Like a water cracker, it had a pleasing texture but taste-wise was a virtual tabula rasa, which allowed one to focus on the dips.Īs we enjoyed the appetizers, the restaurant filled up a little and a man strode purposefully through the dining room. The flatbread that came with the trio was crusty dotted with sesame seeds on the outside but soft inside. My companion and I were completely smitten and raved about it on the drive home. Green olives sliced and dressed with a pomegranate, walnut and herb blend that made the brine recede to the background, creating space for the sweet tang of the fruit, accompanied by a layer of walnut. I had never tried zeytoon parvardeh, and this dish was unlike anything I'd ever tasted (a rarity). A luxurious meld of flavours, including black sesame seeds that brought a bit of depth. A swirl of green olive oil flecked with herbs lay alongside the eggplant purée, which was drizzled with yogurt sauce and caramelized onion. The most familiar was the yogurt dip with bits of fresh cucumber, the mint breathing through its mild acidity. Each dip had a unique character, though all were related to Middle Eastern and Northern African cooking. It was outstanding, served in a long white platter curved to create three distinct sections. We ordered the Rayhoon trio sampler, which included kashkeh bademjoon (an eggplant dip), zeytoon parvardeh (dressed green olives), and maust-o-khiar (a yogurt and cucumber dip). Gorgeous dropped light fixtures cast subtle geometric patterns on the ceiling and walls. The dining room is painted a dusky yellow and has added warmth from wooden trim along with wooden tables and chairs. Meanwhile, with time signatures changing and Persian drums accompanying, the music made our ears prick up and contributed to the engaging atmosphere. However, I enjoyed the drink on its own terms. To call it a mojito was a bit of a stretch since the mint and lime had to fight their way through the strong licorice flavour. Our server poured the ingredients so they were layered in the glass but suggested I give it a stir. Its description on the menu as "a one of a kind mojito" was certainly accurate. The "weird one" contained Arak, a clear, unsweetened anise-flavoured spirit. I liked her friendly honesty and she steered us right on many menu items through the night. Our server pointed out that there were two choices. It set the tone for most of what was to come: well balanced and complex, with just a dusting of cardamom beneath the nuttiness of the tea. A decent selection of beers and wine, but we wanted to test the bar so my companion ordered a Persian hot toddy consisting of cardamom tea with almond liqueur. We chose a seat toward the back, then took a look at the drink menu. We walked past the bar and through the dining area which curved back further than I would have guessed. A tree in front of the restaurant is lit up at night and on this evening, a few couples strolled along holding hands. In fact, there's a bit of a magical feel as you walk through this little alcove of European-style shops in the Village Square. Rayhoon is tucked back behind a couple of buildings on Pearl Street in downtown Burlington.Īs we left the sidewalk and glanced at the lit sign mounted above the doors of the quaint facade, I imagined how Harry Potter must have felt after he saw 12 Grimmauld Place, wondering how he had never noticed it before.