I don’t know why a lot of people don’t like Al Balad and many of these people are actually my close friends. Is it because they have had bad experiences at their Sahel Alma branch or maybe their Downtown Beirut branch? I really am not sure and personally like it a lot. I have visited Al Balad twice in the last six months and have enjoyed tasty Lebanese food in a pleasant ambiance with professional and welcoming waiters who are here to make you smile. Tasty food at a good price, isn’t this what we all ask for?

Enter the atrium of Blueberry Square and find Al Balad occupying the corner of the back area on your right. A large squared space with high ceiling welcomes you. A smiling staff stands by as you walk into an oriental ambiance with soft musical tunes playing in the background.

We decided to sit outside as the majority wanted to smoke. Dinner started with black olives and a basket of bread: Zaatar toasted bread and a bag of round Lebanese pita bread especially made for Al Balad.

The place:

• A squarish restaurant with an outside terrace
• A bar on the right side of the place welcomes you
• Glass lamps pending from the ceiling
• Couches on the sides and wooden tables in the middle surrounded by violet tissue relaxing chairs
• Mirrors here and there make the place look bigger
• Super ugly cheap plastic tables on the outside that rock like a boat during a hurricane: I didn’t like them at all
• Fayrouz tunes play softly in the background
• An oil bottle as well as salt and pepper shakers are placed on every table

One of the things I never do, usually, is order the formula in Lebanese restaurants. A formula where you are charged a fixed amount of money and get served with small and stingy plates chosen by the management. Usually half of these plates are vegetables among other cheap things – maximizing their profit. After experiencing a rich fulfilling and generous dinner at Al Balad Blueberry Square for only $33TTC, I was proven wrong. We were served and ate all of the below:

• Open soft drink: 48,000L.L
• Open regular bar: 58,000L.L
• Open premium bar: 68,000L.L

Cold appetizers:

• Vegetables Platter
• Labneh Al Balad
• Hommos Al Balad
• Hommos
• Mutabal Aubergine
• Tabouleh
• Fattouch
• Samkeh Harra
• Tomato Garlic
• Warak Aarich

Hot mezze:

• Mix Rkakat
• Lame Beajine
• Chicken Liver
• Potato Coriander
• Halloum Al Balad
• Soujouk Tomato
• Potato Chicken Al Balad

From the Grill:

• Kbeibet
• Kebbeh Al Balad
• Kebbeh Festok
• Kebbeh Awarma
• Chicken Kabab

Mix Grill:

• Meat
• Taouk
• Kafta

Desserts:

• Al Balad Homemade Ismalieh
• Seasonal Fruits

Yes, all of the above, one plate for every six persons for only $33/person. I won’t go into much details since Al Balad has been reviewed before, but be assured that the food today was very, very good. The hummus, labneh, fattouch, makanek, soujok, rakakat, meat, chicken, lame beajine, moutabbal and all the others were all delicious. I really enjoyed my dinner to the max.

My favorite plates:

• Tajen is exceptional
• The cheese rolls are crunchy and rich
• The fried halloumi with almonds is simply awesome
• The makanek are unique
• The mashed potato with chicken is majestic
• The meat is tender and tasty

What I didn’t like: The “From the Grill” section is not my favorite – especially the kebbe selection. They did not look appetizing to start with and their taste is dull.

To make the night memorable we were offered the Al Balad Homemade Ismalieh: Ouf! That’s something WOW! I haven’t eaten a tasty and crunchy Ismalieh like this one for years. All the ones served around town are chewy and lack the freshness expected. Today’s was super crunchy, light and full of taste. Bravo.

As I previously said, I have always loved Al Balad since the beginning. This place has excelled tremendously. A bigger menu and better service that will make any customer happy.

If you want to inviting a group out, I would suggest Al Balad for sure. A nice place, good food, pleasant ambiance, at a reasonable price.

See you there.

By now surely you’re all aware of my infatuation towards Chebli and its tasty food. I’ve been there several times already and every time I enjoy the place more and more. I’m always amazed by the unique taste this restaurant has handed over from one generation to another… Chebli restaurant in Naas, just a few minutes from Bickfaya in Metn, has been catering to Lebanese food lovers for many years. I love it…

Chebli is far away from the hustle and bustle of the city. This may be unfortunate for some, but I can safely tell you that it’s worth the drive. A small vacation within your country won’t hurt you.

It’s a simple place surrounded by trees, in a very calm and refreshing area. Chebli serves real and authentic Lebanese cuisine without any sophistication. Every ingredient is prepared with passion by Mrs. Chebli and her son Jacques.

Chebli doesn’t apply any marketing campaign to boost its name among other Lebanese restaurants. You go there once, you’ll get hooked and with the word of mouth you’ll see everyone traveling up to this mountainous area, situated among Lebanon’s natural beauty… A perfect getaway. Believe me it is one of those places that should be visited at least once a month.

