• Ginette was designed by the architectural firm of Raed Abillama Architects. Abillama has created a clean slate where the available space and furniture are adaptable to the specifications required by different designers and artists
• Access the space before going down two stairs to the restaurant
• On the left side is a display of cakes in front of the open kitchen
• At the end, a shop selling the latest trendy items
• The restaurant is lit with some design lanterns
• Six tables can host up to 38 guests in total, other than the 25 sitting in the terrace
• The boutique has a black ceiling other than the white one over he dining space
• In the kitchen three chefs dressed in white helped by a barista in black prepare food passionately
• On the ground floor is the store area. This features an endless roll of high-street labels, along with younger street-style designers. According to its publicity, Ginette aims to provide a continuously evolving shopping experience focused on the discovery of unique and distinctive products – and producers. The selection offered covers fashion, jewelry, watches, cosmetics, as well as exceptional objects such as limited-edition cameras. And, for lovers of literature, there is even an assortment of books

• Breakfast
• Open face sandwiches
• Panini
• Ginette Specials
• Salads
• Quinoa’s
• Soup of the day
• Desserts
• Fresh Juices
• Water and Sodas
• Illy Caffe
• Dammann Freres tea
• Ice cold drinks
• Wine selection
• Beer selection

• Croque Ginette: Emmental, grilled zucchini, tomatoes, bechamel sauce topped with a fried egg served with salad, 18,750L.L: It is good until you bite into the cold tomato that adds an unneeded sweetness and unpleasant feel. I would have had a perfect texture without the tomato

• Roast Beef: Australian roast beef, arugula, parsley and radish 29,750L.L:  This is nice, fresh and generous; The mustard flavor with crunchy toasted bread that’s enjoyable. Just when you think that the experience is done, the pepper tickles your tongue adding a touch of finesse. I loved this plate’s generosity and presentation

• Goat cheese salad: Warm goat cheese, dried figs, pine nuts, arugula and balsamic glaze 22,000L.L: Thick goat cheese pieces served on round slices of bread presented on a bed of rocket leaves and slices of dried fig. I loved the mix of grilling, felt by the pine nuts, the sweetness the figs add and the lemon strength making this simple creation an enjoyable one.

• Smoked Salmon and Potato: Smoked salmon slices served with a potato salad, potatoes, green onions, parsley, mint and olives 26,000L.L: This potato and salmon salad is simply dull. A bizarre kind of salad where the only thing with taste is the salmon. The potatoes need salt, pepper, lemon and maybe mayonnaise. It’s not something I personally recommend.

• Pan Bagnat: Homemade bun, tuna fillet, eggs, tomatoes, sucrine and olives with mayonnaise served with salad 24,000L.L: It’s sad to mix a tuna that dry with a bun that soft and good. What looks like a tuna burger can be an innovative creation… But sadly it was super dry and hard for me to swallow. The tuna needs some kind of marination, lemon or maybe a sauce that blends the ingredients together. I liked the freshness of the vegetables, the sweetness added by the tomatoes and the eggs for an interesting flavor. But the tuna… Please!

• Chicken Quinoa Salad: Quinoa, grilled chicken slices, dried cranberries, cucumbers, tomatoes, green onions, mint and parsley 24,750L.L: Same problem as the Pan Bagnat: a dry piece of chicken and a salad that needs to be juicier. I enjoyed the freshness of the vegetables but that’s not enough. The salad needs more… More of everything. More cranberries, more sauce, more flavor and more cooking time for the quinoa

• Croque Monsieur: Emmental, ham and bechamel sauce, served with a side salad 21,000L.L: Good, not innovative. Nothing to write home about but a generous portion to be fair and surely premium ingredients. 21,000L.L ? duh!

