Kebab special inspired by Asian street vendors

By Maura Wery

The sound of sizzling coupled with the alluring smell of cooking meats can be heard outside of Manhattan staple Coco Bolo’s, 1227 Bluemont Ave., on Tuesday evenings with their street-side kebabs. The restaurant is serving Asian-style skewers from its patio on Tuesdays this summer from 5 to 10 p.m.

“I was watching the Travel Channel, and Anthony Bourdain in Asia eating street food,” owner Bud Cox said. Inspired by the way Asian street vendors would quickly cook meat and veggies over charcoal, Cox was intrigued by the idea.

“I saw an article in Saveur on the same thing, and I was getting hit twice with the same concept,” Cox said. He went to local welder Scott Sowell and created the custom grill that uses charcoal and wood to cook the kababs.

General Manager Mark Rosen said that the skewers come in several varieties: steak, chicken, seafood, vegetarian, lamb and a special each week.

“Certain ones have different marinades and seasonings,” Rosen said.

The plate is $11.99 and includes a choice of three kebabs. It also comes with a side of sticky ginger rice, tortillas and three condiments: spicy Thai peanut sauce, chimichurri sauce (a mixture of herbs and olive oil) and another condiment that changes each week. Last week’s creation was a chipotle mango cherry sauce.

“The people who come in love it,” Rosen said. “We have regulars who come in every week.”

Cox said specials like this keep things interesting.

“It just breaks up the monotony,” Cox said. He said that they serve the kebabs on Tuesday because “it’s a slower night, and we wanted to spice it up.”

The kebabs are only served through the summer months, but Cox and Rosen aren’t ruling out making them a more regular staple on the menu.

“We’ve thought about it before,” Cox said. “We’ve thought about doing it game-day weekends, maybe even late at night.”









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