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My quest continues, searching for the best breakfast you can have at a five star hotel in Lebanon. Le Gray, Le Royal, The Four Seasons, Hilton and now its time for Phoenicia Hotel. Today’s experience was the closest I have had to the big hotels I’ve stayed at in Europe and Dubai – A huge buffet with everything imaginable. This was truly a real five star breakfast that started as soon as we arrived at the door of Mosaic restaurant and continued all the way through until 11am. Two hours passed in a glimpse.

Najy, the assistant manager, with an experience in Australia welcomes you with a perfect accent as he walks you towards the hostess who led us to our table. Tsoline, the hostess, took over and toured us around the islands explaining each and every corner with its content. Afterwards, Median our waiter today, welcomed us with a smile and a coffee.

Mosaic, which I reviewed a couple if weeks ago is known to serve buffets all day long, all year round. Breakfast, followed by lunch and dinner. Facing the entrance is the desserts’ islands proceeded by the croissants section. To the left you will find the light section, juices and cereals area. As for the right, along a long corridor is a bread section to the right and a salad bar to the left. A bread corner where two live cooking stations are available to prepare the best breakfast items made from the freshest ingredients, like manakish and saj… a display of knefe and pork items. To the left is a long decent salad bar, which includes some of the vegetables imaginable.

Continue ahead to reach the hot sections filled with chicken, ham, turkey, potatoes and sausages. In the middle of the island is a chef preparing eggs, just the way you like them.

Dozens of tables are all perfectly set up with their cutlery, and surrounded by light green leather chairs and their arm rests. I liked the little details like having a box filled with your table number. Walk around, order your favourite plates and leave a number and have your craving delivered to your table in few minutes.

Six islands filled with any imaginable breakfast item you may desire:

Fresh honey and halawa cubes
Foul, balila, chicken fatte
12 choices of dried fruits displayed in pots
A wide choice of bread
Baked beans, kishek, soujouk, hash brown potatoes
Live eggs section
Kaak and Zaatar
Makanek, steamed vegetables, veal sausages, marinated potatoes, turkey bacon
An olive section with more than 18 different choices filled into pots
A salad bar on ice
Knefe cheese and ashta
Live markouk
Baked manakish
Fresh smoked salmon in a fridge
The Danish pastry: Cakes, two donuts trees, Oum Ali, muffins, assorted donuts, brioche, Danish cakes,
Croissant; cheese, thyme, almond, feta cheese, plain, chocolate
Fruits on ice
Light section: Cheese, yogurt and labneh
Milk shakes
Juices: Orange, carrot, grapefruit
Cold and low fat milk
Cereals: Muesli, multiple cereal crackers served in large wooden bowls
Kelloggs mini boxes
Mouhallabie: With five different toppings
Hummus and moutabbal
A complete section of cheese (white and yello): Shelal, labne, halloumi, feta, halloumi, balls labneh, mozzarella…

Everything was just great. The welcoming, the service, the speed and effectiveness of the staff, the choices and quality of food.

The pluses:

Coffee was changed and refilled several times
Everybody in here is happy smiling and welcoming
Salmon is fresh, not oily, not salty and not fatty
Labneh and dairy products are fresh and tasty
Choose any of your cravings: Chicken, turkey or pork sausages

The things I liked and enjoyed:

Scrambled eggs are extraordinary: Non oily and non shiny with beautiful colours and a great taste. I ordered a vegetables omelette that was served with a mix of beautiful colors. Red yellow capsicum, mushrooms and cheese. Markouk bread is served with the sunny side up eggs
The chocolate milkshake, created with Haagen Daz’s ice cream is light and tasty. Don’t forget to ask for one the next time you visit

A special request made by the manager – produced and delivered to our table:

Cheese Saj: The saj is made on corn bread without yeast: Simply great. Generous, slightly crunchy dough, non oily and perfectly layered filling
Zaatar is concentrated and tasty
Keshek is good
Ashta and honey with melon: That’s a mouthwatering plate

The must change: These do not fit the positive experience enjoyed here:

Croissant, although fluffy, are a bit commercial. They are acceptable but not great. I liked the feta croissant idea stuffed with black olives. Almonds croissant are too dry on the inside. Chocolate croissant hardly has any chocolate inside…
Pastries: A disaster. This is really one of the few times I actually eat something and want to spit it out. I think the chef needs to take an intensive course in pastry making to get some improvement. The quality and taste is mediocre. The one’s at Pain D’or are better. They are chewy, the filings are stingy, they are messy and they cause heartburn. They are a big NO. “Sorry for being that direct.”

I really enjoyed my breakfast experience at the Phoenicia Hotel and I recommend that you try it. You can conduct a nice impressive breakfast meeting there or just go for the sake of having a good and hefty breakfast. With a bit of improvement on the dessert part, the breakfast at Phoenicia can become an international hot spot.

Sushi restaurants are popping up on every corner and the more this trend is expanding the more the quality is declining. As a fan of Sushi I am always on the lookout for good and decent sushi places and if I can’t find any, I revisit some of my favourite places like Le Sushi Bar or Yabani to indulge in some tasty Japanese food.

I recently visited Yabani, one of Lebanon’s most popular sushi restaurants. The last time I went there was around a year ago, during which many have told me that the food quality and taste has declined. But of course, I had to see for myself.

The Yabani building incorporates a two-storey concrete structure below ground level and a fourteen-meter high steel tower above ground. The tower contains a mobile reception room that travels vertically within a circular glass perimeter from the street level to the restaurant level below ground. The guests’ seating is laid out in a circular configuration around the mobile transparent reception that animates the center of the plan. The vertical circulation of the guests’ arrival and departure is intentionally over-exposed as the reception lounge becomes the focal point around which the seating plan is generated. The restaurant interior is exposed to the sky through generous “walk-on” glass windows located at ground level.

Arrive to Yabani, a landmark created by architect Bernard Khoury in Sodeco area to be welcomed by a host that takes you down the elevator. This person can create an hypnotic first impression just by saying something… anything. Anything welcoming to break the silence in those few seconds while the elevator takes you underground. Arriving down below, a manager takes you to your table before the hostesses ask you about the order.

Soft lounge music accompanied us throughout our pleasant dinner which took more than two hours, that passed fluently.

The place is nice. Some say its claustrophobic but I personally like it. A round space underground around the elevator and a bar with glass openings in the ceiling, which opens to show the street’s action. Six individual tables separated by walls host four guests each on leather sofas. In the middle, four tables of which the biggest one that can host 10 guests. I like the use of glass almost everywhere which makes the space look bigger and wider.

The menu sections:

Business lunch
Salads and starters
Breaded age mono
Tempura
Dumplings
Soup noodles
Cooked noodles
From the grill
Special from the grill
Rice and vegetables
Sashimi on Ice
Izuzukuri
Nigiri Sushi
Gunkan Sushi
Hozo Maki
Crispy and Panko Ura Maki
Ura Maki
Temaki special Yabani
Zumo Maki
Crazy Family
Desserts

I liked:

The wine and water glasses
The relaxing chairs
The nice setup which doesn’t make you feel underground
No fish smell in this confined space

The food is tasty and fresh:

The Salmon quality is very good
The quality of the ingredients is great
The overall taste is good
I would definitely prefer the Nori to be crunchy not spongy
I loved the Temaki cones
Head Over Hills salad as mentioned last year contains way too much mayonnaise
The new style salmon sashimi with sesame seeds is close to perfection
The Shake Izuzukuri salmon plate is awesome

Food is tasty and still one of the best in town. The salmon is fresh and non oily, rice is adequately cooked and the creations are innovative and full of taste. Unfortunately, I don’t see the logic of dinner costing $70/person without alcohol. Yabani is expensive.

The service is bad and not up to the amount paid nor the standard of the restaurant:

Two girls were handling our section… Two teenagers far from being up to the standard of Yabani
A huge lack of training and know-how
No smile, no welcoming attitude, they were busy browsing their iPads all night long
I was served Perrier with ice without the question: “Ice and a lemon slice?”
One of the two waitresses, who looked stressed, grabbed the order paper and waved it like a fan on herself
09:20 and still nobody asked what we want to order. Slow service indeed.

I didn’t like:

The menu and its photos do not reflect the place and its scale. It looks cheap. I’m not comparing but I think it should be close to that at Le Sushi Bar and not like a menu served at a fast food Japanese restaurants
The four logos (vegetarian, contains raw fish, spicy and very spicy) make the menu look like we’re in a Lebanese restaurant adding to that the Arabic notes under it
Dirty restrooms
Desserts are still the same: Not tasty and not up to the restaurant’s standard
Please can you stop using those ugly green and cheap grass separators

The unacceptable:

I asked for a San Pellegrino that was not available. The waitress proposed Perrier instead. Just for your general information, San Pellegrino has nothing to do with Perrier and are not to be compared. With Sushi, San Pellegrino is a must have since it’s a light sparkling water that doesn’t eliminate the real flavours of the Japanese rolls. It is one of the best drinks to have with sushi when alcohol is no planned
Prices are way too high for what you get

A must change:

An intensive training for the waiters
A classier menu
Add San Pellegrino to the drinks menu
Fine tune the desserts

I like Yabani and would surely come back again. It still is one of the best Japanese restaurants in town positioned on the Top 3 podium. A place we expect a lot from should have a more mature and trained staff.

A whole year has passed since I last visited Tavolina. When this Italian restaurant opened it was the talk of the town. I went there with high expectations, only to have them lowered after my experience… I am back again. But this time I have experienced a big change. Tavolina has improved drastically. What I experienced today was unbelievable! Good service in a well lit space; serving delicious food and exquisite pizzas.

Although last year’s experience was not great, but I felt that Tavolina could reach high. I mentioned that the lights should be stronger, waiters should be better trained, food should be more fine tuned… but I left mesmerized after tonight’s experience.

I like this place, simple and soothing, located on a calm street of Mar Mikhael – where eating on the side walk is a pleasant experience.

The place described:

Yellow dimmed lighting
Outside, water bags pending from the ceiling which repent the flies away
A table in the center of the restaurant is referred to as “Dalla”, which is used to prepare some of the signature dishes (parmigiana, slicing charcuterie etc) relating to the name of the place
Wooden square tables decorated with read and white placemats
White wood and glass facade
A bar and pizza oven behind to your right as you enter
A blackboard divides the restaurant in half and where the day’s special
A mirror makes the place look twice as big with a long bench under it
White space with lamps pending from the ceiling
Black and white Damier tiles cover the floor
Wooden chairs and tables add the Italian feel to the place with a modern touch expressed by the big metallic pizza oven

The menu sections:

Antipasti (15 choices)
Dalla Tavolina (this is prepared from the Dalla table, which also serves the dish of the day with products of the season) 2 choices
Primi Piatti (14 choices)
Pizze (16 different choices)
Carne (4 different choices)
Contorni (4 different choices)
Dolci (4 different choices)

Notes on the menu that I liked:

Kindly ask your waiter for our daily special
Gluten free pasta is available
Some recipes contain garlic, nuts and gluten

The food is tasty, beautifully presented and the portions generous:

Artichoke Farcili: Soft artichoke with a slight crunch filled with warm goat cheese inside. Some rocket leaves and balsamic vinegar add the required touch which makes this plate tasty and delicious

Bruschetta Pomodoro e Basilico: A crunch, juiciness, acidity and a cocktail of aromas and flavors explode in every bite. After all, it’s a simple creation, tomatoes on a toasted bread. But this one is just good! Olive oil covering some cherry tomatoes, crunchy, juicy and cut in half.

Foca-Tina (Foccacia, tomato, Burrata): A thin dough surrounded by crunchy borders. The border alone is extraordinary, crunchy on the outside and fluffy on the inside. A generous filling makes this pizza remarkable: Cherry tomatoes, tasty cheese, olive oil, tomato paste and mozzarella with rocket leaves on top covered with balsamic vinegar. Superb!