• Chocolate cake: It’s great but can be excellent if the chocolate is a bit more consistent
• Banana Cream Pie: Mouthwatering… That’s worth an article on its own.
• Cheese cake with raspberry sauce: A good chocolate cake, perfect banana pie but the cheese cake is to be fine-tuned. I didn’t like it at all; It’s too soggy and needs more consistency and definitely more personality
• Tarte Tatin: This upside-down tart with its caramelized apples in butter and sugar is served warm on a crunchy pate sable. I loved it. That’s simply the best thing I’ve had today

The minus:

• Food is way too expensive! 60$/person! in a caffe, to eat simply sandwiches… is not too logical and that without alcohol
• The ingredients are here, the knowhow is here but every single plate lacks something. Here and there, a hint of salt, some lemon, a bit of baking, crispiness… A lot can be improved, reaching perfection

I personally think that the food at Ginette can be much better. The right ingredients and know how are here, but with some added love and some finesse it can become much better. Some basic taste spells include lemon, salt and pepper, the simplest and most basic ingredients; They are not mastered making the lettuce salad feel dull and the main ingredients loose their importance. I’ll come back for sure… for the desserts until things are improved.

• Paintings on the walls are new
• The wine selection has been improved
• Choose between Almaza and 961 Beer
• More personnel is here to attend to everyone’s order
• The games and books shelves have a wider variety of items
• A new Souk el Tayeb corner sells organic goods from the villages of Lebanon

Before eating let me take you on a journey of what I saw and enjoyed that day. The interior of Tawlet is a simple yet very inviting space.

The high ceiling, long table that seats 18 people which can be shared by several people even if they don’t know each other – I like the idea as it creates a new culture in our country…

If sharing a table with a stranger is not your thing there are many smaller others around with simple water jugs decorating them. The chairs used around Tawlet are those simple ones that remind us of the old villages in Lebanon our grandparents tell us about.

White tiles on the walls remind me of the Parisian metro, colored with amazing details like book shelves, a huge collection of local wine, a collection of Lebanese paintings, three blue dragonflies dangling from the ceiling… and so much more.

I can’t express my joy while eating the delicious home made cooking. I miss it, crave it and learning more about how they do dishes in different parts of Lebanon is really amazing, as there’s always an element of surprise.

Working at Tawlet, Nada Rizk from Achrafieh takes care of the buffet and helps prepare the food on a daily basis.

You know how Tawlet works: A woman from a different village in Lebanon comes and prepares a few dishes the way they do in her hometown. Everyday is different. Let’s take the kebbe as an example. Kebbe prepared in Ehden is different than kebbe in Saida and surely different than the way Beiruties prepare it.

I’ve heard people saying that they don’t like the food at Tawlet, and to those I say, that they have to start by understanding the concept. One different woman every day producing food the way she sees it or has been educated to create in her village. You might not like one kind but surely can’t condemn the place. Come again, I’m confident that you’ll change your mind.

Today I had the chance to meet Mrs. Fadia Shaptini from Tripoli. I was impressed! Mrs. Shaptini is an educated woman who has lived in Canada and speaks perfect English and French. Meeting Kamal Mouzawak, the owner by pure coincidence, he invited her to come cook at Tawlet. She puts all her know how and savoir faire in those superb plates. She loves cooking, and it shows. Today, I didn’t eat simple food but bites of passion and love. Mrs. Shaptini comes here once every three weeks. Ask about her the next time you come by. 

I also met Tawlet’s new Executive Chef, Elia Barghout who has worked all his life as an accountant in Dubai. He has now started a new career behind the furnaces of Tawlet. His heart led him to Tawlet where he met Kamal who hired him for his passion, authenticity and enthusiasm, and not his CV. Moving from working with numbers to ingredients, it seems that his hidden skills are emerging. Today’s food was just perfect. If happiness has a scale from 0 to 10, 10 would be the number today.

On the menu today:

• Kebbeh bi Hamod (with Lemon)
• Berghol bi Banadoura (with Tomatoes)
• Cucumber and perslane salad
• Tabbouleh
• Lettuce and radish salad
• Grilled Cauliflower
• Stuffed cabbage leaves
• Spinach and eggs
• Lahme bi Ajine
• Samke Harra (Spicy fish)
• Mtabbal Flayfle (Eggplant moutabbal with bell pepper)
• Chicken Fatteh

Let’s eat:

• The Purslane and cucumber salad with its simplicity and strong seasoning hides like a hundred stories of a land rich in offerings. Some real vegetables are used and they are great. Tasty crunchy fresh vegetables with a strong lemon taste will put a smile on your face. You might tell me: “It’s a salad after all, why the fuss!”. I will say, no it’s not! These are bites of love. Even the vegetable platter is different than the one found in any Lebanese restaurant. An unmatched freshness.
• Tabbouleh: What can I say! Real fresh tabbouleh that’s full of taste, flavors and aromas. An excellent equilibrium of everything that constitute it.
• Spinach with eggs and cheese: “Superfood”…  ’A la Libanaise’. Excellent: Shredded fresh spinach mixed with fried eggs and potato cubes
• Eggplant with red pepper: Yumm! Awesome… Really impressive. Even though Lebanese and living in Lebanon, I never tried this plate creation before. The richness of baked eggplant and the subtle sweetness of red peppers combined makes this plate unique. Few mint leaves and voila!
• Lahme beajine fingers: This is more than just simple food: this is finesse redefined. Homemade puff pastry rolls that crumble under your teeth while the inner stuffing of meat, mixed with pomegranate molasses ignites all its flavors of aromas to activate all your taste buds. You can’t but talk, say something and express happiness while devouring one after the other. Cholesterol or fat… I didn’t care. I’ve had five of those and wished for more.

• Stuffed cabbage leaves served without meat: light and simple
• Fish Tajen: A new discovery for me where every bite has a hundred flavors combined. It put a smile on my face
• Fattet djej: A new way of doing fattet with rice, chickpeas, fried bread and some interesting crunchy fried almonds and pine nuts. Awesome!

• Berghol banadoura: As good as it should be
• Kebbe bi 7amod with meat: I’ll surely come back when Mrs. Shaptini is cooking to have those again. Shaped like falafel, kebbe balls are bathing in a red sauce richly mixed with an equilibrated lemon flavor. Lemon is felt in every bite adding a plus, a new innovation to this renowned national dish. Superb!

To accompany lunch, we tried the Prestige Rouge red wine from Batroun Mountains 2009: Batroun Mountains is a family owned boutique winery located in the mountainous region of Batroun District. Batroun district is a recognized appellation of origin. This is a wine brand with a promising future.

• Salatet Al Kahwet
• Mezzet Al Kahwet
• Hoes served Mezze
• Batata
• Fatteh w bayd
• Kaak and clubs
• Grills and platters
• Beverages
• Spirits
• Narguileh

• Hummus was full of taste and flavors.
• A mixed labneh with vegetables platter lacked taste and consistency. The labneh used is too dull and close to being disgusting.
• The stuffed vine leaves had a pleasant texture and a strong lemony feel.
• The tabboule was crunchy fresh vegetables are tasty.
• The moutabal was very good.
• Fattouch was well seasoned, fresh and crunchy.
• Goat cheese served in an oval plate with vegetables were good. Two round molds of white cheese, thick and condensed are worth trying.

• Falafel are good if only they were less salted; I enjoyed their thickness, freshness and crunchiness.
• Liver bites are marinated in lemon juice are moist and tender.
• Fatteh; I’ve definitely had much better in town.
• The eggplant oil is felt in every bite while the garlic in the hummus numbs all your taste buds.
• Makanek are good, juicy, lemony and tasty.

• Cheese rolls are better called sunflower oil rolls; they don’t even look appetizing to be tasted. I’m confident they have an oil issue; the potato cubes are soaked in oil. I even spent the rest of lunch with a headache because of their intense garlic smell.

• Finishing the appetizers, or the selection of mezze, grilled meat platters landed on the table. Every portion contains one single Kafta finger, four pieces of meat, four pieces of chicken tawouk and a handful of tomatoes, corn and sliced potatoes. What is supposed to be a portion for four or six people can only satisfy a 3 year old child. The Kafta is too oily and had too much parsley in it while the meat is tender but not tasty; It felt cheap. Let’s say that this plate is too commercial and looks too stingy.

• The club sandwich is an interesting innovation: Exactly like a normal club, Kahwet Layla’s is produced the original way only replacing French bread with Kaak. Three layers of thin and crunchy Kaak are filled with iceberg lettuce, ham, pickles, eggs, tomatoes, a thick slice of grilled chicken and mayonnaise… Lots of it. The only thing I remember is the mayonnaise and eggs that keep an unpleasant aftertaste around. Innovative? maybe. Tasty? I don’t think so.

• Food is freshly produced. You can feel it in every bite

• Labneh is extremely bad. Not up to the standard of the place
• What are those ugly black speakers doing here? If you have an event at night, install them at night. We are not obliged to have them in our faces all day long
• Smoking inside? Why? You have a terrace any smoker can use why kill us and our children inside? You have the chance and privilege of having two separate spaces, why be an outlaw? SHAME!

• Service is rough and lacks manners and any form of subtlety and style. I was pushed over many times dodging a knife from here and a plate of fries from there. How much will it cost to make everyone smile? A bit of training on savoir vivre  and the art of serving is needed. I especially love how a waiter approaches the table and shouts out loud:”El Pepsi la Meen?”

The service was average with no respect for the smoking law. This is not something you would expect from a brand like Leila. Even though the food was acceptable but it was not great. Visiting this place again will not be on my to do list anytime soon.

The menu:

• Sharing plates
• Starters
• Salads
• Wood Oven Baked Pizza
• Mains
• Sides
• Burgers and Sandwiches

I was expecting to see Eggs Benedict on the menu… Bizarrely not

I tried something else:

• Salmon and Eggs: Simplicity on a plate is the best way to describe it. A generous portions of scrambled eggs, four slices of cereal bread gently toasted and two slices of smoked salmon. It’s as good as you would expect it to be. The eggs were moist and full of taste, the salmon was fresh and the bread served was warm and crunchy. Don’t forget to ask for the pepper mill, it all add a touch of flavor.

• A basket of croissants and danish delights: Small versions of the croissant all packed in a single basket. Chocolate, thyme, plain and escargot. A good selection that was enjoyable. Just correct.

• Yogurt: I’m personally not a fan of yogurt and don’t usually order it at restaurants but what I saw was something extremely generous. My friend who had ordered it wasn’t too satisfied with it. She had two bites and continued eating the croissants.

• A plate of seasonal fruits: Strawberries, oranges, kiwi, pineapple, banana, watermelon and lime. Perfectly set up, the selection was mouthwatering. Always a great way to enjoy some healthy and light bites in the morning. I recommend it.

Add to the whole lot some coffee, a double espresso with biscuit, sparkling water.. spending time at the Gordon’s Cafe was enjoyable. What I love about this place is that you can enjoy the feel of a cafe with five stars standards – a perfect set of cutlery, premium attention and professional staff only makes you experience more relaxing and enjoyably on the sidewalk of one of Beirut’s busiest streets.

Beirut vibes… I love it.

Gordon’s  Cafe is a good choice for breakfast as well as an ideal meeting spot while in the capital.

• The choose yourself set menu 35,000L.L
• Salads and cold starters
• Mezze and hot starters
• Grill and special orders
• Desserts
• Cold drinks
• Hot drinks
• Alcoholic drinks

• Dinner started with three small portions of carrots, peanuts and terms along a bottle of olive oil that landed on our table as we sat. A bread basket of toasted mini bread followed with markouk, served in a plastic bag along a small bag of Lebanese bread
• My wife ordered the Pomegranate drink served in a pomegranate shaped glass with ice. A nice refreshment to try

• Tabbouleh is fresh and crunchy with a subtle taste of pomegranate molasses
• Frakeh: Four portions of raw kebbe decorated with three pine nuts each. A new kind of raw meat for me, where borghol is felt more while its crunchy feeling removed the gewy aspect of the raw meat. The meat is great and light

• Borma: Crispy ousmaliya, chicken wrap and filled with cheese. A crunch followed with light chicken and a cheese hot filling. Non oily and interesting creation

• Chickpeas balila with fried eggplants and fried nuts. Served in a bowl, the bread is super crunchy, the laban is enjoyably cold, and everything is covered with roasted pine nuts while the well cooked cubes of eggplant add this unique finesse to every bite
•  The Hratch Soujok, a typically Armenian dish are served differently at Nasma. Tender and soft soujok are cut in slices, marinated in their tomato sauce and served in a stainless bowl
• Ras Asfour, or cubes of meat served in cherry sauce, mixed with crunchy nuts. I was expecting these to be better, much better. The meat of Ras Asfour should be tender melting under your teeth like butter. These were extremely unpleasantly chewy

• Znoud El sett: These are wow! I’ll write an individual article about them! For me, who considers Znoud El Set to be one of Lebanese sweets best pieces of delicacies, reading about a version with chicken stuffing was a bizarre discovery. Believe me when I say that they are breathtaking! Pastry rolls that’s fresh and crunchy stuffed with cheese and chicken. Thin and airy dough that crumbles under your teeth before the inner filling erupts its juices to activate all your palatal buds. Yum!

• Siyadiyeh: Sea bass fillets served with spiced brown rice, caramelized onions, grilled pine nuts and tajine sauce. The mix has an interesting lemony sauce and a perfectly cooked fish all in one bite of love and passion. I am a big fan of Siyadiyeh and this one a great one to consider trying

• Makanek with their lemon juice
• Hummus Nasma: Tasty hummus covered with zaatar, sesame seeds and shredded radish. I think the photo explains it all

Food was excellent: A general feel of generosity is felt in every plate that’s meticulously prepared. This is a place I recommend.

The lunch was great … I was confident that the desserts were going to be just as as good. We ordered a choice of three innovations to try:

• Cheese Cake Baklava:  Discover cheese cake with a Middle Eastern approach. Enjoy a thick crunchy biscuit topped with a rich cheese filling and covered with a crunchy puff pastry soaked with sugar syrup.

• Layali el Ghazal: If your familiar with the Layali Loubnan dessert, this one is served with bananas, white cotton candy and whipped cream. Half a strawberry adds a touch of color.

• Esmalliya Bel Achta: Crunchy and fresh esmalliye served with ice cream. As good as it should be.

How nice it is to sit at the bar and watch the sushi masters create beautiful pieces of rolls. Every piece was meticulously prepared according to client’s orders and finished like an art sculpture.

What caught my attention is the fruits covered makis. Banana and strawberries, which add an interesting touch of sweetness to the rolls; Innovative and tasty.

• Just pay 58,000L.L all inclusive. Not a dime more
• Choose any freshly squeezed drink you want
• On the table an oriental tower is served (Labneh, cheese platter, mouhammara, freshly baked bread)
• A plate of Lebanese baked pieces is served (zaatar, kechek, cheese, halloum)
• Choose from a wide choice of 12 cooked plates: You can order all if you want
• Plunge into the buffet

• 19 buckets of fruits, fresh or cut in cubes
• Milk and skimmed milk
• 9 choices of nuts
• Honey and a selection of jams: 8 jars
• Jars of Labneh in olive oil as well as cheese and special mixes
• Green and black olives
• Dried fruits of all kinds. 12 jars filled to top
• Croissant, muffins and Danish pastry: cinnamon roll, chocolate cream cake, banana nuts muffin, blueberry muffin, raisin muffin
• 2 cakes
• An interesting basket of bread with its innovative selection
• Special yogurt mixes
• A salad bar of many vegetables

• The cheese croissant, its thin crispy layers, rich moist filling of white cheese is superb
• The cheese croissant, its intense filling, lightly sweet aftertaste and perfectly baked puff pastry layers is succulent
• The dried fruits bread is a basket of fruit in a bite: tiny bits of moist fruits hugging each other in a loaf of bread. mouthwatering!
• The almond croissant is a must try
• Chocolate roll dipped in sugar will make your heart skip a beat

• Eggs any style
• Egg wi white omelet
• Eggs Benedict
• Steak and eggs
• Lebanese style eggs (awar a, soujok, shakshouka)
• Foul mdammas
• Fattest hummus
• Smoked salmon
• Charcuterie
• Oatmeal
• Knefeh
• French toast
• Buttermilk pancakes
• Belgian waffles

Yum! A must try:

• Steak and eggs: on 120g of American prime beef, two sunny side up eggs lie majestically. A premium thin slice of tender meat with all its richness of flavors topped with two eggs. Look at the egg yolk flow around while you enjoy a bite after the other. Next to that, hash brown potato with Parmesan have an interesting crunchy texture and fine salty hints that tickle your taste buds. Don’t forget to plunge into the bowl of fried mushrooms. Lovely but the meat portion is too big for a breakfast.

