I’m not much for shots, so the sudden shortage in flu vaccine has left me largely unmoved. Heck, when I get sick, I never even know whether it’s a cold or the flu. But I do know one thing, and that’s when I start to feel that drippy, achy feeling coming on, it’s time to start piling it on with the home remedies.

Today was a good day to try a new remedy. I had woken up that morning feeling tired, and not-quite-right. Poking my husband in the ribs, I intoned the ritual phrase, “want to go out for lunch?” He replied in the negative. Vociferously. And so it was, that I abandoned my husband in all his broken-footed glory, and headed into Bellevue to the Mediterranean Kitchen.

I’ve heard that the Med Kitchen in Bellevue is related to the one in Seattle and that they’ve opened up a new med kitchen in Lynnwood. I can’t confirm this for sure, but I am going out on a limb to say they’re not related: why else would they have two different websites? In any case, I like the one in Bellevue much better than the one in Seattle. The food seems a bit tastier, and I must admit that being seated to look at a menu, instead of ordering at the cash register (which I had to do in Seattle when I ate there a couple of years ago) appeals to me as well.

Any review of the MK worth its salt will mention that the cook seems to be rather fond of garlic. (A good thing, especially if you’re fighting off a cold.) In fact, every dish I order comes liberally laced with garlic, so as far as I’m concerned, garlic is everywhere, right down to the strings of garlic decorating the walls.

In spite of this, or maybe because of it, the food is extremely tasty. Lunch is your best value: you’re seated with lentil soup and some pita bread with a dish of garlicky oil with bits in it. After having nibbled through it, your order arrives — it’s usually gigantic, although most of it is rice. I love the spinakopita — at first glance, $10.95 seems a bit much to be paying for two pieces of spinach pastry. But I’m pretty sure they stuff it with nicotine, as I’m completely addicted to it. The pastries are a nice size. They’re stuffed with spinach — I’m no spinach connoisseur, but I’ve had spinach elsewhere that seemed to be infused with small jabby pieces of bark — this spinach is nice. Seriously. Finally, they’ve poured some sort of garlic white sauce on top, and sprinkled goat cheese and chopped up mint leaves on top. It’s truly a testament to the cook that I don’t attempt to brush off the mint — I don’t like superfluous green things on my food, and I don’t like the taste of mint while I eat. But on this dish, it seems to work.

Even without the rice, it’s all I can do to finish the spinakopita, and nibble halfheartedly at the tasty hummus side dish. I came home (rolled, more like it) smelling of garlic, with an order of beef schwarma for the husband. If I’m eating garlic, I’m taking everyone down with me.

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