Last Sunday, like every Sunday it was Fawaregh and Mouloukhieh day at Chebli. Two dishes a few know how to master. They may seem easy to prepare but they are in fact very complicated. At Chebli, they know what they are doing. Using the freshest ingredients, the final result is nothing less than perfect. An aromatic preparation that’s not fatty nor has a bitter after taste.

I would say YUMMY!

I personally didn’t like the Mouloukhieh much this time and think that it should have been more consistent, but the Fawaregh was to die for. I made sure to finish a complete portion all by myself. Adequately cooked and seasoned, rice filled in sausage skin, it was perfect. It wasn’t oily and was not chewy. Bravo!

What I always love eating when I’m at Chebli is their mezze selection that includes sambousik, kebbe, cheese rolls, hummus, tabbouleh, makanek and much more. Just fill yourself a glass of arak and you’re set for a long afternoon of simple yet great food in a homey atmosphere.

Just imagine the mini fried kebbe, mini crunchy sambousik, to the meat hummus, the freshly cut tabboule, the soft and tender chicken liver with Debs el Remman, the tasty makanek and the crunchy well rounded and perfectly filled cheese rolls to name a few…

Typical Lebanese without any twists and turns, a simple place, a simple restaurant, simple kitchen and simple food prepared the old authentic way at a reasonable price. Simply wow! I rarely get enchanted with Lebanese food this much, but the experience was fantastic.

After lunch, fruits and jams were offered.

The improvements are clear:

• The famous Pepsi fridge at the door is removed
• The place is more ventilated
• All the walls have been painted again. It looks fresh and clean

I would change:

• The desserts and jams can taste much better
• The dessert choices can or should be enhanced and improved

The best of things:

• You really get what you pay for. The prices are reasonable and well studied
• Chebli is a simple and unsophisticated restaurant where a family serves you as if you’re in their home. Stay relaxed and come as you are

If you’re planning for an enjoyable lunch with the family, head up to the mountains of Metn and reach Chebli. You’ll definitely see me there.

I live in Metn area and I always have friends over. We often order food from in El Beik, Sanyour, Pizza Hut and Roadster… But we all got bored of the same food over and over again… Now there’s something new in the area – Shawarmanji in Metn. As a big fan of NGNO, I’m excited to share my first experience at Shawarmanji with your readers…

A while ago, I read about this new food concept that’s taking the country by storm – yes, you got it, Shawarmanji. 

And as for making Shawarmanji the next fast food chain to storm the globe? “Oh yeah! The efforts, investment and research we are putting behind this innovative product are an embodiment of our ambitions. We are certainly dreaming big and working hard to be a living proof that our food culture is one of the best in the world and can be appreciated globally!” 

Ya, ya I thought, here we go again, just another “McDonald’s wanna be”…

But as time passed,  I stood corrected. Shawarmanji has opened in almost every corner in the country and just recently one opened near my house in Elyssar. They truly worked on a concept thoroughly, approaching the concept of Shawarma in a whole new way…

Don’t think I am some snob, but I have not had a shawarma in ages. I try avoiding local small places, where I am sure that good shawarma are prepared. But now a days I worry that maybe the quality of meat they use is not good, or maybe they have left the meat in a fridge with no electricity all night… a million things… I know what you’re thinking, but it’s true.

More shocking part is that I have never tried Shawarmanji before. I thought, enough, the fact it opened near my house is a sign that I should go and try it…

I invited some friends over for dinner and ordered some food from Shawarmanji, which I picked up (since the delivery system has not started yet). I called them, Joyce answers. Such a sweet person, full of life and excited to take the order:

• FriesManji
• RollerManji Beef
• RollerManji Chicken
• Original Hommos
• ChickenManji Platter
• MixedManji Platter
• ShakerManji Beef
• ShakerManji Chicken

Joyce explained the choices and possibilities of what they offer, suggesting we try the Sambousik and Hommos with chicken or meat… I appreciated her initiative…

In 15 minutes the order was done, I drove up to pick it up and I couldn’t help but notice how clean the place is.  The place was packed and the staff was working fast to cater to customers eating at the restaurant, as well as cater to those who are coming to pick up their orders.

I put a face to the voice of Joyce who took my order. Just as I had imagined, smiling and friendly. I paid and left…

My friends were impressed to say the least…

• The packaging and presentation are both amazing to start with
• The portions are very generous and the food is tasty
• I fell in love with the little dips containers that look like tear drops containing a variety of sauces and dips that complement each of our orders
• Each platter comes with fries
• The platters are tasty but chicken can be less dry
• The FriesManji are to die for – the seasoning, the crunchiness, the taste… uff…
• The ShakerManji is what I will be ordering often, great since I ‘try’ to be on a no carbs diet. The packaging is great, easy to carry and eat directly from
• The RollerManji’s are yum, both chicken and beef. Very generously filled

I was a bit disappointed though that I didn’t get the chance to try any of the desserts since they ran out. It was 8:30pm, Why?

Another thing I would suggest is that you change the platter pictures on the menu available on your website. The platter looks bigger and filled with fries and vegetables. It’s actually smaller. I am not saying it’s not generous but still the images show something and you get something else…

All in all, I loved the food and I am happy to have something new and tasty in the Metn area. Keep it up!

As Published on Beirutista Blog by Danielle Issa

I never thought I’d say this, but frankly I’ve tired of the restaurant scene in Lebanon. It seems that this country has become enamored with food, dining out, and little else. Restaurants are popping up anywhere a vacant space shows its face. In a six-month span of time, BIEL hosted two major food expositions, Horeca and the Beirut Cooking Festival. And in case we haven’t gotten our fill, this week will witness “Le Festival de la Gastronomie Francaise”. Local magazines, too, seem to be in pursuit of one aim–Beirut’s best burger–and my blog feed is constantly inundated with new restaurant reviews. The bombardment of new restaurants from every angle is starting to lose its charm. I can’t keep up.

Has anyone else paid attention to the upsurge of French bistros lately? Couqley can probably lay claim to introducing this restaurant niche to Lebanon in 2010, but this year has really seen its fair share of newcomers: Prune in Mar Mikhael, Au Bistrot de Michel in Achrafieh not far from Sassine, Bar Tartine and Sud nestled in La Cour Saint Michel. Sadly, three fine institutions (which appeared on food blogger Anthony Rahayel’s “Top 10 French Bistros in Lebanon” in 2012) are no more: Coquelicot, Paname, and Amarres. The first two were just a few hundred meters from each other along Rue Gouraud in Gemmayze, and the last was the seaside Couqley on restaurant row in Zaituna Bay. I’d dined a few times at both Paname and Amarres, and I can certainly vouch for the fresh, original and tasty creations they dished up. Such a pity they had to close their doors to business, which can likely be attributed to restaurant saturation and locals’ thinking twice about eating out in this limp economic state. Their shuttering won’t be mourned for long, though, thanks to the sprout up of other venues with identical concepts and similar menus.

Don’t get me wrong—I’m a self-professed gourmet who loves good food just as much as the next person. I enjoy transposing my culinary experiences into animated reviews, as no doubt you’ve frequently seen on my blog. But when a myriad of restaurants are closing and another myriad plus some are opening in their stead, I can’t help but wonder why we’re fueling this vicious cycle.

In just the past few months, these restaurants have shut down: Chenbao, the upscale Chinese restaurant in Saifi Village; MBCo, the Canadian bistro inside Dbayeh’s Blueberry Square, which didn’t even make it to the one-year mark; Hot Dog & Beyond, which attempted to glamorize hot dogs—clearly impossible; Salmontini in Achrafieh; Fiore in Mar Mikhael; and innumerable others. One restaurant in Saifi Village has even gone through three christenings: first it was Le Lutecia, then Les Gourmet des Ternes, and now it’s Alesia. As if the name will dictate its profitability.

I concede, some restaurant debuts in Lebanon do bring novelty and freshness to the table, and their high volumes of customer traffic prove it. Le Hanoi serves delectable Vietnamese food crafted by a proper Vietnamese chef who worked for two decades in France. Moti Mahal is a fine representation of excellent Indian cuisine—its flagship restaurant is indeed in India. PF Chang delivers consistent and generous heapings of Chinese-American food, and it’s no wonder they’re opening a second branch in Beirut City Center. Batchig, sister restaurant to Mayrig, captures Armenian fare in a casual ambiance and at reasonable prices.

At length, what’s important for any restaurateur or prospective restaurateur is to consider the local market landscape and do his homework before thinking the food is going to sell itself. Maybe the first few months the establishment will be packed wall-to-wall with the “voir et être vu” customers who have time and affluence to squander and want to be seen at the latest, hippest joints. But these innovators and early adopters are a mere 16% of a business’ long-term client base. The restaurateur has to figure out how to capture and retain the remaining 84%. They’re the ones who call the shots, and they tend to be price-conscious and picky about quality. Once their customer fidelity is secured, the restaurant must never falter nor cut corners, because one mistake could cost it its business. It’s not as if the diner has a shortage of options on where to feast.

We haven’t even broached the class of fast-food joints like Shawarmanji, Rocket, and Just Falafel, but that would render this article unwieldy. My advice to diners? Be adventurous, but be loyal. Stick to the restaurants that value your patronage and show it. To the restaurants: maintain high standards of quality, taste, and professionalism. Places like The Beirut Cellar and Le Talleyrand that were once references in fine dining have fallen out of the ranks not by mistake but by their own foul doing. It takes 20 years to build a reputation but only 20 minutes to destroy it.