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Siciliana Pizza: Tomato, cheese, goat cheese and sundried tomatoes. Simply extraordinary. Every single inch of this round dough is unique.

Spaghettini alle Vongole Veraci: Good cooking time, aldente, lightly spicy and filled with olive oil. Simple and delicious. No sophistication whatsoever.

Raviolini ai Funghi Porcini Truffles: I liked that… a lot. Slightly crunchy pasta filled with soft mushrooms and seasoned with truffle oil. A mix of different flavors and aromas all together make of it a nice plate that transports you on a discovery trip around Italy.

Risotto Artichoke: Good filling, bad rice.

Risotto Funghi: This is my least favorite dish. The Risotto quality is not great. Spongy and big, they stick to one another. Something has to be improved here considering that the sauce is very tasty.

The pluses:

Even though the place was full, the service was very quick: Bravo
All plates are fresh and generous
The food is really tasty
Waiters are friendly and professional

Tavolina’s Pizza is worth talking about:

Two thumbs up for their pizza. I can honestly say that today I’ve tasted one of the best not to say the best Italian pizza ever tasted in Lebanon. A 30cm perfectly round pizza with thin non chewy dough and generous filling. Amazingly well decorated, the ingredients are fresh and tasty. Surrounding these ingredient is a thick round border, crunchy on the outside and spongy on the inside that you really enjoy eating with an after effect of YUM! If you like Marguerita’s pizza, you will love Tavolina’s. Dear Pizzaiolo, you deserve a round of applause.

We all enjoyed our time so much that we decided to come back for more next week. During dinner, my wife and I couldn’t stop looking at each other saying: “They have improved a lot!” Today, I enjoyed good Italian and delicious food, an awesome Pizza – all set in a nice atmosphere. Tavolina is a place I recommend.

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There are a few places in Lebanon that really stand out and eventually become a landmark. One such place is the Albergo Hotel. Passing by the famous Rue Du Liban in Achrafieh, you can’t but notice a beautiful building hosting the only Relais&Chateaux hotel in Lebanon. Hotel Albergo, nestled at the intersection between Rue Du Liban and Abdel Wahab el Inglizi Street is an iconic location known by most people. Inside this hotel are two restaurants. Choose between Aldente, the fine dining Italian restaurant or the Rooftop to indulge in one of the finest cuisines Lebanon has to offer.

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We opted for the Rooftop. Arrive at the hotel, pass through the lobby and take the elevator up to the roof. A large space, filled with sofas and tables, welcomes you in its warm and soothing ambiance. Ottoman chandeliers, Persian rugs among other eclectic details make this space an interesting set up to enjoy a memorable night of fine dining…

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The place’s fine decoration:

A large open space square room
Sofas, tables and chairs with a bar at the very end
Brown wood takes over the space
A rustic old style gives this restaurant a unique identity
Brown, beige and red colors fine tuned to relax your sight
Choose to sit on one of the square tables, the sofas, or the two rectangular tables
Yellow dimmed lighting accompanies you through the night
Marble covers the floor
Many Arabic writings on the walls remind you of the ottomans days
On the right a corner with a TV and a library is perfect for drinks and business meetings
Fine carpets add a refined touch to the space
A terrace, tables and a pool on the rooftop

The first impression:

A beautiful calm and cozy space with a warmer and classier feel compared to the famous Sydney’s on the roof of Le Vendome
Head waiter with his black smoking and red tie helped by the waiter in white jacket and black bow

Dinner started with a basket of hot and crunchy bread, echire butter, and olive oil from Qadisha valley and balsamic vinegar from DeCecco. Bread sticks in a cup, two flowerpots and salt and vinegar silver shakers.

Chef Nicolas Offredi proposes an exceptional menu of classic dishes and gourmet specialties from which the most discerning of palates can be chosen.

The menu:

41 choices divided into 6 sections
Soups, salads, sandwiches and eggs, pasta and risotto, meat chicken and fish, desserts

Good to know:

The menu proposes “Pates sans glutenes” and five “gluten free” choices
Five items with the number of calories contained in each written next to them

The things I enjoyed:

Classiness of the place
Drinks are served with carrots and nuts and placed on printed coasters
Relaxing and soothing music
Bread is fresh and delicious
They serve CocaCola

We ordered… The food details:

Asparagus salad with Almonds and Candied Lemon: Seven fresh and green asparagus served with lemon and almonds. Crunchy, well seasoned and tasty

Nicoise salad Alberto style (Dijon mustard dressing covering all the fresh ingredients, sucrine lettuce, a tomato cut in four pieces, green beans, olives, eggs, in a beautiful glass bowl)

Sea Bass Tagliatelline Orange Zest and Zucchinis: Aldente pasta perfectly blended with crunchy zucchinis and seasoned with orange zest. The soft and tender perfectly cooked fish mixed with the aldente pasta makes this plate a unique one

Whole Sea Bass Mediterranean style: Bar fish cutlet, spinach and it’s vegetable cold sauce. Ginger and vegetables sauce served cold

Escalope a la Milanaise: Escalope covered with tomatoes and basil and four slices of baked potato on the side: Simple and tasty. I recommend it

Lime and Mascarpone Risotto. Simply Yummy! Bravo

Vitello Tonnato: 8 rolls filled with carrots and zuzhini on tonnato sauce served in a nice plate

What I didn’t like:

Wine and water glasses are too heavy and too thick
Chairs are perfect for back pain
The headwaiter’s attitude is unacceptable and repulsive. It makes you not want to come again

Desserts are to be looked into:

Cold mousse and vanilla ice cream inside. Hard biscuit underneath. Watery crunchy ice cream. Heavy cream. Not worth it
Loukoum, too small, good but not worth the price

The minuses and must change:

The headwaiter does not fit in this place. It’s a Relais&Chateaux where the service should be perfect. He is rude, not smiling, and unwelcoming and obviously hates his job. Searching for another thing do fill his life with will make him happier
Desserts are not up to the place’s standard. Such great food cannot be paired with just average desserts

It is sad to witness the last few good restaurants in this country fall apart due to bad service. If a Relais&Chateaux has such bad staff, what do should we expect from regular restaurants? We were six persons and all we found ourselves talking about while leaving was the waiter’s attitude. We had forgotten all about the delicious food. The Albergo’s rooftop can become one of the best fine dining restaurant in town if things are taken more seriously: More professional waiters and better desserts.

I’ve already been to BlackRock twice and have not stopped talking about its premium meat since. What used to be a pub on the lower level and a restaurant on the upper one, is now more of a grill villa. Two floors welcome you for lunch and dinner serving one of Lebanon’s most tender meat. Served on a hot lava rock, a large selection of meat, fish and duck are proposed to be grilled on the spot with two side orders and a sauce. As usual, I like visiting places I have already been to – just to check on the improvements.

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All the little details of architecture:

Black interior, hence the name
Blue, light blue, burgundy and red table cloths that unfortunately look cheap
Metallic chair covers – I don’t see how they all blend!
Reflective black ceramic flooring, reflective black plexiglass on the ceiling and more reflections on the walls – too much happening
Black vinyl, perforated into small dots, makes you imagine mini led lights lit from every corner and side
6 LCD screens expressing action and colors
Green glass covering the walls makes you imagine a garden behind. An interesting detail…
In the middle of the space, an elevator, with a rectangular part of the ceiling lit in white over it

The menu sections:

Soups, starters, salads, rocks, side dishes, sauces, desserts, coffee, water, sodas & juices, beer, wine by the glass, white wines, rose wines, red wines, champagne, vodka, whiskey, bourbon, tequila, gin, rum, spirits, brandy & cognac.

We enjoyed our dinner:

Duck selection (Foie gras, smoked duck magret, quince jelly and figs bread)

This is a plate I enjoy even more one time after the other. Richly filled sweet figs bread accompanying a generous piece of foie gras and four magret duck slices. This is a yummy plate

Tricolore Cake (Cooked eggplants, halloumi, sundried tomatoes and pesto sauce)

In the middle of a square plate is a round cylinder, standing straight in pride. A dozen slices of cooked eggplant, filled with halloumi cheese and covered with a basil leave and sundried tomato. Seasoned with balsamic vinegar, this starter is good to try. I would recommend it to be shared since its size and filling are more of a complete meal.

Apple Blue Cheese salad (endives, green apples and iceberg topped with blue cheese and walnuts with blue cheese dressing)

A beautiful presentation, rich filings, a perfect combination of ingredients and tasty sauce. That’s a very good salad.

Rock: Australian Black Angus Tenderloin: Four persons on the table ordered the Australian meat and fell in love with it. Looking at all of their faces while eating, they were humming like love birds

Rock: Argentinian Black Angus tenderloin: As good as the Australian one

Rock: Duck Aiguillettes: Simply wow! That was my personal order that I enjoyed a lot. Five slices of duck which I enjoyed so much that I couldn’t but give everyone a bite to taste. This fine dining treat only needs a few seconds to cook. I recommend you try them the next time you visit.

Rock: Fish Papillote: A yummy and nice smelling dish served on lemon slices

Pain Perdu: Still as good as I left it the last time. Chunks of bread cooked in a square bowl and covered with caramel sauce. Adequately cooked and soaked with milk and sugar, the mix is enjoyable and tasty. Every person at the table can pick a piece without having to touch another. It’s a perfect plate to share.

Details I like:

Ashtrays without a cigarette support
The choice between local and European water: Sohat and Aqua Panna
Four pieces of warm crunchy bread presented in a stainless tray with pesto cream Boursin dip to start dinner
The cranberry sauce is awesome and a must try
Mastiha and Limoncino drinks were offered after dinner
The waiters are professional and discreet

Even more details have improved:

Tablecloth napkins have been added to the tables
The space is better lit which soothes the site of the overall blackness

The things I still don’t like:

The smell
The tables: Square and having four legs! why? Wouldn’t one be enough? Your feet don’t stop banging into them all the time
The thick and heavy wine glasses
The puree needs more flavoring and more character

As mentioned before I can’t but express my dissatisfaction about the place’s decoration. It might be a personal opinion, which you can ignore. I don’t know who the architect is but I’m sure that he’s not much of a restaurant expert. I didn’t want to bring this subject up again, but sweating all night while sitting on nylon synthetic chairs is not acceptable. I accept the different colors that don’t match together, the table cloth that looks cheap, the over use of black and the scathing smell that haunts you until the next morning…and I accept feeling like I am in a nightclub, inside a claustrophobic space… But sweating and sticking to the chairs is not fun at all. The chair: a tight sofa, formed like a box with 90 degrees angles, covered in warm black fabrics and “decorated” with grey synthetic nylon that sticks to women wearing skirts and blocks the circulation of air around men’s pants. Please do something about it!

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Next time you visit BlackRock… My recommendations:

Expect to smell of grilled meat, fish and duck. Don’t plan a party afterwards
I would choose to sit on the upper floor, it soothes me better
The meat is great but also consider the duck and fish, they are as succulent
Cranberry sauce is my recommendation
Don’t leave without tasting their Pain Perdu
The average check with wine is 65$/person which is reasonable

I enjoyed the food but not the place. In few weeks time, BlackRock is opening a new branch in Dbayeh’s Blueberry square. Hopefully, we will be able to enjoy the same food BlackRock offers in a bigger and better looking place, without the smell of grilled meat.

1st visit: BlackRock: A New Concept that Needs Fine Tuning

2nd visit: Visiting BlackRock Restaurant and Lounge Again: Improvement and Professionalism Respected

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A new urban and lifestyle hotel, Smallville, has opened its doors in Badaro and with it comes a whole new meaning to socializing over food, drinks, coffee… An interesting concept within the hotel called The Social, which expands from a bar, the lobby area where cakes and coffees can be enjoyed, a sit-in restaurant secluded in yellow plexiglass as well as huge outdoorsy space where a party can be held. I opted to try the sit-in restaurant within The Social.

This restaurant is a unique concept carrying a rich menu of original items. Reach the heart of Badaro, just a few meters from the National Museum, walk into the hotel, take your left into the lobby and be guided into the restaurant which welcomes guests from the hotel as well as around the area, to come in and indulge in a whole new experience.

