I was happy and intrigued at the same time when I discovered that Magnolia Bakery Lebanon was proposing a savory menu in addition to their famous cupcakes and other baked goods. So I headed down to ABC Achrafieh, Magnolia’s latest branch to check it all out.

Famous for its freshly baked, favorite 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.

A few weeks ago, I went to Ginette where I discovered a dessert that could be the best in Lebanon – Banana Cream Pie. I came here to the source to taste this famous pudding and believe me, it’s one of those things that will make you close your eyes without even feeling it. So good and so tasty, this cake is out of this world. On the other hand, I didn’t like the cheesecakes and here again, at the source, they were not the best desserts that Magnolia has on the menu.

The Little Details

• A one-door restaurant located in the heart of Achrafieh, behind bank Byblos’ Headquarters
• Red curtains protect the restaurants from strong sunny spells during the daytime, as well as hiding the black wood supporting the glass doors
• Two blackboards at the entrance display the menu and specials
• Inside you find a cozy place with a white ceiling and light wood parquet
• A bar at the end of the restaurant displays the wine collection
• A long mirror to the left makes the place look bigger, supported by a long brown bench underneath it
• To the right a beautiful bespoke wallpaper is decorated with two Parisian-style paintings and a black board
• Three standing Burgundy lanterns lean over the tables
• Over the bar, a basket of flowers adds a touch of finesse
• Dark wood tables surrounded by brown chairs and decorated with nylon beige placemats, white plates and a tissue napkins create a classic ambiance

The Bistro de Michel welcomes guests from Monday to Saturday for lunch and dinner. The place seats 38 people inside and on the terrace, spread over an area of 90m². Located in a quiet neighborhood, Michel’s place has a calm vibe, reflecting the real French tradition of a “Bistrot de Quartier” or a neighborhood restaurant. Michel does everything, making you really feel at home.

Dinner started with a basket of warm white, crispy bread served with crushed olives and a bottle of olive oil giving a good, tasty first impression. The bread deserves a minute: A thin crust with a light filling where the quantity of yeast is dosed perfectly, making it soft and tender, melting under your teeth like butter. I’ve always shown my appreciation to “The French Bakery” bread and have to write about it again: the white bread, it’s thin crunchy crust and fluffy airy filling is exquisite, indescribable and incomparable. I would love to visit the bakery one day and eat their freshly baked.

Let’s enjoy some fine French cuisine:

• Carpaccio Michel: Served on a square plate, thin sliced meat filets are marinated in spices, lightly cooked in the oven and covered with wild rocca, truffle oil and grilled mushrooms. Soft and tender meat, perfectly spiced and seasoned while the juicy mushrooms add an interesting texture. Greenery, Parmesan and finesse added by the truffle oil. Perfect.

• Asparagus Salad: On a round plate, five freshly imported asparagus are served with palmito shoots that crunch pleasantly erupting into a hundred flavors. I loved its lemony effect and saltiness that tickles your taste buds. Perfectly cooked and served warm, they crumble gently and pleasantly. Some heart of palms and cherry tomatoes add a touch of color while the lettuce makes this plate filling.

• Salade Fromage de Chevre Chaud: The goat cheese salad might be a simple thing to do but at Michel’s things are different. Goat cheese is cooked meticulously on a thin slice of bread creating a crunchy/soft warm bite enjoyed with a smile. Four super thin green apple slices and fig pieces cut in half add the perfect final touch. The freshness and beautiful colors of this salad are mouthwatering. It’s a must order.

• Fresh Crab Salad: One of the day’s specials, this crab salad was so generous and tasty that it should be added permanently to the menu. Served with lettuce, endives and a lemon sauce, every bite is enjoyable and filled with a hundred flavors

• Foie de Volaille au Porto: One of my favorite plates at Michel’s is the chicken liver and its incredible sauce. Just throw your fries in and enjoy the mix in style. The meat is so tender and light and the sauce exquisite. The chicken liver plate with its strong peppery flavor is a unique dish, which I loved. Even though salty today, I finished it completely. I would recommend you try the chicken liver plate’s sauce with the meat – it is exquisite. I’ll just suggest serving the fries without salt: salty fries added to the plate’s sauce is an overdose.

• Asparagus Risotto: Just imagine a generous portion of white rice decorated with long asparagus cut in halves and a cherry tomato. A generous mix of rice with melted cheese that’s tasty and full of flavors but needs a hint of salt and pepper. Don’t forget to add some to be able to enjoy your plate. I would suggest a large pepper mill presented after the plate lands on the table, a nice, traditional ritual in French bistros.

• Tiger Prawns: Four prawns served in their shell. Juicy and covered with extra virgin olive oil, those are enjoyable as is, there’s no need for any sauce. You can try the tartar on the side: it’s awesome.

• Seafood Pasta: Perfectly mixed and filled with flavors, but the pasta was a bit over cooked. We tend to forget sometimes that the pasta continues cooking on the plate specially when its mixed with a hot sauce. On the other hand, accidentally crunching on the shrimp tails is not the best of experiences. Please, the shrimp tail should be removed; they cannot be seen, mixed with tomato sauce and sometimes mistakenly swallowed.

The Main Points:

• The food is really great
• The ambiance at Michel’s bistro is so enjoyable and simple
• Michel is a professional person and acts like one – making sure things are done perfectly
• The waiters help Michel in a synchronized way

Second time, second pleasant experience, second tasty discovery. If you haven’t visited Michel yet, please do so and enjoy a simple cuisine created with love, passion and dedication where everyone dines as if they’re at home.

