistro, named for what the British call foam-crested waves. Every six weeks or so, owners Mark and Aileen Norris redesign everything. Menu. House breads. Appetizers. Everything. There's only one constant at White Horses, and that's that the Norrises are consistently spectacular in their epicurean experiments, as dependably memorable and adventurous as riding Trestles. 610 Ave. Victoria, San Clemente, (949) 429-1800; www.whitehorses.us. $$$



SAN JUAN CAPISTRANO

LA FONDUE
The closest Orange County comes to the decadent Roman banquets of the past is at La Fondue in San Juan Capistrano. This is where fondue, the art of dunking various foodstuffs in a pot boiling with flavorful goo, will leave your senses overwhelmed, your insides bloated and your life on hold for a couple of postprandial hours. 31761 Camino Capistrano, San Juan Capistrano, (949) 240-0300; www.lafonduerestaurant.com. $$$



SANTA ANA

AMI SUSHI
Ami Sushi is the perfect Japanese restaurant: efficient during lunch, stately enough for a date, staffed with serious chefs who can wow you with off-the-menu stunners (ask for the wrap that looks like a burrito) or a simple crunchy roll. The Sunset Action is a California roll topped with albacore, the fatty fish melding nicely with the light crabmeat. 1804 N. Tustin Ave, Ste. C, Santa Ana, (714) 567-0018. $



MARISCOS LA SIRENA
This little palace serves caldo de caguama (turtle soup) but also represents its own endangered genus—the restaurant whose métier is stunning Sinaloan-type Mexican food with a side of stereotypes—blistering aguachile with wooden parrots, nuclear ceviche served under drooping nets, and deer steaks that are almost as tender as each waitress's top is low. 515. S. Main St., Santa Ana, (714) 541-0350. $$ 



NANCY PUEBLA RESTAURANT
Lurking within this seemingly mundane Mexican restaurant are delicious, complex rarities from the central state of Puebla, platters more familiar to an ethnography than an Orange County menu—dense mole poblano, pale goat menudo and guilotas, a chewy type of quail so region-specific that it's not even listed in most Spanish dictionaries. 1221 E. First St., Ste. C, Santa Ana, (714) 834-9004. $



PROOF
Here is a bar where the food is actually good—chicken bites, breaded with butter crumbs and accompanied by sa sweet-sour Thai sauce; pickled cucumber and carrots; and other appetizers from the next-door Pangea. Stay clear of the Proof martini unless you want to spend the next day in hung-over bliss. 215 N. Broadway, Santa Ana, (714) 953-2660. $$



SANTA ANA FARMER'S MARKET
This Wednesday-afternoon farmer's market is standard save for its bacon-wrapped hot dogs, the stuff of after-concert Los Angeles curbside vendor legend. Preparation is simple: Father grabs an all-beef hot dog and wraps it with strips of pale bacon as if it were gauze on an injured thigh. Son slaps the coiled wiener on the grill, where the bacon begins to fry. Sizzle. The fat of the bacon seeps into the hot dog, which plumps quickly, while the bacon burns until it's black and crispy. Every Wednesday on the corner of Third & Birch, Santa Ana; www.grainproject.org.



SEAL BEACH

MAHE
Mahe offers a delicious meeting of sushi and meat as God and Stewart Anderson, in their mercy, intended. Besides the raw atuff, the house special is the filet mignon stuffed with blue cheese and wrapped in bacon. Kill you? Sure. But it tastes damn good. 1400 Pacific Coast Hwy., Seal Beach, (562) 431-3022. $$$



STANTON

THE GOLDEN STEER
The Golden Steer is what a family restaurant used to be—not just inexpensive enough to feed a family, but tasty and wholesome enough to feed it well. It also harks back to the time when a family meal meant meat-meat-meat. The place is crowded, but good acoustics keep it from sounding like a mess hall and incredible service keeps that growl in your stomach from turning into a bad mood. 11052 Beach Blvd., Stanton, (714) 894-1208; www.goldensteer.com. $$



SUNSET BEACH

CAPTAIN JACK'S
Opened June 25, 1965, this steak and seafood restaurant supposedly serves 53,000 pounds of Alaskan king crab per year—more than any other restaurant in the U.S. It prides itself on consistent quality and hearty portions. The bar is one of the few that still use the "Super Well," meaning that if you order gin, you get Bombay, and if you order vodka, you get Absolut. 16812 Pacific Coast Hwy., Sunset Beach, (562) 592-2514. $$



TUSTIN

DOSA PLACE
There are so many dosas at Dosa Place—dosas crammed with goat, stuffed with cheese, oozing with curried potatoes—you'll probably overlook the rest of the platters. Don't. Once in a while, scan over the South India portion of the menu and devote a lunch to the idli, two rice-flour dumplings touched with a molten chile powder, or an uttapam, a flour Frisbee the menu advertises as a pancake but is really more of a veggie-gorged omelete. 13812 Redhill Ave., Tustin, (714) 505-7777; www.dosaplace.com. $



SEVENS STEAKHOUSE AND GRILL
Owner-chef Craig Rouse plays with the traditional steakhouse menu with slight, crucial tweaks. Onion rings come with mango chutney. Scallops sit on potato cakes. In fact, the only standards on the menu are the actual steak cuts—rib eye, New York, you know and love these. But the true potential lies in Rouse's chops—the combination of kurobuta pork with honey and mustard glaze is culinary artistry at its most appetizing. 17245 17th St., Tustin, (714) 544-0021; www.sevenssteakhouse.com. $$$



VILLA PARK

FIRST CLASS PIZZA
Go for the employee sampler, which features four different pizzas, including the barbecue chicken, zesty Italian, Villa Park special with fresh basil and garlic, and the combo with pepperoni and sausage. 17853 Santiago Blvd., Ste. 101, Villa Park, (714) 998-2961. $



WESTMINSTER

CAJUN CORNER
Cajun Corner is the latest in a rash of Little Saigon restaurants that attract mostly young Vietnamese looking for Louisiana seafood favorites like crab and crawfish, beer, and a messy dinner—bibs and butcher paper on your table at Cajun Corner are gospel. The special is a whole Dungeness crab, brought out in a plastic bag heavy with chile rub, awaiting your cracking to reveal soft, buttery meat. 15430 Brookhurst St., Westminster, (714) 775-7435. $$



