Just thinking about it makes my mouth water. My six senses drove me towards Marky’s Philly Joint, the place where I discovered the best burger in Lebanon. I just had to go again and have that burger that’s been on my mind a while now.

After writing my review a couple of weeks ago about Marky’s, I received many calls and emails from people criticising me for just trying their special edition burger and naming it the best. It was really that good… for those who think I am exaggerating I invite you to head down there and try it… But no problem, to satisfy your questions and of course to quench my intense cravings for their burger, I went back to Marky’s again and this time I made sure to try more of the choices available on their menu.

We ordered and tried some of their basic choices on the menu, just to see if the place is as good as I have described earlier.

We ordered:

• Cheese Burger 8,500 L.L
• The Western Cheesesteak 12,500 L.L
• Cheese Hotdog 8,000 L.L
• Cheese Poppers 6,000 L.L
• Chocolate Cake 6,000 L.L

The Cheeseburger: You have to close your eyes, or they will do so alone. The sensations are so strong that a mysterious explosion happens around your brain activating all your senses making you 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 non-fatty 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. Look at your hands; they won’t even be shiny and dirty. Everything slides around your tongue with style.

The Western Cheesesteak: Wow! Yummy! Mmmm! I don’t know how to say it, but the cheese steak is more of a love message in a bun. Filled with sauce and aromas, the fluffy bread hosts a rich and generous portion of beef mixed with grilled onions, cheese and mushrooms served with two crispy bacon slices. The sweet BBQ sauce adds the needed flavors. Uffff! Like they say in Lebanon! Royally fantastic. Pay attention not to burn your tongue.

Cheese 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 reasonably priced.

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

You can eat something awesome and fulfilling for only $5. Unbelievable! There are good burgers at places like Brgr&Co or Frosty Palace, but they come at a hefty prices and there are more commercial style burgers at franchised local and international joints and diners for $10. The choice is really yours.

Now lets take things up a notch. I will let you into a secret. I wanted to put Marky’s to the ultimate test – the test of eating the meat cold. The same test I did with Roadster, Crepaway and Classic Burger Joint but all failed.

I wish there was a video to show you what happened here today. I left the Marky’s patty 30 minutes untouched and uncovered. I invited my friend Shady, two guests at the restaurant and Mark himself to come and taste this meat kept aside. It turned cold for sure, under the air conditioning unit but it tasted exactly the same way it did when it was freshly prepared. Fresh, non-oily, non-fatty, non-crunchy and not rubbery. It crumbles like if it was cooked just now. A slight salty flavor followed by a juicy rich meat that tastes even better than the ones your wife prepares at home. No synthetic flavor whatsoever. Two thumbs up! This is what a burger should be like.

But guys, regardless of what I think or say here, unless you try Markey’s Philly Joint the below might not make sense.

Marky’s Philly Joint: Endless Surprises of Professionalism and Taste

I Finally Found It: The Perfect Burger… Here in Lebanon

Having Iftar with some of my friends has become a regular thing for me this Ramadan. I get to discover new horizons, meeting with people, talking and of course tasting new food…I have heard a lot about the Phoenicia Hotel’s grand Iftar. One of the best in town they say, so I decided to pay them a visit, especially after the disappointing encounter few days ago at the Moevenpick Hotel Beirut. 

Arriving at the entrance of the Phoenicia Hotel, you feel the grandiose feel of this well lit entrance, where crystal decoration along with beautiful reflections of lights are just waiting to welcome you inside. We arrived at 7pm and go up the first floor and take your right to enter the Mosaic restaurant, where a lot of people have already taken their seat.

Mosaic, has been known to serve a rich buffet all year long for breakfast, lunch and dinner. Around 365 days a year, unless there’s some emergency, you can pass by this place to eat as much as you want. More than a dozen stations are ready to fulfill your hunger…

After showing us to our table, I decided to walk around to fulfill my eyes with the rich plates and their decorations. What caught my attention before even the Iftar started is the welcoming ambiance and happy feel that follows you around the premisses. The staff, waiters, head of sections and chefs are so relaxed, smiling and awaiting to answer to your every question and need.

The Mosaic restaurant is a very large space, which is totally full during daily Iftars. Each corner has its food section, to avoid people from bumping into each other too much. Located around the restaurant the fresh food dissipates interesting aromas which open your appetite even more.