As Published on Beirutista Blog by Danielle Issa

There’s a hype around the fact that a lot of restaurants are closing at Le Mall, while other more prominent places are opening instead. I thought why not pay this mall a visit and see who’s closing, who’s opening… Marion, Spot and now HD&B have closed while Shtrumpf’s as well as Deek Duke made a new appearance, updating this mall with new culinary choices. Shawarmanji is also opening soon and there are talks that Ichiban might be landing in there as well. Yet looking for a place to have lunch around the mall was not an easy task… almost all restaurants serve Arguiles, burgers or sandwiches. But Magnolia Urban Cafe caught my attention specially for its decoration and variety of cuisines. I said why not give this place a try…

Magnolia literally translates itself within its surrounding as a blossoming flower emerging in the complexity of urbanism and the simplicity of nature. Overlooking the Mediterranean Sea; Magnolia offers its visitors an absolute prime location in addition to a culinary experience representing a blend of cultures and prepared to suit the local taste; whereas the setup combines an urban industrial feel pleasantly merged with a breathtaking garden crossing you all over the place. Magnolia marks itself as a unique concept fitted with comfy couches for the coffee loungers and dining tables for the hungry patrons looking for a satisfying food variety on an exclusive terrace that caters for a perfect hookah and dining experience.

That’s a video worth watching. A creative series of four videos of which the below is a general overview telling the story of the Ksara caves discovery.

Ksara is the oldest winery in Lebanon. It has more than 155 years of winemaking history that began with the discovery of Roman era wine caves in 1898. This discovery changed Ksara’s history and consequently Lebanon’s winemaking future. The Original Story campaign focuses on that legendary moment. This TVC take us back to 1898 and tells the story of how the caves were discovered. Time has created many versions of that discovery.

You can visit the Original Story website for more news

First founded in 1997, Saint Antoine of Padou is a scout group which gathers more than 300 girls and boys, members of the two major Lebanese scouting movements: the « Guides du Liban » as well as the « Scouts du Liban ». These two associations are leading NGOs among the Lebanese youth, promoting humanitarian values and having « Always Ready to Serve » as their motto.

The group is proud to launch its 16^th Food Bank (Banque Alimentaire) which will take place on the 21^st and 22^nd of December 2013, a campaign that aims to gather sufficient sustenance for a whole year to more than 500 families in need from the Saint Antoine of Padua parish. We truly believe that the spirit of Christmas is ideal for such a noble endeavor.

The guides and scouts of Saint Antoine of Padua will be stationed at more than 35 major supermarkets across Lebanon. 

In order to properly fulfill our mission, we must ensure the necessary requirements. This is why we heavily rely on the support of people or firms who believe in our cause and who would be willing to sponsor our deed, against hunger in Lebanon. This contribution could be a financial push as well as a logistic solution.

Your participation, be it of any kind, would greatly fuel the success of our Food Bank.

I have always thought that Deek Duke wouldn’t be able to compete with other diners in town. The menu concentrates on chicken based specialties and the name insures this further. But surprisingly, this year Deek Duke has evolved to become one of the popular diners around. Their new look along with a wider menu plays a role in making Deek Duke one of this year’s favorites.

Located on the restaurant floor of Le Mall Dbayeh, Deek Duke welcomes you in a new innovative architecture. An upscaled concept where everything has been changed to follow the latest dining trends. Dimmed lighting, rich colors and different materials used, all blend together to welcome clientele from all ages and tastes. Their logo “Deek” or rooster reminds you that this restaurant is dedicated to chicken specialties.

Handed their new menus, you can’t help but enjoy the new concept, layout and details that this place boasts. But before looking around, you’ll notice that the menus come in two different colors each with a unique variety of pictures. Same food content in the red and yellow menus. While the delivery menu is printed in green. It’s a premiere for me.

I loved this place:

• Everything is personalized with Deek Duke’s logo and graffiti style messages
• Their menu is fresh, big, colorful and makes you drool
• Facing the entrance on the long wall is a moving hen that looks like a huge clock ticking
• Books and shelves are all around
• White and black ceiling with red and white modern wall details
• Pending yellow industrial style lights create an interesting feel
• Grey square tiles cover the floor
• The ceiling is decorated with black and white reflective surface that goes well with the red details around
• The right side has a very long wall covered with fresh red bricks decorated with LCD screens and colorful posters

The Menu Sections: 

• Starters
• Wings
• Pasta
• Salads and Soups
• Sandwiches
• Burgers
• Platters
• Deserts
• Hot Beverages

We ordered:

• Philly Cheese Balls 9,750L.L: (Breaded cheese balls, served with Thousand, Island dip) Inside an oval plate are six cheese balls around a cocktail sauce dip. Deep fried balls covered in a layer of thick and crunchy crust and filled with rich cheese. Three kinds of cheese, blend perfectly well one with the other combining richness, bitterness, sweetness and flavor. Just dip in the sauce and enjoy. I liked the non oiliness of the final product

• NY Wings 12,750L.L: (Battered chicken wings dipped in Deek Duke’s hot NY sauce) Served with nylon gloves on the side, you won’t have to bother dirtying your hands. These wings are well cooked well and covered in a nice crunchy and pleasant envelop. A gentle spicy aftertaste follows to complete the experience

• Romano Bread 7,250L.L: (Toasted slices of bread with diced tomatoes and olives topped with melted cheese). The flavors are here and the idea behind these bread slices are nice. You can enjoy the feel of garlic bread without the garlic. I would personally make the bread slices thinner to enjoy the filling even more

• Cheesy 9,250L.L: (Chicken in a crispy bread roll with melted cheddar cheese, lettuce, pickles, BBQ and mayo) An interesting Lebanese style sandwich using French toasted bread filled with with cheese, crunchy pickles and chicken. This is yummy

• Steaky 10,250L.L: (Prime grilled beef filet slices with sautéed onions and mushrooms, lettuce, mayo and DD steak sauce topped with melted cheddar cheese in a crispy bread roll) For the non chicken lovers, Deek Duke introduced meat sandwiches to their menu. The same cheesy feel with a meat filling

• Duke Burger 16,500L.L: (Your choice of beef patty or grilled chicken breast, topped with grilled halloumi, fresh mushrooms, rocket leaves, mayo and DD’s cheese mix) This is a tasty yet simple burger filled with premium ingredients and rich fillings. Remember, Deek Duke uses a signature square bun and it works

• Fries 6,750L.L: (Imported Coated Fries) Imported, those fries are crunchy, non oily and tasty

• Curly Fries 7,750L.L As good as they look… good

• Chick N’ Co 21,750L.L: (Half or whole broasted chicken, served with garlic and pickles on the side ) Yum! Broasted chicken. It’s been a while since I’ve had a plate like this. What KFC is known for is available at Deek Duke without the oil and the excess fat. Battered chicken fried to perfection and served with side salad and hummus. This is a fulfilling plate

• Oreo Delight 8,500L.L: (Chunks of Oreo biscuits in ice cream cake, topped with chocolate sauce and caramel syrup) No Comment! Doesn’t the photo say it all? One of my favorite desserts in town

• Snow Biskey 8,500L.L: (Supple cheese snow white cake on a chunky layer of chocolate cream and biscuit crumbs) newly introduced on the menu, this snowy dessert is not to be missed. A light airy dessert full of authentic flavors. You have to give it a try

I enjoyed today’s experience on all fronts. Tasty food and professional waiters. I hope it stays this way

PS: All the prices have increased by 10%, exactly as it happened at Roadster, I suggest you change the old menu on the website, as well as update the Facebook page with the new locations.

There are eateries in town that made a come back. A strong one! Deek Duke is one of them. Great job guys.

Lebanese food is always a favorite. The country boasts a huge number of restaurants and each one has something special to offer – their food, their service, their variety, their interior design… while some serve authentic Lebanese cuisine, others serve Lebanese food with a twist while others are simply enjoyed for their sophistication and high-end experience – and the latter is what I have usually enjoyed the most. I have tried dozens of places this year and here’s my list of favorites this year. 

I have to mention here that I am aware that there is a large number of great places out there like Le Phoenicien, Burj El Hamam, Casino Arabi among many others; which I will be visiting in 2014 for detailed reviews.

Tawlet: A New Surprise Every Time I Go

Tawlet. I have written about this place a few times already, but every time I think no matter what I say, I realize that it’s never enough. I try to visit the restaurant as much as I can and often times I try  to go there with new friends. I want more people to know, »more…

Al-Halabi Restaurant, Antelias

Al-Halabi, one of the oldest Lebanese restaurants in Lebanon and one of the few who restaurants that have continued on providing the same quality, taste and service for the past decades. Whenever I think of going out for lunch on Sundays; Al Halabi is the first place that comes to mind. Its location is easy »more…

Fouad Khalil’s Authentic Lebanese Food: History in the Making

Mhanna Sur Mer, Maintains its Title of Excellence

Restaurant Chebli: Enjoy a Hearty Lunch with the Family

Abou Jihad: Serving Premium Lebanese Meat & Mezze Since 1962

Al Balad Dbayeh: Try their Set Menu

I don’t know why a lot of people don’t like Al Balad and many of these people are actually my close friends. Is it because they have had bad experiences at their Sahel Alma branch or maybe their Downtown Beirut branch? I really am not sure and personally like it a lot. I have visited »more…