DUONG SON BBQ
Chicken, duck and pork—these are the sole listings on the Vietnamese/Chinese/English menu at Duong Son BBQ, a smokehouse between a jewelry store and skin-care center in Little Saigon's anarchic Cultural Court district. The pork features a ruddy, crisp skin; is nearly fat-free; and is roasted until it's as soft as a marshmallow. Duong Son's pork is a meat for eternity, one of the best arguments yet against PETA. 9211 Bolsa Ave., Ste. 115, Westminster, (714) 897-2288. $ 



PAGOLAC
Pagolac will show you another side of beef—seven, to be exact. "Bo 7 Mon," the restaurant sign's subtitle, is Vietnamese for seven courses of beef, the restaurant's specialty. Ungodly slabs of sirloin are transformed into wisps of flavor-packed beef. 14580 Brookhurst St., Westminster, (714) 531-4740. $$



KIM SU
A funky little place to eat lunch—traditional Chinese, great dim sum, but we usually go for lunch specials like sweet and sour pork, broccoli beef, and kung pao chicken. Weeklings like this place because you can mix and share food so easily, and because we're cheap bastards. 10526 Bolsa Ave., Westminster, (714) 554-6261. $



SAIGON BISTRO
The place has an interior seemingly boxed up and mailed from fin-de-siècle Paris. The distinctly cosmopolitan appearance of the restaurant carries over into the song selections (we hear English-, Spanish- and Vietnamese-language tunes) and menu (escargot, flan and Vietnamese offerings). 15470 Magnolia St., Westminster, (714) 895-2120. $$



YORBA LINDA

LA BETTOLA
Delicious focaccia and a ramekin of butter-soft roasted garlic cloves glistening in olive oil arrive at your table when you sit down. Next, try the classic caesar salad (a better courtship tool than a dozen roses). 18504 Yorba Linda Blvd., Yorba Linda, (714) 695-0470. $$



MULTIPLE LOCATIONS

ATHENS WEST
Many Greek restaurants offer French fries on their menu, but few treat them with the care you find at both Athens West locations. They fry long, skinny potato strips until golden and firm, dust them heroically with—is it parsley I taste? Or oregano? The feta cheese on top is melted slightly, just enough to lend creaminess without producing a gooey disaster. Put some of Athens West's kebabs on top, and you have impromptu Greek chili billies. 7101 Yorktown Ave., Ste. 106, Huntington Beach, (714) 536-6112; 303 Main St., Seal Beach, (562) 431-6500. $



EL CARBONERO
Owner María de Jesús Ramírez ensures that El Carbonero #1 and #2 use the same recipes of her hearty native cuisine, the primary reason why the county's pioneering guanaco restaurant persists while so many other Salvadoran restaurants disappear. Imitate the regulars and order at least one pupusa, the masa griddle cake that Salvadorans consume from crib to crypt. And El Carbonero's horchata, heavy with cinnamon and toasted rice, makes Mexican horchata taste like a Tijuana gutter. 803 S. Main St., Santa Ana, (714) 542-6653. Also at 9304 Katella Ave., Anaheim, (714) 527-4542. $



CEDAR CREEK INN
The various Cedar Creeks offer similar menus featuring prime rib, rack of lamb and homemade desserts. The Brie-and-pecan-stuffed chicken breast comes with a creamy pear-sage sauce that draws out the fine, nutty flavor of the pecans. The large butterflied scampi is served with capers and diced Roma tomatoes. And the pot roast is a tribute to hearty Midwest German-American cooking. 20 Pointe Dr., Brea, (714) 255-5600. Also at 26860 Ortega Hwy., San Juan Capistrano, (949) 240-2229, and 384 Forest Ave., Laguna Beach, (949) 497-8696; www.cedarcreekinn.com. $$



KNOWLWOOD
The place serves scrumptious one-third-pound burgers as big as your head. What else needs to be said? 150 S. Harbor Blvd., Fullerton, (714) 879-7552. Also at 5665 E. La Palma Ave. Anaheim, (714) 779-2501; 14952 Sand Canyon Ave., Irvine, (949) 857-8927; 28061 Greenfield Dr., Laguna Niguel, (949) 831-1593; www.knowlwoodrestaurants.com. $



PASTA CONNECTION
If you haven't dined at this Italian-Argentine chain, you're at least familiar with its logo—a picture of a howling toddler with spaghetti dripping from his head, an Orange County advertising icon as beloved as Mickey Mouse or the Spanky's guy. As the name suggests, Pasta Connection likes to prepare pasta—silky fettuccines, blockish raviolis and lasagnas that look like a Bicycle pinochle deck. 1902 Harbor Blvd., Costa Mesa, (949) 646-3484; 2145 W. Chapman Ave., Orange, (714) 541-0053;  <a href="http://www.pastaconnection.net/">www.pastaconnection.net. $ 

12:24 AM - 0 Comments - 0 Kudos - Add Comment

Irony in Iraq

An example of Irony: Riding on top of a humvee through the streets of Baghdad, talking to Iraqi kids, with one hand on a machine gun, and listening to Armed Forces Network Radio play Rage Against the Machine on the boombox near your driver...

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An Arab American in the US Army

From Head Scarf to Army Cap, Making a New Life

LACKLAND AIR FORCE BASE, Tex. — Stomping her boots and swinging her bony arms, Fadwa Hamdan led a column of troops through this bleak Texas base.

Only six months earlier, she wore the head scarf of a pious Muslim woman and dropped her eyes in the presence of men. Now she was marching them to dinner.

"I'm gonna be a shooting man, a shooting man!" she cried, her Jordanian accent lost in the chanting voices. "The best I can for Uncle Sam, for Uncle Sam!"

The United States military has long prided itself on molding raw recruits into hardened soldiers. Perhaps none have undergone a transformation quite like that of Ms. Hamdan.

Forbidden by her husband to work, she raised five children behind the drawn curtains of their home in Saudi Arabia. She was not allowed to drive. On the rare occasions when she set foot outside, she wore a full-face veil.

Then her world unraveled. Separated from her husband, who had taken a second wife, and torn from her children, she moved to Queens to start over. Struggling to survive on her own, she answered a recruiting advertisement for the Army and enlisted in May.

Ms. Hamdan's passage through the military is a remarkable act of reinvention. It required courage and sacrifice. She had to remove her hijab, a sacred symbol of the faith she holds deeply. She had to embrace, at the age of 39, an arduous and unfamiliar life.

