Andalous Mediterranean Grill

The Got Weekend take

Why go

Andalous makes a strong case for choosing a little of everything. At this fast-casual, cafeteria-style spot, meat platters come with two, three or four sides drawn from dips, salads, vegetables and rice. The veggie sampler takes a different route: six selections without a meat entrée. Start with dolmas filled with parsley rice and steamed with lemon juice and olive oil, or kibbe stuffed with beef, onions and pine nuts. Warm handmade bread and charcoal-cooked kebabs anchor the broader menu. The Las Colinas restaurant opened in 2012 as Andalous’s original location. Behind it are twin chefs Sam and Wassim, whose cooking draws on their mother’s recipes and traditions from countries around the Mediterranean. For a sandwich, try grilled chicken breast tucked into thin pita with garlic paste, pickles and tomatoes. The falafel platter pairs four chickpea patties with tahini, pickles and fresh vegetables; the trio meat combo brings beef kebab, chicken kebab and gyro together with rice and grilled vegetables. It’s a useful lineup when one person wants a vegetable-focused meal and another wants several meats on one plate.

• Build a meat platter with two, three or four sides.
• Choose six dips, salads, hot vegetables or rice options for the veggie sampler.
• Try the chicken kebab sandwich with garlic paste, pickles and tomatoes.
• Start with lemon-and-olive-oil dolmas or beef-filled kibbe.

Casual lunches and dinners with mixed appetites, especially vegetarian diners and kebab fans who want plenty of choices.