I can say, that the tiny little majestic details are endless:

• A high end hotel setup and luxurious ambiance
• A full table setup, two forks, two knifes, a soup bowl and two cups
• A glass for water and another for syrup
• The dishes presentations are different one from the other and setup in a professional way
• A beautiful dessert section, colorful and mouthwatering
• Oriental desserts are setup on ice to stay fresh: Ice, to keep them cold because they contain Achta, avoiding food poisoning
• The bread is prepared on the spot
• Fire decoration rings add warmth to the space
• Dimmed lighting relaxes your senses
• Choose between high tables, round ones or the normal rectangular ones
• The plates are from a high-end quality: Royal Porcelain
• Food from all around the world: An Indian chef coming directly from India and an Asian chef from Thailand

The Different sections distributed around the Mosaic restaurant:

• The cold section
• The cold oriental
• Soups
• Salad platters
• Salad Bar
• Hot international
• Hot oriental
• Barbecue
• Fridges
• Live station
• Oriental live station
• Indian section
• Chawarma section
• Oriental pastry
• International pastry

The wide menu of endless choices:

• Smoked salmon and salmon tartare
• Shrimps and marinated mussels
• Hummus, moutabbal, tabbouleh, basterma
• Cabbage salad
• Mousakaa
• Halloumi cheese with tomato
• Potato salad
• Mohammara, Moujaddara, Labneh
• Thyme salad with tomato, Chanklish
• Rocca salad
• Beef salami with tomato salad
• Italian lentil salad
• Greek marinated mussels
• Sundried tomato with cheese salad
• Asiatique beef salad
• Hawayen shrimps salad
• Vitello tomato
• Crab salad with honey mustard sauce
• Salad Bar (23 different choices of vegetables)
• Brocoli and cauliflower with peanuts
• Potato surprise
• Lamb navarin
• Sole filet with lavender sauce
• Chicken with smoked turkey
• Nouille phoenicien
• Chicken sweet and sour
• Jasmin rince
• Kouusa bil laban, kebbeh bel saniyeh, rice
• Fish provencal
• Artichoke ragout
• Chicken with rice and vegetables
• Barbecue
• Cheese and cold cuts selection
• Live pasta station
• Frikeh with stuffed lamb
• Cheese and meat arayess
• Quesadillas
• Lamb beryani, vegetable curry, chicken tikka
• Chciken and meat shawarma

• The Shawarma is too chewy. Urgently needs a fix. This is one of the few things I didn’t like
• The food, even though covered get’s cold fast

With all due respect to the others around, the Phoenicia’s Iftar is one of the best in town not to say the best. For 83,000L.L (55$), you can eat all you want like a king. It is worth it to try it at least once during this month.

I was quite surprised with the positive experience encountered at Ginger&Co a while back. I visited a small restaurant in Hazmieh that boasts a tasty and casual Japanese menu. I recently heard that they have moved into a bigger location just fifty meters up the same road. Bigger place, new set up? I was intrigued. The first thing I can assure you is that Ginger&Co, although is now serving more clients in a bigger location, still oozes the same warmth and spirit of its original location.

White and pink, the signature colors of the original Ginger&Co are still here to welcome you, coupled with light colored wood covering the walls and ceiling. The now “L” shape restaurant has different sections. Each section feels private yet convivial at the same time. Behind the glass door, choose to sit on the right side, where the air conditioning is mild, or choose one of the two tables at the entrance if you prefer benches or continue to the main area in front of the bar, where a high glass facade gives a soothing view of the external terrace and garden, where smokers can enjoy a nice and simple ambiance outside.

The place described:

• White tables
• Grey benches and white plastic chairs decorated with red lines
• Condensed wood buffet and shelves
• Wood ceiling
• A big bar with two salmon fridges facing the entrance
• Grey ceramic floor
• Two wine coolers at the entrance
• Bonsai tree and white flowers freshen up the place

The menu sections:
Starters, Soup, Salads, Sashimi, Sushi, Hosomaki, Gunkan, Temaki, Sesame, Foie Gras, Light Maki, Red Slim, Cucumber Maki, Tamago, Rocca Slim, Ebiko Maki, Crispy Maki, Special Maki, Rice, Teriyaki, Set Menu, Sweet Sin

We ordered:

• Crunchy Salmon Salad 19,500L.L
• Crispy Smoked Salmon 7,500L.L
• Foie Gras Fig 12,500L.L
• Crispy Crazy 6,500L.L
• Crispy Shrimp Tempura 6,000L.L
• Crispy Salmon Skin 5,000L.L
• Cucumber Maki Salmon 6,500L.L
• Crispy Crunchy Salmon 7,500L.L
• Crispy Spicy Shrimp 6,500L.L
• Temaki Crazy Salmon 17,00L.L
• Crispy Duo 8,500L.L
• Special Phili Shrimp 9,000L.L