In return, she sought what the military has always promised new soldiers: a stable home, an adoptive family, a remade identity. She left one male-dominated culture for another, she said, in the hope of finding new strength along the way.

"Always, I dream I have power on the inside, and one day it's going to come out," said Ms. Hamdan, a small woman with delicate hands and sad, almond eyes.

She belongs to the rare class of Muslim women who have signed up to become soldiers trained in Arabic translation. Such female linguists play a crucial role for the American armed forces in Iraq, where civilian women often feel uncomfortable interacting with male troops.

Finding Arabic-speaking women willing to serve in the military has proved daunting. Of the 317 soldiers who have completed training in the Army linguist program since 2003, just 23 are women, 13 of them Muslim.

Ms. Hamdan wrestled with the decision for two years. Only in the Army, she decided, would she be able to save money to hire a lawyer and finally divorce her husband. She yearned to regain custody of her children and support them on her own. She thought of going to graduate school one day.

But when Ms. Hamdan finally enlisted, she was filled with as much fear as determination. There was no guarantee, with her broken English and frail physique, that she could meet the military's standards or survive its rigors.

"This is different world for me," she said at the time.

'This Is the Army'

It was around midnight on May 31 when a yellow school bus brought Ms. Hamdan and 16 other new soldiers to Lackland Air Force Base in San Antonio, a spread of parched grass and drab, low-lying buildings.

Ms. Hamdan had not scored high enough on the required English examination to go directly to basic training, so she was sent here for intensive language instruction.

At Lackland, soldiers enlisted in the Army linguist program known as 09-Lima have 24 weeks to improve their English and pass the exam. In that time, they follow a strict military regimen. They rise at 5 a.m. for physical training. They march to class. They drop to the ground for punitive push-ups.

When the bus arrived at the barracks that evening, Ms. Hamdan said, she hopped out first, her camouflage cap pulled low on her head.

Standing by the metal stairs was Sgt. First Class Willie Brannon, an imposing 48-year-old man with a stern jaw and a leveling stare. He ordered the soldiers to change into shorts. Ms. Hamdan explained softly that she was Muslim and could not do this.

"This is the Army," he replied. "Everybody's the same."

Ms. Hamdan burst into tears.

The issue had arisen at the base before, and some of the Muslim women had been permitted to wear sweat pants instead of shorts. Officially, it would be Ms. Hamdan's choice.

But from the sidelines came two opposing directives, one in English and the other in Arabic. The drill sergeants wanted Ms. Hamdan to get used to wearing shorts, while several of the male Muslim soldiers tried to shame her into refusing.

"You're not supposed to show your legs," they told her.

For three weeks, she wore the blue nylon shorts, hitching up her white socks. Then she switched to sweat pants, even as the summer heat surpassed 100 degrees.

It helped, Ms. Hamdan thought, that there were so many similarities between Islam and the Army.

The command "Attention!" reminded her of the first step in the daily Muslim prayer, when one must stand completely still.

Soldiers, like Muslims, were instructed to eat with one hand. The women ate by themselves, and always walked with an escort, as Muslim women traditionally traveled.

The Army taught soldiers to live with order. They folded their fatigues as women folded their hijabs, and woke before sunrise as Ms. Hamdan had done all her life. They always marched behind a flag, as Muslims did in the days of the Prophet.

Nothing felt more familiar than the military's emphasis on respect. Soldiers learned to tuck their hands behind their backs when speaking to superiors.

When Ms. Hamdan tried this with Sergeant Brannon, she thought of her father. Her eyes automatically dropped to the floor, with customary Muslim modesty.

"Look me in the eye," the sergeant said. It was a command he had learned to deliver with care.

Sergeant Brannon, an African-American Baptist from North Carolina, had never met a Muslim before coming to Lackland. He soon concluded that the Muslim women in his charge had survived greater struggles outside the military than anything they would face inside it.

"They've been through a lot," he said.

Life Before the Service

Fadwa Hamdan was always a touch rebellious.

One of seven children, she was raised by her Palestinian parents in Amman, Jordan. Her father worked as a government irrigation official while her mother stayed at home with the children. They expected the same of their daughters.

But as a teenager, Ms. Hamdan rejected her many suitors. She wanted to see the world. At 19, she said, she secretly volunteered as a nurse with the Jordanian police, infuriating her parents. That same year, a visiting Palestinian doctor who lived in New York spotted her in the street.

He tracked down her home address, and spoke to her father. The next day, Ms. Hamdan learned she was engaged.

"Your dream has come true," Ms. Hamdan recalls her mother saying. "You're leaving Jordan."

Ms. Hamdan joined her husband in Staten Island in 1987. She felt nothing for him. He was 10 years her senior, and she found him stiff and dictatorial. He only let her leave the house with him, she said. If she upset him, he refused to speak to her for months.

She had children to fill the void. She became more religious, and began wearing the face veil known as a niqab. Eventually, the family moved to Saudi Arabia.

Weeks after Ms. Hamdan delivered her fifth child in 2000, she learned from her mother-in-law that her husband was taking a second wife in the West Bank city of Ramallah. Ms. Hamdan was shocked.

"I couldn't talk," she said.

The next summer, on a family vacation in Amman, her husband disappeared one evening with three of their children, she said. Days later she located two of her boys in Saudi Arabia, and learned that the new wife would be joining them.

Ms. Hamdan's 8-year-old girl had been left with her grandparents in Ramallah. She tried to get the girl back, but her husband had kept the child's passport, she said.

When reached by telephone in Saudi Arabia, a man answering to her husband's name said, "This is her choice and I don't have anything to do with it," apparently referring to her decision to join the Army. Then he hung up.

It never occurred to Ms. Hamdan to seek a divorce. She feared that it would bring shame to her family. From Jordan, she fought for legal custody of the children. In 2002, a judge ruled that she could keep the three youngest children, but allotted her a meager alimony, not enough to cover their schooling. Reluctantly, she returned them to their father.

Alone in Amman, she felt like an outcast.

"The neighbors, they look at me," she said.

In September 2002, she moved to Queens to live with her brother and his wife. She returned to wearing a regular head scarf, or hijab, and started classes at a local community college. One night she came home late, she said, and her brother told her to leave. "She did not follow the rules of the house," the brother, Sam Saeed, said in an interview.

