You say tomato

Injy El-Kashef prepares to hibernate
Sangria is one of the rare restaurants I have been specifically requested to review since I began occupying this pleasurable position. And the reason why that happened is simple: it is a brand new restaurant, everyone is talking about it, it's on the Nile, there are little advertisements for it at the restaurants that we all visit regularly, and it opened where Pomodoro once existed, before a certain unfortunate incident occurred.
So I took a very dear friend of mine and headed to Maspero, walked past Bam-bu, the other restaurant that has opened there and which will no doubt be the subject of another review, took the staircase and ended up in a lovely place where people were relaxing in front of the view with their shishas and drinks. We took a look inside, and my friend, upon hearing that funny "I wanna be Americano, Americano, Americano" song, decided he would prefer the inside area.
Sangria is a comfortable place to be: the people look like they are enjoying themselves, the lighting is soft and warm, the walls are adorned with eye-catching woodwork and the atmosphere is generally positive. We had a little table directly overlooking the Nile, from which location we could see the entire restaurant, with its dozens of waiters hovering around the bar. Neither of us had eaten all day, so a full meal was in order.
My friend began with a Crème of Tomato Soup, while I opted for the Calamari Salad. With the first spoonful, he immediately expressed his approval, raising his eyebrows and pursing his lips. I preferred to remain quiet and just dig in (delicately, of course). His soup was actually quite good, and on that slightly chilly night, we could pretend it was autumn and judge it perfect. It was a little hot, however, so those who prefer milder flavours should beware. My calamari was accompanied by shredded tomatoes and green peppers and was bathing in a tangy and spicy sauce.
The main courses took no more time to arrive than the entrees -- not surprising, considering the number of personnel present to make our life pleasant. The Veal Fillet with Liver Pâté, topped with a rich brown gravy, was succulent, the knife passing through as though it were butter. It was accompanied by artichoke hearts that provoked a little discussion, as my friend could not identify the vegetable. Of course they also eat artichokes where he comes from, but apparently only the leaves. I explained at length the beauty of artichoke hearts with tomato sauce and lemon, not to mention the delights of artichoke hearts au gratin... Suffice it to say he was quickly convinced. What I had was a very impressive and extremely well-presented sea food dish called Shrimps "Bonne Femme" au Gratin. It came in one of those huge sea shells I often use as ashtrays; it was topped with melted cheese, and beneath that enigmatic exterior I discovered juicy shrimps, mushroom slices and a brown, seemingly oyster-based sauce, judging from the flavour. It was sheer bliss.
Unfortunately, no room whatsoever remained for dessert, although I had spotted a few items on the menu that I had a strong desire to experience. With a bill that came to LE190, including a Cinzano and a mango juice, we were two content people.
Sangria, Nile Corniche, opposite Conrad Hotel, Maspero.
Tel: 579 6511/9701/6512
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