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	<title>Hot Dish Review &#187; Mediterranean</title>
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	<description>Restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick</description>
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		<title>Mezze and Martinis at Kyma</title>
		<link>http://hotdishreview.com/2010/10/mezze-and-martinis-at-kyma/</link>
		<comments>http://hotdishreview.com/2010/10/mezze-and-martinis-at-kyma/#comments</comments>
		<pubDate>Sun, 31 Oct 2010 19:24:04 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[babaganoush]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[dips]]></category>
		<category><![CDATA[lamb pie]]></category>
		<category><![CDATA[martini]]></category>
		<category><![CDATA[Mediterranean]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=5534</guid>
		<description><![CDATA[Headed to the late showing of Paranormal Activity 2 last night at Fork and Screen in Buckhead, DC and I made a pitstop at Kyma for some appetizers and a cocktail. A wise choice on this Halloween Eve, Mediterranean food contains enough garlic to keep vampires at bay! I won&#8217;t drink ouzo because I detest [...]]]></description>
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		<title>Truva&#8230;.Turkish Downtown</title>
		<link>http://hotdishreview.com/2010/01/truva-turkish-downtown/</link>
		<comments>http://hotdishreview.com/2010/01/truva-turkish-downtown/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 20:45:42 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[babaganoush]]></category>
		<category><![CDATA[kebabs]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[new restaurant]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[Truva]]></category>

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		<description><![CDATA[For me, the true test at any Mediterranean restaurant is the babaganoush, a traditional dip made with roasted eggplant, tahini, and garlic. It should be smooth with an intense smoky flavor. Naturally, babaganoush was the first thing I ordered for ST and I to share at Truva recently. Rather than standard pita, Truva makes their [...]]]></description>
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		<title>Zaya Mediterranean Cuisine</title>
		<link>http://hotdishreview.com/2009/09/zaya-mediterranean-cuisine/</link>
		<comments>http://hotdishreview.com/2009/09/zaya-mediterranean-cuisine/#comments</comments>
		<pubDate>Wed, 09 Sep 2009 03:38:56 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[babaganoush]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[kafta kebobs]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[spanikopita]]></category>

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		<description><![CDATA[AD is back in town! We finally had the chance to get together and headed to Zaya on North Highland for a Mediterranean smorgasbord. I was particularly excited to try their babaganoush (they spell it Baba Ghanuj). The trick is to achieve a heady degree of smokiness from the eggplant. Zaya&#8217;s dip was almost perfect, [...]]]></description>
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