Ms. Hamdan did not know where to turn. Her father had refused to speak to her since she left Jordan. Over the next 10 days, she rode the subway at night and slept on a park bench in Queens. Finally, she walked into a hair salon in Brooklyn and approached a Lebanese Muslim woman.

"She was hysterical crying," said the woman, Helena Buiduon.

Ms. Hamdan stayed with Ms. Buiduon until she found her own apartment. She taught the Koran to children and worked in a doctor's office while earning an associate's degree in medical assistance.

Her life remained a struggle. She lived in a small, drafty apartment in the Bronx. Other Muslim immigrants found her puzzling.

Some people suggested that she was a "loose woman," she recalled, a notion that amused her given how little she wanted another relationship.

"I can't feel anything for anybody," she said. "I lived like jail. Just imagine you have a bird and the door is open. You think he will go back to this jail again? Never. He's just flying."

In 2003, she spotted an ad for the Army in an Arabic-language magazine. She met with a recruiter but cut the conversation short after learning she would have to remove her head scarf before enlisting.

Secretly, though, she kept imagining a new, military life. In March, she made up her mind.

"I broke the law with God," she said of her decision to remove her hijab. "I had to."

She put her belongings in storage. She began lifting 20-pound weights. She slipped off her veil in public a few times. She felt naked.

Two days before she left, she stopped by her brother's video shop in Queens to say goodbye.

Mr. Saeed was kneeling in prayer, as a Spanish rap video blasted from a television set. He stiffened at the sight of Ms. Hamdan, then kissed her on the cheek. They had not seen each other all year. Within minutes, an argument began.

"She'll never make it," Mr. Saeed said, looking away from his sister.

"Oh yeah?" she replied, her eyes widening.

"A Muslim woman is not allowed to travel alone," he said.

"What about working?" she said, her voice quivering. "Look at your wife, she works!"

"She likes to spend time here," he said.

Ms. Hamdan ran from the store crying.

"She won't make it," Mr. Saeed told a reporter after she left. "Woman always weak. She need a man to protect her."

Later, when Ms. Hamdan heard what her brother had said, she was silent.

"Why didn't he protect me?" she said.

What Happens Next

Life at Lackland — where soldiers cannot chew gum, wear makeup or leave the base — reminded Ms. Hamdan of her marriage.

"Sometimes, when I'm by myself, I wonder how I have stayed here for six months," she said as she sat outside her barracks one recent evening. "But I did it."

She was among 39 men and women in the Army linguist program, in a company of 119 soldiers. The rest were immigrants from around the globe, there to improve their English in the hopes of entering boot camp.

Everyone, it seemed, had a sad story.

The women talked quietly after the lights went out. A Sudanese woman had come to the United States after most of her family died in a bombing in Khartoum. A 23-year-old woman had lost her Iranian mother in an honor killing.

A teenage Iraqi girl cried herself to sleep every night. She, like many other soldiers, began referring to Ms. Hamdan as "Mom."

"They come into my arms," said Ms. Hamdan, who was older than most of the others.

She missed being a mother, yet she rarely talked about her own children. She was learning not to cry, and that was a subject that broke her down. Privately, she called them in Saudi Arabia twice a week with 20-minute phone cards, four minutes per child.

As the summer wore on, it became clear that Ms. Hamdan was floundering in her English studies. She failed the exam repeatedly.

Physically, though, she was growing stronger. Push-ups and sit-ups no longer scared her. She found she was a fast runner.

On Aug. 10, she won the one-mile race for female soldiers in seven minutes flat, in sweat pants. The next week, she became a squad leader and bay commander, directing a column of soldiers during marches and keeping order in the female barracks.

Days later, she decided to wear the shorts again.

"What, we have a new soldier here?" Sergeant Brannon called out as she walked deliberately down the stairs.

"I am going to show the men I'm like them," she told him later. "I'm a man now."

"No, you're not a man" he said.

"Yes, I'm a man."

"No," he said. "You're a strong-willed woman."

That became his nickname for her: strong-willed woman.

As Ms. Hamdan's status rose with the drill sergeants, so did her standing among the soldiers.

"Sometimes I'm tough on them," she said one recent weekday as she patrolled her floor. The women smiled from their bunk beds. "I like everything clean."

Another morning, she sat in the mess hall, eating her daily breakfast of Froot Loops followed by nacho-cheese Doritos. A drill sergeant called out that the group had three minutes to finish, just as a clean-shaven soldier walked past Ms. Hamdan with a tray full of food. She shot him a hard look.

"Three minutes," she repeated. "You hear that?"

The greatest shift for Ms. Hamdan came in her relationship with the male soldiers. They stopped taunting her about wearing shorts. When she gave orders, they listened.

"It seems like a heavy burden has been lifted from her," Sergeant Brannon said.

Yet even as she felt herself changing, she remained steady in her faith. She never stopped praying five times a day. She attended the base's mosque each Friday and fasted through the holy month of Ramadan.

On a recent Friday, she sat with her eyes closed on the mosque's embroidered carpet, wearing a white veil and skirt over her Army fatigues.

"Staying on the straight path is not an easy matter, except for those who Allah helps to do so," the Egyptian imam said in Arabic over a loudspeaker.

In November, Ms. Hamdan's English score was still too low, by 11 points, even though she was performing better on the weekly quizzes. She was given a one-month extension, and one more chance.

She took her last exam in December, and failed again. She ran from her classroom.

"Don't come looking for me," she recalled telling a startled drill sergeant.

By herself, Ms. Hamdan began walking across the base. Tears streamed down her face as she reached the two-story, concrete building that had long been her refuge.

She climbed the stairs of the mosque. Alone, she knelt on the carpet and prayed. Finally, she sat in silence. She felt at peace.

Ms. Hamdan will be discharged on Dec. 15. She is unsure of what the future holds. She may stay in Texas and look for a job. She may no longer wear a hijab in public. All she knows is that she is different now, and no less a Muslim for it.

"I can face men," she said. "I can fight. I can talk. I don't keep it inside."

She thought for a moment.

"I changed myself," she said. "I'm a new Fadwa. Strong female. I like this."

12:03 AM - 3 Comments - 2 Kudos - Add Comment

A writer that likely thinks hes too good for the LA Times

http://www.latimes.com/news/opinion/la-ed-bustv20nov20,0,4862350.story?coll=la-opinion-leftrail

OUR SO-CAL LIFE

Bus-see TV

11:43 PM - 0 Comments - 0 Kudos - Add Comment

Lost after translation...

Lost After Translation
By BASIM MARDAN

THE United States Marines entered Mosul from the north. I lived in the northern suburbs, so I saw the first American flag. When the Humvees stopped, I shook hands with the marines, and I told them: "You are mostly welcome here. Why don't you come to my house and drink some cold water?" They offered me a job.

I was the first or second translator to work with the coalition forces in my city, the first or second Iraqi to set foot on the American base in Mosul. The Marines paid me $150 a month, which was better than the $2 I was making as a librarian. So I didn't see weapons in their hands, I saw flowers, and I took them all as friends. I loved what I was doing because I thought it was a good thing for my country.

My family was nervous. They told me things would change. I needed the American money to get married, but my fiancée said, "We don't need to get married now — just quit." But I wanted to work with the military forever; I loved it.

The unit I worked with was training and equipping the Iraqi police, teaching them about human rights. I translated textbooks from an American police academy into Arabic. The Americans taught Iraqi officials to exercise their authority without taking bribes or humiliating employees.

Iraqis needed this education, and the unit I worked with was awesome. At one point, they did two or three patrols to clean up garbage from the streets. In our culture, cleaning garbage is a low-level job, but when we saw a captain and a general doing it, that gave us a very great feeling. I threw away my helmet, took a shovel and started working, cleaning up garbage.

But even as we cleaned the city of garbage, we forgot another kind of garbage that was accumulating. The way the Army reacted to the insurgency was not perfect. The Americans did many foolish things. When I saw the pictures from Abu Ghraib, I thought, we are teaching Iraqi policemen not to do that — do the Americans really do that?

I grew sad, and I didn't know what to believe, because the people I worked with were great. I'd told the officers at our camp's detention center, "You are treating those prisoners better than their own mothers." It's not normal in our culture for a policeman to come and feed a sick prisoner who is so dangerous that you have to keep him chained.

But I did it myself. I was very kind to Iraqi people, to my own people, and I think Americans taught me that — the American Army that I was working with, not the American Army that was in Abu Ghraib.

In the second year, when we were processing the release of prisoners from Abu Ghraib, I read out a list of names of prisoners who needed to collect their documents. One of them said to me, "You are all going to be killed." I thought he was referring to the Americans, until he said, "No, I mean you."

I didn't translate this for the soldiers who were with me. I was thinking, "This person just got out of prison, and I don't want to be the reason that he goes back to prison."

About a month later, a message was fixed to my door, full of verses from the Koran and threats and curses. They gave me about one week to quit what I was doing.

A week later, a CD was fixed on my door, picturing one of my best friends, Nabi Abul-Ahad. It was a video of them beheading him, with the message that I would be next.

I was kicked out of the house. My family didn't want me there any more. They said, "You're going to get us all killed." I had to leave my wife, who was pregnant. Baghdad was a real hell, so I hid in Najjaf.

After my wife gave birth to our son, her father told her, "If your husband doesn't come to Mosul now, even if he's going to get killed, then you are not his wife anymore." This can happen in our society. I didn't want to lose my wife or my son, so I went back to Mosul.

In Mosul, I had to stay hidden. I walked for about three hours in the dark, after curfew, when anybody can shoot at you, including the Americans, just to see my wife and my newborn son. Then I went back to my family's house and hid for three months.

The American Army, or whoever's in charge, has badly disappointed the translators. When I told them I was under threat, they said I could come and live on the base. I told them I had just been married, and my wife was pregnant, and my family needed me. They said I could live on the base and they would drop me by my house to visit my family at night.

Imagine if somebody saw me dropped by an American convoy near my house. The house would be burning the second I was inside. These were not logical solutions.

They could have helped my family move to Kurdistan, helped find me a job with the government there. Or, if I'd escaped to Jordan, they could tell the American Embassy there: "This is a translator who has been working for the United States Army. He's just like an American soldier. Treat him well."

But I'm not going to be ungrateful to the people who were fighting and dying for my country. I have friends in the American Army who died in front of my eyes.

I remember one of them, a dear friend to me who died stopping a car bomb. He was a hero. He was guarding the police academy in Mosul, which was full of new recruits being trained by the Americans.

My heart broke when I saw this: an American, coming from another continent, who died to protect Iraqi policemen. This was a good message, and I would never say that those people exploited me or exploited my thinking.

The system did. Not them.

Basim Mardan is a poet and translator.

