At The Armenian Cafe, chefs have mastered the delicate art of adaptation. Their far-reaching menu spans the meals of an entire day, incorporating many entrees that seem American at first glance, but have actually been injected with Mediterranean flair. What appear to be crunchy chips are toasted segments of pita bread; breakfast omelets can contain gyro meat and falafel in addition to morning meat staples; and pieces of cured Armenian beef sausage dapple mozzarella and feta cheese on the soujouk pizza. Even desserts receive the fusion treatment, with layers of baklava filo dough sandwiching the creamy filling of an Armenian cheesecake.
Of course, the kitchen also produces recognizable classics of the culinary genre. The chefs closely guard the secret marinade that flavors their rack of lamb, just as they do the recipe for the garlic house dip—curious diners have only managed to discover that it does not, in fact, contain spaghetti. Shish kebabs and pita sandwiches, on the other hand, flaunt housemade tannouri pita bread and pair well with sips of Armenian coffee and sights of belly dancing on Friday and Saturday. From 2008 to 2012, this mix of the inventive with the traditional has helped the café win first-place or runner-up status from CityVoter for Best Mediterranean.
