Side dishes, except for a good, zippy cole slaw, are blah.
ZANKOU CHICKEN MENU CALORIES FREE
There is a good, creamy clam chowder to start the proceedings off, and traditional seafood salads made with bay shrimp, crab or a combination of both, that you can douse with Slender Choice, a cholesterol free salad dressing. But at these prices, every dinner constitutes a good value. Oddly, I find the lower-priced entries here (snapper, trout and catfish, for example, all $4.99) more moist and tastier than such dishes as swordfish and halibut, themselves $2 pricier. The main draw here is inexpensive, simply broiled fish, brushed with a lemony, low-fat marinade, sprinkled with Spike and paprika, then grilled over charcoal. Servers sport cheerful blue Dukey’s T-shirts. It’s a spotless, bright takeout/eat-in type place, done up in blue and white tiles that look clean enough to eat on. Dukey’s Seafood ExpressĮverything but the food is blue and white, the colors of the sea, at Dukey’s Seafood Express, a fast-food operation in Tarzana. The Victory location opens Sunday, noon to 9 p.m. to 9 p.m., Friday through Saturday, 10 a.m. Both restaurants are open Monday through Thursday, 10 a.m. Very Veggie, a juice made from carrot, celery, spinach, beet, tomato and cucumber, would be the ultimo V-8, if it had two more ingredients. There are excellent, discus-shaped rolls, and the sound of the juicer grinding away in the background to remind you of how fresh everything is. Overstuffed burritos and tacos are fashioned from exotica such as soy chicken, brown rice and wild cilantro. Pizzas are made with a slightly sweet (from molasses) stone-ground wheat crust. It’s a small mound of steamed lima beans, green beans, potatoes, mushrooms and onions, topped with raw cheese and a piquant red substance Leonor has dubbed Bolivian sauce. Most come for Leonor’s fresh, pulp-free fruit and vegetable juices, creative salads and “forever young” dinners, mostly soy protein and vegetable fantasies on Latin American themes.ĭory’s Bolivian pejtu is one dinner with bizarre but undeniable appeal. It’s dark and bohemian but definitely not smoke-filled, and the arching, wood slat ceiling and hand-painted walls make you think you have wandered into a giant picnic basket.Ĭlientele here are mostly alternative-lifestyles types looking like fashion models for secondhand clothing stores. Her North Hollywood restaurant, the original of two locations, feels more festive than serious. Leonor Garcia became a vegetarian barely 12 years ago, and she’s felt better ever since. Chicken Rotissary caters, too, for orders of 15 birds and up.Ĭhicken Rotissary, 5658 Sepulveda Blvd., Van Nuys, (818) 781-0615. There are plenty of healthy Middle Eastern condiments here, too: creamy hummus, a garbanzo bean dip, excellent pickled turnips, good fluffy rice and mutabal, and eggplant dip. This garlic sauce is not the equal of Zankou’s-it lacks the sweetness and subtlety-but is still a joy when smeared on pita and eaten between bites of moist, roasted chicken. And indeed, that’s what you get.Ī whole chicken, juicy and golden brown, sells for an amazing $5, served with two toasted pita breads and a garlic sauce that is a killer in its own right. Both the menu and the red sign over the metal roaster trumpet the benefits of this cooking: spit-roasted chickens, no oil, no preservatives, direct-flame cooking with all natural juices. It’s a clean, bright place with a tile floor, peppermint stick tables and chairs and a trompe l’oeil blue skylight ceiling, and it feels more like an ice-cream parlor than a restaurant. You can see the chickens turning on their spits from the street, but you can’t really smell them roasting until you enter.
This modest, cafeteria-style restaurant is cut in the mold of Zankou Chicken, (the Hollywood and Glendale chicken palaces that serve plump, crisp-skinned rotisserie chicken with a deadly intense garlic sauce), but the food here is lighter, more austere.
And heaven knows how many calories there are in an “exchange” of sucrose. But anyone who bites into the tasty, saucy barbecued beef ribs or Belgian brisket is deluding himself if he thinks these foods have been completely defatted.ĭesserts such as pralines and cream-a delicious dish of yellow fluff made from starches and emulsifiers-taste awfully sweet. Salads require little denial, in that the thick, creamy dressings-green goddess and ranch are two-are oil-free, made with a combination of buttermilk and diet mayonnaise.
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