The Cretan Dakos salad has a base of dry barley rusks and at chef Mary Cuclis’ Kriti Kitchen in Houston they’re also what Houston Chronicle food critic Alison Cook wishes she could start her day with, along with a coffee.

https://www.houstonchronicle.com/food-culture/restaurants-bars/reviews/article/kriti-kitchen-review-houston-19666293.php

Cuclis sells them bagged as a biscotti although when making Dacos need to be soaked in water, but the restaurant has so many outstanding dishes that Cook didn’t know what to order next.

“I’m kicking myself for waiting a year and a half to get there, because I love everything about the place,” she said, praising Cucklis’ “highly personal contemporary take on Cretan cuisine,” and its herbs.

“I really admire the way little details here — like that immaculate flash-frying — can make you feel like you’re tasting a dish for the first time,” said Cook. “Kriti’s lamb wrap is a flavor bombshell,” she added.

She thought the baklava ice cream might be too sweet but it was “out of this world,” telling her lunch companions, “Can I just live here?”