Meeting students from AUB for breakfast on a busy, but beautiful morning, we decided to review Urbanista’s breakfast together. Making sure to order a wide variety of dishes we sat, sipping our coffee slowly. Time passed so quickly…

Priding itself on being part of the cosmopolitan city of Beirut, Urbanista mirrors Beirut’s vibrant character. Located in Gemmayze, Achrafiye, and now Bliss street, Urbanista emanates distinctive positive vibes, inspired by both Manhattan and London, and sealed by Beirut. Western delicacies have been combined with Mediterranean hospitality to create the ideal setting for your every mood. Urbanista serves delicious dishes, fresh-brewed coffee, sandwiches and desserts for you to enjoy while you sink into comfortable leather couches or sit around the famous, thought-provoking and idea-sharing communal table. Among the delicious treats you will find on our menu, our highly recommended specials are the Salad Bar – composed of only the freshest ingredients, the Seared Tuna, the famous Fish and Chips and the Organic Smoked Salmon. The Seared Tuna is scrumptious: garnished with sliced carrots, scallion, apple sticks, sesame and coriander with wasabi sauce, spread over whole-wheat brown bread. As for the Smoked Salmon, it is complemented by spinach, chive, dill, onion, lemon and topped off by a delicious avocado sauce on a loaf of whole-wheat bio bread. Urbanista also exhibits original and iconic urbanwear, Moleskine accessories and other stylish creations designed by local and international established and emerging designers in tune with Beirut’s cultural vibe.

With some nice enjoyable jazz music playing in the background, I enjoyed a tasty breakfast.

• Brie and eggs with Sundried tomatoes: In a copper casserole, eggs are mixed with Brie cheese and dried tomatoes as well as some black olives. A perfect mix combining the brie’s juiciness and the perfectly cooked eggs that are full of flavor and taste. I think the picture speaks for itself.
• Pancakes served with strawberry coulis, Nutella and maple syrup: though thinner than I expected, these pancakes are tasty as well as the sauces that come with them.
• French baguettes, slightly toasted: With labneh, cheese and the many orders, we received two baskets of French baguettes, kept as is but gently toasted to give them a crispy feel.
• Scrambled eggs with mushrooms, parsley and tomatoes: Perfect! A thick layer of eggs mixed with vegetables and well cooked. Salted and peppered in style, they are enjoyable, served with plates of fresh vegetables. It’s not as easy as you think to create perfect eggs. Those should be moist without being undercooked, well seasoned without an overdose and shiny without being dried out. Urbanista manages to offer a fine quality.
• The hash brown potatoes were crunchy and tasty, but a bit oily
• The halloumi platter is worth trying as well, especially for its freshness, served with olives and fresh vegetables.
• The labneh is superb: hard and with a fresh authentic feel, I enjoyed its non-commercial feel and it’s served with a breadbasket, olives and fresh vegetables.

Where should I start and how should I start? I suppose many of you might presume by now that I’ve been paid by La Petite Maison to write about them. Articles, reviews, videos and every time I’m asked to recommend a place to enjoy a fine dinner, LPM is the first name that pops out. I do enjoy this place; it relaxes me. I love its food, its ambiance and professional service, and this is why I come back whenever I have the chance to do so.

Mohammad Radi, our waiter has been working at LPM for the last year. Happy doing what he does, he took all the time in the world to make us remember this night. Smiling and subtly opening up some conversation, he definitely added a touch to the party.

Dinner started with a cherry cocktail, tonight’s special, followed by a series of dishes the place has become known for. The journey started with a green pea salad, fresh and simple. The warm shrimp in olive oil and lemon were great, as always. Pissaladiére with anchovies, three simple yet tasty bites served on a rectangular plate. The Caesar salad, a simple one with Portobello mushrooms and artichokes, a unique innovation I discovered a few weeks ago while spending sometime with Rapahel in the kitchen.

Dinner continued while we moved to the main plates, a dish of fish and another of meat. I think you’ll believe me if I tell you that I’ve never eaten a dish that’s so pure, so white, so juicy and so tasty as well as a meat that’s close to none. I ate six of the world’s best meat last week in London and this one was even better.

While we enjoyed a calm dinner by candlelight, the Gypsy Queens toured around, reciting their repertoire on every table. They sang “That’s Amore” to us as they continued playing until the first hour after midnight.

I expected entertainment but not something as vibrant as the Gypsy Queens. They danced, sang, jumped on tables and even did their grand finale in the kitchen, thanking the team. No microphones and no stage, their way of walking around put a smile on all our faces. A beautiful night we didn’t want to end, perfect on all levels, amazement struck us all.

I’m not sure if I should listen to my friends’ comments or even read previous reviews of Metropole before writing this piece. All I know is that I enjoyed my time, I loved the place and ate some decent food. It might be early to judge, but let me state the facts as I experienced them and I hope I won’t have to change my mind on the next visit.

Metropole is really an extraordinary place, reproducing the French bistro feel, through its decor, high ceilings, mirrors and colors. I couldn’t but take a minute to enjoy the place, its details and ambiance while taking one picture after another.

I personally went for the Beef Stroganoff, served with rice. Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. I loved it! Tender slices of beef generously filling my plate around a portion of rice cooked al dente. I really loved it on all fronts, and you know how hard it is to succeed a plate like this without having a chewy or watery outcome.