8:35 PM - 0 Comments - 0 Kudos - Add Comment

Great eats in LA of all kinds

ssue Date: October 2006 Map Quest

Map Quest From the Mediterranean and the Mideast to Africa and the American South, we foraged for the best dishes on the planet—here in L.A. THAI Thai cooking's idiosyncratic palette of lemongrass, tamarind, fragrant herbs, and chilies tempered with sugar and fruit took L.A. by storm in the '70s. Many neighborhood restaurants adjusted their food's intensity to suit local tastes; others catered to the city's growing Thai community by offering regional specialties and traditional comfort foods—along with the occasional Thai Elvis impersonator. Now a new generation of restaurants, following the trends in Thailand, are using customary ingredients to create a contemporary East-West cuisine. —Linda Burum Chadaka Thai Thai cooking's integration into the American mainstream is exemplified by this sleek restaurant. A backlit bar under an incandescent Buddha dispenses fashionable martinis and champagne cocktails. Singha Thai beer is offered, but so are the artisanal brews Franziskaner Weissbier and Hoegaarden from Belgium. Chadaka's menu features high-end renditions of Thai favorites made with fresh produce (curries, spicy salads, satays) as well as dishes, like Thai beef jerky, that are less commonly found. Some entrées represent up-to-the-minute fusion. The garlic-marinated Siam pork is a double bone-in chop, rosy and juicy, accompanied by grilled asparagus, zucchini, jasmine or brown rice, and a sweet and faintly spicy sauce. Like many of the offerings, it's served Western rather than family style, on a single plate. >> 310 N. San Fernando Blvd., Burbank, 818-848-8520 or chadakathai.com. L-D daily. Full bar. $$ Khun Dang Esaan is a style of food found in northeastern Thailand, an impoverished area where simple equipment is used to transform a limited range of ingredients into glorious combinations of taste and texture. Most Esaan food is grilled or raw, and in Bangkok it was largely the province of street vendors until the late '80s, when it suddenly became trendy. In L.A., Khun Dang, a '50s-style coffee shop near the Wat Thai Buddhist Temple in North Hollywood, is one of the few restaurants specializing in this rustic cooking. Lori Legnante Maleerat, an American fluent in Thai, runs the dining room, where Naugahyde banquettes are splashed with orange and hot pink flowers. Her husband, Seksan, is often in the kitchen. Their Esaan dishes, found on the "specialties" menu, include a great catfish larb; a well-spiced bamboo shoot salad sprinkled with toasted rice powder; nahm tok, a grilled beef or pork salad; and beef and tendon stew. Sticky rice serves as the traditional eating utensil; make little balls of it and scoop away. >> 13436 Sherman Way, North Hollywood, 818-503- 4993. L-D Thur.-Tue. No alcohol. $ Saladang Song When Dang Vattanatham found that her popular Thai restaurant, Saladang, was overflowing, she could have simply cloned it. Instead she opened Saladang Song (song means "two"), a spectacular indoor-outdoor space of concrete slabs and steel panels that is devoted to contemporary Thai comfort foods. Breakfast specialties include the traditional rice porridge jok mun (brown rice and multigrain versions are available), which can be garnished with sweet potato, taro, or pumpkin. Later in the day and into the evening, delicacies include Thai green curry with Ping-Pong-ball-size eggplants; hah mok, a fish cake seasoned with coconut milk and steamed in a banana leaf; and miang goong, a lettuce wrap of ground and grilled shrimp tossed in lime-ginger dressing and sprinkled with roasted peanuts. For dessert there's sticky rice with Thai custard and coconut cream. >> 383 S. Fair Oaks Ave., Pasadena, 626-793- 5200. B-L-D daily. Beer and wine. $$ Sapp Coffee Shop Nearly 20 years ago the only menu here was written on the wall in Thai script, and the combined English vocabulary of the waitstaff was about eight words. Bilingual customers were sometimes recruited to translate dishes for English-only speakers. When the po-tak soup emerged from the kitchen, its sharp, fishy aroma and full-throttle capsicum onslaught transported diners to Thailand. Now the once-colorless walls are painted shades of citrus, and the lengthy menus are printed in Thai and English. Visitors are asked how spicy they'd like their dishes. But Sapp has hardly lost its soul. Order the ground chicken stir-fry with curry "Thai style," and a dish with garlic and spice and overlaid with fresh jalapeño heat will be set before you. The barbecued chicken for which Sapp is well known is as delicious as ever. >> 5183 Hollywood Blvd., Hollywood, 323-665-1035. B-L-D Thur.-Tue. No alcohol. $ Top Thai Pigs love the temperate hills of northern Thailand, which explains why sausages, ribs, and pork curries dominate the area's cuisine. Natives of Chiang Mai, the region's major city, come to Top Thai for this earthy, pungent style. Nam prik oong, a spicy minced pork and tomato stew, is here in all its glory. Like most northern dishes, it's scooped up with sticky rice or raw vegetables. Nam prik noom, a vegetarian version, is twice as hot. Sausages and meats come sizzling from the grill: mu ping, thin, garlic-infused pork slices skewered satay style; sai uua, lemongrass-infused sausage; and larb thod, which unlike the salad version, is made of basil-seasoned pork patties topped with deep-fried mint leaves. Other standouts include kang hung lay, succulent pork curry packed with garlic cloves, and khow soi, the fragrant Burmese-influenced coconut- curry noodle soup. >> 7333 Reseda Blvd., Reseda, 818-705-8902. L-D Thur.-Tue. Beer and wine. $ THE MAIN INGREDIENTS USING YOUR NOODLES Many Asian supermarkets carry basic Thai ingredients. But if you're after fresh ka (galingale) for a soup or banana flowers for a salad, head to Bangkok Market (4757 Melrose Ave., Hollywood, 323-662-9705), which has the best Thai produce in the city. For curry pastes, sauces, fresh and dry noodles, Esaan seasonings, and dessert flavorings, the Bangluck Markets (12980 Sherman Way, North Hollywood, 818-765-1088; 5170 Hollywood Blvd., Hollywood, 323-660-8000) are well stocked. Thai desserts can be found at Bhan Kanom Thai (12714 Sherman Way, North Hollywood, 818-255-3355). Our cookbook picks: Thai Food, by David Thompson (Ten Speed Press, 672 pages, $40); It Rains Fishes, by Kasma Loha-Unchit (Pomegranate Communications, 223 pages, $29.95); and Quick and Easy Thai (Chronicle Books, 168 pages, $18.95) and Real Thai (Chronicle Books, 208 pages, $14.95), by Nancie McDermott. ONE DISH FIVE CULTURES STICK WITH IT The primitive skewer still prevails Indonesia: Satay, chicken morsels eased onto bamboo skewers and broiled lightly, amounts to the island republic's national dish. It is augmented by a slightly sweet dipping sauce loaded with lime and garlic. >> Indo Café, 10428 National Blvd., West L.A., 310-815-1290. Turkey: Kabobs were first perfected in Istanbul, where the most harried office worker finds time to transfer the meats to fresh pide, or flatbread, and squeeze on lemon or dab on yogurt. >> Sofia, Westside