Caesars palace
Author: Anothertravelguide.com0 COMMENTS
In the afternoon, the whole length of the Hrazdan River waterfront street of Paronyan Poghots and its vicinity are wrapped in a veil of barbecue smoke: it is literally lined with rows of eateries that serve almost identical fare: grilled meat and vegetables, kebabs, etc. Simple wood tables, aluminium forks and knives, local beer, vodka... everything slightly shabby and tatty. However, appearances are deceiving - this is the place to go for a genuinely excellent shashlik! You would be looking for it in vain at traditional expensive restaurants. Admittedly, while all of these places seem practically identical, choosing randomly is perhaps not such a good idea: it is better to ask the locals first. Caesars Palace is generally recommended as one of the best, although it is slightly more expensive than your average shashlik place. Yerevanians praise its lamb shashlik as one of the best in the Armenian capital. Unlike the shashlik traditionally cooked elsewhere in the Caucasus, Armenians serve theirs on the bone: they claim meat is the juiciest when grilled like that. It is also not marinated in any special way, except with salt and pepper. Lots of salt, in fact: Armenians love their salt. Shashlik is served, of course, with lavash (thin flatbread) and fresh vegetables, a selection of herbs, local cheese and yoghurt, all sorts of brined stuff. Do sample some coal-grilled vegetables - tomatoes, cucumbers, aubergines; they are excellent here. Wine is best left alone at places like these: the choice is normally two bottles, white and red. The white one is unpalatable; the red one, made of the local Areni grapes, is quite sweet. Pomegranate wine is a much better choice: it is usually served cold and complements the grilled meat excellently. It is also one of the souvenirs (alongside Armenian brandy) worth taking home.
Paronyan Poghots
Posted 03/2010
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