From Our Editors
Diego Abeloos of the Los Altos Town Crier scribed an article about Village Kebab that sums up the eatery. He explained how after investing more than a decade owning an Italian restaurant, Aziz Dogan decided he’d be better off sticking with what he knows. The native Turk now presides over Village Kebab, a Mediterranean-style eatery where diners can dig in to wraps, tabbouleh, and of course, kebabs. Dishes are prepared by Nilgun Boyar Dizon, a European-trained chef who looks to use organic ingredients whenever possible. Abeloos went on to detail her variety of desserts, from traditional baklava to an interpretation of the arabian concoction künefe, which entangles a sweet cheese in thin angel-hair pasta.