There's a good reason Carousel is still an LA institution - Review - Los Angeles - The Infatuation
"At Carousel, too much is exactly the right amount. Groups of ten rightly pack tables with more crisp-edged mantee than they can keep track of, sparklers go off mid-dinner, and an electronic version of “Happy Birthday” blasts from the speakers every 30 minutes or so. This LA institution has been packed with parties for generations. So even if you're not coming to the Middle Eastern/Armenian restaurant in Glendale to celebrate something, you’ll end up clapping along while a server delivers pistachio knefe cake or baklava to a stranger. Gather a group of people who don't take themselves too seriously and prioritize the mezze and dips. There are better places to eat platters of skewered and rotisserie meat in the area, but when you're scooping mutabbal onto warm pita as a belly dancer twirls past your table, it'll be hard to imagine a meal more festive. Food Rundown photo credit: Cathy Park Mutabbal (Baba Gannuj) This smoky, slightly sweet dip should be an easy yes. Get it for the table so you can slather it on everything. photo credit: Cathy Park Fatayer (Cheese Boreg) When you break into these little cheese-filled pastries, they'll unleash a center of molten cheese that puts the average mozzarella stick to shame. This will be the dish that disappears from the table fastest. photo credit: Cathy Park Mantee Carousel’s plump, boat-shaped dumplings stay surprisingly crispy for being smothered in a garlicky yogurt sauce. Fattoush Salad Like a splash of cold water to the face, this is a good reset between bites of the heavier stuff. It’s the kind of side you’ll appreciate more as the meal goes on. photo credit: Cathy Park Yogurt Kebab The lula kebab itself is dry, but the yogurt sauce does its best to cover for it. photo credit: Cathy Park Chicken Shawarma A heap of shawarma that’s too salty to be eaten alone. Get the rice as a side. photo credit: Cathy Park Ossmanlieh The best part of this dessert is the textural contrast between the crunchy, shredded phyllo and the creamy filling in the middle. Even if you're full, you'll want to keep picking at it." - Cathy Park