 The Food Experience

• Crunchy salmon salad has now improved a lot. Eating small cubes of salmon was annoying. I enjoyed a new taste, a new feel, a superb great product filled with fresh and crunchy salmon cubes filled with a fine sauce that keeps a long joyful after taste
• Marinated salmon, ignites an experience even before you start eating as much as this place is beautiful to see. This new item added to the menu is simply mouthwatering. Wow! 15 slices of premium salmon provided by Royal Gourmet, soaked in Ginger&CO signature sauce. Non oily and non fatty, each piece melts under your teeth like butter.
• The Foie Gras pieces make of this preparation, a creation suitable for fine dining restaurants. The mango in one and honey on the other, each give the roll the needed sweetness that come with the generous piece of Foie Gras. One of the sexiest pieces Ginger&Co. has to offer
• Do not forget to order the Smoked Duck. Avocado, sun dried tomatoes, cucumber and cheese: what less than amazing can you expect from such a heavenly piece of magic. I loved it.
• My favorite section on the menu is the light one, where makis are rolled in cucumber and summer fresh vegetables. I recommend you try it
• Oreo Tempura: Makes the Oreo soft like I love it but the outside stays crunchy. An innovative invention it is.
• Chocolate Pancakes: A dessert you might not consider ordering as it doesn’t fit a Japanese Restaurant: You will be missing a lot. Their Pancakes are finger licking good. Medium sized and crunchy on the side, Ginger&Co pancakes are a sin

A round of applause to the chefs: The new Salmon Skin recipe is very good. A huge improvement I salute

The Pluses

• No plastic grass separate the Japanese pieces. Bravo for amending this disgusting tradition
• Wasabi is not hiding inside a carrot like others do but served on the plates with an engraved Ginger&Co logo
• Very generous pieces and attitude
• Little rice used compared to the main fish ingredients
• I like the “growing” napkin and its ritual. Some hot water on a medicine shaped capsule and you have a refreshing towel
• The food is tasty and light at the same time
• They have a choice of Badoit, Perrier and San Pellegrino carbonated water brands: Thank you!
• White ginger is offered not the colored pink one
• Two seasoning containers, new to Lebanon, were offered to us: A dried wasabi with nori slices seasoning as well as a concentrated spicy syrup. Ask to try them, they are unique
• The new menu is clean, professional and relaxing to the eyes
• All the staff is perfectly trained, welcoming and joyful

5 months passed since my last visit to Ginger&Co and everything is moving forward…

The minuses:

• Expect to feel the oiliness of the Oreo tempura: Very normal as they are deeply fried and covered with a crispy envelop
• Their nori leaves were too chewy reducing the overall fine taste of the maki rolls. Even the temaki felt like a chewing-gum. Please look into this matter. I went to Le Sushi Bar twice this week and enjoyed one of the best nori leaves in my entire life, so crunchy and so fresh. Let’s learn from them

I enjoyed my dinner, the place, the staff and food. I would definitely come back soon to try the rest of their tasty plates. Keep up the good work guys.

I went to Le Sushi Bar. Yes again. But this time it was to celebrate the 15^th year anniversary of one of my favourite places in Lebanon. With this celebration comes a new menu composing of 15 new dishes, which will redefine the way you know, imagine, and taste seafood and Japanese cuisine.

“On the occasion of our 15 year anniversary and with next year’s upcoming interior makeover of Le Sushi Bar, another stepping stone in the restaurant’s never ending evolution, we present to you a special edition menu that is an avant-gout of what to expect once the place reopens.”

Tonight, I had the chance to be one of the very few to try Le Sushi Bar’s new menu, brought to us by “Food for Thought” the consulting company behind this one-of-a-kind dining experience with Chef Tomas Reger and Mario Jr. Haddad.

The experience starts from the very first minute you set foot in this unique wooden crate-like space that’s warmly lit with yellow lights and a few candles. It takes you beyond reality and into a fairy tales of passionate tastes and aromas. Forget about what “you think you know” about food in general, Sushi, or Japanese cuisine… and prepare yourself to venture into a fairy tale of culinary creations from the Far East, a very few starred restaurants master to date around the world.

Unfortunately, Lebanon is not listed on the Michelin Star map, yet, but I have a good feeling that this might hopefully change soon.