While enjoying the nice Parisian ambiance and looking at the little details that constitute the decor of Metropole, we asked for an express pain perdu. Pain perdu, or French toast, at Metropole is one of those sophisticated examples, and a little different from others you might have had. Like the one Blackrock served up, Metropole’s looks like a soufflé. The first bite is what makes people love it. The first impression, and it stays with you, of a juicy and creamy bun, soaked in milk and containing all the flavors a dessert should have in order to work well. The second is less tasty and as you move towards the bottom, the bread turns out to be uncooked, heavy and condensed. I personally always believe that a pain perdu should be served on a plate, and made of a flat bun with no sophistication. Saying it’s the best in town is far from being a reality.

Now here’s a challenge, taking an internationally renowned chef out for lunch… Should we go somewhere fancy, somewhere new…? How can I impress him? Raphael has traveled, Raphael knows, Raphael is a cook himself.

I followed my guts and I’m not sure why but I felt that he would like Onno, despite its location and street style feel… So off we went to discover the busy streets of Bourj Hammoud.

We then started to order, a plate from every section of the menu. Hommos with pine nuts, chicken liver, meat with cherry, fattouch, soubereg… Finally, he stopped and said, “Enough!” There was no room for arguing; “enough is enough for two people, so why throw food away?”

How many times have you seen a waiter do that? Bravo, Raffi.

What came next was two hours where we enjoyed some really good food. Some authentic, unsophisticated flavors of what real Armenian cuisine is all about. Fattouch, cooked vegetables, tabbouleh, meat… I’m finding it hard to tell you how happy we were, looking at each other, Raphael and I, in awe and amazement.

The awesome food:

• The hummus is served hot, different from all other Lebanese restaurants. It is soft and tender and tastier than any other hummus in town. Grilled warm fried pine nuts and almonds are poured on top of it with their fried juices adding a perfect, heavenly touch. You will enjoy softness and a crunchy feel in one bite that will make you close your eyes and moan. I fell in love with this dish.
• The chicken liver is one of kind. I don’t know how they do it, but it tastes nothing like the Lebanese one we know. Soft like butter and extremely juicy, each bite gets you closer to addiction.
• Easy and pleasant to eat, the fattouch is unique. Despite the large variety of dishes we ordered, Raphael fell in love with this salad, this one in particular. It is prepared in such a meticulous way where they use tomatoes, purslane, lettuce, cucumbers and fried bread which makes it just perfect. What makes it unique is the sauce. An equilibrium of pomegranate molasses, lemon, sumac, salt and olive oil, each enjoyed and combined with a certain unmatched subtlety. You really have to taste it to understand.
• Soubereg is “THE” Armenian dish each and everyone has to taste it at least once in their life. This is a mouthwatering piece of magic. In my opinion it is an award winning dish – creative, tasty and innovative. I’m simply in love with it and Onno does it perfectly. Thin layers of puff pastry cooked with butter, cream and cheese.
• Manti: I’m out of words… Close your eyes and feel every piece of tiny meat coated in crunchy bread, all floating in a bowl of laban. Wow! Small bits of meat and dough, cooked to perfection and bathing in a fresh Armenian laban bowl.
• Cherry kebab is something out of this world: A gooey dark red cherry chutney that is satisfyingly sweet, mixed with tender and juicy lamb kebab and covered with crunchy fried cashew nuts and almonds. A really indescribable feeling in every bite.
• Itch, the hot Armenian tabbouleh is a simple mix of burghol and tomatoes. Nothing to be compared with the Lebanese tabbouleh, even though they share the same name. This one was served hot, with or without bread and has a caché of its own. Take a bite and let it melt under your teeth while its flavors dissipate.
• Quail eggs and bastorma: Heaven on a plate

Yabani has a new address and of course with it comes a whole new look. Its first loctaion, designed by esteemed Bernard Khoury, was located in Achrafieh and accessed through a large elevator which takes you underground into the restaurant. Just a few weeks ago, Yabani, one of the first Japanese restaurants in town has moved into a more eclectic and modern space, designed by Riad Kamel, Architectes Anonymes, in the heart of Downtown Beirut.

I had the chance to be one of the first guests to try the new Yabani. I won’t be going into too much tasting details tonight since it was the first time the kitchen operates. Despite that, the food was simply exquisite!

The place is incredible and worth looking into:

• Reach a glass space, opened to the busy streets of Downtown Beirut from two sides
• Grey concrete floors
• At the entrance, a bar welcomes you before moving forward to the first dining space
• A black column divides the space into two distinct dining areas
• A high ceiling covered with glass panels makes the space look twice as big, while a large design chandelier pend from the ceiling
• Wood is all over the place, decorating the walls, especially the high parts with parallel design panels
• In the middle, the black metallic column is crafted and back-lit
• Stairs take you to the restrooms: the most beautiful part of the restaurant and should not be missed.
• A large piece of art of a Japanese knife, crafted in white marble, decorate the wall on the right.
• Wooden tables fill in the space and have a grey stripe each decorating it. Grey fabrics design chairs surround them
• To the left, from side to side is the rolling bar where a busy group of chefs prepare the orders
• Take a look at the high walls, they are not to be missed. Dozens of layers of wood from different colors change the straight wall into a design piece
• Light grey marble tiles are used everywhere adding class and finesse
• Under the facing wall is a long bench
• High glass facades give a view on the busy streets of Beirut