• The eggs Benedict didn’t leave their throne yet. Previously tasted and confirmed to be one of the best in town, this  heavenly creation is still awesome. Two round English muffins topped with salmon and a poached egg on top while hollandaise sauce flows around. Two poached eggs served individually, each on a thick slice of smoked salmon overlaying an English muffin. Beautifully presented and simple, the eggs are half cooked and covered with a rich and tasty Hollandaise sauce. As soon as you cut into them, the egg yolk flows around making your eyes water.

• Waffles: Four quarter circles of muffins thick, condensed and crunchy that need nothing else to be loved. A delicious light and airy creation where a bit of Nutella or maple syrup will only make things even more majestic. Firas came afterwards with a homemade caramel paste. Uf! Ouf! Waw! Excellent indeed.

• The pain perdu: I’m not sure how should I express my disappointment… My disappointment for not being able to eat the best pain perdu in lebanon or was, with its orange couli and the second is to have to taste something not up to my expectations. A thick piece of bread left as is with its unpleasantly crunch border and stuffed with some dried oranges. A watery bread, not juicy but extremely water bread slacked with milk. I didn’t like it at all, not its taste, not its milk concentration, not its thick border… Would have preferred not to end this experience that way.

I was at Cozmo just a day before I came to Scoozi. Let’s just say I had less than average sushi at their conveyer belt. I had a plane to catch to Dubai at 5pm, so my wife and I left home earlier to grab a bite somewhere. We stopped at Beirut City Centre. Let’s Sushi she said. So we did. I haven’t been to Scoozi in a while, at least three years ago, so we thought why not give it a try… 

The place:

• A light relaxed ambiance with natural light entering from all sides
• Nicely designed light wood chairs and tables
• A couple of light brown sofas
• A triangular conveyor belt like the one found at Cozmo which offers the same concept at Kaiten
• The bar is relaxing since it’s low at table level
• Another bar serve drinks and coffee
• Black lights pend from the ceiling over every person
• Posters of Italian origins decorate all the walls
• Two columns of brick separate the restaurant from the mall

The conveyer belt was empty. It was still off when we came and was off when they started putting some plates on it… A tiny choice of maki rolls that was actually too cold. They seemed like they have been made early in the morning and refrigerated, not to assume the night before. We said OK, let’s enjoy the food like we often do at fast food sushi joints in Europe.

You eat what is placed in front of you and nothing else. The choices are limited and unappetizing. My wife, who’s pregnant couldn’t eat any of the plates proposed. We asked them to make us some crabstick makis. One of the women behind the counter told her friend, “but we are not allowed to make anything else.” After a long debate with each other they prepared some crab rolls that she could eat.

An overdose of rice is what’s for lunch along with fried appetizer bites that smell used oil.

Meeting up with some friends who live near American University of Beirut, we headed down to Minis, a fresh new diner covered in red and yellow – two of NGNO’s favorite colors. As the name suggests, Minis is a concept that serves mini sandwiches. You can enjoy more than 59 different sandwiches in a fun and colorful atmosphere.

The place described:

• Welcome: You’ll see a red door and red signboard that light up the streets
• An attractive yellow painted wall filled with decorative items on your left will cheer you up instantly
• On your right you will find a grey painted wall with more decorative items
• The big red bus which hosts the kitchen and cashier is the star item in this place
• Facing the entrance towards the end of the place you’ll find a large poster of the London life, a phone cabin and some street action
• A variety of high and low wood tables fill the space. Colorful stools and chairs are placed around them. Three rectangular tables inside can welcome you for a fun experience, while the high tables are ready to welcome those in a hurry…
• Grey tiles cover the floor

The menu:

• Classic Sandwiches
• Premium Sandwiches
• Light Sandwiches
• Sweet Sandwiches
• Beverages
• Sides
• Milkshakes

At the bottom of the menu you’ll find a choice of three meals, each containing four sandwiches: the veggie, the light and the signature, or go for five and get some complementary homemade chips.

