My Dear Husband is an adventurous eater but I could tell he wasn’t impressed when we first stepped in one of those Mongolian barbecue/grill places — too crowded, too many choices, too much work. I already had fallen in love with the concept of fill-your-bowl-and-let-somebody-cook-it-on-a-grill at the sadly now-defunct and much-mourned Fire and Ice in Birmingham, Alabama — and after his first taste, Husband joined the fan club, too. I mean, it’s like wandering through a grocery store and choosing your favorite ingredients for the best stir-fry ever and then letting somebody else do all the work, resulting in a bowl of pure perfection. Now Husband and I try every Mongolian place we come across, but our favorite is Genghis Grill, around the Galleria area in Franklin, Tenn. It’s on our must-eat list every time we head that way. In fact, Dear Husband starts talking about it days in advance. After all, who could resist the chance to create your own dish with its own can’t-be-duplicated flavors and the never-fail entertainment value of watching your carefully constructed bowl transform into lunch? Not us. Besides digging in to my freshly cooked bowl, one of my favorite Genghis Grill activities is matching other diners with their food choices as we all stand around the grill and covertly make sure nobody’s bowl is better than our own. Who, for instance, ignored all green items and went straight for meat and potatoes? Who’s the one who went heavy on the shrimp? And which liberal-leaning Greenpeace leftist went mainly with bok choy and tofu with a smattering of bean sprouts? Oh, yeah — that was me.
Ewww. You voluntarily ate tofu when you could have had shrimp. Though I’m with you on the bok choy.
Yes, dear, I’m a big fan. In our dream kitchen, we’ve gotta get one of those round cooking stones.
So you were the person eating tofu next to me. HA!
We love the Grill. Good idea for dinner tonight.
I also love these grills. But I always eat too much. Everything is so tasty and I want it all.
I love tofu — mainly because it really doesn’t taste like anything and it soaks up the flavor of whatever you’re cooking it in. And it’s good for you. I think, anyway.