• The Chicken Salad mixed (003) with al dente cooked noodles was excellent. Served in a bowl with yuzu and mustard sauce, this salad redefines tasty food. I loved the crunchy black seeds enjoyed at the end of every bite.
• The Scallop Tiradito (032) was impeccable, even more than exquisite. Thin sliced scallops marinated in Yuzu sauce and topped with rocotto chili and green coriander. With a hint of sea salt and just enjoy.
• The King Crab salad (038) will make your heart skip a beat. A tiny little portion of pure enjoyment.
• Even Salmon Sashimi (035) was unique. Mixed with chives, yuzu and ginger the salmon bites offer more than the taste we all know.
• The Slow Cooked Salmon (040) and its spicy sour sauce was breathtaking. Juicy, light and cooked to perfection.
• A plate that must be ordered is the Black Cod (042) which comes with a special miso paste marination. Three days of marination, long hours of cooking, caramelized layers, juicy heart and some mouthwatering sauce. Yumm…
• After that came the Rock Shrimp tempura (039) served with a creamy spicy sauce. I enjoyed it as much as I enjoyed its presentation. At Yabani, there is no cabbage filling the bottom of the bowls, just pure fish and enjoyment.
• The Panko Salmon (062) may look like the crispy salmon salad we all know but this one has a touch of finesse that comes with an upscaled sauce. I loved it.

Afterwards, maki rolls followed then some Yabani special rolls.

Tonight, every dish has been mastered to perfection at Yabani. Every ingredient is unique, every mix is calculated, every color and texture has its place on the plate. Some ingredients have been imported from different parts of the world just to please the demanding clientele seeking perfection -  meat from Japan, ice cream from the Bahamas… and more…yes, Yabani’s menu is not like anything Lebanon has ever offered before.

Let’s dessert: I wasn’t a big fan of the Yabani’s ice cream munchkins “The Mochi Ice-Cream” that were cut in three parts,  filled with average ice cream. Although what is served now do share the same name, they are tastier and better. Cut in two, every piece is filled with flavorful ice cream and a chewy envelop that will remind you of Rice Halawa sold at local sweet shops. A great way to end dinner in style.

• Welcome to a luxurious Japanese restaurant.
• There are no photos on the menu just 117 orders in numbers
• I admire the fact that they don’t use any of those ugly plastic green leaves
• The decor is breathtaking
• The waiters are well trained and professional
• The restrooms are a must see to. Discover an architectural innovation up the stairs

Preparing itself for a grand opening, Yabani’s new look and new approach will definitely make noise in town. I will be passing by for a detailed review within the weeks to come, meanwhile enjoy the photos and give us your opinion if you decide to give it a try.

The architectural details:

• Reach a one door shop and be welcomed by a black steel vitrine. Metallic shelves display homemade food items of which prunes compote and prune jam
• A long place with the kitchen door is at its very end
• A spiral stair case adds a majestic feel to an industrial space. Use it to reach the bathrooms
• A vintage feel all around – including the black stained mirrors, black steel, and marble details
• The restaurant glass facade is typically French displaying some of the best items on the menu, all written creatively on the glass
• Look down, the wine cellar is a oil change hole transformed from the days this shop was a mechanic shop
• The floor is kept in its natural state, grey concrete with white stones
• The high ceiling with dimmed yellow lighting is filled with hundreds of items that make it look like a piece of art. You can’t stop looking around, as you’ll keep on discovering things
• At the end, the restaurant hosts a bar where bottles, set up on the shelves suspended from the ceiling, act as decoration
• The place is filled with square white marble tables covered by paper placemats and surrounded with black wooden chairs and brown leather cushions
• To the left, along the wall, black and white images decorate the space. Along the wall is a long light burgundy leather bench
• To the right, one single large image is a group of wine makers from the late fifties
• Four suspended chandeliers hang above the tables giving just the right amount of light

Some things you should know:

• Villa Clara’s restaurant is closed on Sunday night
• The menu is changed every day depending on the arrivals and the chef’s mood
• Service is incomprehensibly slow; plates take too much time to come out of the kitchen and two waiters can’t do it by themselves, so breathe and relax, you will be eating before sunrise
• Most ingredients are organic and freshly prepared from the family’s vegetable garden in the mountains where they also produce their artisanal ham and other products from the terroir

Today’s menu:

• 13 starters (Four salads, snails, Foie Gras, a seafood platter, carpaccio…)
• 14 Plates (Beef filet, duck confit, beef tartare, chicken roast…)

Dinner started with a loaf of bread cut in thick slices and delivered in the middle of the table; fresh bread with a rich smell and a condensed texture. I liked it, it was coupled with olives and fresh thyme while we ordered and prepared ourselves for Villa Clara’s renowned creations.

• The Scampi (Langoustines): pealed and served warm, the scampis are well cooked and full of taste, served with fresh, homemade smoked salmon on the side. Those were served along with homemade walnut bread with chestnuts and dried raisins. The Smoked salmon, on the other hand, is just perfect; Free of oil, soft and with a subtle flavor of smokiness; a salmon that has a mouthwatering color and taste. A simple dish reinvented to be unique showing the finesse behind Villa Clara’s creations..

• The Pan fried Foie Gras comes in two pieces and is served with a poached pear in red wine. The plate I ordered was simply excellent. Warm, with crunchy borders, every piece melts under your teeth like butter, erupting with a interesting, sweet aftertaste. Lovely textures and flavors combined into a redefined simplicity. I enjoyed it very much .