The concept:

• Order any sandwich you like and pay between 1,000L.L and 4,000L.L for each depending on its filling
• Choose one of the preset meals priced at 7,500L.L, 9,500L.L or 11,500L.L
• Buy five and have enjoy their homemade chips free of charge

• All sandwiches are tasty
• The buns are fresh and crunchy
• I loved the idea of serving Pepsi mini cans – fits the concept perfectly

• Small flags should be placed on every sandwich. This way we know what we’re eating. These flags are often used with small burger bites and they work perfectly
• It’s too hot inside: please put on the Air Conditioning

Despite the fact that I was full (A long day of tasting) I couldn’t but taste five of the 11 sandwiches we ordered. They were really good.

Let’s look into the little details of interior architect Gregory Gatserelia’s designs:

• Black and white tiles decorate the place. Large tiles cover the floor, while smaller ones cover the right side wall
• The place oozes cleanliness due to the white general ambiance
• An open kitchen, facing the entrance, shows all the action. Plates are prepared and served in front of all: Transparency is key
• The piece de resistance is the large big pizza oven and its flaming colorful tiles designed by Eva Szmilas, a Polish artist that was invited for the job
• White marble tables fill the space, surrounded by wooden chairs
• Shiny cutlery by Sola is placed on recycles paper placemats. Of course there’s the olive oil bottles along with salt and pepper grinders
• The restaurant can host up to 36 guests inside and another 50 on the terrace

The menu:

• Starters
• Salads
• Mozzarella Specials
• Simply Classic Pizzas
• Hussein Hadid signature Pizzas
• Pastas
• Fresh Homemade signature pasta
• Our Risotto
• Di Pollo
• Our Vitello
• Desserts
• Sweet Pizzas
• Drink Up
• Wine and Proseco

Let’s “Eatalian”:

• Baby spinach salad with toasted pine nuts with a traditional balsamic vinaigrette 16,000L.L: Simple and clear. A fresh and healthy salad where the pine nuts crunch in style leaving a pleasant aftertaste. Considered a superfood, this salad is an enjoyable way to start your lunch. Look out for the subtle and enjoyable sweet taste from the balsamic vinegar
• Rigatoni creamy Bolognese with creamy tomato sauce with minced beef 24,000L.L: Al dente cooked rigatoni bathing into a homemade tomato sauce with its lemony aftertaste and mixed with minced meat. Just add some Parmesan to make things even tastier. This is a signature dish, which should not be missed. I’ve had it before and appreciated it so much that I finished the whole plate all by myself. It was even better than the one I had before… with less salt
• Marinara with fresh tomato, stoic, oregano, fresh basil and extra virgin olive oil 15,000L.L: This is the definition of ‘amazement’ on a plate. An extraordinary pizza that’s simple yet intense with flavors.
• The Portobello Mushroom with fresh tomato, mozzarella cheese, Portobello mushroom, cherry tomatoes, fresh basil and extra virgin olive oil 28,000L.L: What a pizza, what dough, what greatness… I don’t know where to start

Here’s a perfectly rounded pizza filled with the richest of ingredients, I said to myself, the minute I saw this piece of edible art. Candy to my eyes I enjoyed the intense rich color of fresh homemade tomatoes sauce covered with moist cherry tomatoes bursting with premium flavors. The dough is thin, fine and light. How great it is to feel the extraordinary crust prepared with love and dedication. It starts with a simple bite, which takes you on a journey around Italy and its wonders. Thin crunchy circles where bubbles have been formed making things even more interesting. Just when you think that the experience is over, you’ll reach the borders! Awesome… Pleasantly crunchy yet tender in the middle with a taste and smell of fresh… you will not want to skip out on this one…especially the salty aftertaste…

What else can I say? This new concept just reaffirms the fact that we Lebanese are capable of introducing unique creative innovations. Pzza.Co offers great Italian food, which can be enjoyed in a perfect ambiance. What I had today was remarkable – and mark my words when I say that Pzza.Co is going to be one of 2014 most talked about restaurants… We left at 03:15pm with a smile on our face.