Open the wood and leather menu, decorated with laser carved flowers protecting the new items printed on the first page. Check out the new 15 items with a few couple pictures as well as discover three new sections integrated for your comfort: Spicy Items, Maternity Friendly plates and Vegetarian Mixes.

I was so excited to try them all:

1. Fresh Tuna Special Ura Maki (Tuna, daikon, asparagus, wasabi flakes wrap, scallion oil dressing) 24,000L.L
2. Scallops Special Ura Maki (Scallops, Jerusalem artichokes, ice plant, shiso leaf, cucumber wrap, chilly threads topping) 22,000L.L
3. Fold Over Amberjack Sashimi (Amberjack sashimi with daikon in soy yuzu dressing) 25,000L.L
4. Salmon Skin Tartare (Diced salmon mixed with chives on crispy salmon skin) 16,000L.L
5. Wagyu and Beetroot Tartare (Diced wagyu beef with shiso cress on beetroot crisps) 29,500L.L
6. Scallop Ceviche (Scallops and Jerusalem artichokes marinated in rice wine and topped with pea shoots) 21,000L.L
7. Crab Salad (Blue crab with apples and pomelo in a cucumber lemon dressing) 32,500L.L
8. Salmon Skin Salad (Crispy salmon skin, baby spinach, daikon and avocado in a white miso dressing) 15,000L.L
9. Duck Salad (Duck confit with Asisan greens and pomegranate dressed with hoisin vinaigrette) 31,000L.L
10. Chicken Gyoza (Pan-fried chicken mushroom dumplings in a light soy dressing) 28,500L.L
11. Beef and Mushroom Roll (Seared beef fillet rolled around Asian mushrooms and scallions) 27,500L.L
12. Grilled Quail (Marinated quail grilled and served with cucumbers and hoisin) 35,000L.L
13. Steamed Sea Bream in Black Bean (Sea bream filet steamed and served on a bed of asparagus with black bean sauce) 44,000L.L
14. Yuzu Miso Grilled Salmon (Citrus and miso marinated salmon, grilled over high fire) 40,000L.L
15. Grilled Wagyu on Hoba Leaf (Grilled wagyu filet with miso marinated eggplants) 45,000L.L

The ‘haute cuisine’ is beyond reality… I loved each and every plate:

• Fresh tuna special ura maki: A thick generous piece of fresh red tuna melts under your teeth like butter, followed by a slight crunch of the white radish that explodes sweetness around your palate before the wasabi takes action to caress your taste buds. Tuna, daikon, asparagus, wasabi flakes wrap, scallion oil dressing

• Salmon skin tartar was my favorite tonight: Five pieces of salmon skin slices covered with a little mountain of salmon cubes covered with green onions. The crunchy salmon skin crumbles like chips under your teeth extracting a peppery after taste. Majestic yet simple, this creation come from the land a fairy tales

• Duck Salad: Served in a ceramic bowl and filled with rich ingredients, each adding a plus to the mix: Asian greens, beetroot leaves and pomegranate. The hoisin sauce and mizuna create a one of kind taste that made me close my eyes

• Salmon Skin Salad: Served in a black bowl-like plate, this mikado mountain filled with crispy salmon skin that crumble like chips, baby spinach, daikon that add some pleasant crunchiness and the miso sauce rich in lemon and aromas from Japan. Crunchy, sweet, sour, chewy and melty, tonight’s experience is more of a scientific experience in a plate

• Beef and Mushroom Roll: Just imagine: Two kinds of baby mushrooms with scallions, rolled by a medium beef slice and seasoned in a Japanese oil. Grab a roll, dip it in its green sauce and feel the softness of this delicious fine creation. Soft , tender, juicy and beautiful.

• Grilled Quail : Soft like butter, those little legs are slightly crunchy from the outside and soaked in hoisin sauce that equalizes the preparation between sweet and sour

• Yuzu Miso Grilled Salmon: Marinated for 24 hours in its sweet sauce, the salmon is sweet and juicy and the same time. While grilled on high fire, a caramelized envelop creates all around to give you this piece of wonder. A premiere!

