$10 Deal: Lunch combo and dessert at the Castle
Castle Restaurant’s baklava has thin, shatteringly crisp layers of crunchy phyllo dough sandwiching a layer of crushed walnuts dripping in honey. (Joshua Carlucci/Special to The Daily Memphian)
Joshua Carlucci
Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.
You simply must end your meal with the baklava. If you’re too full already, take it to go.
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