• The octopus salad is a great way to start your dinner, my friend tells me. I personally didn’t taste it but he enjoyed its textures, generous portion size and spicy aftertaste.

• Boudin noir:A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. My first introduction to Boudin Noir was at Yannick Alleno’s Terroir Parisien in June of 2012. Back then, I loved this creation that’s surely not for the faint hearted. I loved the crunchiness of the sausage envelop and the richness of the content. Tonight’s Boudin is a close replica, adding to that, caramelized fruits add the sweetness needed to neutralize the feeling of inner filling’s blood. The fruit texture is a bit annoying and too sticky, but as an overall experience this plate was good for me. .

• We also ordered the veal and the grouper fish, which were as good as they should be. Fresh, juicy and tasty.

With the main plates, we were offered a gratin. A casserole approached our table and each one was served with a tiny portion of gratin already seen on other tables. I didn’t find that too appealing to say the least. For a table of 6, I think the casserole should have been dedicated to us, positioned in the middle of the table, especially since the potatoes mentioned on the menu were not sent.

•  Hot baba cake with rum and whipped cream: That was the first time I taste a hot baba au rum. Served in a round plate, a portion of cake is floating in rum and accompanied with whipped cream on the side. I personally didn’t like it at all. Heating the rum is a guarantee for a stomach acid burn while the cream melts unpleasantly. Not a successful innovation in my opinion

• The dark chocolate mousse is rich and enjoyable. That’s something innovative and mouthwatering. A rich texture and a strong dark chocolate felt in every bite.

• What made a superb last impression, making us forget about the small imperfections during dinner, was the giant mountain of meringue. Meringue is not the easiest of things to prepare sometimes gives off a bad, repulsive smell only professionals know how to master. This meringue was extremely tasty, beautifully presented and worth coming back for. Light crunchiness and subtle creaminess where every bite takes you on a journey around the world .

• The food was good specially the langoustine, the Foie Gras and the walnut bread
• The meringue dessert is to die for
• I liked how the tartare was prepared live by the chef himself

• I’m not a fan of the “changing the menu everyday” concept: when customers love something, they’ll come for it again and again.
• The menu contains four salads, but they weren’t grouped together and many meat items separated by fish dishes. It’s not a menu easy to browse.
• I respect using the French language in a French restaurant but would think that half the Lebanese population doesn’t read this language. A translation on the menu is a must.
• A place like that should have a thick, well presented menu, not a piece of paper decorated with oil spots.
• The attitude: can we be more welcoming, joyful and simpler around here. There’s heaviness in the air that’s better given an escape route.
• I think it might be slightly overpriced for what it is.

I’m going to be honest, hoping not to be misunderstood. I came here expecting to discover one of the finest restaurants in town, one of the remaining few that serve some really good French cuisine. I believe that Villa Clara’s food can be better; I enjoyed my experience but was not amazed. Something is just missing; something could move those plates from good to excellent. The knowhow is there, the will is there… but something’s missing.

For the price paid… The welcoming could be warmer, the service could be better, the portions should be bigger, the menu could be clearer, the plates and the offerings could be more generous… I believe that Villa Clara can be rated the best on all levels with only an open mind to improvement. I encourage you to try it out and I’ll personally be coming for more soon… and maybe visiting their rooms and farm up the mountains.

• Davis Pepperoni L.L7,250: Served on a white round plate, toasted puff pastry is covered with melted cheese and pepperoni cubes. That’s what I called, redefined simplicity at its finest. Every bite is crunchy and full of taste. You will enjoy a combination of textures. Crunch, melt, bite and enjoy… Bravo for this creation.

• Spicy Chicken bites L.L8,750: Haven’t we had enough chicken strips served all around the country? But trust me, the ones served at Captain Davis’ are different. Using chunks of chicken makes the envelop crunchier and the inner core juicier. Served in red bowl, these chicken bites comes with a lemony spicy sauce that makes all the difference as it ignites flames of fun under your palate. Start by enjoying the chicken by itself followed by the second with some dip. You’ll understand the fame of this starter. Hot and enjoyable on all levels.

• Manzanita Tuna Burger L.L14,250: (Fresh tuna, herbed caper mayonnaise, lettuce) Let’s start by the tuna followed by the meat burgers, I said to myself. The same bun is covered with mayonnaise mixed with capers than topped with a small piece of lettuce followed by a generous piece of tuna. Some real sashimi tuna cooked to perfection, leaving the inner heart slightly red. Despite being cooked, the tuna remains juicy, enjoyed with the brioche bun. I loved how creative this bite is, how enjoyable this burger is and most importantly no fish flavor is felt. If you’re not a meat eater and want to enjoy a burger? That’s the next big thing, I imagine many will copy.

• Blue Almighty L.L16,250: (beef patty, bacon, blue cheese, iceberg, tomatoes). Simply exceptional; Imagine a slight crunchiness of the bun, chewy fried bacon, strong blue cheese taste and the same perfectly cooked meat. What a burger! I loved the generosity of the cheese, the way bacon is cut in chunks and the juiciness of the meat all served in a perfect bun

• El Sombrero Burger L.L16,750: (Beef patty, grilled onions, grilled jalapeños, cheddar cheese, tomatoes, iceberg, guacamole) It was my favorite if I may say. Blending together guacamole with jalapeños and thin sliced vegetables makes of this burger a guaranteed trip to Mexico in every bite. With its strong spiciness, this burger is not for the faint at heart. I personally loved it and recommend it to all.

