Posts in Press

INDULGE: Sweet and Simple

July 9th, 2012 Posted by News, Press, Uncategorized No Comment yet

If you ♥ our Rose Ice Cream now you can make it at home. Our recipe is inthis month’s issue of INDULGE….better yet our ice cream made the cover!

…Rose water, with its intensely perfumed fragrance, has been a popular flavoring for Middle Eastern, Indian and Chinese cuisines for centuries. Christina and Nehme Elbitar of Chadra Mezza make their own at their Park Place Avenue Mediterranean eatery, Chadra Mezza & Grill. Ice cream varieties change regularly, but rotating favorites include pomegranate, tamarind, Turkish coffee, spice cream and the aromatic rose water. When making rose water syrup for this recipe, Christina recommends reserving extra to use in soda floats or even cheesecake….read more

Thank you Chow Baby!

June 13th, 2011 Posted by Press No Comment yet

Thank you Chow Baby for including us in your Farewell Post.

We will miss your honest columns and your push to keep things local. We appreciate all of the mentions and will miss them greatly.

On the other hand, we look forward to having you and your beloved as a regular every Friday night!



Diving into delicious DFW dips

February 10th, 2011 Posted by News, Press No Comment yet

By Anna Caplan | Special to DFW.COM
Posted 3:44pm on Thursday, Feb. 03, 2011

Chadra Mezza and Grill

We were immensely enjoying the balila dip at Chadra Mezza & Grill the other day and chatting with co-owner Christina Elbitar about the Big Game a comin’ when I got to thinking. Dips are usually the stars of the show — at least on my Super Bowl party spread — but I’ve never had a dip this good at my party before.

Essentially a bowl of mashed chickpeas atop mint yogurt and pita, Chadra’s balila sports plenty of garlic and an olive-oil finish. Served with a platter of super-crisp pita chips, it’s a mix of textures, kind of like a riff on the ubiquitous hummus, and absolutely delicious. In my playbook, it’s the Super Bowl champion of local dips.

But here is a look at other area contenders. Call it my own personal Dip Bowl.

Hummus at Terra Mediterranean Grill

Speaking of hummus, this might be the area’s gold standard. It’s smooth and creamy, with a texture best described as whipped. This purée of chickpeas is excellently executed and is accompanied by the restaurant’s stellar pita bread.

Queso Flameado at El Asadero

This queso is more gooey nacho cheese in consistency, but it is a unique and amazingly addictive take on standard queso. Studded with chorizo, it is served alongside tortillas.

Raita at Pasand Indian Cuisine

Typically referred to as a cooling agent, this yogurt-based dip features chunky pieces of diced cucumber, onion and tomato. I keep it at the ready after eating the restaurant’s fiery lamb vindaloo, but this raita is so good, it would make a great dip for veggies or even skewered meat.

Love Dip at Central Market

With Valentine’s Day approaching, this dip’s a two-fer. People go gaga for this cream cheese and salsa concoction, as I am sure you know. As a recent convert, I can only attest that it’s tasty, addictive and ridiculously bad for you. All hallmarks of a winning dip.