• Grilled Wagyu on Hoba Leaf: A seared wagyu, marinated for 24 hours in miso soup that mixed with the eggplant cubes and left to relax over a charcoal light heat on a Japanese clay pot. the softness of the wagyu mixed with the richness of the eggplant all with a hint of sweetness from the miso make this preparation majestic

• Steamed Sea Bream in Black Bean: Called “ijaj” in Arabic is a white fish served with crunchy fresh asparagus and a black bean sauce. One of the simplest plates I tried tonight, this is a dish for the less adventurers. You will feel the light oiliness of the fish that will keep a positive aftertaste on your lips while finishing your bite with the asparagus crunch

Filled with unique items, tonight’s menu was a concentration of new flavours:

• Daikon: Or white radish is a mild-flavored, very large, white East Asian radish with a wide variety of culinary uses. Despite often being associated with Japan, it was originally cultivated in continental Asia.
• Magnolia Leaf: Magnolia obovata (common names Japanese Bigleaf Magnolia and Japanese whitebark magnolia) is a species of Magnolia, native to Japan and the adjacent Kurile Islands of Russia. It grows at altitudes of sea level up to 1,800 m in mixed broadleaf forest.
• Miso: A traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng.
• Scallion: Scallions (also known as green onions, spring onions) are the edible plants of various Allium species, all of which are “onion-like”, having hollow green leaves and lacking a fully developed root bulb.
• Shiso Leaves: Is the now common name for the Asian culinary herb, seed (spice), or entire annual plant of Perilla frutescens variety crispa, belonging to the mint family.
• Mizuna: Mizuna or Japanese mustard. The taste of mizuna is a “piquant, mild peppery flavour…slightly spicy, but less so than arugula.”
  

Today, I discovered a fifth taste, a taste I didn’t have the chance to experience ever before. Behind every bite was an exclamation mark: I feel something new, unusual and out of this world. “Umami”, is now at the back of my mind. “Umami”, a savoury taste, is one of the five basic tastes, (together with sweet, sour, bitter and salty). A loanword from the Japanese, umami can be translated “pleasant savory taste”.

Think of drinking some tea with the food. The Pearl tea we sipped on is a must try

The pluses:

• Just focus on the plates. More than eight different kinds and shapes of plates are used depending on the food type, consistency and temperature: Porcelain, ceramic, wood or slate. The shapes and colors are beautiful
• The plates presentation is perfectly created up to the standard of fine dining restaurants
• 162 different choices constitute the rich menu
• The waiters are professional and always smiling
• Every dish is named as it is placed on the table
• Every little detail counts: Glazed printed chopsticks, blue branded napkins, crystal glasses and more
• Le Suhi Bar integrated a new concept to the market. Finger food ideas and plates in a Japanese fine dining restaurant. You can taste many plates without feeling heavy

Everything was even better than ever. The welcoming host, the professional staff, the floor manager, the ambiance,  the food, the aromas… Everything is just perfect. To be aware of everything, this is not your every-day’s restaurants: It is expensive (100$-130$/person) but worth every penny.

PS: I’m sorry for the pictures quality as I had to use flash in the dimmed ambiance of the restaurant

It started with a quick salad bite before drinking and here we go…

End of round one, more was yet to come. This one is superb. A must try for all cigar lovers. Jad prepares in-house a cigar syrup. Yes, you heard well, a cigar syrup prepared with fresh Cuban smoke and sugar. Today, and for the first time, I felt a unique sensation around my mouth. This cigar syrup drank alone creates an after burning sensation that ignites under the tongue. I’ve felt strange things around my palate and all my mouth mucosa, but never under the tongue. A concentrated cigar flavor in a single drop: Very nice! This cigar experience drink like its name suggests has a cigar syrup base, chocolate bitter, zacappa Rhum and smoked with cherry wood. It starts by activating your smell sensation with the rich citrus aromas that enter your nostrils followed by the cherry wood smoke making all the difference.

Time for the tasting senses to work: Lemony in the back, a chocolate light flavor, the feeling of the rich zacappa Rhum before the acidity of the cigar takes action which you will feel under yet tongue and after swallowing. A must taste for all cigar lovers: A feeling of puffing a cigar with really doing so.

Food time: I really enjoyed every bite… The food is as good as the drinks that accompany it

• Guacamole Bar Combination: Roasted pepper & tomato compote guacamole, Simply naked avocade guacamole, loaded guacamole with crispy bacon, fully dressed avocado guacamole with cilantro. 39,000L.L

• Shrimp Quesadillas: I have never had shrimps quesadillas so generous that I could enjoyed the shrimps in every bite. I think they used more than 8 shrimps. It starts by the crunch of the outer dough, followed by the melting cheddar cheese, a gentle crunch of the shrimp and a tasty experience that ends with the gewy feeling of the beans mix. 19,500L.L

• Coco Lima Ceviche: decorated with thin slices of coconut, this multiple layer cake-like salad has it all. Freshness provided by the coconut and coconut Chantilly, fruitiness provided by the mango cubes, finesse provided by the premium salmon all layered one on top of the other on the signature guacamole sauce. A guacamole sauce I enjoyed so much for not containing garlic even though it should be a bit thicker.

