We have three chefs," says owner Mike Yavabi. "A Lebanese pastry chef, a Peruvian chef and a Persian chef." Too many cooks in the kitchen? Not a chance.I love mash-ups. Bacon and chocolate. Green eggs and ham. Kabobs and baklava! Mirage brings together the next big thing -- Peruvian and Persian food in one spot and the results are as mash-tastic as peanut butter and jelly. "We have three chefs," says owner Mike Yavabi. "A Lebanese pastry chef, a Peruvian chef and a Persian chef." Too many cooks in the kitchen? Not a chance. The aromas of smoky, grilled kabobs, fresh seafood, savory stews and nutty baklavas twist and turn in a mid-air high five. Even the phyllo dough is made fresh in-house and you can smell it. Which brings me to my next point. The Lebanese pastries stretch from wall to wall, with various flaky versions folded, shaped, and filled with cheeses, nuts, or flower water -- like the kenefa, a Lebanese cheesecake, or asabe'a, ladyfingers filled with chopped cashews and syrup. Stop by the buffet on weekends, and try all of Mirage's Peruvian and Persian specialties. Who says you can't have it all?
Kabob-e Kubideh, $8.99
Chicken Kabob, $8.99
Ceviche de Pescado, $8.95
Lomo Saltado a la Criolla, $11.95
Every day, 10 a.m. to 10 p.m.