Positive vibes is what Dar Bistro is all about. A few words I can use to describe this place include fresh, soothing, interactive, interesting and unique… a place where people come to enjoy food in an interesting hidden spot down in Clemenceau.

On a small street before the Medco station, half way between Clemenceau hospital and Hamra street, Dar Bistro&Books welcomes you in is individual Lebanese old house for drinks, coffee, meetings, lunch or dinner… Greenery, flowers and fresh colors is what attracts your attention while you decide to sit outside or in one of the two rooms inside. 

McDonald’s is undertaking its biggest store-by-store makeover in the chain’s 56-year history: The 200 kilo clown of fast food is trying to look more like a grown-up.

Lebanon witnessed the big opening of the newly designed McDonald’s Ain El Mreisseh, where the fast-food giant is adding more green, fresher colors, lot’s of orange…and more to their new look, which gives the brand a more grown up look.

For the next generation of McDonald’s customers, the notion of what a McDonald’s restaurant looks like inside and out could be turned on its head. Goodbye, fiberglass tables and industrial steel chairs. Adios, neon-yellow, bright-red interiors. Hello, wooden tables, comfortable faux leather chairs and interiors newly painted in muted oranges, yellows and even subtle greens.

People gathered on Aïn El Mreisseh seaside and watched the branch’s transform come live through a spectacular 3D Projection Mapping that started at 08.30 p.m.

Check out how BigMac, McFries and Coke cups took over the building that night through these images…

The very best memories connecting us to time and place are often stimulated by the tastes and smells of our childhood. Freshly-baked bread, hot from the oven, sweet homemade jam dribbling down our chins or the burst of flavor in each dried grape-these memories bring a smile to our faces even as they call to mind the people who made them possible.

Do you remember working alongside your grandmother as she lovingly preserved garden fresh foods to put up for the winter? You watched Grandfather (Jiddo) patiently prepare his arak, but could you reproduce his efforts from memory? Are you lucky enough that they kept written records of recipes gleaned from family history and years of experience? If so, count yourself among a very fortunate minority.

The reality for many of us is that we no longer enjoy such a strong connection to our culinary roots. As much as we might wish the contrary, the beauty and simplicity of home-preserved pantry items—the mouneh—taken for granted during our childhood, often seems a lifetime away.

In Barbara Abdeni Massaad’s book, Mouneh: Preserving Foods for the Lebanese Pantry, we’ve been thrown a lifeline to a piece of our cultural and culinary identity. So many things we would love to recreate for our own families become possible within these pages, thanks to the author’s diligent research, stunning photography, simply presented instructions and delightful stories.

Order your copy of the book

I’m not sure whether or not I’ll be spending my time this summer reviewing ice cream places. A lot of them are popping up, restaurants are adventuring into the ice cream business as well, while pastry shops are doing their best to impress with innovative cold bites.

In New York Magnolia Bakery has been offering a variety of ice cream sandwiches, including double fudge brownie, blondie, red velvet, magic cookie bar, and lemon bar. Magnolia Bakery, New York’s famous bakery has already opened two branches in Lebanon and their ice cream sandwiches have just been introduced to their menu – just in time for the summer.

How can I resist trying this one…

Before going into details, and for you to understand my approach, I’ve always expressed my dismay towards the ‘American’ side of Magnolia, meaning: I personally think we Lebanese don’t appreciate the exaggerated sweetness in them. Magnolia does offer tasty bites, but they are way too big, too heavy and too sweet… I was hoping that their ice cream would be different.

I reached Magnolia early in the afternoon and went straight to the counter for the ice cream. “Do you have ice cream?” I ask. The waiter, walked with me outside to the fridge on the sidewalk. A huge ice box carrying the brand’s label was waiting to be unlocked by a key. The waiter opened it wide to reveal its hidden treasures.

My first impression:

• There is no menu, so you’ll have to walk out to the fridge and choose
• The fridge is way too cold: -17 degrees, that’s for take away, not for dine-in. Expect to wait for the order to melt… Maybe 15 minutes or more. Another freezer for dine-in left at -5 degrees is a must.
• The sandwiches are too bulky. I’d make them smaller at  a lower price

Inside are seven different choices of ice cream:

• Brownie Blondy Chocolate: A square cake constituted of two layers of white brownie filled with a nice chocolate ice cream on an interesting sponge cake, while some chocolate chips crunched pleasantly to add this funky touch. A salty aftertaste is enjoyable, making this piece of dessert more than an average ice cream.

• Brownie Blondy Vanilla
• Brownie Chocolate Vanilla: This brownie is too sticky and way too sweet adding to that the sweet and creamy vanilla ice cream.

• Brownie Chocolate Chocolate
• Red Velvet Vanilla: A nice red velvet cookie with its rich flavor that’s felt in every bite, followed by the vanilla filling. The vanilla ice cream is too milky and feels too heavy. That’s more of a meal than a dessert

• Lemon Bar Vanilla
• Magic Bar: That’s too much! Other than the heavy filling, brownie and ice cream a chewy chocolate envelop has been added. That’s way too much. The chocolate envelope is too thick and too chewy sticking to your teeth followed by the brownie, a thick layer of ice cream and more chocolate, this time crunchy. I’d remove the chocolate envelope to enjoy the cookies and crunch of chocolate more. Really that’s too much; too many textures, too many flavors, too many calories.