• Chicken Fajita: This is what I call a chicken fajita. It’s like half a chicken, cut in cubes, marinated for hours and served in an iron plate. Spicy, crunchy vegetables, a sour taste and some lemon zesty to decorate the mix. It’s been some time I haven’t enjoyed a juicy chicken especially without garlic: Yes, chicken without garlic. Thank you so much for respecting people’s allergies. To top it all, the fajita bread is soft and tender. Lovely! 36,000L.L

• 8 Chicken Wings: Covered with a good sauce. Just good: Adequate on all levels. Perfect sweetness, consistency and spiciness. These wings are well cooked. 13,000L.L

It’s almost 8pm, and the party was not about to start that early. More drinks on the menu, and Jad’s strong need for preparing more:

A twist of the famous tequila sour: lime, sugar syrup, Lagavulin 16, Don Julio aniego, egg white with some lemon zest at the end. The egg white adds a fogginess on top and straightens the flavours. A stong smokiness is felt and brought to you from the single malt whisky. A strong bitter flavor, reduced by the balance of all the other ingredients makes this drink unique. As a single malt lover and specially the isle whiskies, this drink made me smile.

Our night ended up with a passion fruit drink, different from all the others for its sweetness and freshness.

I enjoyed spending a night with Jad, as well as tasting Garcia’s delicious food. I invite you all to give it a try.

Legend has it that Jose Garcia was a man who fell in love with Dahlia, the most beautiful bartender anyone had ever seen. Their relationship lived on through cocktails he tried and paintings she drew. But their love story was short lived when Jose joined the rebels to fight the people’s war and died in battle. To keep his memory alive, Dahlia opened up bars called “Garcia’s” all around the world. Years later, Jose was found to be alive, but the love of his life Dahlia was gone. Jose set out on a quest to find Dahlia but instead discovered the bars she built in his honor. Jose’s love for Dahlia lives on through “Garcia’s” and his never-ending quest to find her. Some believe the story just told is true, but others say that Jose Garcia never actually existed, that he was simply a man of fiction created by storytellers; a rebel who fought armies on his own to save people from dictatorship and oppression; a man of the people who helped everyone on his way. In reality, Jose Garcia is whoever you want him to be; he’s everybody and nobody at the same time. His true identity is unknown. He’s yours to create, yours to imagine. He’s an urban legend, a mystery… He’s simply Jose Garcia.

The minute I came back from Paris and put my Lebanese phone chip into the phone, I received two messages from a friend. As a follower of NGNO and a friend who knows I am always on the lookout to try new burgers and hopefully find amazing ones; he suggested I go visit The Little Prince. Many have been talking about this new place lately, so I decided to get a closer look at it as soon as possible. So here I was…

Michel writes me: “Antoun, j’ai gouté au Burger de Marky’s: tres bon! Mais ce sour j’ai gouté un meilleur cheese celui du Happy Prince a Mar Mikhael. Je l’ai trouvé Excellent. Yalla donne moi ton avis!!! ”

So, after extensive search over the internet, I finally found the number of the place on Nad’s Reviews page, so I called to inquire about their address. In the heart of the Mar Mikhael street, just a few meters away from Bar Tartine, take the first left and a valet parking service will be waiting to take your car. You reach a large glass facade over two doors. The yellow lighting inside was the first thing that caught my attention.

The place described:

• Yellow dimmed lighting
• Metallic cubes constitute the bases of three metallic design chandeliers, with transparent onyx stones
• Long wooden bar welcomes you on the right
• A middle high wood table, looks like a complete tree cut in half is the center design piece, separating the bar from the dining area
• Three rectangular tables and one round one at the end
• 16 squares cover the long white wall and filled with different green plants
• In the middle of the white wall is a square black board where the day’s specials are proposed
• A DJ turntable on the right side of the door
• The special drinks recipes is filled with colorful bottles decorating the bar

• Music is a bit too loud. Is it a pub or a restaurant? Food is better enjoyed in a calm ambiance
• Service is slow
• My friends on the table next to us ordered the cold cuts platter: It was served with cold and chewy bread produced the day before
• Lights became super dimmed at 09:30pm  – I could hardly see what was on my plate. Again, is that a restaurant or a night club?
• I am sorry for the bad quality of pictures. I think they were economizing electricity

So, dear readers, I am sorry if this review will not please many of you. But I was not the only one. Three of my friends who were also there left unhappy as well. So no, The Little Prince does not have the best burger in Lebanon. Frosty palace, in the same neighbourhood is way better.