While enjoying our dinner, a man, who was welcoming and very polite approached us. He was dressed exactly like the other waiters, only that he’s the owner. I liked this point. Ziad Corban, the owner, works exactly like his teammates and most importantly listens and searches for his customers comments. 

• The meat is good… even very good: Adequately fatty, doesn’t slide or squeak under your teeth, perfectly cooked with no red traces and juicy
• 150grams of rich beef, thin and enjoyable
• The bun, produced by the famous Prunelle, melts under your teeth like butter
• The sauces are mastered to perfection, each filled with tons of passion and dedication

It has been a long time since I have done my “Cold Meat Test”. Twenty minutes after serving, the meat eaten alone was still enjoyable – it was not elastic, not fatty, and the taste was not synthetic and there was no Worcester sauce aftertaste. A test passed successfully.

• Apple Davis L.L5,250: Just imagine and dream: An enjoyably chewy, caramelized dough  covered with apple slices, soft like butter, adequately sweet, mixed with cloves, moist and tender. Every bite leaves an enjoyable aftertaste that lingers in your mouth for five minutes guaranteed. This is a very good dessert.

• Chocolate Heaven L.L4,500: A simple chocolate cake made from premium callebaut dark chocolate.  No sophistication. I would have personally added a kind of twist to it, making it a signature item.

• The potato wedges need some fine tuning. Homemade and nicely covered with paprika, but the skin is too thick and the inside is too condensed and hard
• I would like to have a free refill draft Pepsi policy in a diner
• Portions look a bit small especially the starters and desserts

If you’re looking to hangout with your friends in a nice venue where good food is served at affordable prices, then Captain Davis is the place to visit. I certainly enjoyed the experience on all levels. Enjoy the photos until you decide to give it a try. 

• Cheese Croquettes L.L7000: A handful of cheese balls filled with three different types of cheese, Emmental, Parmesan and cheddar are served in a small bowl. Breaded on the outside and non oily, these bites are as good as you would expect them to be. A slight crunch of the envelope followed by some melting smooth cheese that caresses your palatal buds in style.
• Davis Pepperoni L.L7,250L.L: Served on a white round plate, toasted puff pastry is covered with melted cheese and pepperoni cubes. That’s what I call simplicity at its finest. Every bite is crunchy and full of taste. You will enjoy a combination of textures.
  
• Spicy Chicken Bites L.L8,750L.L: Using chunks of chicken makes the envelope crunchier and the inner core juicier. Served in a red bowl, these chicken bites come with a cayenne pepper lightly spicy sauce that makes all the difference as it ignites flames of fun under your palate. Start by enjoying the chicken by itself followed by the second with some dip. You’ll understand the fame of this starter.
• Bacon Baked Potatoes L.L9,500L.L: How nice! It was love at first bite. Thin sliced baked potatoes covered with chunks of crispy bacon topped with melted cheese. Dip it into some sour cream and enjoy. If you think you’re done, just give it couple seconds where the salty aftertaste takes you by storm. I loved it. This appetizer is created with such  know-how. It is simple, unique and mouthwatering.

The appetizers are great. We enjoyed the same taste and flavor we did 48 hours ago. With were then ready to plunge into the main course. Sandwiches, burgers and plates were just waiting to be devoured.

• The Triple B Burger L.L15,500: Beef patty, bacon, barbecue sauce, tomatoes, pickles, iceberg. A juicy piece of meat with a nice barbecue taste placed on a premium bun with a thin slice of tomato and a small piece of iceberg lettuce. Exquisite if I may say.
• Philly Steak L.L11,750: Beef, bell peppers, onions, Swiss cheese. If you think that burgers are the Captain’s specialty, think again. Captain Davis created a new version of the ‘casual’ sandwiches. Please, do not compare them with anything else. Crunchy premium brown bread from Prunelle loaded with amazing ingredients, various tastes, herbs and mixes. This is not a street food sandwich but something unique and extraordinary. Super tender beef mixed with crunchy cooked vegetables… the cheese appears at the end of every bite…

• Asian Beef Sandwich L.L13,750: Marinated beef stripes, coconut oil, peanut butter, red curry paste, cilantro, red cabbage, onions. That’s innovation. Just imagine some nicely marinated beef stripes mixed with a hundred flavors from the four corners of Asia. To add even more perfection, they have added some peanut butter and some crunchy peanuts in the mix. Exceptional. Bravo Chef.
• Manzanita Tuna Burger L.L14,250: Fresh tuna, caper with herbs mayonnaise and lettuce. Despite being cooked, the tuna remains juicy, enjoyed with the brioche bun. I loved the creativity of this bite. This burger is enjoyable and the best part the fish taste is fresh and subtle. If you’re not a meat eater and want to enjoy a burger? This is the next big thing, I imagine many will copy.
• Lamb Chops L.L31,750: Wedge potatoes, mixed vegetables and herbs. Five lamb chops beautifully presented one next to the other. Juicy, tender,  exceptionally flavorful…

• Chocolate Heaven L.L4,500:  A simple piece of chocolate cake made using premium Callebaut dark chocolate.  Simple and tasty. Place a piece on your tongue and press it up your palate… Feel the different layers, the different ingredients, the  chocolate… the love and passion.
• Apple Davis Tart L.L5,250: Finesse and perfection has been redefined here… Just imagine and dream: An enjoyably chewy, caramelized dough covered with apple slices, soft like butter, adequately sweet, mixed with cloves, moist and tender. Every bite leaves an enjoyable aftertaste that lingers in your mouth for five minutes guaranteed. This is a very good dessert that doesn’t even need a vanilla ice cream on the side.
• Captain Cheese Cake L.L5,750: Everyone was amazed by this mouthwatering cake. Every layer of it – the crunchy biscuits, the creamy non fatty cheese and the tasty unsweetened sauce. Yum…