Back to Babel, the Sea Fortress of Amchit

One month later and I am back at Babel Bahr, the new lighthouse illuminating Amchit. After my first positive experience at this restaurant, I wanted to impress my foreign friends from Korea and Lithuania with what Lebanon has to offer – a grandiose architecture and tasty food. Yes, an impressive lighthouse with a unique grandiose »more…

Kroum Ehden: A Boutique Resort Hosting a Unique Restaurant, AL Matbokh

How enchanting it is to be able to escape the city’s hustle and bustle and enjoy one of Lebanon’s beautiful towns. Driving up to Ehden, a northern gem, you’re welcomed into a unique set up called Kroum Ehden. A vast land of 140,000sqm nestled amidst a forest… This boutique resort is a must see. Kroum »more…

Some places are just special. In my case its love at first bite… restaurants I have visited in 2013 and bites I have tried and enjoyed so much. Some things just leave a long lasting taste in your life…

Restaurants and Cafes I Totally Enjoy Every Now and Then

Phoenicia and Le Vendôme Hotels have the infinite pleasure of welcoming in their respective gastronomic restaurants one of the greatest Italians Michelin Star Chefs, LUCCIANO ZAZZERI from Tuscany Italy on the 21st, 22nd and 23rd of February to celebrate with his fine gourmet Lebanese guests the delicacies of his Italian specialties that made his success and incredible fame in Tuscany and the rest of the world.

 Chef Lucciano Zazzeri’s agenda in Lebanon will be as follow:

• At Eau de Vie restaurant in Phoenicia Hotel on February 21st (a 4 course Michelin star gastronomical dinner at $150 wine and taxes included).
• At Sydney’s restaurant in Le Vendôme Hotel on February le 22nd (a 4 course Michelin star gastronomical dinner at $150 wine and taxes included).
• At Café Mondo restaurant in Phoenicia Hotel on February 23rd (for a “not to be missed” family lunch 4 formula for 4 guests $200).

Le Vendome Hotel Friday 21 February 

• Prawns salad with crunchy celery julienne and poached quail egg
• Anchovies green sauce and seasonal fresh truffle Insalata di gambrel,sedan ghiacciato e uovo di quaglia pochet. Salsa verde alle acciughe, tartufo di stagione
• Home made fresh pasta “straccetti” in red mullet sauce  (chef Luciano signature dish) Straccetti di pasta fresco con le triglie
• Rosemaryl  flavored  sea bass  filet  with  sautéed  “radicchio”  and capres /olives sauce Filetto di spigola al rosmarino con radicchio rosso e salsa di capperi e olive
• Pistachos parfait Semifreddo al pistachio

Phoenicia Hotel – Eau de Vie Restaurant 22 February

• Seafood an mushrooms “cartoccio” , mediterranean flavor. Cartoccio di frutti di mare e fungi in carta fata ai profumi mediterranei
• Black risotto with cuttlefish and his ink, grated salted ricotta (chef Luciano signature dish). Risotto al nero di sepia con ricotta salata
• Steamed garouper filet with grated “bottarga”
• Extra virgin olive oil mayo and thyme/lemon scented potatoes purè. Cernia al vapore alla bottarga di muggine. Mayonese all’extra vergine e purè di patate al timo e limone
• White chocolate flan in orange variation of aromas. Flan di cioccolato bianco ai profuse di arancio

Phoenicia Hotel Caffe’ Mondo Restaurant 23 February

• Prawns and scampi small frittata  -  Marinated short tuna on ricotta cream  -  Mezzemaniche stuffed with anchovies and sardines filling, sundried tomatoes sauce  -  Garuper carpaccio with orange, thyme and dill. Frittatine ai crostacei  -  Sgombro marinato su crema di ricotta  -   Mezzemaniche al parmigiano ripiene di pesce azzurro, salsa di pomodori secchi    -   Carpaccio di cernia all’arancio, timo e finocchio selvatico
• Livorno style fish casserole (chef Luciano signature dish) Cacciucco della Pineta
• Home style cooked cream Latte alla Portoghese

Every Saturday morning, my father-in-law and his friends gather around for hefty breakfast, or what can better be described as the weekend feast. They enjoy the best of what out tradition has to offer from a selection of eggs, kawarma, knife, kaak, croissants, labneh, cheese and jams, to name a few. A whole table is set up at home, just ready to be enjoyed in the company of good friends.

From time to time, some unique creations are added to the table, making the gathering even more special. I was lucky to be a part of the gathering last Saturday and enjoyed discovering something new.

The special item added to the breakfast the time I was there was some sweets from a special place in Beirut. I joined Joe, a family friend, who wanted to introduce me to something he claims to be “out of this world”, the best sweets Lebanon has ever witnessed. Meeting in Antelias at 8am, we went down to Tarik el Jdideh and reached “Safsouf“, a place where fine sweets have been produced since 1931.