Although it is still in its pre-opening phase, my lunch was interesting and tasty.

The Social’s design is interesting, innovative and diverse. I chose to sit at the restaurant, a cube hosting eight rectangular tables is created by long strips of yellow plexiglass making the space look cozy yet vast at the same time. I would access the restaurant from the lobby if I were you because the hotel’s architecture is worth having a look at.

The details of architecture:

A grey concrete floor covers the space
A cube, created by yellow plastic stripes
A wall to the right and another to left, creating a corridor of light accessing from both opened sides
An open space to the street and another to the garden
Soft music plays in the background
Eight rectangular tables can host up to 32 customers
Eight pending black lights with a goldfish filling add a fine design touch
White tables with black borders
Two long benches from both sides of the space make it look cozier

The menu, printed on a long carton has some interesting sections:

Breakfast (11 choices)
Fresh juices (6 choices)
Main menu
Starters (10 choices)
Bar bites (4 choices)
Soups and salads (7 choices)
Deli corner (7 choices)
Pastas (5 choices)
Thin crust pizzas (5 choices)
Sides
Land (4 choices)
Sea (3 choices)
Sin city (7 choices)
Dessert table (8,000L.L/piece or 20,000L.L for open buffet)

While having lunch, I had the chance to meet Chef Joseph Youssef, Executive Chef of the hotel. Chef Joseph has been in the business since 1997 where he started working exclusively in the restaurant business before moving to the hotels industry. With a rich experience around Europe, Africa and the Middle East, Chef Joseph is back to Lebanon pouring all his interesting know-how in the The Social menu. “I like simplicity, cooked meals and earthy flavors. When spending my time in the kitchen, I don’t see myself cooking a piece of meat but would express my feelings and know-how in cooked stew filled with creative and passionate ingredients,” expresses Chef Joseph.

Lunch started with a bread basket covered in green fabric, rich and filled to top. A French baguette, toasted slices and mini brown buns all fresh and crispy are served with Bridel butter. Simple light butter knives are placed on a small plate is something I personally appreciated.

The details I enjoyed are many but some:

Food presentation is really nice and appetizing
Food boasts a variety of original ingredients which make this restaurant really unique
Their coasters are fun and quirky, each with a different message like ‘smile’
Their wet wipes are also personalized with a funny message – “Wipe that smile”
Although not a fan of the new Sohat glass bottles, but The Social is the first to introduce them
The chef is fun, down to earth and interesting to talk to

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We had for lunch:

Cheese Bitterballen (Fried cheese balls with chili, dates & dill tzatziki) 13,000L.L.

Bitterballen are a savory Dutch meat-based snack, typically containing a mixture of beef or veal, beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick ragout. The ingredients are combined and cooked, then refrigerated for the mixture to firm up. Once firm, the filling is rolled into balls roughly of 4 cm in diameter, then battered in a breadcrumb and egg mixture and deep-fried. Tzatziki is made of strained yogurt mixed with cucumbers, garlic, salt, olive oil, dill or mint or parsley. The Social special signature recipe is made of cheese, with Bechamel sauce base and chili. With a pleasant non oily feel, an enjoyable crunch and tasty spicy aftertaste, these creations newly introduced to Lebanon are a must try…

Seared beef Carpaccio (Topped with Mizuna lettuce, Pecorino & Lemon oil dressing) 20,000L.L.

Thick carpaccio sliced and soaked in lemon, served with mushrooms and covered with mustard leaves imported from Japan. The strong taste of the Parmesan, soft crunch of the mushroom and a carpaccio that melts like butter are seasoned in lemon juice and olive oil making this mix a fine dining specialty which I totally fell in love with

3 Way Ceviche (Salmon, Yellow tail and tuna ceviche 3 ways, served with toasted wild rice bread) 20,000L.L.

Served in a three cavity plate, the Ceviche platter is a composition of Salmon, yellow tail and tuna served with wild rice bread. What a majestic combination! Tasty seasoning and fish slices that melt like butter combined with a unique crunchy wild rice bread I’ve never seen before in Lebanon. I personally didn’t enjoy the yellow tail fish as it’s not as soft as the others. You can feel the crunch in its texture. I would replace the yellow tail with another kind of fish or change the provider…

Fish cakes (Fried Salmon croquette with Korean kimchi) 14,000L.L.

Yumm! A superb combination of sour and spice which melts under your teeth like butter. This is a good one indeed. A fish taste, crunchy on the sides and soft in the middle with no oil aftertaste. Lemony and cabbage chili flavors burst into your mouth after you start chewing. Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as “spicy” or “sour”. In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time. It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as Napa cabbage, radish, scallion, or cucumber.

A “Social” Burger (Grilled prime Angus 150grs, flavored mayo, lettuce & caramelized onions in a brioche bun) 23,000L.L.

This is a burger to try and definitely write home about. Check below for more details

Tuna Salad: Fresh and appetizing

Baked Cheese Cake: Mouthwatering and tasty. It’s not like the average commercial cheese cakes out there. This is one is oven baked and full of taste

Cookie Crumble: Creamy and delicious

The Social Burger: Asking the chef if his burger would win the best Burger in Lebanon title he wisely answered: “We don’t have the best burger in town but we believe that we have a pretty good one.” Chef, a message from NoGarlicNoOnions: “You can easily win the title!”

Served on a wood platter, the burger gives you a great first impression. Simple, clear and looking great
The platter has the burger on one side, a cup of french fries on the other, a small jar of homemade ketchup and some additional grind peppers
The burger looks nice especially that it’s served in a special mix of brioche bun with no sesame seeds
A brioche that’s light and reasonably sweet
Black Angus beef imported from Australia, grilled as is with no additives, no eggs and no bread crumbs and then lightly seasoned with Worcester sauce
The inner sauce is a mix of Cafe de Paris and mayonnaise (must, mayo, ketchup, olives, basil…)
No cheese is added to the burger unless the client asks for it
Caramelized onions add a unique signature touch

The burger dissected:

A blend of premium ingredients with their proportionality respected
Beautiful colors, layered one on top of the other
An iceberg lettuce, thin tomato, two slices of cheddar cheese accompany the meat
A premium piece of juicy meat covering the exact surface of the bun
150g of meat are enough to make the experience enjoyable
Caramelized onions add a hint of sweetness and make of it a fine dining burger
The cooking time is perfect, I got it medium as I asked for
The Social burger passed the cold test in style. 25 minutes after being delivered, the meat was just as tasty as the first minute, non chewy, non spongy, non synthetic, non salty and pleasant to be devoured as it was the minute it was cooked
Every bite combines the freshness of all the ingredients and the mix of flavors which makes this burger one of my favorites in Lebanon, entering my TOP10 list for sure

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I would fix… to make it perfect: Yes perfect enough to become number one in Lebanon:

The bun should be thinner, juicier or with more yeast to make it lighter
Cheese should be homogeneously distributed
Meat is excellent but needs a hint of seasoning (salt and pepper) to give it the needed flavour
The one-of-a-kind homemade ketchup should be added to the burger not left aside

The side accompaniments:

The french fries are the best I’ve had in a restaurant to date. Thick, hand cut, perfectly seasoned and crunchy like peanuts on the outside and soft on the inside, the long unpeeled potatoes are to die for. Awesome!
Homemade ketchup… fresh and light, this special sauce is succulent

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The Social is indeed a new place that has started on solid and strong grounds. Today’s lunch was just great on all fronts and will surely be recommending it to all my friends. I personally wish the owners, the staff, as well as the chef a bright future, hoping that they maintain the same quality of food and service always.

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Everywhere you go, you find Italian and French restaurants, pizzas parlors, burger joints, Lebanese restaurants but have you stopped to think of the richness of Armenian food? More and more, Armenian food is gaining popularity in Lebanon. I know that its always been popular, but what I mean is that more and more upscale restaurants are opening serving Armenian’s rich cuisine – and not just the famous spots in the Burj Hammoud area, for example. Mayyas, Mayrig, Onno and lately Batchig are a few of names to highlight here. Armenian food is tasty and filled with passionate flavors worth trying…

Mayrig, tucked away in Beirut’s popular Gemayzeh is an Armenian restaurant that adapts the popular classics of Armenian cuisine, while generously borrowing from Lebanese and other Mediterranean influences, in order to feast guests on a dazzling array of flavors.

Mayrig uses spicy ingredients and dewy-fresh harvests from the entire region, delicately hand-crafted creations, and a charming setting that still evokes Beirut’s glory days. Somehow, what you get is even more sublime than the sum of its parts…not surprising for a restaurant which still believes in serving food, and welcomes, very warm. Look around and enjoy dozens of interesting design items all mixed together to decorate this old Lebanese house that has been refurbished into a classy restaurant a decade ago.

The story started in July of 2003 when cousins, Aline and Serge decided to share with the world their mothers unique cuisines:

“My mum is a great cook that used to prepare delicious food for us and our friends who came over to taste her special creations. Everyone always asked us why don’t we open a restaurant” Serge tells me. On a calm Sunday and while having lunch with the family, Serge and Aline decided to open a restaurant. The upcoming Tuesday they had a meeting with the location owner, liked the place, signed the contract and woke up to the fact that the idea of opening a restaurant is close to become a reality.

“Standing in the middle of this old Lebanese house, I wished I can make of it my house… A restaurant which would become my second home, serving Lebanon my mum’s specialities that she learned from our grandmother”

A menu developed calmly and slowly… A passion that became reality:

“On the menu, we decided to put a picture of our grandmother, the person behind all the items available on the menu. Before the opening, our mothers started training the chefs until we hired a Lebanese chef that has been with us for the last seven years handling the central kitchen, Mayrig and this year Batchig.”

Mayrig: ”Le mot mayrig est synonyme de “petite maman”. Nee au début du siècle dernier, Manouchag notre grand-mère est contrainte de quitter son pays natal avec comme unique bagage les recettes de cuisine secrètement transminses par sa mère. Nichee parmis les citronniers et les néfliers, sa demeure a Ain El Mreisseh abrita les plus grands dejeuners dominicaux ou toute la famille, les voisins et les amis se retrouvaient.”

The place’s little details:

Reach a closed terrace with its glass ceiling and bar facing the entrance
An inner space with a high ceiling, divided in two by three arcades
An old lebanese house refurbished to perfection
An old marble floor adds a touch of authenticity
A large sofa covers the facing wall from left to right
A colored soufflé glass chandelier pending from the ceiling covered in wood
Three rooms and a terrace having walls covered with stones
Wood tables with metallic copper squares in their middle
Chairs decorated with green, violet and beige fabrics
A soft musical background plays continuously
The rooms are like Lebanese saloons with mosaic flooring

On the menu’s first page you can read:

“Droit du coeur de l’Arménie, des recettes qui ont voyage avec nous. Mayrig se propose de vous faire partager de délicieux plats et desserts Armeniens concotes avec amour par nos cuisinieres d’apres un savoir-faire transmis de mere en fille depuis des générations. Mayrig, un coin de chez nous dans votre assiette.”

