Friday, January 14, 2011

Patat Spot Friet & Falafel (Peninsula)

Yes, YES! Charleston needs more ethnic foods, and we welcome Dutch street food at Patat Spot Friet & Falafel. It's almost like I've been waiting for something like this, and it's another reason why College of Charleston students are spoiled, or will be (because they can use their off-campus meal plan). It wasn't until I finished eating that I realized that this restaurant is vegetarian, and to be honest with you, I didn't miss the meat.  To introduce it to you, Patat Friet is their Belgian style fries (with toppings or sauces if you prefer), and their Falafel is a Mediterranean spiced chick pea cake. They have a beautiful variety of ingredients at their Salad Spot like picked cabbage, apple/fennel coleslaw, Israeli salad, guacamole, and sauces to name only a few.

Patat Friet with Patatje Oorlog (traditional Dutch favorite: Frietsaus, sate sauce, chopped onions)
We also had the Viva Italia with white truffle oil and parmesan. So yes, there are plenty of ways to eat Friets. It makes it more like an entree too. 

Falafel (two cakes within pita bread, added whatever I wanted at the Salad Spot)
Also, you could get the falafel fried or grilled. I had one of each. Falafels here are made of chick peas, fava beans, fresh mint, cilantro, and parsley.

Oliebollen (Dutch doughnut)
I really appreciated this dessert not being too sweet. And it could easily be an appetizer.

The bad: It's a place I couldn't get to as frequently as I would like. Long distance from home. Bad for me. 
The good: I hope this place with be the first of many ethnic foods to be in Charleston. Maybe they will follow in Patat Spot's footsteps. Thanks for introducing Charleston to Dutch street food.
In conclusion: Having a meal at Patat Spot will leave you, first of all, refreshed, from the fresh ingredients they use. Secondly, you will smile from the satisfaction from the flavors. Thirdly, you would not have realized that vegetarian tasted so good. 

Patat Spot Friet & Falafel on Urbanspoon

No comments:

Post a Comment