Date # 74: Persepolis Mediterranean Hub
This is an overdue post. I haven’t really had time to write because of school. That’s also why Douglas and I have been revisiting our own backyard rather than going on food adventures like we’re supposed to.
Persepolis is one of our favorite establishments in Katipunan. It recently renovated and expanded its menu, as well as improved most of its dishes. Aside from the usual Persian offerings, you can now avail of new dishes like “pitzas” (pizzas with pita bread crust) and pastas.
The ambiance in Persepolis is simple and straightforward. It now looks more modern than before. We miss the carpets on the low tables, though.
I ordered a Special Combi (P135), which is a dish comprised of one Beef Torsh skewer, and a Chicken Shish skewer, served with grilled tomatoes and buttered rice.
Persepolis has improved quite drastically since it renovated. They now cook the meat with perfect doneness—the meat is juicy, moist, and cooked just long enough to seal in the flavor without serving any bit of it raw. The secret to a perfect kebab is really how the meat is seasoned and cooked—not in the sauce, like how most Filipinos would like to think. And in Persepolis, you get the real deal.
The perfectly grilled tomato on the side is a great accompaniment to the meat, because of the added zing.
Meanwhile, Douglas ordered a Double Chicken Shish Kebab (P130) which is just like mine, although they’re both chicken.
I forgot mention earlier that the herb marinade used in their chicken seeps inside every grain of meat, packing every bite with bags of flavor.
One of my guilty pleasures is Ox Brain on Plate (P69). These silky, melt-in-your-mouth, savory cubes of joy add a ton of richness to anything that it’s eaten with. Yes, it’s brains. But who cares? Now I understand why zombies love brains.
Douglas got a Shawarma on Plate (P69) so that he’ll have something beefy. Like the kebab, the meat is perfectly cooked (no tough meat here!), perfectly seasoned, and it comes with a generous serving of vegetables on the side. Seriously, this place doesn’t go wrong.
We technically didn’t have room for one more dish, but we just love the food here so much that we had to get one more. Just one more. We got a Cheezy Pesto Pitza (P80), which, as I mentioned earlier, is a pizza that makes use of a pita crust. The crust is nicely thin, crispy around the edges but chewy all over. The cheeses used in the pizza seem like the ordinary supermarket-bought ones, but they harmonize really well with the light pesto sauce.
Overall Verdict: If you live in the area, and you haven’t gone here, I feel sad for you. This is my favorite place in Katipunan and there’s a reason for that. For me, this place is way better than Mr. Kabab, Ababu or Grilled Tomato.
Persepolis Mediterranean Hub
With and For Love,
Rina Caparras and Douglas Chong