Dolan’s specializes in Uyghur cuisine. The Ugyhurs are Turkic and practice Sunni Islam, with nearly 12 million living in China, mostly in Xinjiang. The menu includes traditional dishes like Uyghur polo (rice with lamb), laghman (hand-pulled noodles), big plate chicken with hand-pulled noodles, kebabs, manta (dumplings), samsa, as well as vegetarian dishes, soups, appetizers, and desserts. The meat is halal. I overheard that you can’t adjust the spice level of the dishes.

Uyghur goshnaan ($18.95): this was a stuffed meat pie, similar to Chinese meat pies but as big as a Chinese scallion pancake. The shell was fried to a golden brown, thin and crisp, though the bottom was wet with juices. The ground beef, onion, and peppers mixture was mostly beef – lightly spiced. It tasted a bit gamey to me but they said it was beef. It wasn’t salty.

Homemade yogurt ($5.95): thick, creamy – not the pot set kind. I think it was strained and made with whole (cow’s milk). It comes with raisins, honey, and crushed walnuts. I asked for no raisins and honey and walnuts on the side. The yogurt came topped with honey and walnuts. The yogurt was not sweetened and it looked like a lot of honey, but when it was mixed together, it wasn’t crazy sweet. The walnuts added a bit of texture and yogurt. It was like regular yogurt only a bit thicker. Fairly large portion, larger than the usual 5.3 oz yogurt cup.

It’s not the most exciting cuisine, but it’s also hard to find. The restaurant has a fancier feel with white tablecloths, colorful glass pendant lamps, Uyghur art, and fancier chairs. It smelled like spices inside. They played lively Uyghur music.

3.5 out of 5 stars

Top One is a new Cantonese restaurant in Valley Square. It’s in an area with many Chinese restaurants. All the patrons were Chinese. It seemed to be well-run, with the owner serving as the waitperson and cashier. She was friendly and attentive.

The menu is fairly extensive and included steamed noodle rolls, congee, claypot rice, rice plates, soups, noodles, Indian curry, appetizers, signature dishes (e.g., Hainan chicken, braised pork trotters), and fried rice. The claypot rice is made to order, so it will take at least 25 minutes (longer if they’re busy).

Claypot rice with Chinese cured meats ($17.99): This smelled nice and toasty when it hit the table. It was made in a claypot. The veggies and sauce were served on the side. The gai lan was still crunchy, which I enjoyed. The sauce, which contained soy sauce, wasn’t too salty. A crispy crust did form on the bottom. I liked how the meat was cut a bit thicker for added chewiness. The sweet Chinese sausage contrasted well with the saltier slices of preserved pork. It all tasted harmonious with different textures to keep it interesting. Both meats were fatty, enhancing the flavor of the white rice.

The restaurant had a casual look with a cute mural of Chinese street food. It had a casual, homey look. There is a fee for credit card payments.

4.5 out of 5 stars

IDENTITAS BUKU Judul buku: Alhambra Penulis: Robert Irwin Penerjemah: Adi Toha Penerbit: PT Pustaka Alvabet Tahun terbit: 2025 Jumlah halaman: 256 halaman PROLOG Jawaban atas pertanyaan, “Mengapa Alhambra banyak disebut sebagai kota penuh misteri, kota penuh sihir, atau kota dengan banyak kisah mistis?” Penemuan atas pencarian referensi arsitektur tentang visualisasi dan detail bagian-bagian…