We reached a super busy small place where a strong positive vibe is felt early in the morning. Tens of hungry men waiting in line for some knefeh, out on the sidewalk while inside, three persons with their generous smile and nice welcoming, fill in those carton trays depending on the clients requests. Behind the display protected with a glass facade, the wall is filled with green metallic boxes, often used to pack sweets for traveling.

On the menu:

• Madd Mchakkal 15,000L.L
• Mchakkal 14,000L.L
• Madd bel Achta w festo2 7alabe 16,000L.L
• Madd Achta 14,000L.L
• Madd Joz 14,000L.L
• Mad Tamer 14,000L.L
• Mad Festok halabe 16,000L.L
• Sfouf 12,000L.L
• Nammoura festok halabe 14,000L.L
• Maamoul Chamiyat 16,000L.L
• Chamiyat festok 18,000L.L
• Baklava mchakkal 22,000L.L
• Baklava Festo2 Extra 28,000L.L
• Hadef 22,000L.L
• Cha3biyat 14,000L.L
• Maamoul Festok 16,000L.L
• Maamoul Joz 14,000L.L
• Maamoul Tamer 12,000L.L
• Kenafe kilo 15,000L.L
• Mchabbak 12,000L.L
• Maakroun 12,000L.L
• Awamat 12,000L.L

While waiting to be served, Joe asked the welcoming employee for a piece of sfouf, ‘a quick bite’ he said. This was the beginning of a love story which started with a simple bite. A yellow piece of sfouf that’s fresh, moist and tasty, melting under your teeth while exploding into little pieces. Every piece dissipates rich aromas and flavors. And just when you think the experience is over, two roasted almonds crunch to add more flavor.

We ordered:

• 1kg nammoura
• 1kg maamoul madd bi ashta w festo2

Safsouf seems to be known for its maamoul madd. A simple photo I posted last week on Facebook was seen, commented and reposted by thousands of people who know this place and believe in its quality.

Outside, on the sidewalk, are two knefe trays which are changed at the speed of light. I think they sell more than a thousand portions per day.

It was a premiere for me to see a basket of French bread next to the traditional knefe galette. You can choose, and for only 2,000L.L, yes, only 2,000L.L -when Sea Sweet sells it for 5,000L.L, between knefe in a traditional kaak or knefeh in French bread as a sandwich.

“A Knefeh for the road”, Joe tells me? Boy was I happy to have said yes. I enjoyed a unique knefeh served in a small fresh bun, filled with a rich and generous portion of Knefeh, topped with sugar syrup. I liked the uniqueness of the bun that’s close to the Lebanese kaaka 3asrouniya, as well as the ingredients that were not too sweet and did not give me heartburn afterwards.

Kenafeh, also spelled knafeh, is a Levantine cheese pastry soaked in sweet sugar-based syrup, typical of the regions belonging to the former Ottoman Empire. Knafeh or Kunafeh Cheescake is a dessert specialty of the Levant, especially in Lebanon, Jordan, the Palestinian territories, Syria and northern Egypt.

It was 10am when we reached home to find the group eagerly waiting for what we got. After enjoying some savory treats, the sweets we brought from Safsouf were served…

• Ma’amoul are small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings). They are popular in Levantine cuisine and in the Gulf countries. They may be in the shape of balls or of domed or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Maamoul cake is very similar to Maamoul cookies but it is served as layers in a tray. This idea started with the need to save some time when making desserts in holidays. With time, the main recipe was modified to include pistachios, walnuts, dates or thick cream
• Nammoura or Lebanese semolina cake

I was so excited to taste some Lebanese/Middle Eastern food in Jordan… We entered an old house that was fully booked with a lively international crowd. Everything seemed to be good around here: beautiful sunny spells, fresh smells, white parasols, stone flooring, an old pavement, thick blocks covering the walls… You will feel like you’re traveling back a hundred years, to the time when our ancestors used to call organic food; “food”.

Food turned out to be excellent!

The Hilton Beirut Metropolitan Palace will host an Italian Culinary Week untitled “La Dolce Vita”, from the 30^th of May until June 7.

The Italian Culinary week will offer the opportunity to taste Italian food and enjoy music in the soothing Italian ambiance. Authentic Italian dishes will be prepared by the Italian Chef, Paolo Rocco.

On the way to the hot springs of Maiin, we stopped by Vis a Vis, located on the first floor of a building. We entered an empty space that was not lit, while Arabic music played in the background. Although they were expecting us, our table was not ready. We had to endure the extrutiating sounds of moving tables, chairs and clinking plates and cutlery…The first impression was not good, to say the least.

The restaurant motto: “We are one of the few that will stay new”. I didn’t get it… and honestly didn’t feel it anywhere in this place.

