Catch The Dip

TAKEOUT

June 25, 2008|By ROB KASPER

Taramasalata ranks up there with hummus as a popular puree from afar. This smooth, light pink, slightly salty dip from Greece is made with preserved fish roe, olive oil and lemon. Served lightly chilled with triangles of warm pita bread, it is delectable summer fare.

Judging by results of my recent outing, this area is blessed with cooks who can do good things with fish eggs.

Best Bite

Samos

Address: 600 Oldham St.

Phone: 410-675-5292

Hours: 11 a.m.-9 p.m. Monday-Saturday

A tangy mound of foamy pink taramasalata, perched on carrot sticks and dotted with briny olives, had a pleasing texture and a faintly saline finish. Paired with a fistful of warm pieces of pita bread, this $6.50 serving was a gustatory marriage made in the Mediterranean. The fish eggs, I was told, came from carp.

Best Bargain

Kali's Mezze Restaurant

Address: 1606 Thames St.

Phone: 410-563-7600

Hours: 5 p.m.-around midnight Monday-Friday, 11:30 a.m.-around midnight Saturday and Sunday

Called here by its shortened name, tarama, this $5.95 puffy pink portion carried the faint flavor of the sea. The fish eggs come from cod, the menu said. Topped with mint leaf and accompanied by a cone of pita bread, the tarama was filling and quite a buy.

Also Tasted

Grapevine Cafe

Address: 20 Church Lane, Cockeysville

Phone: 410-667-0010

Hours: 11 a.m.-9 p.m. Monday-Tuesday, 11 a.m.-10 p.m. Wednesday-Thursday, 11 a.m.-11 p.m. Friday-Saturday

The mildest taramasalata that I tasted, this $6 serving was creamy, yet lacked the saline tang I expected.

Know of a good carryout? Let us hear about it. Write to rob.kasper@baltsun.com.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.