With some friends, we decided to visit Chili’s, the famous Chili’s. The place that introduced the meaning of a diner to the Lebanese a long time ago.

We reached the restaurant and in front of the door, a pile of cigarette buds welcomes you: A first impression you don’t want to really see, especially if you want your appetite to stay intact.

Inside, a very well lit space decorated by the famous red Chili pending from the ceiling. A new menu triggered my curiosity. I wanted to try new items and not the burger I usually order.

Food tonight was below average!

The pluses:

• Samer, the man in charge of training the waiters is just great: He came to our table several times asking us if everything was fine. We told him our margaritas are too sweet, so he changed the pitcher for free bringing us another recipe
• Ashtrays available on all tables are reversed, reminding us that no smoking is allowed
• The ambiance of this place is nice
• The menu is rich and diversified

But I’m sorry to have to say it bluntly; I don’t see a bright future for this place. We paid and left with sad looks on our faces…

Most of us have been hearing the buzz around the new burger launched by Roadster Diner in celebration of their 15th anniversary. “A must try” almost everyone says. I was super intrigued to try it of course. Here I am, at the Downtown Beirut branch – and all I wanted was this to see, taste, smell, and inspect… this new burger called “The Route 66″.

In my opinion, the new Route66 is something you should try.

The final verdict: I enjoyed the new Route66 and I surely recommend you all try it. It is one of the tastiest and most generous burgers I’ve had in a diner in Lebanon. Let’s crown it as the best “Chain” burger especially for its new thick 250g meat, the biggest available on the market today. The new bun which has drastically been upgraded to compete with others on the market, is a must try. The fries are nice, it reminded me of the ones served in Paris. Unpeeled, crunchy on the sides and perfectly seasoned.

Today’s experience made me smile and leave Roadster a happy man. Everything was good: The welcoming, Robin my professional waiter whom I salute, the speed of service, portion size served, the generosity and taste… I would definitely be coming back for it again… hopefully before they remove it from their menu.

Some Definitions:

• U.S Route 66, also known as the Will Rogers Highway and colloquially known as the Main Street of America or the Mother Road, was one of the original highways within the U.S Highway System. Route 66 was established on November 11, 1926—with road signs erected the following year. The highway, which became one of the most famous roads in America, originally ran from Chicago, Illinois, through Missouri, Kansas, Oklahoma, Texas, New Mexico, and Arizona before ending at Santa Monica, California, covering a total of 3,940 km. It was recognized in popular culture by both a hit song and the Route 66 television show in the 1960s.
• Feta Cheese is a brined curd cheese traditionally made in Greece. Feta is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, or served with some olive oil or olives and sprinkled with aromatic herbs such as oregano. It can also be served cooked or grilled, as part of a sandwich, in omelettes, or as a salty alternative to other cheeses in a variety of dishes.

I expected the Food to be much better

A place, left unattended for years looked nothing like a restaurant. But when I saw it, I couldn’t resist the temptation and decided to grow my home catering business to a restaurant where food is prepared the same authentic homey way. A mirror, an open kitchen and few tables became a dream come true in a short period of time.”

One rule primes, and that is “cleanliness” which I had the chance to see for myself inside Samia’s little heaven. A kitchen cleaner that of a surgery room. Every casserole and every utensil is perfectly cleaned and placed at its place. A beehive, where bees follow the order of their queen in a synchronized way, all covered from head to toe.

Facing Mathaf and behind the Volvo showroom you’ll see a small neon sign next to black and white fabrics protecting the restaurant from sun. Reach a terrace outside a square with glass and black metal facades.

Samia, “I”, welcomes you into her home. A blackboard outside, displays the menu which will prepare you for one of the greatest culinary experiences you will be encountering the next couple of hours.