• You are welcomed by a large metallic design piece pending from the ceiling. A signboard on which is written LUX
• A general greyish ambiance takes over with a floor covered with grey tiles and walls half painted in grey
• A burgundy brownish feel ads a touch of color with the leather chairs and stools used
• To the left are four rectangular tables facing a long bench while to the right a series of high tables with their high stools can host up to 12 guests. More upfront two stairs take to the upper section where burgundy is replaced by light brown
• The inner section has yellow painted walls with fresh and colorful posters
• Light wooden tables fill in the space
• The door and windows built of metal are also painted in grey
• Facing the entrance is a long bar covered in metallic panels, facing a mirror reflecting the many bottles hiding it
• Up the stairs are the washrooms
• The tables are preset covered win a white plate, a fork and knife as well as a wine and water glass
• The waiters are all wearing black shoes, black pants a white shirt and a black gilet
• What caught my attention are the three different colored walls: green, yellow and red adding a touch of color to this grayish pure design

• 21 items with no sections separating them
• Six choices of desserts
• The lunch formula with a choice of 15 items (starter, main dish, dessert, drink, coffee) 66,000L.L
• Saturday brunch (free range eggs, Omelets, steak burger, bagels, toasts and pancakes, fresh juice, brunch cocktails, coffee and tea)

Try it out, Lux’s Lemonade specially produced by Jad, the bartender: A subtly sweet, adequately acidic, fresh and full of taste lemonade served with a slice of lemon and mint leaf.

• Organic greens salad 22,000L.L: Crunching and mashing those vegetables is simply music to your ears. A fine selection of the freshest greens picked from their local garden and mixed with mustard leaved, radish, grapefruit, caramelized beetroot, lettuce, carrots, pomegranate and kumquat. An extraordinary mix reminding you that fresh food still exists. As simply as it should be, it’s a must to start your lunch

• Grilled octopus with broad beans salad 28,500L.L: Recommended by many, this octopus salad will make you want to come back for more. Fresh, crunchy and full of taste, every bite has a taste of the sea combined to a grilling aftertaste that ends the experience putting a smile on your face. Next to that, soft and tender natural beans melt under your teeth smoothly. There is not much to describe about this plate but what’s great is that food at Lux is perfect for its simplicity.

• White fish carpaccio with tomato cucumber couli 33,000L.L: On a cucumber and tomato puree are layers of thin sliced local white fish carpaccio seasoned with lemon and olive oil and perfectly seasoned with salt and pepper. So rich and full of taste, every bite combining the tomatoes acidity, the cucumber aroma and the fine fish taste is unique of its kind

• Fish tajine with tomato confit and grilled bread 28,500L.L: A revisited version of the known Tajine, served with a slice of pain de campagne, grilled tomato confit and a mix of tajine with grilled pine nuts that has a unique taste without the strong tahina flavor that usually irritates your palate. A great one indeed; A piece of bread, cover it with tajine, decorate it with a tomato and enjoy.

• Wilted spinach and greens with rocket and lemon 18,500L.L:  A strong and interesting odor activates your senses before the taste buds take over. Fresh crunchy spinach perfectly mixed with a strong lemony sauce that’s so juicy and so enjoyable. A perfect texture and a great dish I recommend 

• Lunch from 12:00 pm – 15:00 pm
• Dinner from 20:00 pm – 23:00 pm
• Brunch Saturdays from 11:00 am – 15:00 pm
• Sway to the tunes of their resident DJ’s till late night on Wednesdays & Saturdays.
• Must Try: grilled octopus with broad beans salad, black angus tenderloin carpaccio, grilled spicy beef slices or just ask for our special of the day.
• For great vibes, head over to the bar and order a pink grapefruit fizz, lemon grass fizz or one of the special drink of the day.

Enjoying a good service, great food and a pleasant ambiance, Lux is a place I might revisit soon.