• Drunk’n Lovers, Mini Baba L.L5,500: Light, juicy, soft and moist, I personally loved them. The bites are juicy but don’t have the strong rum taste. I’ll add the some more rum or serve it with a shot on the side.
• Crazy Carrot Cake L.L4,250: The carrot cake is moist and tasty. Every bite hides of this cupcake-shaped heaven hides some crunchy bits of carrots. The frosting is tasty and I enjoyed the cinnamon aroma.

• Smoking is not allowed so why those ashtrays? These have to be replaced with others without the cigarette support. They diminish the restaurant’s original decor
• Always keep the windows closed
• The coleslaw is light yet dull and needs some oomph. I am not sure what it is
• Serve the baby rhum cakes with a rum shot on the side

• On an LCD, a food channel was playing in silent mode. You can read the subtitles  if interested
• The fries are now perfect. Crunchy envelope and the inside is juicier

• On Monday we paid $25/person and ate like kings
• Today for $28/person and we had 4 starters, 6 main courses, 5 desserts and drinks
• Premium quality at affordable prices

Hoping and wishing it will stay as is for the many years to come…

Sit back, relax and take a moment to enjoy the details of Casablanca:

• The high ceiling eliminates the chance of any possible claustrophobic feeling
• To the right, next to the stairs, is a long bar filled with bottles
• The white arched walls remind you that you are in an old Lebanese house
• The red light, blinking on the street, projects its shadow on the internal walls of the restaurant
• Two walls are painted in red while the two others are covered in blue. Yellow takes over the inner space
• The floor is still kept in it’s naturally rustic marble style
• Facing the bar, on the blue side, a large painting decorates the main restaurant wall
• All the tables are square and made of wood, while the chairs and benches are heavy metallic structures
• Different designs, different ideas and many colors, the chairs are many
• At the back, on the left side of the stairs is the kitchen door, cut in half in a funky way
• Casablanca is on a plane of its own

The wide choice of items:

• Free-range Eggs
• Omelets
• Free-range Yogurt
• Fresh Juice
• Bagels, Toasts and Pancakes
• Cocktails
• Coffee and Tea

I ordered filtered coffee; I received an individual portion of coffee and a porcelain cup. Even the coffee is special, a light mix, filtered smoothly and enjoyable to the last sip. Food started landing on the table, plate after plate while my camera took the time to immortalize the moments.

• Eggs Benedict: On a thick English muffin comes a large piece of thick grilled Canadian ham topped with a poached egg and covered with hollandaise sauce. The bun is excellent, pleasantly chewy, the Canadian ham thick grilled and full of taste with an interesting texture, the eggs perfectly cooked but the sauce… It was a disappointment; Too watery and lacking in flavor. The hollandaise should have had a more prominent flavor, more lemon, more pepper more consistency and surely more body. The sauce spoiled the dish!

• Scrambled or Sunny Side Up: The scrambled eggs were served with a toasted muffin on the side while the sunny side up was served with toasted bread. The simplicity of those dishes made them unique for their kind. A nice color, a juicy texture and some fresh vegetables to accompany them. I enjoyed them and so did the kid.

• In the middle, we were served a bagel filled with cream cheese with fig jam on the side. The bagels are provided by Bread Republic, fresh, but a bit chewy as for the fig jam, this is something worth talking about. A rich and natural homemade fig jam mix where the purity of the fruit is felt in every bite. A beautiful texture, the seeds, the envelop, the sweetness… Bravo.

• Salmon Bagel: One of the best salmon cuts out there is served in a bagel delivered the same day -at least that’s what I believe. Cream cheese and salmon in a fresh bun is an interesting breakfast and one of the lightest proposed that day.

• Pancakes: I might have expected a tower of pancakes with different layers but what I received was beautiful enough to activate all my senses. A stunning, large pancake covered with a mix of fruits. One single thick pancake soaked in maple syrup and covered with cut fruits. It reminded me of my last trip to London. A mouthwatering and tasty pancake I can recommend. Just look at the colours, they speak for themselves.

• Yogurt: I’d already eaten a lot but something inside made me want to order the yogurt. Strawberry, raisin, mandarin, apple, banana and mango. I am not a fan of yogurt and rarely feel like ordering it, but Casablanca’s are different. This is not the acidic European version of yogurt but our local Laban served next to some honey and fruits. Wow! I never thought Laban tasted so good with fruits. Honestly: It put a smile on my face. An addictive combination I had to finish entirely.

• French Toast: When the plate landed in front of me, I was in awe. A round plate filled with a rectangular piece of thick bread and meticulously decorated with a mix of bananas, apples and strawberries. Around it and covering it, maple syrup gave it the flavor it needed. That’s a dessert I loved, I say a dessert cause naming it a French toast makes it loose its sumptuousness. A thick premium bread topped and stacked with maple syrup, slightly crunchy on the borders and chewy inside, married with the fruits made of it an unforgettable experience. A moist bun that’s so enjoyable, sweet and lovely… Really breathtaking. I still remember the taste to date… Exquisite!

