We have always said that should the whole restaurant critic thing not work out, the Food Snob would go into politics. Granted, the two fields are not super similar: The Snob gets to hide behind the veil of anonymity while politicians have their voting records, personal history and video rental receipts paraded about for all to see.
However, we think that the amount of free lunches we would receive would be pretty comparable. And imagine the outrage that would spew forth if it had been the Snob that bit into an olive pit in the congressional cafeteria and not Dennis Kucinich? Of course, the Snob’s undying love of pork would probably seal the deal.
Anyway, we found a way to combine politics and snobbery, so it was off to the State House to chow down in Elizabeth’s Kitchen.
Snob and companion ducked into the secret side door of the State House and headed down into the bowels of the building. Like most government buildings, you can just stroll right in and wander around without any security bothering you, so that was nice. Down a few ramps and around a few corners and we found the cafeteria. Local restaurant aficionados (and what Snob reader isn’t?) may be aware that longtime Concord restauranteur Elizabeth Haralabatos runs the show at the State House now. Taking into account her extensive Mediterranean cooking background, the Snob had no choice but to order the gyro wrap. Our dining companion opted for the teriyaki salmon burger, and we grabbed a table and waited.
The teriyaki salmon burger ($5.95) was very straight-forward. Simply a salmon burger patty on a bun with lettuce, tomato, onion and teriyaki sauce, the burger was passable but not outstanding. Perhaps if the burger was allowed time to marinate in the teriyaki sauce, it might have been more flavorful; such is the lot of one ordering salmon in New England. The patty just has to travel frozen.
We expected a bit more from the Greek portion of our order, and the gyro wrap ($5.95) did not disappoint. The grilled strips of lamb (actually, a ground lamb/beef combo) was savory and well-complemented by the creamy, yogurt-based zatziki sauce. The sauce, along with the lettuce, tomato and onion, added a cooling effect and created a perfect balance with the hot strips of lamb. It was served all wrapped up in a fresh, moist pita (dedicated Snob readers may remember our pickiness when it comes to pita).
In all, it was a surprisingly good meal, especially considering the location. We don’t know how other states’ capitol buildings stack up with New Hampshire foodwise, but we’re willing to find out. Anyone want to finance our book-writing tour of all 50 state capitol cafeterias? Also, we apologize for using the word “bowels” in this story. Sorry if it made you lose your appetite.