Layla Mediterranean Grill and Mezze

She said:

So, Brian had recently told me that he was interested in going to a restaurant that serves Middle Eastern cuisine. He wanted to go for dinner, but I was more in the mood to go at lunch time. In order to do that, an internet search was warranted because most of the Middle Eastern places seem to only open at 4:00 PM or 4:30 PM. Discovering that the Layla Mediterranean Grill and Mezze (pronounced MEZ-zay) was open for lunch until 2:00 PM, Brian and I immediately headed on over to Holladay while the restaurant was still serving food from its lunch menu.

When we pulled up, we weren’t sure about the parking situation, so we parked on a side street and walked a short distance to the establishment.

The sidewalk leading up to the entrance was flanked by tall flowers in red, orange, and yellow, with large magnificent-looking green and white striped leaves. We found out that they are called Canna Lilies or Indian Shot. They were very elegant and regal-looking and made me want to plant some in our own yard next year.

Anyway, upon entering the premises, we were immediately greeted by a friendly woman who led us to our table, a counter-height table with silver-colored, backed bar stools. I took everything in: dark vinyl plank floors, nutmeg-colored table with a gray geometric-patterned inlay, white linen napkins, sturdy utensils, white dinnerware, a long bar with a mirrored base with dark green light fixtures fashioned out of glass bottles suspended above it. There were also elegant, filmy white curtains along the entire room-length windows where we sat. Everything was streamlined and had clean lines. It had a very nice ambiance.

Now, about the food.

Since we’re still fairly inexperienced with Middle Eastern cuisine, we asked our waiter to guide us a bit, and he gladly obliged. We ended up ordering a lunch combination platter consisting of Assorted Mediterranean Olives and French Feta Cheese, Grape Leaves, and Halloum Cheese. Honestly, everything was positively tasty and tremendously flavorful.

I did order something, though, that Brian didn’t: Red Lentil Soup. I’d been craving it for a while, so I decided to give Layla’s version a try.

I was not disappointed. It was served hot, and it was smooth, creamy, and seemed to even taste a bit buttery and nutty. It was perfection—and I am fussy about how red lentil soup is prepared.

Additionally, we ordered a couple of entrées since our initial platter was served “mezze style,” which is similar to Spanish tapas (small plates). We opted for the Beef Shawarma and the Chicken Kabob Plate. Seriously, it quickly became evident that the Middle East knows how to prepare succulent dishes that are richly seasoned. My taste buds weren’t just dancing; they were prancing in a parade!

The Beef Shawarma was tender and served wrapped in a warm, golden-brown pita with some vegetables. It was delicious and melted on my tongue. The Chicken Kabob consisted of tender meat chunks and a house “toum” aioli. I really liked it a lot.

The Kabob Plate was served with vermicelli rice that was sprinkled with paprika and something else that neither one of us could identify. It tasted like it had been cooked in a buttery broth. When we asked our waiter about it, he wouldn’t give up the secret blend of exotic spices. 😁 Fair enough.

He said:

Layla Mediterranean Grill and Mezze is a small family-run restaurant located in the heart of Holladay. The website recommends reservations, but we took our chances for a mid-week lunch. We had no trouble getting in, though the presence of a large group made us have to hunt for a parking spot. For a bit of quiet, we were able to sit in a side room, away from the lively group.

Our cozy dining area featured pub-height tables and counter seating. Our table had a polished wood surface, with inlays forming a geometric pattern. I mistakenly called it an Arabesque, but when Kathy corrected me, I decided to learn more about it. She was right; this was an Islamic Geometric Pattern.

Apparently, patterns like these are common architectural and design motifs among Islamic cultures. There are cultural, spiritual, and practical reasons for this. For example, using geometric patterns in art instead of depicting people or animals steers clear of any hints of idolatry. And since geometric patterns can be extended infinitely, they represent both the concept of the eternal and the infinite nature of Allah. From a practical perspective, patterned elements can easily be adapted to many different media, from mosaics to textiles, even to architecture.

Their intricate, mesmerizing designs have fascinated artists, craftsmen, mathematicians, and even physicists for over a thousand years. For example, famed Dutch graphic artist M. C. Escher drew inspiration from the tile work and tessellations he saw at the Alhambra in Grenada and the Mezquita in Córdoba. His own works often featured repeating shapes and patterns, hallmarks of Islamic geometric art.

Anyway, our table had an inlay of various lines that bent and intersected in various ways to create the occasional eight-sided star known as the Rub el Hizb. And just for the record: Even though I was mistaken about it being an Arabesque, I wasn’t really that far off. For example, consider the early 20th-century scientist Ernest Hanbury Hankin, who studied Islamic geometry. He divided it into various categories, sometimes based on their methods of construction. He called one such category the “Geometrical Arabesques¹.” Our table’s design would have fit in that category.

Our meal began with a couple of dinner rolls, served hot. They were not just warm, but too hot to handle! All of our food was served hot, earning a compliment from Kathy. She hates it when food isn’t served at the right temperature. The hot rolls let the butter melt quickly, complementing their soft, yeasty interior and their slightly crunchy exterior.

As Kathy mentioned, we picked three options for our Mezze Combination. All were delightful. I loved the Halloum cheese most, made with Cypriot sheep’s milk. This cheese has a high melting point, which let them pan-fry it to a pleasant sear without turning into a gooey mess. It had a firm texture that was just a bit chewy, and a slightly salty flavor. It paired well with the balsamic vinaigrette served with the accompanying salad greens, cucumbers, and cherry tomatoes.

We ordered two entrées to share. The Beef Shawarma packed a lot of flavor. It had a few slivers of pickled radish on the side, which I enjoyed. Or maybe they were pickled turnips, like the ones inside the wrap. Either way, it was a great combination of tangy and crunchy, with just a hint of piquance to it. I enjoyed the mix of flavors blending perfectly together.

The Chicken Kabob was tender, as Kathy said, and yellow from saffron or turmeric. Maybe both. What really captured my attention, though, was the rice. It had some vermicelli in it, but not in equal portion. But the flavor . . . ! It had some sort of seasoning sprinkled on top. Its flavor was quite familiar, yet I couldn’t place it. It was a warm and comforting flavor, but not one that I am accustomed to having in my rice. I loved it.

All our dishes were flawless. They tasted great and they looked great. They burst with so many flavors that are not common in my diet. I think I will need to come again and maybe again after that.

Conclusion:

What a delightful treat for a mid-week lunch! Layla captured the wonderful flavors of the Mediterranean with dishes as beautiful as they were delicious, a cozy restaurant, and friendly staff.