Pavilion Food Court, 10899 W. Pico Blvd., West L.A., 310-441-7776. Korea: Gochi—skewered beef, chicken, or shrimp, charcoal broiled—may be coated in black pepper or marinated in chili sauce. It can be served with pickled cucumbers, a sprout salad, or a green onion pancake. >> Dan Sung Sa, 3317 W. 6th St., L.A., 213-487-9100. United States: An impaled hot dog dipped in cornmeal and fried, the corn dog is an American favorite. >> Hot Dog on a Stick, 1633 Ocean Front Walk, Santa Monica, 800-321-8400. Vietnam: Chao tom is a dish in which shrimp pounded into a paste with garlic and shallots is molded around a sugarcane skewer and charbroiled. The skewer is edible. >> Banh Cuon Tay Ho, Golden World Mall, 1039 E. Valley Blvd., Ste. B103, San Gabriel, 626-280-5207. GREEK Unlike in Chicago, Detroit, and Manhattan, Greeks didn't settle around a central location in Los Angeles. In the early 1900s, a community developed around San Julian Street downtown, but in the 1950s it dispersed. With the 1952 opening of Saint Sophia Cathedral, the cornerstone of the city's Greek Orthodox community, at Normandie and Pico, a new nexus was formed. Other Greek Orthodox churches—Saint Katherine's in Redondo Beach, Saint Anthony's in Pasadena, Saint Nicholas in Northridge—came to anchor disparate neighborhoods. The traditional dishes of Greece are served in their restaurants, which are known for a spirit of hospitality called xenia. —Lesley Balla The Great Greek With its live music and family-style feasts, Ernie Creizis's restaurant is a celebration—even more so when the waiters collect diners and line-dance out the door. The walls are lined with Greek military paintings and posters, a contrast to the pastel linens, flowers, and twinkle lights. The Great Greek offers a constant stream of meze: creamy tzatziki made from yogurt, cucumbers, onions, and garlic; spanakopita, the classic spinach and cheese pie; dolmades, grape leaves stuffed with rice and ground beef; and keftedes, outstanding spiced meatballs. Entrées include roast baby lamb and chicken souvlaki. The galaktobouriko, phyllo sheets layered with semolina custard and drizzled with honey, is supreme. >>13362 Ventura Blvd., Sherman Oaks, 818-905-5250 or greatgreek.com. L-D daily. Full bar. $$ Papa Cristo's Owner Chrys Chrys's father opened the market C&K Importing in 1948, several years before the neighboring Saint Sophia Cathedral opened. In the '80s, he added the dining room with blue-and-white-checked tablecloths, posters of Greek isles, and photos of famous Hollywood Greeks. Back then people would trek from all over Southern California for the restaurant's food, and today second- and third-generation Greek Americans go for a taste of their heritage. The kitchen turns out specialties like grilled lamb chops and marinated souvlaki, using "secret" family recipes. The Chryses are from northwestern Greece, where the cuisine is lighter, so you won't find a lot of heavy casseroles here. Dishes are rustic—the spanakopita, made with puff pastry rather than phyllo, is akin to what you'd get from a street vendor in Greece. Pastries are made daily— take a box to go. >>2771 W. Pico Blvd., L.A., 323-737-2970 or papacristo.com. L-D Tue.-Sun. Beer and wine. $ Papadakis Taverna Brothers John and Tom Papadakis opened this restaurant in 1973, in a building their grandfather bought after World War I. One of them is likely to shake your hand on the way in. Family photos and USC football memorabilia (John and his sons played at the school) cover the walls; a steady flow of customers fills the tables. There's a lot to watch: Servers show off thick veal steaks and several cuts of lamb before you order; they flame saganaki— salty kasseri cheese doused in brandy—tableside with a hearty "Opa!"; as a belly dancer works her way through the room. Every meal comes with taramosalata, a red caviar dip; cool tzatziki; and lemony avgolemeno soup. The baklava is ideal with a rich Greek coffee. >> 301 W. 6th St., San Pedro, 310- 548-1186 or papadakistaverna.com. D nightly. Beer and wine. $$$ Petros White walls, smooth arches, blond wood tables, and a long marble bar make Petros perhaps the most chic and modern of L.A.'s Greek restaurants. Chef Yianni Koufodontis, who is of Greek heritage, worked at Spago and Maple Drive; owner Petros Benekos is in the fashion industry and has a clothing shop a few storefronts away. Young servers move through the crowded room, Greek music plays in the background, and dancing happens only if you stay late enough and Petros himself feels like it. The menu mixes refined regional specialties with family recipes from Ioannina (not to be confused with the Ionian Islands). Some of the restaurant's best offerings include such dishes as warm, sesame-crusted feta topped with sweet golden raisins, astakomakaronatha (lobster spaghetti), and lamb loin with figs. For dessert it's one of the few places that serves loukanades (honey-dipped doughnuts) and bougatsa (custard-filled phyllo). No shorts or flip-flops after 5 p.m. >> Metlox Shopping Center, 451 Manhattan Beach Blvd., Manhattan Beach, 310-545-4100 or petrosrestaurant.com. L-D daily. Full bar. $$$ THE MAIN INGREDIENTS FETA ACCOMPLI C&K Importing is still the best place for finding Greek specialties to take home. Among 25 Greek cheeses, the shop offers four varieties of feta, including varelli, a barrel-aged version. There are also Greek olive oils, fresh breads, homemade dips and sauces, Greek wines and beer, and pastries. The butter-free baklava is good, but why skip the real thing? 2771 W. Pico Blvd., L.A., 323-737-2970 or papacristo.com. The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean (Houghton Mifflin, 320 pages, $37.50), by Aglaia Kremezi, will set you on your way. PERSIAN Farsi script runs along awnings, storefronts, and billboards in Los Angeles like ticker tape, particularly in Westwood's Persian neighborhood. On menus, Farsi spells pleasure. Persian cooking takes a rustic delight in grilling. It melds tart tastes such as that of dried limes or pickled grapes or the thin-leaf fenugreek with long-simmered stews. A connoisseur of Persian cooking appraises a rice dish not just by its fluffiness but by the striation of color that saffron or lima beans might bring to it, and even by the crispiness of the pot bottom—the highly sought-after tadig. The pacing of the meals is an antidote to the city. From the first bite of fresh mint to the last lingering taste of rose-water- scented baklava, nothing is rushed. —Patric Kuh Assal Pastry Persian culture indulges in two kinds of pastries: the traditional cookies that are usually decorated with nuts or seeds and the napoleons, fruit tarts, and chocolate-covered éclairs reminiscent of France. Assal Pastry, a cubbyhole in an Orange County strip mall, finds a place for both. The wide selection of French confections would do justice to any patisserie, but it is the fineness of the Persian cookies that puts the bakery in a category of its own. Some of the standouts are bite-size bamieh, a fried and rose-petal-syrup-soaked specialty, and ethereal nookhod chi, chickpea shortbread the circumference of a