The menu sections:

Salads
Cold entrees
Hot entrees
Main dishes
Desserts
Drinks

We ordered:

Biberov Hats (bread chili)

Zeitov Dolma: A selection of Zucchini eggplant, red pepper and onion stuffed with olive oil

Selection Salad (zaitoun, lentil, itch, eggplant, fresh oregano, Armenian salad)

Vospov Keufteh: Lentil Kebbe that looks like moujaddara but is white in color. It’s yummy

Tchi-Keufteh: Raw kebbe Armenian style

Mayrig Keufteh: Potato kebbe

Hommos Basterma: Hommos topped with Armenian smoked beef. A typical mix of the Lebanese and Armenian cultures in a dish. Tasty smooth hommos where in every bite, a slight crunch of the cooked basterma is felt, adding a touch of finesse to this sumptuous dish

Sempoughi Keufteh: Kebbe stuffed with eggplant garlic and pomegranate molasses: Tasty hummus with crunchy grilled basterma filling in the middle. This dish a really good one

Mhammara: Hot red pepper and walnut sauce. It’s good but too spicy for my taste

Printsov Keufteh (rice kebbe) nice, soft and tender

Sou Beureg: Layered pastry with three cheeses. This is my favourite Armenian dish

Gdzou Patates: Spicy fried potatoes

Mante: Minced meat dumplings, tomato sauce and yogurt

Ourfa Kebab: Kebab with grilled eggplant

Fishnah Kebab: Grilled kebab topped with wild sour cherries

Desserts: A Mouthwatering experience:

Banirov maamoul (hot cheese maamoul) Awesome! just add sugar syrup and enjoy

Anouchi Dessagner (Compote & Jams)

Sare Bourma (Armenian style walnut pakhleva) Delicious! But, before trying them, forget about Lebanese baklava. Crunchy and sweet, filled with nuts and cinnamon, these cookies are very tasty

Kaymakleh (Ashta stuffed apricots) This is unique

Sorbets (Meghli, Halawe, rose loukoum, ashta liyyeh) You have to try the Halawe ice cream even though it’s a bit too sweet for my taste

Everything was just outstandingly delicious

What I liked:

The metallic serving plates
The nice architecture and decoration
The beautiful presentation of the plates
The food is tasty, rich and diverse

I enjoyed my time so much that I would surely visit again in the upcoming weeks. Try it for yourself and share your experience with us…

In the heart of Badaro, just a few meters before reaching the National Museum, a tall modern building to the left stands tall amidst the area’s old buildings. The Smallville, the latest hotel to open in Beirut mixes luxury, simplicity and style in its urban design created to impress. The philosophy behind the birth of the Smallville hotel was to create a fun, engaging and memorable destination where stylish urbanites can congregate to relax, eat, drink, socialise, visit and live.

It was 12pm, when I reached Smallville. A valet parking takes my car where a spacious stairway leads you up the the reception area – you find yourself overwhelmed with its interesting setup. Look up and see a beautifully unique vintage chandelier. Look to your left and see a reception area where behind it stands a LED board with messages scrolling in red and to your right an interesting bar stands, before walking into the seating area where large sofa ooze comfort – along with the coffee tables covered with interesting details and books. I was impressed. I started walking around appreciating all the little architectural details constituting Smallville.

The architectural notes:

A tall building with character, which looks like a regular apartment building is not to be underestimated
A glass automatic door opens facing three elevators and a reception to the left
A carpet, at the entrance, is changed depending on the time of day: “Good Morning”, “Good afternoon”…
A high ceiling at the entrance with a red carpet welcomes you proceeding the three elevators. Look up and see a vintage piece of design – a huge chandelier taken from the Meryland Hotel
To the right a large and long lobby starting by a bar and ending by the Social cube restaurant
Two yellow and one red carpet decorate the floor
Three black sofas, one following the other fill the space with enough relaxing corners
Six design chairs built of wood slices and brown leather are my favorite pieces of design
I loved the idea of the cube. I call it the cube, because it looks like one, filling a space inside the hotel. Instead of having a restaurant in the heart of a Hotel’s lobby, this innovative design idea made them gain an additional area
A long dessert buffet offers a wide choice of delicacies all day long. It’s worth trying: All you can eat for 20,000L.L/person
Above the buffet, a LED screen displays messages and offers

With all the quirky and surreal design elements, this property is not just another hotel, but a hotel with a heart and soul and a project borne out of a love and its love story with Beirut seen through quirky and surreal eyes.

Comprising 117 bedrooms and 39 suites, the accommodation is a breath of fresh air, big, breezy, and sassy…

The Urbanite suite has a surface of 76sqm with two distinctive rooms and a kitchenette
Beautiful images of Lebanon decorate each and every room
Each photo on a certain floor is taken from somewhere in Lebanon on the same floor
A grey floor covers all the hotel
Fabrics couches, are available in every room, adding a saloon to the room good for receiving guests
A huge circular lamp, the signature item, moves between the saloon and the dining room
A 42inch screen in the living area and another smaller TV in the bedroom
A marble table faces the TV and another dining table is set near the kitchen
DVD player and satellite TV are available in all the rooms
Unique cow skin carpets are also unique design pieces found in all the rooms
The rooms are equipped with state of the art digital lighting and touch wall panels
A kitchenette with a microwave and fridge is fitted in every room
Bathrooms amenities are designed to make you smile
Grey finish bathrooms
Long showers but no bathtub
Relax feel: White, grey and black with a design beige wallpaper

The Double Deluxe Urbanite Room: It’s the smallest room having a surface of 39sqm
White and black wallpaper
A black, white, and grey ambiance follows you all around the hotel
A sliding sofa is relaxing for TV watching: An ingenious design
A 42inch screen is mounted on the wall
The same signature item, the big metallic lamp moves between the bed and working desk
More photos of Beirut decorating the walls are unique depicting Beirut today, depicting images of things, people and action from around the hotel’s radius.

The Panoramic Corner Suite is 90sqm
It has many special features that are interesting
A fully equipped kitchen with a bigger fridge
This room is designed for long stay purposes
A separate bedroom with two beds has its own individual bathroom
A living space, a kingsize bed and another bathroom constitute this suite
A rotating TV caters to the saloon and sleeping room
A 180 degrees view balcony shows you from Mansourieh to Sodeco

The details I loved:

This hotel is 100% Lebanese, owned by the Fakhry family
When using the elevator, don’t forget to look up and enjoy a color LCD TV playing joyful shows
On every level, the floor number is engraved under your feet
All the bulbs around the hotel are battery backed-up. You will never feel the change between generator and electricity
All amenities in the bathroom are fun and quirky
Every

With outrageously good gourmet comfort food and coastal Mediterranean inspired cuisine the hotel houses two restaurants.

“The Social” is fun and relaxed. With a red circular bar, lobby restaurant, Café Trottoir and outdoor hidden garden with its own exterior kitchen, wood burning oven, giant screen where film aficionados can attend outdoor screenings bringing the experience to life.

The “Pool House” rooftop vintage leather dressed restaurant with glass curtain and surround terraces located on the 16th floor enjoys uninterrupted stunning views across Beirut’s Hippodrome. With the rooftop pool a hotspot to flop and the pool itself, a real lazy day to unfurl.

The indisputable comfort and the calm coolness of the hotel works on every level this is a supreme urban escape, edgier, sleeker and funner than any other Beirut hotel. It’s impossible not to be smitten by the Smallville.

The location is interesting:

The property is located in the vibrant street of Badaro, walking distance to the National Museum, Berytech, universities, embassies and ministries, 10 km from Rafik Hariri Beirut International Airport, Beirut Central District and the vibrant Beirut nightlife with a variety of entertainment and an hour’s drive from Faraya ski resorts and beaches along the coast.

The best is on the roof:

Up on the 16th floor, the hotel hosts a pool overviewing Beirut
Next to it, the Pool House, serving Mediterranean cuisine for lunch and dinner
Brunches and buffets will be served in here and maybe not special events and weddings… The 16th floor will be open by the end of the year
A breathtaking 360 degrees view will make you want to come here again often

With five meeting rooms, a terrace that can host up to 110 seated guests, a pool and three restaurants, the Smallville can become a talk of town soon.

The Smallville is still in its pre-opening phase until end of November 2013. It is almost fully operational and awaiting your visits. I won’t mention any of my personal sightings and opinion yet – not until it’s officially opened and that is when I will be visiting again for a detailed experience. I am confident of its success.

Who doesn’t know SO, Downtown or DT… three restaurants which have been around for years, maintaining the same quality – and I was going to say “and service” but I changed my mind… at least at SO. Visiting SO for lunch with a friend I was a bit disappointed to encounter slow and unprofessional service that I am not at all used to at SO and it’s sister restaurants. Thankfully, Jimmy, the master of the conveyor belt, was there to help lift the whole mood of the place that day…

Last week, my wife came back home, furious and unhappy, after a dinner with her friends at SO.

“Anthony, you have to go to SO and write about it. This place is becoming unacceptable. The prices are way too high and the service and cleanliness are a disgrace.” Having some work to do in the capital, I decided to pay SO a visit.

The restaurant comfortably seats about 110 people inside and another 25 on the veranda. What especially stands out is the clever conveyor belt, a first in Lebanon, that rotates around the bar making it easy for customers to simply grab a plate of their favorite sushi and sashimi delicacies.

At SO, I met Jimmy.

Jimmy, the man behind the conveyor belt who made my lunch memorable offering exquisite pieces of sushi along with a gentle pleasant smile that will make you want to come again. Calm and serene, with the utmost professionalism, Jimmy wraps a roll after the other for the pleasure of his customers. Everyone knows him by name, and he knows his accustomed visitors and welcomes them warmly. If you know your way around, you’ll ask Jimmy to prepare a salad or a Temaki or whatever you crave for, because, let me tell you a secret, not all the Japanese rolls are the same at SO. What comes from the kitchen is different than what comes from the conveyor belt.

We sat down to Jimmy’s right side having with an interesting view at his working platform. Calmly and happily, this passionate chef was clearly enjoying his time, rolling one piece after the other and places them on the conveyor. Some of the things were already prepared a few hours earlier and others prepared on spot. He cuts, cleans, seasons and presents these Japanese rolls you all crave for.

Every now and then, Jimmy looks at me and made a discreet head shake, making sure I’m happy and satisfied.

The formula is clear and simple: No colored plates, no different pricing and no complication. All plates are the same costing 7,600L.L each. Grab and eat.

The place described: Like its jet-set clientele, the food is a mix of everything from pastas to sushi, appealing to the most diverse of palates. Decorated in a simple yet elegant manner, just the right amount of light slips through to make for a vivacious and entertaining, yet utterly cozy feel. The atmosphere is casual and informal, the perfect venue for intimate business lunches and dinners among friends.

Facing the entrance door, you will be welcomed by a bar to the right and a lower seating area facing it. The pizza oven appears hidden in the corner
Take the stairs up to the main dining area with its high ceiling and warm yellow lighting
Beige tiles cover the floor filled with brown wooden tables and leather chairs
The salad bar, in the middle of the restaurant cannot be missed. SO has been known for it after all
Following the glass facades, benches in red and blue. Other benches in the middle of the space are grey
To the right, in the semi circular area, the conveyor belt is surrounded by flowery curtains
Different brown colors take over the space adding warmth and fine decoration at the same time
Hidden on the wall is a grey TV broadcasting the fashion TV channel
SO has an outside seating with a view on the busy street below

Without going into extensive details, the sushi rolls were all superb. I enjoyed my lunch to the max, appreciating adequate textures and flavors.

My favorite items today:

The Salmon and Salmon Skin Temaki: This is one of the best Temakis I’ve had in years. A crunchy Nori leaf embracing a rich content of rice and fish. Crunchiness and spiciness combined to deliver an exquisite piece of creation
The salmon skin maki roll is as good as the temaki with its light sweetness, crunchiness and rich flavors

The things I liked:

The ambiance is fantastic. The vibes and action of people is so nice
I liked the table napkins

The minuses:

We reached at 1pm where few a waiters were siting on the table chitchatting
During lunch service, all waiters were standing next to the bar talking with each other in high voices
Not a single one of the waiters was even smiling today. They all seem unhappy at work
I loved how their phones didn’t leave their hands, playing and chatting on whatsapp all the time
And the head waiter… Hands in his pocket walking between tables. Professionalism at its best!

Check out SO’s menu

After all, my wife was right, she didn’t complain about the food at all which I also found very good, but about the service and prices being ridiculous. All platters have an average $30+ and the service has really become shameful. I’m happy that I met Jimmy to have a reason to visit SO again.

