Some artists deal with the subject of mortality in delicate, reflective brushstrokes. OFF! bandleader Keith Morris confronts it roughly the same way a hungry pit bull meets a T-bone steak—with fang-gnashing ferocity. To wit: multiple compressed assaults from the band’s new sophomore salvo, Wasted Years (Vice). Because, at 58, the Circle Jerks/Black Flag vet (who still maintains a spin-off combo dubbed Flag) has faced his own frailties, overcome most of them, and simply accepted—then soldiered on—with the rest. Morris, guitarist Dimitri Coats, bassist Steven Shane McDonald and drummer Mario Rubalcaba will be guest editing magnetmagazine.com all week. Read our brand new feature on them.
Morris: They have two locations, and I’ve eaten at both but prefer the Hollywood location in Little Armenia over the Glendale locale based on its convenience. I live in Los Feliz and can walk west up Hollywood Boulevard. Five traffic signals, be there in 15 minutes and get an incredible Lebanese grizzle on! The meal of my choice always starts with hammos or hummus depending upon how they spell it. Hammos is made from crushed garbanzo beans with sesame oil, lemon juice and garlic. A tabbuleh salad, which consists of fresh chopped parsley, cracked wheat, tomatoes, onion, lemon juice and olive oil. A fattoush salad they prepare with sliced cucumber, tomatoes, onion, bell pepper, parsley, fresh mint, spices and toasted pita bread mixed with lemon dressing. At Dinner time, you’ll be served a tray with sliced cucumber, carrots, cubes of goat cheese, black and green Mediterranean olives and my favorite of theirs, Middle Eastern pink pickled turnips. The meat and potatoes part of this meal except there will be no potatoes unless you want fries (their fries are excellent!) would be shish tawook, otherwise known as skinless chicken breast kabob. It’s marinated in their special recipe and broiled to a golden chewy goodness. I choose the bulgar wheat over the rice and french fries as I’m an adult-onset type-two diabetic; the bulgar won’t raise my glucose through the roof, and it has pretty much the same texture as rice. I also enjoy the cooked tomato that accompanies the plate they bring all these tasty morsels out on, and make sure to ask your wait person for garlic paste as it kicks this dining experience up a couple’ dozen notches!
This is my favorite restaurant in Los Angeles, Southern California, West Coast of the United States or anywhere else in the world! A+ I also failed to mention that the shish tawook plate also comes with a salad made of thin slices of cabbage, cucumbers, tomatoes mixed with lemon, spicy dressing and pita bread. Just to clear my conscience and my watering mouth, the bulk of these descriptions we’re swiped from the Carousel menu!
