Rice House of Kabob's signature sumac sauce is known for its versatility—so much so that several customers want to buy it by the gallon. The coveted marinade was invented by Ali Shabani, one of the restaurant's four founding brothers, and seems to complement almost any item on the Persian menu. By seasoning char-grilled chicken, sirloin, shrimp, and vegetables, it serves as one of two constants in the kitchen. The other, of course, is rice—the family describes it on the website as "the world's ultimate comfort food" and lays it as a base for several platters, including housemade falafel and combination meals of ground-sirloin kubideh and charbroiled tenderloin.
From the vegetarian dishes to the pan-seared tilapia wrap, every item is prepped from all-natural ingredients. The culinary team arrives early in the morning to slice the preservative-free eats, which they always cook to order instead of reheating them beneath lamps or the smoldering gaze of Yosemite Sam.
With over 30 flavors of wings, Hurricane Grill and Wings can satisfy any and all taste buds. The setting is a relaxed beach atmosphere, where a hearty slew of appetizers, entrées and sides expand the offerings well beyond the wings. Further tropical touches invade the menu in the form of stone crab dip, grilled mahi-mahi, fried shrimp and grouper tacos, though most folks opt for mix-and-match plates that include wings and plenty of dipping sauces. A run of available hot sauces helps to liven up the menu, including a hurricane and roasted garlic inferno version sure to make a few eyes water.