You can choose to have anything you might imagine: Local, Mediterranean, Italian, French, pizza, burgers and much more. Take a deep breath and start browsing the 100 page menu. The menu was a mess… pages with pen drawings, white stickers, others were torn and dirty. All I can say: Disgusting.

The staff, what can I say. They are better off working on the fields somewhere far from the hospitality industry. With zero know how and any savoir-faire, they don’t have any answers to anything. They don’t know what’s in the menu, they type of food this restaurant serves, where to get the menus from or the selection of drinks.

Enough complaining I hear you say… let’s see what the food is all about.

We went for the Lebanese or as some like to call it the Mediterranean selection. Some hummus, moutabal, fattouch, tabbouleh, pickles and labneh landed on our table while we waited for the other items to arrive.

• Hummus, other than the fact that I found a hair inside, was kind of tasteless
• Lebanese bread was dry… it has definitely been produced more than three days ago
• The makanek only tasted of garlic…why would makanek have garlic in it to start with?
• The stuffed vine leaves were fine
• The Potato cubes with pepper and spices were too oily
• How can a fattoush be bad; the fried bread was too thick and too spongy
• Fried cheese sticks were not the best especially that the cheese inside was not melted
• The Kebbe, well, it’s a ‘no’ without going into too many details
• Labneh! How hard is it to make some good labneh? Unacceptable: They better call it fade cream cheese with mint and lemon.

The only thing enjoyed was the meat plate served with grilled canned mushrooms. The meat was tender and the grilled mushrooms were seasoned nicely in oil and that was it…

So we were done with the appetizers then continued to try their mixed grilled platter of meat, Kafta and tawouk. The meat was way too fatty and chewy, the Kafta was too oily and too spicy and the chicken smells garlic a kilometer away.

The minuses:

• The Arabic music playing in the background was not my style
• In this completely closed space, people were smoking their Arguiles openly. We had a smokey lunch
• All plates served did not look fresh. They look like they have been prepared in advance and left in the fridge
• Nothing was tasty
• The service was bad

I’m not sure why they chose this restaurant, but if it was to enjoy the food and tell our friends about coming here… then forget it.

Floka offers a wide range of items, not only sea specialties. Soups, starters, oriental salad, fish dishes, seafood specialties, international dishes, rice dishes and desserts. Browsing was fun, I was happy to see the various items they offer and wished I could taste them all; stroganoff, siyadieyh, curried prawns, spaghetti and grilled meat.

The caxirola is a Brazilian percussion instrument created by Carlinhos Brown and consisting of a closed plastic basket with a flat-bottom filled with small synthetic particles, in an attempt to create a sustainable product. It was based on the caxixi, and thus it is also an indirectly struck idiophone, sounded by shaking. The caxirola was certified on September 27, 2012 by the Brazilian Ministry of Sports and was created to be the official musical instrument of the 2014 FIFA World Cup in Brazil. However, it will not be allowed inside stadiums of both the World Cup and the 2013 FIFA Confederations Cup as the government considers it a security risk.

Seven key facts about the caxirola

1-Brazil’s answer to the vuvuzela was invented by Brazilian composer and Oscar-nominee Carlinhos Brown. Unlike the vuvuzela, it does not sound like a swarm of murderous bees.

2-“Caxirola” is pronounced, near enough, “cashy rolla”. Think of Donald Trump rolling down a hillside. Not just to remember how to pronounce “caxirola”, but for general merriment.

3-The caxirola had a disastrous debut. Some were given to fans at a Brazilian national game, and when Brazil started to lose they collectively decided to chuck their caxirolas on to the field. Which would have been bad enough even if the caxirola wasn’t beautifully aerodynamic, allowing it to be lobbed over great distances. There were so many caxirolas on the field, they had to suspend the game. The players, to their credit, helped pick them all up.

4-Whereas the vuvuzela has cultural and historical significance in South Africa, the caxirola was invented specifically for the World Cup, with the brief that it should be less annoying than the vuvuzela, and quieter (which isn’t hard given that the vuvuzela produced 127 decibels, not much quieter than a gunshot).

5-A single caxirola sounds like a rain stick. A mass of them sounds like a hiss. Thousands of them rattling at once sounds like the stadium is full of livid snakes.

6-The hope was that fans would shake the caxirolas to the rhythm of the beats from the Brazilian drummers at the matches. Because everyone knows if there’s one thing you can expect from excited, possibly drunk, football fans, it’s an exacting sense of rhythm.

7-Federal officials in Brazil have now banned caxirolas from all 12 of the Brazilian football grounds where the World Cup matches will be played – for “safety reasons”. Perhaps because their grenade-like shape would allow real grenades to be smuggled in unnoticed. For some reason, the ban doesn’t seem to have dampened sales.

The Caxirola comes to Lebanon: Get a CAXIROLA with any Mondialji combo from Shawarmanji

ShawarmanjiFootball.com