Casablanca, its ambiance, its menu and waiters guaranteed to put a smile on your face on a Sunday. Facing the Mediterranean Sea, this old house and its beautiful colors will transport you into a land of magical wonders. I enjoyed the food despite the tiny imperfections as well as the place’s general feel… I would love to hear your opinion about it.

Casablanca: Dar Mreisseh, Ain El Mreisseh. +9611369334

The night I visited was dedicated to a tasting experience for a selection of wines from La Cave de Joel Robuchon. They chose Java, the brand’s entry level wine imported from Gascogne, France.

• Burgundy ham with aspic served on slices of white bread
• Goose Rillettes
• Chorizo et saucisson sec bio
• Picorino Romano
• Cookies from Karine Zablit
• Camembert cheese

The wine tasting:

Kababji, Shawarmanji, maybe soon enough we’ll be hearing about about Burgarji… But for now a new edition to the “ji” list is Kanafanji. This new kenafe ‘specialist’ is located in the heart of Mar Mikhael, one of Beirut’s most popular spots hosting a huge number of restaurants, bars as well as innovative concepts like this one…. After a night out partying or maybe on your way back from work, I suggest you stop by Kanafanji and try some innovative bites of kanafe, knefe or kenafe… However way you write it, it’s still the same favorite Lebanese breakfast indulgence.

• Kanafanji promises to offer knefe specialties; a process under development
• The Kanafa is priced at LBP5,000 for a sandwich of 180grams. The platter containing 260grams is for LBP7,000.
• Open 24hours, you can enjoy this Lebanese favorite dessert all day long
• A coffee shop and dessert parlor, try their selection of coffee or cakes all with a Lebanese approach

We reached Kanafanji, opened the glass door and entered a small shop where a large tray of Kanafa is on display. To change from the ones we know and maybe minimizing space, the Kanafa cooking tray used here is rectangular. To the left is a fridge displaying a selection of cakes.

• This version of the Kanafa is different. The cheese is lighter, melts more and feels less fatty
• The Kanafa as is- in my opinion- needs more body and lacks consistency. One single kind of cheese is not what people expect from a Kanafa. When you eat that kind of dessert, you don’t think about your diet. The topping, the semolina dough - again in my opinion- is too thin. It’s not proportional to the thickness of the cheese. I’m not sure if the comparison is adequate but I felt like I was eating a cheese Mankoushe with added sugar syrup.
• The bun on another hand is a bit chewy for this kind of dessert. It steals away from the enjoyment you would expect to feel from the filling. It feels like “Kaaka 3asrouniya” made smaller. I’ll personally work on that issue
• Close your eyes and you’ll feel like you’re eating a sesame sandwich; too much sesame on the bun, way too much. It’s unpleasant to chew, unpleasant to feel and unpleasant to feel stuck between your teeth

• Clean the place up, make it perfect and neat. It’s an upscale version of the street Kanafa after all. The first impression should be breathtaking while it’s not at the moment
• Using rectangular trays is a good idea but they have to be smaller to fit in proportionally in your tiny shop. The presentation is unappealing
• Remove those ugly nylon wrappings. The buns, the cakes and the Kanafa trays are wrapped in ugly and unprofessional nylon wrappings: It’s unacceptable and unappetizing
• Being unique and new is something but changing the original taste is something else. I’m sure that the objective is to be healthier but unfortunately here, the taste has changed
• Reduce the sesame seeds of the bun: Urgently
• Since the place is now open, the chocolate sauce and other innovative ideas should be already on sale

An NGNO reader sent me a request to try “Al Daoukieh” at Daouk in Tarik Jdideh, next to the Cola Roundabout. This Lebanese pastry shop has created a unique dessert that has made it to all four corners of the world. Intrigued?

I reached a small, humble place, different from those buildings most famous commercial names have built. Sitting behind a desk, a man welcomed me with a smile. As I asked about the Daoukieh he shouted at the man behind the counter to get it from the fridge. A green thing that looked like a knefeh or mafroukeh appeared.

Intriguing at first: Is that the common Bohsalino renamed? Or something like maamoul madd? Maybe mafroukeh?My mouth started watering. “Do you mind if I take couple photos please?” I asked the man. “Pictures are not allowed,” he replied, “but take a bite and try it.” I was offered a piece which I started examining closely, turning it around, taking pictures from all sides… so the man looked at me as if I was a kid seeing chocolate for the first time and said: “Fine, I will allow you to take pictures, just eat now.”

For the record:

• Bohsalino: It has a special cup-like design. It’s a rich Kashta sandwiched between two layers of pistachio and semolina. Eaten cold and fresh, it has been a favorite among Arabic sweets for a long time.
• Mafroukeh bi festok (ma-frou-ké): A traditional Lebanese dessert, served on a platter like knefe; it’s made of semolina, sugar, and butter infused with sugar syrup, orange blossom, and rose water. It’s topped with a ashta. Mafroukeh bi festok and Bohsalino seem to be the same thing, different presentation.
• Al Daoukieh is an extended version of the Bohsalino… Unique on all fronts. What makes all the difference are the non salted cashew nuts layered under the ashta, the ashta impressive quality and the pistachio specially mixed in their own way.

The same day, I decided to publish the photo of this dessert on Facebook. I just wanted to see how many people knew about it. The photo alone was shared 30 times; it was seen by 30,000 people and had 120 comments at the time of writing. I also received several phone calls confirming that this dessert is something out of this world… heavenly and majestic.