Yoshi's Opens, at Last
troubles with the city that delayed their opening.
Instead, they wanted to talk about the food. Yasir says that while the menu--falafel, hummus, baba ghanush, shawarma, kafta--probably looks standard Middle Eastern to most people, to more discerning palates the spice mix should taste subtly but recognizably Chaldean. The tight-knit Christian community from the Middle East has laid down deep roots in Detroit, but Chaldean cuisine is not so familiar in Ann Arbor. The shawarma is made from slow-roasted beef tenderloin; the hummus from dried, not canned, chickpeas mixed with fava beans, which is the true (and increasingly rare) recipe, according to Yasir.
Yoshi's is much larger than Dinersty, because it also includes the neighboring space formerly occupied by Pamela's, a hair salon and spa that moved closer to campus. The expansion caused most of the fourteen-month delay, because it meant Dinersty's kitchen was no longer "grandfathered"--at which point a whole bunch of new requirements kicked in. Neighbor Karl Lagler of Antelope Antiques recounts a long litany of demands the city made on Yoshi's after the original plans were approved: new sprinkler heads, new drains, a $40,000 range hood, fire alarms on all four floors of the building. And then there were technicalities: the Kaskorkises put in two new bathrooms, but an inspection determined that the sinks were a quarter inch too large to permit handicap access.