The place described:

• Two large doors facing the National Museum
• An outdoor terrace
• Metallic facades painted in black welcomes the right amount of light
• The floor is covered with green old Lebanese tiles with a single alley of colorful tiles
• High ceiling with for pending lights
• Two fridges, one filled with a large choice of soft drinks (Pepsi, Coca-Cola, Almaza, 961beer, Perrier and San Pellegrino) and the other contains some desserts (meghle, mouhallabiya and amareddine)
• The facing wall, covered with a large mirror reflects the outside road which makes the place look twice as big
• Under the mirror, a long sofa of all the place’s colors concentrated in one design piece
• Square wooden tables surrounded with Lebanese style chairs covered with leather seating. The restaurant’s logo is imprinted in each chair
• At the right, the kitchen appears behind the clear glass with a buffet displaying the desserts, a glass bucket and three wine bottles

In the kitchen, homemade pickles, cleanliness and a beehive of more than ten persons all working in a synchronized way to serve today’s demanding clientele. I had the chance to have a quick tour inside which finished with a smile… If only all restaurants’ kitchens in Lebanon are as clean and good looking as Mum&I’s is.

Lunch started with a plate of radishes and another of green olives…

Today’s menu:

• Mloukhie 28,000L.L
• Daoud Bacha 22,000L.L
• Kebbe Arnabie 28,000L.L
• Bazella w Riz 22,000L.L
• Batenjen Raheb 13,000L.L
• Salatet Loubie w Batata 12,000L.L
• Lahme bi Ajin 4,000L.L
• Salatet Banadoura Harra 8,000L.L
• Foul Mdammas 12,000L.L
• Fattouch 8,000L.L
• Tabboule 8,000L.L
• Hommos 8,000L.L
• Mtabbal 8,000L.L
• Soujok 15,000L.L
• Makanek 15,000L.L

Drinks:

• Orange Juice
• Lemonade
• Sharab el Wared
• Sharab el Tout
• Jelleb
• N2ou3
• Beers (961 and Almaza)
• Soft drinks (Pepsi or Coke)

The food is succulent:

• Soujok: Cut in slices and marinated with lemon and pomegranate molasses. Soft and tender, melts like butter with a perfect seasoning. I can honestly say that I haven’t had such tasty and tender Soujok before, not even in Burj Hammoud. They are unique!

• Spicy Tomato salad: Onions and green pepper salad. Just look at how beautiful the photo is. Simple yet succulent. Tomatoes, onions and green pepper. Lovely!

• Makanek. Awesome! Soft with no crunchy skin. This is the first time I taste something that good. And the sauce is what’s needed to make the experience continue even longer

• Eggplant Salad: A lemon dressing, with soft eggplant, tomatoes, parsley and served in a flower shape. Simply yummy!

• Green Beans and Potato Salad: Crunchy long beans and soft cube of potatoes in lemon sauce. A mix of different consistencies and strong aromas. Incredible!

• Lahme Beajine: Crunchy on the sides, thin, richly filled, no garlic, with a slight spicy aftertaste. Ouf! Premium meat, an awesome dough, that perfect crunchiness. Indescribable!

• Kebbe: This is something that should be written in our history books.  Dried raisins, pomegranate, meat and peanuts. Can you imagine? Indescribable and out of this world. Lightly sweet, crunchy with an after spicy taste. Really unique

• Arnabieh: That’s yummy. A generous plate, filled with arnabiye and rice. Very well done, the real homey way.

• Daoud Bacha: Tomato, pine seeds, meat balls and rice. Super yummy… As good as my grandmother’s which was the best.

• Mouloukhieh: Served with toasted bread, chicken breast and vinegar dressing. Fresh, green and tasty

• Berghol w Banadoura. Served with cumin.

Desserts: As tasty as the main dishes

• Mango Cheese Cake: Three layers in perfect proportions. This cheese cake is not sweet and not creamy – covered with a layer of mango jelly, all over a crunchy piece of biscuit. I loved it

• Carrot Cake: A real carrot flavor, crunchy nuts, spongy and juicy feel. An amazing taste after swallowing, caresses your tongue and throat. That’s a cake I dream of eating every morning.

• Meghle: Yes, the best meghle I had to date. Extraordinary!

• Mouhallabiya: After tasting Mum&I’s Mouhallabiya, I can clearly say that is my second best after Fouad’s which is my favourite.

• Chocolate Tart: Great. Dark chocolate cream covering a crunchy biscuit. Yum!

The things I love:

• A calm place with no echoes
• No music is required to create any kind of entertainment
• Nice crowd of people who come almost daily come to eat something tasty
• A casual and perfectly lit place

What a place, what a pleasant experience among smiley and polite clientele, awesome food, a great host and much much more…

After lunch, I looked at my wife and said: “This place is impressive, I couldn’t find a single negative detail. I am impressed.” And I mean it. Today, I was magically hypnotized.