Cantonese at an old school resto in the west with our visitors from back home, one of whom is Hongkong Chinese. Everything was very good, but the har gao were the best I’ve had so far.
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Another very good meal at Preeda, the hipster Thai down the street from us. The service is super-friendly and efficient, the flavors are on point for a place that is doing a modern take on traditional Thai dishes.
Shared the “Better than Boyfriend” (no argument from me!! 
): grilled pork belly with macadamia plum sauce. Crispy skin, great flavor, juicy meat, lovely sauce.
The “Chubby Chili:” steamed shrimp & chicken wontons with spicy sauce (we added some of that to the pork belly NOM!). Very tender wontons, sauce could’ve been spicier but I’m a chile head 
The house “ceviche” that kinda wasn’t, but still good: salmon, avocado, mango, red onion, Thai-style dressing
And finally, the “Devil Duck:” spicy crispy duck on veggies. Also very good.
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MOAR THAI food today, back at the Thai park. Moo ping, seafood hor mok pla, som tam, beef noodz soup… so good 
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Another slam dunk at Adana Grillhaus, the Turkish charcoal grill restaurant. It was in the high 80s today, so dinner at a Turkish place seemed perfect. Eggplant with yogurt was the shared app, the lamb plate the shared main. It comes with amazing flatbread & OK salad - 'twas a lil on the sweet side for us this time around. I blame the balsamic. The lamb ribs in particular transported me back to Santorini in the 80s, when it wasn’t unusual for locals to set up on the beach & grill a whole lamb. The aroma of that lamb fat is something you don’t get to smell with the lean cuts preferred in the US and fine dining. And their ground lamb is fan-freakin-tastic, too.
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Back at our favorite French bistro for steak frites. I wanted to change things up and got the filet instead of the entrecôte. While tender AF, the entrecôte had better flavor. Duh! Their fries (beef tallow) are some of the best in the world, and the vinaigrette packs a nice punch of moutarde. Lovely.
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Afternoon mélange (cappuccino in Austrian) and fab apple strudel at a Berlin institution, Cafe Einstein, a Viennese-style Kaffeehaus.
I took two pics so you can see the proper strudel:whipped cream ratio
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Dayam. 
That looks Homer Simpson drool-worthy!
Famous last words by yours truly “ok, we can go there, but I’ll only have coffee.” 
We did split the strudel, tho.
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Oh. So just like when my coworker Slacks me near the end of a hellacious work day and says “One wine?”
Two or three rounds of wines and a couple of orders of piping hot French fries later… Got it. 
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Behold, one of Berlin’s alleged best döners at Pamfylia. I probably won’t be able to try every single döner in Berlin (nor would I want to), but this was pretty damn good. 100% veal on good pita.
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Looks good!
Greek for dinner tonight, at one of our favorite places in town, Berkis in Schöneberg.
While I love their souvlaki (the pork is even better than the lamb), I also love a lot of mezzedes. Alas, with just the two of us, choices have to be made. Tough choices. Because I want to order allll the things.
We settled for tarama - theirs is absolute perfection, melitsano, kolokithakia with tzatziki, and grilled calamari and octopus for starters. And of course we had to have two each of the lamb & pork souvlaki.
We could barely finish it all, but we rallied 
I just wish we ever had room left for dessert. Their loukoumades are fab, and they now have a version with chocolate and hazelnuts. OMG.
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Tamara is not sickly/neon pink.
Loukoumades specialist is on one of the most touristy streets and tourists walk up to this window looking at the balls being fried. They all walk away. They have no idea.
In the Cretan capital. They have chocolate but for this I prefer classic Greek honey.
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I’ve only ever had them with powdered sugar (?) and a drizzle of honey. Maybe a shake of cinnamon? @Phoenikia might know what the ‘traditional’ accoutrements are. Chocolate and hazelnuts … prolly more of a fusion thang. Not that I wouldn’t hit that.
I had loukoumades for the first time ever in the early 90s on Evia, traveling with my best HS mate and his dad.
I’d neither heard of Evia or loukoumades before then 
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I admire your capacity.
We almost took some of the souvlaki home. Then we decided to just eat it 
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Traditionally honey or a sugar syrup enhanced with honey, cinnamon and maybe some orange rind or lemon rind. The cinnamon and crushed nuts (usually walnuts, possibly almonds or pistachios some places) are optional at the bakeries.
In TO (Toronto), land of bastardized poutine, we have a couple shops that offer bastardized loukamades. Nutella , maple syrup, salt caramel, whipped cream, etc. I’ve only had them with honey, with syrup, with or without cinnamon and nuts.
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Toronto?
Yes
I’d hit any of those bastardized versions.
On secon thought— no powdered sugar. Def cinnamon & honey drizzle.
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