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If you love cheese then look out for Master Cheese Maker Claude Lauxerrois the next time he’s in Lebanon and indulge in your “formaggio food fantasies”. Master Cheese Maker Claude Lauxerrois is one of the most renowned Maître Fromager in France and he has traveled the globe, promoting delicious cheese products such as the well-loved Selles sur Cher, Reblochons and Camembert from his native country.

I have met Maitre Claude several years ago. He has visited Lebanon 14 times already and I personally admire his personality, nice humor and interesting selection of cheese. As soon as I knew that he was visiting again, I grabbed the opportunity to meet with him.

(Watch the video and enjoy the know-how this man has to offer)

Cheese addicts were in for a treat as he delighted guests with his unique gourmet and evocative cheese tasting session, all of which were paired by locally produced wines. “It’s my rule,” shared Claude Lauxerrois “Everywhere I go, my cheeses must only be sampled with local wines. Lebanon has some amazing wines of its own now, making this a most exciting prospect.”

Unfortunately tonight, the choices were not up to the standard. Out of 44 different wine producers and hundreds of different labels out there, the choice of Blanc de Blanc and Chateau Ksara 2009 were the best they could find?

Tonight’s event was a mix of fine preparations by Sydney’s chefs coupled with a selection of cheeses from Maitre Lauxerrois.

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Sydney’s night ambiance:

Lounge music travels around the rooms enchanting the area
Pleasant dimmed lighting brings out the reddish declaration
A feel even warmer and more enjoyable than the one felt at lunch. Sydney’s maintains its interesting romantic ambiance
At night all the colors become more pronounced and the ambiance also becomes more relaxing
Low ceiling with lots of yellow lights showing the many details of architecture
The mix between the red walls, blue leather sofas with white fabrics chairs all setup on the beautiful Scottish pattern carpet
An old English style with a touch of modernism. Red, black and white are three colors used extensively around the lounge
Red, dark blue and black leather sofas are all very relaxing
A space divided into five different seating areas (the bar, the winter room on the right, the dining room on the left, the buffet area, the inner corridor, the outer alley of tables and the terrace)
The main seating area with its square and rectangular tables and beige chairs
Outside is totally different with light colored chairs set up on a wooden parquet floor
The inner floor is covered with a Scottish carpet adding the needed warmth and luxury (Red, blue, green and yellow)
All the paintings have been replaced with newer designs that will fill your time while trying to understand each one of them

The cheese tasting session began with mild goat cheeses, then moved to firmer, more piquant varieties like Comte (a cow’s-milk cheese similar to Gruyère) and finished with more robust offerings such as a Roquefort. There was also rarefied cheeses directly from France such as Camembert, Reblochon, Mont d’or, Langres, Maconnais, Ste. Maure, Deauvillais, Abbaye, Livarot, Brie de Meaux, Munster, Boulonnais, Comte, Cantal, Fondant d’Anjou, Selles sur Cher, Tomme, Beaufort and others…

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Dinner prepared by Sydney’s chefs:

Black buttery truffle fine tartlet, smoked duck roll: A puff pastry covered with a layer of black truffle and decorated with a rolled piece of duck. This bite is too salty for my taste without finding a real feeling of truffles. The side mousse is way too creamy for a start dish and extremely heavy. I would have imagined the first impression to be different

Fresh ceps with wild asparagus, Manchego cheese and young leaves with truffle oil, salty crusted bread: A fresh and attractive plate with interesting colors. Soft asparagus that slide gently under the teeth, rich ceps, an interesting flavor of the cheese and a tasty seasoning combining olive oil and lemon

Quail breast with soft cheese ravioli and dry apricot with cooking jus: I didn’t like the sweetness of the ravioli and it’s thickness that’s not up to the standard of a fine dining restaurant. As for the cooking jus, it lacks character. The quail are acceptable but too chewy with an unpleasant gelatin crunch. The meat that comes with it is warm/cold. Honestly, with no hard feelings, I expected much better from Sydney’s chefs specially after enjoying lunch few weeks ago…

Cheese was served without bread until we asked for it. We were offered a couple of square bread slices, gently toasted, served on a silver stand

Milk jam with black and white crisp macadamia praline: I loved the ice cream served in a consistent ball and covered with rich and crunchy macadamia nuts. The milk jam, presented in a closed jar is sweet and very well done. Both served with white and black homemade biscuits. That’s a good dessert.

The cheeses Maitre Lauxerrois brought with him from France this time:

Nuit d’Or
Munster, Alsace
Pont l’Eveque, Normandie
Langres, Champagne
Fondant d’Anjou
Reblochon, Haute Savoie
Set Maure, Touraine
Boulonnais
Charolais, Charolles
Butte de Doue, Ile de France
Livarot, Normandie
St Nectaire, Auvergne
Comte, Franche comte
Camembert, Normandie
Brie de Meaux, Ile de France
Fourme, Auvergne
Bleu d’Auvergne
Rochefort, Aveyron
Maroilles, Thierache

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I loved at Sydney’s:

The thick grey table cloth and table setup
The fine musical background
The welcoming of the staff
The mix between modernism and old furniture combined

The minuses:

Is it acceptable to choose the cheapest of white wines at a fine dining event like this one? Don’t Maitre Lauxerrois cheeses deserve better?
White wine was not in a bucket. We had to drink it warm
Service can be much better. Or at least I expected better from Sydney’s. A lot of knowhow is missing
My last lunch experience was extraordinary… I hope that tonight’s food was simply a mistake

If maitre Lauxerrois visits again, I’ll be the first to attend, and you should to, enjoying some of France’s finest produces rare to find in our country.

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There are things in life one should not miss. Attending the French Gastronomic Week in Lebanon was a must. This event is special in many ways. . . Not only do we get to try dishes prepared by outstanding chefs from France, this year’s edition marks the 12th anniversary of its well renowned French Gastronomic Week at the Al Dente restaurant.

L’Hôtel Albergo Relais & Châteaux a le plaisir de vous annoncer l’organisation du douzieme anniversaire du Festival de la Gastronomie Française qui aura lieu du 19 au 24 Novembre 2013 sous le Haut Patronage de Son Excellence Monsieur Patrice Paoli, Ambassadeur de la République Française au Liban.

French Chefs

This year’s visiting chefs:

Jean-Jacques Noquier: La Ferme de l’Hospital, Bossey

Velouté de potimarron, cappuccino châtaignes
Foie gras de canard simplement truffé, transparence au poivre du Vanuatu
Homard éclaté rôti Caponata, pétales de tomates confites origan huile d’olive
Lotte rôtie fenouil fondant jus d’une bouille au safran berbère churros à l’ail doux
Charlotte et tome blanche, caviar de truffe
Déroulé de veau, crumble noisette, palet morilles et cèpes, jus court à l’ache des montagnes
Minestrone d’ananas au basilic Espumas piña colada
Fruits rouges, meringue glacée à la fève de tonka double crème de gruyère

Georges Paccard: La Ciboulette, Annecy

Soupière de courge au Reblochon des Aravis
Truite du lac fumée aux aiguilles de sapin, racines fortes
Coquilles Saint Jacques justes rôties, crème de petits pois, écume de pimpiollet de montagne
Féra du lac d’Annecy dorée sur la peau, ragout de homard et pied de veau, bouillon de carapace au corail
Bouillon de carapace au corail
Pigeonneau en croûte au foie gras et cèpes, jus lie de vin
Délice framboises et chiboust acidulée, crème légère à la verveine

Jean-Christophe Lebascle: Manufacture, Issy-les-Moulineaux

Amuse-Bouches: Crème «DUBARRY» et caviar fumé
Foie gras de canard cuit au torchon, compotée de figues
Noix de coquilles Saint Jacques Bretonnes et crémeux de panais-noisette
Dos de salma des Iles Loffoten, rôti en aigre doux
Cœur de filet de bœuf poêlé, queue de bœuf fondante et carottes anciennes
Sablé Breton à la noisette, crémeux au citron doux et sa glace

Patrice Hardy: La Truffe Noire, Neuilly-sur-Seine
Jacques Pourcel: Jardin des sense, Montpellier

Le gazpacho de maïs doux, petits croûtons, huile de truffe.
L’espuma de houmous, tartare de daurade.
La noix de Saint-Jacques rôtie, salade de clémentine et carpaccio de betteraves en vinaigrette au raifort
L’escalope de foie gras de canard poêlée, compote de pommes passion et son sirop, cube de pain d’épices
Le filet de bar au four, fricassé de haricots de Paimpol aux calamars aux saveurs du Sud, miroir de vin rouge
Le filet de pintade rôti, crème de cèpes et gnocchis de semoule, jus de pintade au verjus
Le tube croustillant à la crème pralinée, minestrone d’ananas, sirop d’orange façon suzette
Mignardises

The last night would be the most interesting where the five chefs will unite to serve the grand finale in “Cloture a 10 mains”

Foie gras de canard des Landes grillé, accompagné de fruits d’automne, jus à la gentiane des Alpes (butternut au citron, purée de châtaigne, potimarron rôti)
Royale de cèpes escargots petit gris espumas à l’ail des ours
Raviole ouverte de canard confit, fine mousseline de butternut, noisettes torréfiées, jus réduit façon civet
Noix de pétoncles cuites au four, crémeux de panais et cerfeuil tubéreux rôti
Comme un TIRAMISU à la truffe

More details:

Date: 19-24 November 2013
Location: Hotel Albergo Beirut
Price: 150$/person TTC all inclusive
Starting time: 9pm sharp
For info and reservations: +961 1 202440

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Download the program

Review of the 10th edition

The 11th edition program

The Beirut Cooking Festival came to an end. An event which took place at Biel across 3 mouth-watering days of food and drinks. The show hosted and welcomed many businesses in the food and drink sectors, from small producers to big brands, bringing together the very best of irresistible cuisine, magnificent wines, beers and spirits, top celebrity chefs and fantastic shopping facilities.

I attended the show during the three consecutive days. I had the chance to meet interesting as well as food passionate people from four corners of Lebanon. I enjoyed it a lot… interviewed some interesting producers, participated in many events and workshops… You’ll be seeing and reading more about the event in details, video interviews coming this week… But here’s a summary…

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The show’s program:

Chef’s Kitchen Celebrity chefs cooking live and giving their best recipes
Cocktails preparations with famous bartenders and bar consultants
Olive Oil tasting sessions with professional olive oil experts and tasters
Librairie Gourmande with a wide selection of cook books and signatures by famous book writers
Wine Tasting Sessions with professional wine makers and experts
Lifestyle workshops with etiquette consultants, designers, florists, food-service experts and dietitians

The main events I attended:

I enjoyed some fun time cooking with Maggi’s ambassadors
I helped Grohe introduce their new Minta Touch to the media by choosing the best decorated salmon plate
I discovered a new “Water Glass Bottle” producer, that’s now affordable to all
Taste & Flavors magazine hosted me for a video interview
I enjoyed many workshops, one of which: “Food, Photography and Typography” an interesting an innovative workshop
Discovered some of The Beirut Cooking Festival exhibitors during a video tour around the expo

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The Complete List of Exhibitors:

ADONIS VALLEY, ADYAR, AL SULTAN FOOD STUFF CO., AL YOUNBOUH, AMC MIDDLE EAST, ARLA KALLASSI FOODS, BARISTA ESPRESSO, BATROUN MOUNTAINS WINERY, ETS I.HAKIM DOWEK & SONS, BOECKER, BOOKERIA, BOUTIQUE CAFE , C2C, WESTERN CUP, G. VINCENTI & SONS S.A.L,. CANNE A SUCRE, CAROL NADER , CHATEAU FLORENTINE, CHATEAU NAKAD, CHATEAU WADIH, COARA FOR NATURAL FOOD, COMITE DE BIENFAISANCE DE LA PAROISSE DE JEITA, CONVIVIO , COOKIELICIOIUS S.A.R.L., CUISINE SANTE INTERNATIONALE LIBAN, CUTLASS-V S.A.R.L., DESIR NOIR, DOMAINE NAJM, DUBBLE – SMART PACKAGING EFFET DESIGN, EIDO TRADING, EMALL.ME BY BANK AUDI, CALLEBAUT – EMF, ENJOY LEBANON, ETS.ELIE SKAFF, CANDY SHOP, GREEN HAND / SYNDICATE OF LEBANESE CRAFTSMEN, HAILA & CO (TEFAL) , HEALTHBOX-DIET & NUTRITION CENTER, ETS. JABER JABER & SONS, JUICE FOR CHARITY – CAUSES, JUNAL KANZAMAN ART & CRAFTS, KENWOOD, LE GABARIT-DIET CENTER, LE MARZIPAN DE ZOUK, LWAH SHOP, LEBANON TRAVELER MAGAZINE, LITTLE CAKE, MAATOUK FACTORIES SAL, MAGGI, KARINE ZABLIT – MAISON FONDÉE À LA MAISON, MARIE BAZ, MIEL DU LEVANT, NESTLE SWEETENED CONDENSED MILK, OLIVIERS & CO., CHATEAU OUMSIYAT, STE OUBARY (PARTY PARK), PIERRE AZAR TRADING SAL, PIZZA CUPS, PLEIN SOLEIL, KHALIL FATTAL ET FILS, QI JUICES , SIBLOU, AQUA BLUE, SODI , TAWLET SOUK EL TAYEB, S.PELLEGRINO & ACQUA PANNA, STORIOM SALIBA, TALAYA, TANMIA, TASTE & FLAVORS MAGAZINE, TRIMAX CO S.A.R.L., EMILE RASSAM, CAFE DIEM, HOUSE OF ZEJD.

