Metropolis Cafe offers Mediterranean flavors

Since the start of the spring 2009 semester, Bad Habit sold its last tater-tot, Chops changed to Oxfords then reverted to Chops, Scoops’s Wonka-like decorations are in the dark, but Golden Pantry’s checkout line flows out of the door at the 2 a.m. bar-closing time with its specialty, a warm spicy chicken biscuit. The trick: finding a niche.

Hookahs and kabobs are the spicy chicken biscuit of downtown’s newest eatery, Metropolis Café.

Family-owned Metropolis opened its teal doors at 138 N. Wayne St. next to Deano’s Pizza and Italian in December. Boasting a vegan-friendly menu consisting of primarily Mediterranean dishes such as hummus, falafel and tabouli, it caters to stereotypical broke college students – nothing is over $10.

“It’s interesting and different,” vegetarian Chelsea Losh, a senior English major said. “We (vegetarians) have been waiting for something other than stir-fry vegetables. Vegetarian dishes are characteristic of Mediterranean food. I tried the baba ganouj, which I usually don’t like, but it was good.”

The restaurant is divided into three sections. A back room and deck allow for smoking hookah, a water pipe used to smoke flavored tobacco. Servers set up the pipe, and customers can choose from over 20 flavors. It generally takes about 30 minutes to burn through one coal.

“I like (the flavors) lemonade and double apple the best,” said Deepak Kumar.

The front room has table seating and a bar that offers beer, wine, and by the end of February, expects spirits.

“We’re just waiting on our liquor license,” Julie McKinnon, a Metropolis server said.

In addition to alcohol, Deepak plans to add some cultural variety to the menu within the next few weeks.

“We’re going to start serving Indian food on Thursdays,” Deepak said.

Owners Rajesh Kumar and his uncle Ram Kumar own the café managed by Ram’s son, Deepak Kumar. The Indian family started working in the restaurant business 20 years ago in California, and since then have opened Mediterranean restaurants in Macon and Warner Robins.

“We moved from California six years ago,” Deepak said. “My dad manages the restaurant in Warner Robins and my cousin manages the one in Macon.”

The majority of Deepak’s hires came from the GCSU community.

“It’s the best place to work downtown,” said Christin Ivey, a graduate student in the MAT program. “It’s laid back here, and the staff are all friends.”

Posted by Claire Dykes on Jan 22 2010. Filed under Features. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry