Minzon opened in Deep Ellum this weekend and we got a taste.
. The renowned chain is the creation of chef-with-a-dream Eyal Shani, who started his culinary venture with a small restaurant in Tel Aviv in 2011. But the humbly-born concept has grown quite impressively into over 50 locations in eight countries across the world, including Singapore, New York City, London and Melbourne.
Undoubtedly the star of the show in each creation, though, are the actual pita pockets, which set themselves apart from any we’ve tried before with a spongy texture and almost perfectly light bounce. Baked fresh-to-order and served warm to the table, they're addictive. Be warned.
Of course, it’d be a crime to come here without trying a plate of the original roasted cauliflower, a dish that — like much of the menu — is more complex in flavor than appearance. The single head of baby cauliflower sets underwhelming expectations but delivers upon first bite. Doused in olive oil before and after being roasted, it almost melts in the mouth, leaving a lightly charred aftertaste on the tongue, unlike any other plate of cauliflower we’ve tried.
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