See you next year for the first “Salon du Chocolat” in Lebanon organized in parallel with the Beirut Cooking Festival 2014

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I had the chance to meet with Chief Baking Officer at Magnolia’s Bakery, Bobbie Lloyd who came in directly from New York for the opening of their new ABC Achrafieh branch. Cheif Lloyd welcomed me into her world, where she introduced me to the secrets behind Magnolia’s success as well as shared some of Magnolia’s sweet delicacies secret recipes for the first time ever.

Who doesn’t know by now New York City’s renowned Magnolia Bakery. Now open at ABC Achrafieh following the sweet success of its first branch, located in ABC Dbayeh.

Famous for its freshly baked, classic American desserts and decor, Magnolia Bakery offers guests over 150 varieties of handmade desserts, including cupcakes, cakes, pies, cheesecakes, icebox desserts, muffins, cookies, and its world famous banana pudding. In addition to its extensive dessert menu, Magnolia Bakery Lebanon also offers a variety of savory menu items, including sandwiches and salads.

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Magnolia Bakery is a classic American bakery, cherished for its selection of old-fashioned, freshly baked desserts and vintage décor. For over 15 years, Magnolia has provided patrons with a range of handmade baked goods, including pies, cakes, cheesecakes, and the famous banana pudding. Over 100 different products are offered daily ranging from breakfast items to a full array of cupcakes, cakes, brownies, bars, cookies, pies and pudding. At Magnolia Bakery everything is prepared fresh from scratch on premises, all day, every day, using the finest ingredients.

The Pumpkin Spice Whoopie Pie Recipe:

“Pumpkin is one of our all-time favorite flavors. We wake up and crave pumpkin muffins and pumpkin lattes, we take an afternoon snack break for a piece of pumpkin pie and we’ve even been known to roast sweet pumpkin at the office for lunch. We’re obviously big fans of the seasonal squash so it should be no surprise that we have a lot of pumpkin-flavored desserts available this time of year, including pumpkin spice whoops – the perfect layering of sweet cream cheese icing and pumpkin spice cake.” Chef Lloyd tells me.

See below for the full recipe for both the cake and icing.

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Yeilds: 30 Whoopie Pies

Ingredients:

3 cups Hecker’s AP Flour
1 TBSP Cinnamon
2 tsp Ground Ginger
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Allspice
1 tsp Salt
½ tsp Ground Cloves
½ tsp Ground Nutmeg
1 ½ cups Sugar, Granulated
1 cups Light brown sugar
1 cups Vegetable Oil
4 large eggs
1 ½ cup + 2 TBSP + 2 tsp Pure pumpkin
1 TBSP Pure Vanilla Extract
1 TBSP Orange zest
¾ cup Dried Cranberries

Preparation:

Preheat your oven to 325◦ degrees.
In a large bowl Mix the flour, cinnamon, baking powder, ginger, baking soda, allspice, salt, clove and nutmeg, whisk together well and set aside.
Put the sugar, brown sugar and vegetable oil into the mixer and mix together using the whisk attachment. It will look grainy.
Add the eggs, one at a time, scraping down the sides of the mixing bowl and mixing well after each addition.
Add the pumpkin, vanilla and orange peel to the mixer and mix until well blended.
Stir in the flour mixture, by hand until just combined.
Stir in the dried cranberries.
Using an small ice cream scooper, scoop the batter onto a paper lined cookie sheet and bake at 325◦ for 8-10 minutes

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Maple Cream Cheese Frosting

Ingredients:

1 cups Cream Cheese, softened and diced
½ cup Butter, Softened
3/8 cup or 6 TBSP Maple Syrup, Grade B
1 tsp Pure Vanilla Extract
4 cups Confectioners’ Sugar, 10X

Preparation:

Using the paddle attachment and starting on speed one or low, mix the cream cheese and the butter into the mixer, after cream cheese and butter has combined, turn mixer speed up to speed two and beat using the paddle attachment until smooth. About 3 minutes.
As the butter and cream cheese are mixing add the maple syrup and vanilla.
Gradually add in the sugar 2 cups at a time, scraping down the sides and bottom of the bowl frequently. Beat until all of the sugar is incorporated and the icing is smooth and creamy.

I was lucky to have met with Chief Baker Lloyd but unfortunately I did not get the chance to taste her cakes as I was suffering from a stomach flue that lasted 10 days. I promise to come back soon to try Magnolia’s sweet and savory menus.

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During the The Beirut Cooking Festival, Grohe launched their latest product, a special faucet I had the privilege of being the first to own in Lebanon: The Minta Touch.

They introduced the new product during a unique workshop attended by culinary, decoration and lifestyle editors and hosted by Executive Chef Youssef Akiki. I was excited about the workshop, as I was chosen to be one of the judges along side Lina Varytimidou of Grohe Middle East and Africa and Chef Youssef Akiki.

A bit about Minta Touch – The idea is simple: A faucet that stays clean. The main difference between the Minta Touch and the laser activated faucets is that you decide when to start and when to stop the water without having to stay under the water jet at a certain distance all the time.

Youssef Akiki Executive Chef at Burgundy Wine Bar revealed “The Secret To Raw-Cooking” during the workshop, which led to one member of the media to win this unique product. Participants invited to the workshop were expected to prepare a dish with salmon as the main ingredient. The best dish will win.

Today’s recipe: Spice-Crusted Salmon:

Salmon 100g salmon, 10ml of olive oil, 2g of flour de del
Vegetables: Radish, ginger, mini cucumber, asparagus
Acidulated vinegar: 1 liter of water, 500ml of white vinegar, 500g of sugar
Spices crust: 10g of squashed coriander grains, 12g of coriander powder, 5g of black sesame seeds, 4g of ginger powder, 3g of espelette pepper, 5g of lemon zest

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How to prepare this raw/cooked spice crusted salmon:

Start by cutting and preparing the vegetables: The pickled ginger, radishes, cucumbers, asparagus and mangos
Mix all the acidulated vinegar ingredients and boil them in a saucepan. Create a bouillon of vinegar, sugar and water
Add this hot mixture to the vegetables and cool it all together in the fridge for two hours
Spices are then mixed all together and added into a grinder. Put the grinder on for 5 seconds at a time to mix without completely grinding the mix…
Mix the crust all together and spread it unto a tray. A rich aroma will caress your nostrils
Put the salmon on the bed of spices, no added salt is needed and most importantly don’t turn the salmon around
Add some olive oil to the pan
Cut it in rectangular slices of 10cm each. You’ll see a crust on one side and the salmon on the other
Fry the salmon on the pepper covered slice for 1 minute
Make sure to clean the pan between every round not to have pepper residue that will burn your next round. For example if you have a dinner for 12, and the pan can’t take more than three, clean the pan before going to the other three
Just add to it, flour de sel, ginger acidule and olive oil to enjoy this mouthwatering preparation

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Afterwards, Chef Youssef distributed the ingredients to all the participants as he explained a few guidelines. Guests from the media where all ready to prepare the most beautiful salmon plate that will hopefully win them a Minta Touch. While the participants were preparing their plates, I walked around making sure the techniques are correct. Cutting and handling food is something very crucial.

My criteria for the most beautifully designed plate:

You don’t have to use all the ingredients given
A plate is to be eaten, so it has to be mouthwatering
The simpler the better
Salmon is always kept together even when sliced
The salmon should not be covered. The eyes expects something nice to eat not just nice to take a picture off
Give your plate a theme

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Naomi Sergant from Time Out Beirut was the winner. She prepared a plate that’s simple and clear and more importantly with a theme: “Let your kids love salmon”.

Naomi won the new Minta Touch. I couldn’t but share my experience about this new innovative piece of technology, which I’ll describe further in a separate post.

It was 8am when my friend and I reached Al Falamanki. Nestled in the heart of Achrafieh, facing Dunkin Donuts on Sodeco, this restaurant is a piece of heaven amidst Beirut’s busy life. Hearing the news that Al Falamanki has introduced a special breakfast formula, to celebrate their 5th year anniversary, I rushed to try it out… The experience was awesome. Mind you, Al Falamanki has already been serving breakfast, which I make sure to enjoy at least once a month, but they have officially created an inexpensive breakfast formula…

Not only is this place a source of peace, the story behind it is really something. You will be taken into Khalil’s world in an instant… a typical story of “poor gone good.” But who’s Khalil you may be asking.

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Well, in a nutshell, Al Falamaki restaurant was created by Anis Falamanki who wanted to honor his father Khalil Al Falamanki.

Khalil was born in 1917. he was not able to get much of an education due to his father’s early death, which drove him to move down to Beirut from the mountains. But Khalil’s talent for sports helped him become a renowned professional wrestler. An injury forced him to stop his wrestling career. But one fan, a wealthy Egyptian businessman Tarek Fakhry hired Khalil as his bodyguard. He then became his confident and they traveled the world together for many years. During his travels, Khalil met celebrities who admired his absolute loyalty to Tarek, as well as his charm and charisma. He was close friends with people like Alfred Hitchcock, Kirk Douglas and Maria Callas to name but a few.

After Tarek’s death, these celebrities stayed in close touch with him… Along the years, Khalil collected a lot of memorabilia, photos and so much more. Anis decided to give his late father’s many memorabilia a suitable home and, at the same time, honor his father’s other passions which included food and music by creating Al Falamanki.

Who by now is not familiar with Al Falamanki – a wide space in the heart of Achrafieh area, boasting an open terrace with a Lebanese style indoor seating serving a wide range of Middle Eastern and authentic Lebanese preparations. Al Falamanki welcomes you 24 hours a day, 7 days a week serving breakfast, lunch and dinner as well as a full day Arguile service.

Al Falamanki is the place to enjoy your time, nibble on special Lebanese food in a nice atmosphere, meet up with old and make new friends while enjoying the history behind the place.

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I this think, that this year can officially be called “The year of Breakfast“. Many restaurants have introduced the breakfast/brunch concept creating special formulas for that. Al Falamanki officially created a breakfast formula to celebrate their 5th year anniversary. At a very reasonable price, this formula can be enjoyed starting 7am until 4pm excluding Sundays and public holidays.

The formula is simple, affordable and fulfilling:

Tray mix 12,000L.L: Kishk, Al Falamanki labneh mix, thyme & olives, Khalil’s cheese, olives, 1 drink

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Manoushe combo 10,000L.L: Meat mix, kishk, thyme, cheese, cheese & apricot jam, vegetable selection, 1 drink

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The place is wonderful… I love it:

Give your car to the valet, climb up a few stone steps and be welcomed into a large terrace that will transmit your sense far from Beirut’s chaos
The rich greenery adds a touch of freshness while blocking strong summer sun spells from the sofas and tables below
At the very end, a house, with its high ceiling. It is kept to look as a hangar or what was known as “ahwet el ezez” in the early days
Pink walls, old Lebanese tiles and glass facades make this space relaxing a soothing one
All the walls are decorated with musical instruments, old paintings, backgammon boxes and Turkish hats
The L-shaped space is divided in the middle by the open kitchen and furnace
The kitchen is clean and interesting. Utensils are well displayed
You can find square tables, others rectangular and relaxing sofas around, that can host hundreds of customers who normally gather during the afternoons for a match of backgammon and after party hours for breakfast
My favourite spot is the large dining table that is surrounded with 12 chairs. It really makes me feel at home
Earth colors perfectly blend together in this space that I enjoy

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The menu:

The story of Khalil Al Falamanki
Seasonal sides
Salads
Al Falamanki after-hours and breakfast
Combos
Hot appetizers
Cold appetizers
Eggs
Grills and Other
Oven
Saj
Deck of cards for 7,500L.L
Desserts
Drinks
Shishas

On today’s breakfast:

A platter of mannish Zaatar, meat, cheese, kechek, Akawi cheese and peach jam. Simply superb. A soft and tender dough covered with fresh and warm ingredients. The zaatar, my favorite is one of its kind. I enjoyed it more than I had expected, and the best part was I felt no heart burns side effects. Imagine 5 tasty manakish served with a selection of local vegetables for only 10,000L.L. Impressive!
A platter of Lebanese mezze: Labnet el Falamanki, zaatar, jennet khalil, green olives, kechek and a mix of vegetables. My favorite items at Al Falamanki, the ones I always order are now offered in one single platter for only 12,000L.L. Extraordinary!
We ordered on the side: Steak halloum, the one and only grilled piece of halloum served with fig jam.Yum!

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Scrambled eggs with awarma were the least impressive this morning as they are richer in oil than anything else. Soggy, oily and lack seasoning. I was expecting much better

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With tea on the side, we enjoyed a rich, generous and very affordable breakfast in a pleasant atmosphere. If you still don’t know what Al Falamanki is, believe me, you are missing out on a lot. My suggestion for a first impression, don’t visit it after-hours or late afternoon when shisha smoke reaches the street. Come for lunch or breakfast.

I love:

Al Falamanki’s bread is exquisite. Homemade signature thick Markouk bread like no other
The presentation of food is always perfect
The ambiance and style of the restaurant
The prices are really cheap
The waiters have been working here for the last five years and know the accustomed customers by name

It was already 10am and I was enjoying my start of day, but reality checks in having to run back to work. If you were to ask me today, where a good spot for breakfast can be enjoyed in Beirut, I can honestly say that this is one of my favorites.

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As promised before, I’m back to Orfali for a more extensive look at the concept, different Kebbeh varieties and to meet the man behind this interesting concept. I will introduce you to Orfali’s wide menu of sandwiches, which are all based on “the cow” and taste their different signature meat balls that are filled with rich flavors.

The concept is so nice and worth looking into: Behind the glass facade supported by light wood, is a long shop where every inch has been thought off wisely. Stand still and look around. Everything is built around meat, fresh meat, which comes straight from the farm to the consumer. The experience starts on the farm, where cows enjoy grazing on the green grass, then enter the barn where metal and wood cover the left wall, after that you arrive to the butchery with its utensils that cover the right wall. Down below is the charcoal grill where you to enjoy these premium products imported directly from New Zealand into a nice Lebanese sandwich.

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Enter into the world of Orfali:

An open vitrine facing a long bar with wooden high-chairs on both sides
On the right is the charcoal grill behind the fresh meat fridge
A full concept built around “The Cow”. The meat provider. Patterns, lines, and colorful cows cover all the space
Facing that is a wide buffet displaying many appetizers of which Lahme Baajine, cheese loaf, and kebbe (sajiyeh, lebneniyeh, labneh, debs el remman, peanut butter, pistachio, tajen, la2tine, batata, lkarazieh…)
Facing the grill is a long wall covered with metal making it look like a hangar
Here and there, butcher’s utensils decorate the space
The space is divided into three levels: the entrance, the seating area and the kitchen
Things are upside down around here, the ceiling is covered with grass and large Danish cows
Around the stairs is the main attraction. Dozens of painted cows sold at $50 or $60 are already in many homes around town
You can ask for your own custom made Orfali cow with your name or message

I tasted two sandwiches, the Kabab bil jebne (Kabab mixed with cheese and served with a special avocado sauce): Simply outstanding! Followed by Kabab Orfali, the house signature sandwich which is unique due to its simplicity. (Kabab, hummus, pickles and a special sauce that makes all the difference).

Afterwards, was Kebbeh time. I asked to meet the woman behind these creations and was invited down below to follow her on her journey of preparation. Today, I can say that I’ve learned to work the Kebbeh balls, and I enjoyed it.

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Kibbeh or kibbe is an Levantine dish made of bulghur, minced onions and ground red meat, usually beef, lamb, goat or camel. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties, and baked or cooked in broth.

One variety of kibbeh is a 7-to-15-cm oblong bulgur shell shaped like an American football, stuffed with a filling of spiced, minced lamb and fried until brown. British soldiers in the Middle East during the Second World War used to call these kibbeh ”Syrian torpedoes”. It is similar in concept to the Sicilian arancini.

In Levantine cuisine, a variety of dishes made with bulghur and minced lamb are called kibbeh. The northern Syrian city of Aleppo is famous for having more than 17 different types. These include kibbeh prepared with sumac (kibbe sumāqiyye), yogurt (kibbe labaniyye), quince (kibbe safarjaliyye), lemon juice (kibbe ḥāmḍa), pomegranate sauce, cherry sauce, and other varieties, such as the “disk” kibbeh (kibbe arāṣ), the “plate” kibbeh (kibbe biṣfīḥa or kibbe bṣēniyye) and the raw kibbeh (kibbe nayye).

Now you can taste a large variety of those creations and even other homemade recipes at Orfali, here in Lebanon.

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Orfali’s Kebbeh are called “Kebbe Baklava” imitating the famous baklava desserts shapes:

Lebnenieh: (meat and pine nuts) The normal authentic Kebbe which has a normal round shape
Sajiye (onion, walnut, bell pepper, cumin) This Kebbe is oval and flat like a saj dough
Borma (meat, pistachio and walnut, dibs el roman) Filled with a load of ingredients this is the only variety showing the filling. After being rolled in a large sandwich, the kebbe is cut in slices and grilled
Kebbeh karaziyeh (meat from the outside and filled with cherry jam) Unique is the least I can say. The cherry jam used in Armenian cuisine fills this kebbe without added meat. Adequately sweet, it’s a must try
Chewish (labneh) Looking like fingers, this variety is filled with Feta cheese and onions
Basma (vegetables) A kebbe filled with vegetables has an oval look and a lighter color you cannot miss
Man w Salwa pistachio from the outside and mhammara inside (festo2 7alabe) Superb!
Man w Salwa peanut (peanut butter) Having a light color, this one os covered with nuts and not meat. It’s far from anything you’ve tasted before
Orfali (the semi circlar kebbeh) That’s the signature filled with Orfali sauce and tomato
Batata (Dried raisin and onions) That’s the only meat free kebbe known for its oval shape
Kebbeh tajen (fish kebbe with tajen stuffing)
Kebbeh seafood (calamari, shrimps, octopus in soy sauce)

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Different kinds that you can preorder for take away, available depending on the season.

Today’s discovery led me to meat Hanaa, the woman who works hard down in the kitchen to prepare these round balls, Lebanon’s signature appetizer, just for you. I love it when I meet the hard workers behind a brand name… It makes me appreciate things more.

Orfali is one of those concepts that’s worth trying…

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Two times Pizza Acrobatics World Champion Chef Pasqualino Barbasso returns to Lebanon for the fourth time to entertain crowds with his gravity defying pizza maneuvers.

This weekend, I had the chance to meet Chef Pasqualino, spending some interesting time around the furnaces.

Besides getting a taste of authentic, delectable pizzas made true to Italian traditions from Chef Pasqualino’s hometown in Sicily, I also got to watch him perform right before my eyes. I was stunned by the showcase of his legendary acrobatic pizza-spinning skills. Definitely something you do not get to see everyday.

Chef Pasqualino will be spending the week in Lebanon entertaining guests, especially this Sunday (December 1) for the grand finale brunch at Caffe Mondo.

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The Sunday Brunch at Caffe Mondo, Phoenicia Intercontinental Hotel

- Soup: “Zupavesa” Italian soup recipes with Seafood and Tomato
- Appetizers:

Prosciutto sliced with Melon (Pork ham)
Carpaccio beef, water melon carpaccio and goat cheese
Chicken and sun dried tomato bruschetta
Vittelo tonato –roasted beef with tuna fish sauce
Crab stick
Prawns Cocktail in Glasses

- Salads:

Antipasto salad with zucchini and green olive
Summer faro salad
Warm caste Franco with biscotto and blue di buffalo
Fennel and red onion salad with Parmesan
Green bean and blood orange salad
Crunchy vegetable salad with ricotta crostini
Mozzarella with summer squash and olives
Eggplant cantata
Lemony chickpea salad
Spinach, pear and feta salad
Tortellini salad with mushroom and grilled bell peppers
12. Dressing’s 5 type 13. Olive oil

- Hot Dishes:

Beef Lasagna
Grilled Italian chicken with mushroom ,olive and mozzarella cheese
Grilled white fish with cherry tomato and basil
Duck with onions and olives and lemon
Pork rip oven roasted
Vegetarian cannelloni with spinach

- Live Stations:

Sushi and sashimi, maki and Japanese appetizers
Italian risotto with assorted garnishes and cheese
Italian cheese and bread make big bread display 4.Assorted pizza (Margarita ,vegetarian ,pepperoni ,chicken
Whole turkey with vegetable and stuffing
From the back kitchen fried calamari ring’s on pass around

- Sweets:

Cannoli Sicilian
Venetine cake
Tiramisu
Sfogliatelle
Baba al rum
La cream al caramels
Torte di mile
Panna cotta
Crostata di frutta (fruit and custard tart )
Torta della nonna (custard pie with pine nuts and almonds ) 11.Cantuccini (almonds biscuits )
Italian cheese cake
Torta di carote (carrot cake )

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See you there

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I’ve been searching all morning for a detailed description or article about white cotton candy and all I could find are pictures of modern spinning machines that produce the synthetic pink cotton candy on a stick. What you are going to see below is a premiere and an answer to many of your questions about our local, authentic, homemade white cotton candy or “Ghazl el Banet”.

Ghazl el Banet is a originally a Turkish sweet which has been revisited the Lebanese way. Although the texture is similar to cotton candy, both methods and ingredients are different.

It was 9am when I reached Mahmoud Hawana’s factory to meet with Bassam, Mahmoud’s son, down in Ras el Nabe3, Beirut. They start working at 5am and by the time we got there, they had finished the day’s production. But, courtesy of NGNO, they agreed to reproduce the whole process for the pleasure of your eyes.

Before cotton candy existed, there was spun sugar, but before people could “spin” sugar, they had to caramelize it. This artisanal process is still being used by passionate artisans who transmit their know-how from a generation to another. Their hard work deserves some support and a moment of admiration.

The process starts with the preparation of the caramelized sugar and cornstarch.

Cornstarch is dehydrated for a full hour before being mixed with margarine
The flour is then layered on a large metallic tray and kept to cool while the sugar caramelizes
Meanwhile, the sugar is prepared. A secret family recipe creates a large bulky piece of caramel that will become Ghazl el Banet. Caramelization is what happens when sugar melts. A crystal of granulated sugar, scientifically called sucrose, is held together by chemical bonds, but energy from heat can break these bonds, splitting the crystal into its two component sugars, glucose and fructose. These sugars break down further, freeing their atomic building blocks: carbon, hydrogen and oxygen. Hydrogen and oxygen atoms reunite to form water, and the carbon clusters in increasingly larger clumps.
After an intense mix of the caramel, a circular wheel is created and thrown over the flour bed
And here the long meticulous process starts
Stretching, turning around and duplicating the caramel wheel to become larger and larger creating thousands of meters of pure white cotton candy.
Synchronization and stretching is important. Covering the mix with flour every time it is pulled is essential so it doesn’t stick to each other. Synchronization is key for a process that takes around an hour or so
Now that the process is done, packaging in plastic boxes comes next for export all around the world

Want to try doing it at home? Here’s how it works:

Cornstarch is dehydrated for a full hour

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The flour is then layered on a large metallic tray and kept to cool while the sugar caramelizes

Meanwhile, the sugar is prepared. A large bulky piece of caramel is what will become become white Ghazl el Banet

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Stretching, turning around and duplicating the caramel wheel to become larger and larger creating thousands of meters of pure white cotton candy

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Strength, synchronization and stretching is important. Covering the mix with flour every time it is pulled is essential so it doesn’t stick to each other. Synchronization is key for a process that takes around an hour or so

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Now that the process is done, beautiful pure white rolls are ready to be devoured

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I can’t describe my feeling after today’s discovery. I sometimes get goosebumps just admiring the confidence of the men who believe in their know-how. Thank you for taking the time to explain your daily routine to us. We appreciate it. Now when you see one of these boxes, you know how they have been made.

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We often crave to try something new. Haven’t you had enough of donuts and croissants. I have! I finally found an answer for the change I was looking for and it’s right on Bliss street, Beirut. PappaRoti is an international franchise coffee shop that’s known for its unique coffee caramelized-coated buns and the top-notch quality of beverages. With over 200 franchise around the world, of course Lebanon is by no means an exception. Everything that’s new and unique, we have it!

The magic begins from the moment you sink your teeth into the crispy outer layer of the bun. These glazed, caramel-coated buns are now primed for a brief spell in the oven before being served, freshly- baked with that distinct aroma that simply shouts: Sink your teeth in!

A few months ago I came across ‘PappaRoti’ on Facebook. The name caught my attention. Although it was curiosity that led me here but believe me when I say, I wish I came here earlier.

Located in the middle of Bliss street, the popular street that boasts the American University of Beirut, this coffee shop is like no other. It sells only one single item: “PappaRoti”. One bun with a unique flavor.

PappaRoti has successfully developed a unique and single recipe that surpasses cultural diversity and appeals to an international audience.

Great. But here a thought crossed my mind. If a person doesnt like coffee or caramel, I can’t see them coming back just to drink coffee only, right? A thought: Even McDonald’s the burger giants sells salads, wraps and desserts on the side. This coffee shop has to widen its choice of items to bring in more clientele.

PappaRoti, a three level shop is divided into a welcoming area, a students study space and another seating area on the first floor. Based on brown and green colors to blend with the bun and tea, this place is handled by passionate people who take all the time needed to make you love their concept.

Again I think to myself, how do they pay the rent of this three-floor coffee house by just selling one single item?

The place described:

A normal coffee shop that sells one single signature item
Brown tiles cover the floor
Green painted walls decorate the space
A long bar with its oven behind it where the PappaRotis are prepared freshly
Brown leather furniture with dark wood fill in the space

What to expect:

Signature Tea
The one and only PappaRoti bun
More than ten different flavored dips that come with it

A professional waiter took all his time to explain the concept of the place and explained the types of dips available and gave us suggestions as to what kinds of dips to choose: chocolate, cheese and a homemade dip accompanied by the signature tea. Everything was tasty and I enjoyed my Saturday breakfast much more than I had expected.

A nice bun: Buttery with a rich feel of coffee caramel topping. The journey starts with an aromatic experience where the rich scent of coffee enters your nostrils and triggers your appetite to open. As you bite into the bun, a crunch caresses your palatal buds before you reach the inner part that melts like butter under your teeth. In the middle of each bun is a cavity filled with light butter. To accompany these buns we ordered the dips our waiter recommended: the cheese mix, a chocolate one and a third that a homemade creation: Strawberry, white chocolate and blueberry.

The white chocolate mix was too sweet, as for the cheese, I am not so sure how it fits with the bun. If you want my opinion, no dip is needed. The buns are exquisite as they are. They are rich in flavor, aromas and textures. Enjoy it as is. A large bun is sold at 5,000L.L this is an interesting to look out for.

Signature Tea: In a special plastic container we were served hot water along with a mix of homemade herbs in an hourglass. Three minutes after it starts, the hot water is transformed into tea and is ready to be served. Take the jar and tilt it towards the cup and watch the tea being filtered into your cup. Creative indeed with a unique non buttery taste.

Tasty buns, rich dips, fresh and non bitter tea would make me come again. I really loved the buns.

I was surprised by what this place has to offer. The professionalism behind serving tea, Mohammad the waiter passionate about his job and the PappaRoti buns, simply delicious and exquisite. Bravo for everything. I wish I was an AUB student to have one every day.

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I don’t know how to start or where to start…I am still speechless to say the least… trying to absorb what just happened. Ok, I will get straight to the chase and right into the details of things. Let me start by saying that I was a happier customer at Lord of the Wings before they decided to change things around. During my last visit to Lord of the Wings, I gave the place 80/100, I couldn’t help but express my admiration for this innovative concept that serves the best wings in town and ‘back then’ great burgers. My recent experience was way different…

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The Lord of the Wings is a an original Lebanese concept. Starting with the concept idea up to the development of the space, the menu… we should be proud. Lord of the Wings is an upscale of an American diner without imitating any other concept out there. Their idea was innovative and their food was even great… Hence, the reason I am shocked after trying their new menu.

… and I quote, in April 2012: Lord of the Wings, in addition to its signature wings concept, where you have the choice to choose between more than 13 different flavors and three different types of wings has delicious mouthwatering and exquisite burgers. I order them every time I go. The special thing about it as well is that you build up your own burger choosing the bread, the type of cheese, the side salads the sauces, the meat and more. You end up eating what you feel like eating and not how the chef see it.

Together with three of my close friends, food aficionados and fans of Lord of the Wings, we went for an early dinner in their Gemmayze branch. My friends know the NoGarlicNoOnions rules: Order one or two items from every section on the menu – this way so we can fairly judge.

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Attached to the well known clipboard, is a new menu. The Lord of the Wings has changed their simple yet creative menu into a full fledged diner menu with more items. I still like the idea of the menu stuck to a clipboard. Read, choose, tick and order. But unfortunately, the new menu launched three weeks ago still requires work.

The place described:

A long corridor shaped restaurant with an open kitchen at its very end
White shimmer tiles cover the floor
Wooden tables fill in the space on both sides of the alley
Green leather sofas, signature characteristic of the place since the restaurant first opened
Four different placemats cover all the tables. A new addition to the setup with the menu items featured on them
A mirror displayed on the right wall makes the place look bigger
Light wooden panels cover the left wall. But they lack character
A bar to the right serves drinks and draft refreshments
A glass chandelier in the middle of the restaurant is the signature decorative item adding the needed style
An open kitchen at the end lets you know that everything is freshly prepared

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The menu:

Individual and shareable appetizers
Go for greens
Wings
The sauceology index (15 signature sauces)
Better burgers
Sastifying platters
Desserts

The wings flavors are: Spirachi, Buffalo Hot & Spicy, Korean BBQ, Buffalo Mild, Citrus Pepper, Sweet Chili, Buffalo Hot, Buffalo Suicide, BBQ Classic, BBQ Smoky, BBQ Honey, Honey Mustard, Teriyaki, Garlic Parmesan and Garlic Garlic.

We ordered:

Traditional Poutine 12,000L.L (straight from Quebec, hand-cut-skin-on-fries, topped with gravy and premium cheese) Adequately fried frozen fries are covered with yellow cheese and a reasonable quantity of gravy which allows you to feel the crunchiness of the fries and enjoy the gravy at the same time. I enjoyed the commercial aspect of this plate. It is tasty and unique at the same time. I enjoyed it

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All Natural Quinoa 16,500L.L (The tricolor super gain salad with cherry tomato, avocado, cranberry, cucumber, red onion and mint, in a subtle orange lemon dressing healthy never tasted that good) Let’s start. The presentation is not mouthwatering while the taste requires improvement on all levels. The quinoa is overcooked with an unpleasant borghol texture and filled with a strong lemony sauce like the tabbouleh mix, while the crunch of the cucumbers spoil the whole experience. Not only that… To top things off, you will have to you battle with the dried cranberries while trying to remove them of your teeth

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Traditional Wings (succulent to the bone, never breaded! Just tossed in your favorite sauce and bursting in flavor!) Wings are the best thing I had tonight. Served with cucumbers and carrots, fresh, perfectly cooked, juicy, beautifully presented, generous and accompanied by unique tasty sauces no one else masters in town. Bravo!

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The American Burger 16,500L.L (on all-time favorite! Angus patty, American cheese, crisp iceberg, tomato, red onion, dill pickles and he be purged spread) Come on! Where did the tasty burger I used to have disappear? Everything is disproportionate in this burger. The thick crunchy and tomato slice is thicker than the meat, the huge slice of onion overpowers all other flavors, the lettuce, non crispy bacon and the thin over cooked meat that squeezes under your teeth like steak while the bun blocks all your tastebuds. The meat only occupies 10% of the ingredients and that is not good… at all. I think that the picture describes my feelings exactly!

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Big Bite Burger 22,500L.L (for those with a serious appetite! 2 Angus patties, sunny side up egg, grilled bacon, mayo spread all between two grilled cheese sandwiches) Trying to be innovative, this burger is served in a square shaped bread. The meat is over cooked and dry making it tasteless. Every bite is an over dose of cheddar cheese filled in a spongy bread, accompanied with a thin commercial dry piece of grey patty. You ask yourself: “Is that a cheddar cheese eggs burger or what? And to make things even worse, the eggs have a strong oily prominent and unpleasant flavor that covers all the other ingredients… Not convinced with this one

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The Club Sandwich 20,590L.L (the most popular sandwich since the 1800′s! Grilled chicken salad, sunny side up egg, dressed with bacon, melted cheddar and tomato. Served with your choice of one side) All you see and all you taste are the eggs. Strong, thick, oily yellowish eggs… It should be named the eggs club. As for the chicken, it has an unpleasant chewy feel to it. I would personally remove the thick envelop around the bread that nobody usually eats

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Coleslaw Salad: It’s warm and very sticky due to the excess amount of mayonnaise it contains. NO!
The French fries are tasty, crunchy, non oily and fresh. Two thumbs up!

I personally was shocked with the food I had tonight; I stick to my guns when I say at Lord of the Wings it should be wings and nothing else…

Sadly the burgers were much better, the club sandwich has to be reconsidered and the salad was not one of the best I’ve had. I heard that they are using premium Angus Beef here… Are they really? Where? I certainly didn’t feel it.

I was expecting much more and this is why the tone of dismay. It might be my personal opinion… Try it and let me know.

The bad:

The plastic cups are too unpleasant to drink in. If you’re using porcelain plates, why not use glass cups
Service can be better and waiters can be more interactive

The good:

The wings are really great
The prices are reasonable
I loved the thermometer on the menu with the 15 different flavors and their spiciness intensity
The fries, skinny on fries and skin on fries are both tasty
Poutine, even though different from the original Quebecois one, is nice
I liked the presentation of the plates with the knife used as a structural support in the middle

Knowing the professionalism and hard work put by the owners and the fact that they are fast expanding into three countries, such mistakes are definitely not part of the plan. I’m sure and confident that things will be looked into and improved, hopefully sooner than you get the chance to go and try them. Until then, I’ll stick to eating their wings.