RESTAURANT REVIEW: Chef Berty Richter’s upscale Mediterranean restaurant Ezov is thoughtful, modern, and inviting.
When you walk into Ezov, the latest concept from the Emmer & Rye restaurant group, the graffiti motif on the walls , on the paper lanterns, and the light fixtures that look like floating squiggles all lend the space energy and verve. You have the sense of having entered a party just in time for the good shit to happen.
The hummus and falafel were truly glorious. Spooned into a deep divot in the hummus was a pool of roasted pattypan squash and tatbila sauce. We used the earthy frena – which came with a lamb butter, molded into a hamsa, and shredded beet horseradish – as a hummus delivery mechanism. The falafel was crunchy and rustic; make sure to drag it through the spicy green schug to give it a little kick.
If you’re lucky enough to vibe with your waitstaff, you may very well enjoy one of the best dining experiences on offer in Austin. We ended the meal with an order of baklava, which my companions devoured enthusiastically, while noting that it was more like a pistachio cobbler than a traditional layered baklava. The scoop of tahini ice cream that accompanied the dish was very nice, not too sweet and perfectly creamy. In all, we ordered seven plates for four people; despite it being an all-veg meal, the richness of the sauces meant that we were satisfied without feeling overfull.
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