Honestly, I was not impressed. If I may resume the ice cream sandwiches experience:

• Too big: You can not taste more than one. It’s like a calorie bomb
• Too thick: Hard to bite into it if you have a small mouth
• Too sticky: The brownie is too sticky and not spongy
• Too sweet: Way too sweet, like eating artificially colored sugar
• Too American: I think this word summarizes all of he above

The ingredients are here and the knowhow as well but what’s missing is the fine-tuning.

I’d change:

• The chocolate ice cream is good but not enjoyable because it’s too thick
• The brownie is too sweet
• The chocolate envelope should be removed for good
• The chocolate bits inside the sandwiches should be smaller
• And most importantly, give us an in-house edible version not a thick icy one Eskimos can’t even chew
• I’ll install a freezer for dine-in and another for takeaway orders

Conclusion: I was not impressed. I’ll be coming back in a month.

Yes… Back to Marky’s for even more exquisite burgers… It’s been a year since my last visit and I really miss what this place has to offer… always something knew to discover. I was in burger heaven when I heard that they have introduced an upscale version of Marky’s popular Poutine alongside five new burgers and that was not all… a piece of homemade baked cheesecake was the cherry on top.

Yes it has been a year already… A year where I have traveled, searched and tried to discover as many burgers places as I could, but here I am back to my favorite. Marky’s still has a superb burgers. Expect to eat something juicy, fatty, messy and tasty at the same time.

Marky’s is not a gourmet burger, Marky’s is not a commercial diner burger, Marky’s is not a fast food joint that serves synthetic burgers, Marky’s is actually a place real American burger that will put a smile on your face.

And if you have tried their burger and didn’t like them, then I’m sure you didn’t understand what you’re coming here to eat. (Check out the burger chart)

That said, I am still not sure why some people don’t like Marky’s that much, while others simply adore it. There’s no middle ground. People either love or hate it.

To cover all the aspects of the story, I decided to order some burgers for delivery and see how things go. I called Marky’s on a Thursday and passed to pick up a selection to go burgers and hotdogs. Take into consideration the road distance to Mansourieh and the preparations for dinner, we were 4 and had a pleasant meal. After that, I went back for dine-in, only to discover a newly introduced menu with more choices . We were 4 tonight and enjoyed a tasty meal.

The place is nice:

• Ceramic brown wood-like tiles cover the floor
• Wooden tables and chairs fill out the space on the lower and upper floor
• The placer is relaxing, having a high ceiling
• The counter faces the entrance with an open kitchen showing in the back
• A long red bench follows the wall on the left, while a long cow design poster decorates it
• A mustard/yellow paint covers the other walls fitted with a large LCD screen with many posters around
• Some bricks decorate the place here and there
• Over the counter, a metallic board hosts the menu and its details
• The upper floor hosts more seating and the restrooms

The menu:

• Sides/Poutines
• Traditional philly cheesesteaks
• Speciality philly cheesesteaks
• Burgers
• Hotdogs
• Desserts
• Beverages

Let’s start by the appetizers:

• Cheese Poppers: the recipe has changed and those poppers are different on all fronts. A thin battered layer, fried and non oily, enveloping the same homemade secret cheese used for the poutine. A slight crunch and you’re in for a cheese treat

• Onion Rings: When I heard my friend Cesar crunch into the first ring, I remembered the Lion King’s chocolate ad that used to pass on TV a long time ago. I heard the crunch a meter away. Huge yet light rings that are beer battered and special. Crunch and feel the love. The onion stays in and doesn’t go out completely. A bit oily but great in taste. It is special and never seen before in Lebanon. Not only that, it comes with some homemade sour cream.

• Rio Grande Poutine: I love the simplicity of the cheese that feels like tofu, with a kind of richness that appears when mixed with the sauce. Crunchy homemade fries covered with a special mix. It all starts by the smells. Rich strong aromas that take you by storm. A layer of jalapeños, thin and juicy chicken, the cheese and finally the fries. All bathing in the unique poutine sauce. Subtle sweetness, subtle spiciness and many textures all mixed together perfectly. I loved the chicken quality so much that I forgot about the poutine itself. What a plate! A rich blend of premium ingredients that melts like butter under your teeth adding to that the slight spiciness and juiciness of the chicken… each cooked separately to perfection then mixed together to make this impetuous meal.