silver dollar. Four sizes of baklava are offered; the most refined—and expensive— is in the shape of a rose hip, and the delicacy with which it delivers its payload of pistachio and rose water is entrancing. >> 14130 Culver Dr., Ste. H1, Irvine, 949-733-3262. L-D daily. No alcohol. $ Attari Sandwiches This cool and calming respite is set in a leafy courtyard off Westwood Boulevard. Depending on the time of day, the outdoor tables reflect different segments of the local Persian population. Lunchtime is a flurry of orders, as entrepreneurial-looking sorts dine on slices of kuku, an herb quiche, or warm tongue sandwiches served with a dab of mayo on rolls of French bread. By early afternoon the strains of traditional music set a new mood. Bowls of saffron rice pudding are lingered over, friends are caught up with, and grandparents make funny faces at their carriage- borne charges. It is the perfect Persian idyll: Time does not press, and the samovar on the stove is ready to endlessly refill glasses of tea. >> 1388 Westwood Blvd., Ste. 103, Westwood, 310-441-5488. L Tue.-Sun. No alcohol. $ Javan Customers don't so much arrive here as come in waves. Families delight in pitchers of cool, minty doogh, the traditional yogurt drink. Waiters are happy to explain dishes to the uninitiated. The tadig, served as an appetizer with an accompanying stew of wild herbs, is particularly fine. The ash-e-joe, barley soup topped with one swirl of yogurt and another of fried mint, is powerful. The albaloo polo, rice with sour cherries, is at once fruity and savory. No amount of hushing parents can quiet the atmosphere, which is best enjoyed from a wall-hugging booth. >> 11500 Santa Monica Blvd., West L.A., 310- 207-5555 or javanrestaurant.com. L-D daily. Full bar. $$ Shah Abbas The broad balcony of Shah Abbas looks out over the intersection of La Cienega and San Vicente boulevards. The ornate turquoise interior, with its carvings, nooks, cushions, and Moghul portraits, slants to a glorious past. Smaller tables share a long comfortable banquette, and the rest of the dining room is arranged banquet style, so that if an impromptu group of 30 walk in, seating does not present a problem. Except, that is, on Friday and Saturday nights, when reservations are required. Then the belly dancers are twirling, and there can be a wait. The combination platter appetizer here is excellent, particularly the kashk- o-bademjan, oven-roasted, fork-pressed eggplant heaped on the restaurant's warm flatbread. The barbecued whitefish with lima-bean-flecked rice is restrained and sophisticated. >> 400 S. San Vicente Blvd., L.A., 310-659-3242 or shahabbas.com. L-D daily. Full bar. $$ Shamshiri Grill Tables of friends with a plate of panir o'sabz—feta, fresh herbs, radishes, and green onions— revel in one another's company. The surrounding greenery and the sound of water flowing in fountains combine to block out the noise of traffic on Westwood Boulevard. The interior doesn't have the over-the-top grandeur of some Persian places; instead a cream- and-brown palette gives the dining room a contemporary feel. The kitchen is glass enclosed, and cooks can be seen spooning basmati rice onto platters and slicing meats from the spinning rotisserie. The restaurant serves an exemplary version of shirin polo, the classic rice dish in which sautéed sweet orange peel, pistachios, and almonds define the compelling tartness of great Persian food. >> 1712 Westwood Blvd., Westwood, 310-474-1410. L-D daily. Beer and wine. $$$ THE MAIN INGREDIENTS HELLO HALAL! Two essential supermarkets for all Persian ingredients are Super Irvine (14120 Culver Dr., Irvine, 949-552-8844) and Elat Market (8730 W. Pico Blvd., L.A., 310-659-7070 or elatmarket .com). While the meats at Super Irvine are marked "halal" (the Islamic equivalent of kosher) and those at Elat are "glatt" (kosher), the swerving carts, the sizing up of the eggplants and melons, and the whiffing of the fenugreek are one and the same. Yogurt (mast) is indispensable in Persian cooking, and many people make it at home. Lacking access to that, either the Sadaf brand or a Greek variety is a good substitute. Come fall, the first pomegranates appear in the farmers' markets and can be used in salads, soups, and stews. Prime reading is Margaret Shaida's The Legendary Cuisine of Persia (Interlink Books, 384 pages, $18.95), which even illuminates the subject of whether to name the cuisine after Iran or Persia. ONE DISH FIVE CULTURES IN THE DOUGH China and Germany aren't the only dumpling lovers Russia: During Siberian winters, cooks make their meat-filled, tortellini- like pelmeni by the hundreds and store them in the snow. They can be served in broth or fried in butter. >> Traktir, 8151A Santa Monica Blvd., West Hollywood, 323-654-3030. Nepal: Momos, squat dumplings whose tops mimic Himalayan peaks, are often filled with spicy chicken or yak, a commonly served meat. >> Katmandu Kitchen, 10855 Venice Blvd., West L.A., 310-836-9696 or katmandukitchen.com. Afghanistan: Aushaks are this country's national dumplings—thin, silky envelopes filled with chopped chives or young leeks and served in a deeply flavored lamb sauce. >> Azeen's Afghani Restaurant, 110 E. Union St., Pasadena, 626-683-3310. North Korea: Wang mandu, or king dumplings, are the hallmark of the Hwanghae province. Their translucent skins enclose vegetables with beef or kimchi and tofu. >> Hwang Hae Do, 11748 E. Artesia Blvd., Artesia, 562-402-6509. Jamaica: Teaspoon-size spinners, a dense mix of flour and water, go into "fish tea" and other soups. Larger boiled dumplings soak up spicy curries. >> Ginja Lions, 11320 Ventura Blvd., Studio City, 818-763-8100. CHINESE In the 1980s, entrepreneurs who had moved to Los Angeles from China and who missed their native cuisine began importing top-flight chefs, setting them up in restaurants in the San Gabriel Valley. The new establishments were so successful that when restaurateurs in China got wind of the lucrative L.A. market, they opened outposts of their own here. Today Monterey Park and the surrounding area is recognized as the avant-garde Chinese-food capital of the United States. Skilled chefs, representing every region of China, can be found stretching noodles from an orb of dough, smoking duck over rare tea twigs, and brewing herbal tonic soups. —Linda Burum Best Szechuan Chili and Seafood For some, Szechuan food is all about the kick of fiery red chilies fused with the numbing effect of prickly ash, also known as Szechuan peppercorn. But ma la, as the compound sensation is called, is only one harmonic line in a complex cuisine. Contemporary chefs from Szechuan province, like those cooking at Best Szechuan, combine hot, tart, bitter, fermented, sweet, and salty elements into an infinite variety of flavor combinations. You'll find chicken fried with scary quantities of chilies, and eels with pickled peppers. The initial flash of heat in curry-style Zen Zen Lamb opens the palate to the clear, bright tastes that follow. To offset spicy heat, the restaurant offers mildly seasoned sizzling rice cake soup, herb-infused tea-smoked duck, and sautéed p