A Sense of Place

Like fried chicken, surf-and-turf dishes pop up in cultures the world over though the particular proteins vary based on local availability and culinary tradition. At Hummus Mediterranean Restaurant in San Mateo, Calif., Turkish-Mediterranean flavors reign supreme, especially in the Beef Soujouk and Prawn Skewer appetizer. “It’s not a dish that can be commonly found at other Mediterranean restaurants, so that makes it special,” says Amir Hosseini, partner of the fine-casual restaurant. To that end, the dish creates a sense of place more than, say, shawarma and Greek salad.

The soujouk—a dry, spicy, aged sausage—pairs well with the marinated prawns. Featured on the mezze menu, the skewer is served over a bed of couscous and dressed with a housemade s’chug. “The dish is not only visually appealing but offers an indulgent flavor profile full of savory notes,” says Hosseini. “It’s easily a fan favorite, especially among guests who like a more smoky, spicy, complex flavor profile.”

This roundup features entries and insights from the 2024 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.