BLT Hotdog: Chicago style bread, softer than that of the Philadelphia, toasted on the sides, hosts a fresh hotdog, vacuumed and not canned. With pickles, tomatoes, cheddar cheese, mustard and ketchup, you’ll finish this sandwich in six bites, leaving you with a hard decision: Should I order another one or try one more burger? It is small indeed but very tasty and reasonably priced. Fresh bun, crispy bacon, tender hotdog and some cheese…

Meet Marky’s burgers:

You have to close your eyes to enjoy each bite, or trust me they will do so on their own. The sensations are so strong that a mysterious explosion happens around your brain activating all your senses… you will feel like superman. Amalgams of flavors, well balanced and dosed enter your mouth to caress each and every palatal bud. A thin fluffy bun holds the juicy ground beef that has a beautiful texture, and some cheddar cheese, tomato, American pickles, ketchup and mayonnaise. The simplicity is what makes this burger so special. A big piece of creation that fulfills your eyes and activates all your senses even before touching it. Ten distinct layers of colors fill this round piece of art with the freshest ingredients, some of which are imported from the US, while others are freshly produced in-house on a daily basis:

• Lettuce
• Tomato
• American pickles
• Hotdog
• Eggs
• Swiss cheese
• Ground beef
• Mayonnaise
• Ketchup
• Bun

Ten premium high quality ingredients layered one on top of the other like a castle of cards. Clean and clear, ready to be devoured in seconds.

• Molten Heart Burger: That’s not a burger for the faint hearted! Imagine 70 additional grams (200g meat) of Marky’s one of kind meat filled with three kinds of American cheese. When cheese is something you love in your burger at heart this is what you should order. A generously well packed party with rich meat. Yellow cheddar mix, the same Marky’s meat and sesame bun. I loved the crunch of the pickle, the richness of the pepperoni blending well with the rest. Tomatoes add the freshness and sweetness needed. I didn’t like the bun which was cold.

• Big Boy: That’s more of a marathon. A marathon around a jungle of flavors. The journey starts with a soft bun followed by crunchy vegetables than the grilled hotdogs erupt in joy until you reach the fried eggs mixed with melting cheese. All of this and you didn’t touch the meat yet. A grilling taste of tender juicy meat makes this burger a dream come true. I love it even more now that I already did a year ago and here again: Amazement. That’s a real American extravaganza.

Unique on all levels:

• A thick 12cm burger, so perfect that it can be pressed with your fingers to the adequate eatable thickness of three fingers without spilling a single drop
• Homemade, yes homemade in-house by Mark himself sweet American pickles
• Fresh vegetables, cut thin adding just the right flavor
• Swiss cheese, lighter and tastier than cheddar cheese
• Fried, non oily eggs
• Premium ground beef
• The bun, not produced by Prunelle like almost all diners in town, is good. Covered with sesame, it contains enough yeast to be light. It melts under your palate without blocking the taste buds. Two thumbs up: non chewy, non spongy, not dry but fresh and tasty

The Texas Burger: Juicy with freshness moist feel. A slight crunch of the onions followed with a tasty caramelized and sweet taste accompanies the same perfectly cooked meat, cheddar cheese and American pickles. The fusion of meat, pepper, onions, crunchiness and softness will really put a satisfied smile on your face. This is not a simple burger but a gourmet creation. Maybe the juiciest of all burgers, the Texas invites you to close your eyes and feel all its ingredients. A juicy piece of meat, grilled onions, fresh vegetables and lots of barbecue sauce that add the sweetness to the burger.

Now for the desserts:

• Chocolate mousse cake: Marky’s chocolate cake is a sin. Although, I was literally full, I couldn’t but cheat myself into having a bite or two. It’s not another diner’s average chocolate creamy cake, but a decent sweet sculpture piece.

• NY Style baked cheesecake: Yum! Mouthwatering. Just the right feeling of cheese and the adequate sweetness.

To summarize, tonight’s dinner was exquisite… This is the least I can say about my experience. I have been here a dozen times already and not one time was I disappointed. For those who don’t like Marky’s, I urge you to understand and know what you’re coming to eat before you actually do… It will change your whole perception of the place… I hope you will feel the same when you visit.

Our Tripoli street tour started at Akra, a renowned foul and hummus place known as ‘the cave’. In the heart of the old souk, a few meters away from the clock, Akra is a wonderful place and I’m happy we came here.

An army of women worked hard to satisfy all the guests while two men, one handling the cash and kitchen and the other touring around the tables, make sure the quality remains as high as possible.

What struck me here was the cleanliness and calm. Come through the door and you’ll feel like you’re sitting somewhere away from the chaos of Tripoli and the busy streets outside.

We chose a table and waiting until two plates of vegetables landed in front of us: bell peppers, onions, tomatoes, pickles, beetroot and olives.

• I started with the Malaysian plate, a mix of fried nuts, pepper on a bed of a fine hummus mix. What a plate! A soft hummus mixed with olive oil, spicy seasoning and those nuts that made all the difference. Amazing to say the least.
• The normal hummus is again, excellent. The work and effort put into it is clear. A beautiful flavor of chickpeas is followed by an aftertaste of lemon. Yum! Another plate has the same core but covered with minced meat and fried nuts… I knew I’d eaten something great that day.
• Fatteh is one of my favorite breakfasts: in a bowl filled to top, a mix of overcooked chickpeas mixed with a cocktail of nuts and topped with laban and pine nuts. The mix just melted while I felt every spice used and every premium ingredient used to create a masterpiece.
• Foul on the other hand has this flavor, this fresh lemon feel, this premium olive oil… This perfection put on a plate was so good, even without the garlic. You feel how good it is and how great the ingredients as soon as it reaches your mouth.