We all know that Beirut, and much of Lebanon, has a serious issue with a lack of green space. There are few places you can take your kids, our cities and towns often resemble concrete jungles. Thankfully, and I really am thankful, one small, or rather a  step has been taken to turn the tide: Sanayeh Garden.

Sanayeh Gardens has recently been redeveloped with the help of Azadea Foundation and has become one of my favorite spots in Beirut. Coming in off the street, I can’t say it clearly enough, René Moawad Garden; also known as Sanayeh Gardens  is like a breath of fresh air.

A wonderful, green space, I was stunned after walking in to the garden. Green grass, flowers, trees, I was transported out of Beirut, out of Lebanon even. I took some time to sit under the shade of some trees and just take it all in. Sitting amid the cool, lush green spaces was truly remarkable.

Azadea Foundation rehabilitation of the garden is superb and include new facilities and brand new infrastructure for lighting, water, and electricity and a modern look that includes an amphitheater, three children’s playgrounds, two exhibit areas, and jogging and bicycle lanes.

I can’t stress this enough, Sanayeh Garden is like another world, calm, fresh, open, a world away from the hustle of the city, the perfect place to take some time out during a busy day, or to take the kids for some green and healthy fun and enjoy riding a bike and maybe one day, I will use the new jogging lanes, to shed of some calories.

With free Wi-Fi you can stay connected, even when you’re relaxing and taking some time to yourself.

I envy the huge buildings that have risen, some carrying name Sanayeh Garden, that surround this green haven. The residents are lucky to have the chance to overview the greenest space in Beirut, a change for the concrete blocks that surround most of us…

In this dreamlike space it was fitting that Dahlia flowers were there on the opening day and people were invited to cast a petal into a pond and make a wish. My wishes were simple, and inspired by Sanayeh Garden itself. Firstly, I wish that the mix of people I saw that day could represent Lebanon, that the country could mix, could blend, in peace and harmony. My second wish was for people to respect this wonderful space, to cherish it and to ensure that future generations can enjoy it.

I went to Mario e Mario when they first opened a few months ago. Of course trying it out sometime after the opening was a must.

A small recap about the place… a joint venture between dad and his son…Mario Jr. and Mario Sr. – hence the name “Mario & Mario”.

Mario Jr. wanted to pay tribute to his father, a man with great passion and appreciation for Italy and Italian food… and has been the President of the Italian Academy of Cooking in Lebanon for the last 12 years…

The restaurant has a seating capacity of 38 people indoors and 38 on the terrace, and employs 13 people with Italian executive chef Walter Benenati who officiated in the kitchens of Sartoria restaurant in London. The average price tag per person is $60. The cuisine is “authentic” and based on what the Italians eat on a daily basis and not on traditional dishes seen at restaurants in Lebanon.

Dinner started with bread, real pure and homemade Italian bread, served in a paper bag. Tasty, soft, tender and airy bread produced in house. Take a plate, pour some olive oil from Ardouna, Mechmech produce, add to that balsamic vinegar – also made in house by the chef- and start appreciating. This is pure torture for anyone on a diet! Awesome bread, exquisite balsamic vinegar and I was actually contemplating whether to continue eating those sumptuous bites, or leave some space for what’s coming… Olive oil focaccia, onion bread, tomato bread, normal bread and brioche… I wish I could take some home with me.

I enjoyed a relaxed lunch up on the terrace:

• Insalata di mare classica: Fresh Seafood Salad with Lemon Dressing: I liked this one… I really liked it. In a large plate, a white mountain of seafood mixed with greenery is served. A mix of seafood full of taste, embracing interesting textures and flavors. White fish, calamari, mussels… I recommend it. This was one of today’s most refined plates. I loved the strong lemon feel that caresses your palate after every bite.

• Spada alla palermitana: Charcoal Fresh Swordfish with rocket and cherry tomatoes: Swordfish is one of my favorite type of fish which I tend to order in almost all fish restaurants. I’ve had it in Tunis, in Algeria and in France. Found in our waters, the swordfish is fresh. Some serve it as is in slices and others open it for better seasoning. Today’s is opened and covered with fried bread crumbs. Well seasoned and well cooked, all you’ll have to do is poor some olive oil and lemon on top to enjoy it even more.

• Panzanella classica: Mixed vegetable salad with croutons and rockets: How lovely it is to eat something super simple yet extraordinary tasty at the same time. This fresh salad was perfect to start lunch and open our appetite for the best to come. I loved the croutons that are usually enjoyed in Caesar salads. An interesting mix.

• Crocchette di palate con pomodoro arrostito basilica Pecorino and Parmesan potato croquettes with roasted tomato: The experience startes when this plate lands on your table. A mouthwatering plate with beautiful colors. Three fingers of potato and Parmesan, battered and fried, served with basil leaves and roasted tomatoes. Non oily, you’ll enjoy biting into a finger after the other, feeling the freshness and the crunch before reaching the inner filling that’s exquisite. Don’t forget to add lemon on top before enjoying.

• Fritto mist: What should have been the best today didn’t impress me much. A simple plate of fried fish prepared the same way they do in Lebanese restaurants… and the fish was undercooked. I’ll stick to the real Italian specialties next time.

• Trofie con zucchine e limone: Home-made trofie pasta with courgettes and lemon sauce: This was a masterpiece. Handmade pasta fingers mixed with slices of zucchini, cherry tomatoes and greenery seasoned in a lemon sauce. Cooked al dente, followed by the crunch of the veggies, a subtle taste of sweetness provided by the tomatoes, ending the experience with a hint of lemon, this plate is a real reflection of Italian culture.

• Paccheri Napoletani al ragu bolognese: Paccheri pasta with beef bolognaise sauce: Yum! I simply loved it. The thick pasta mixed with a rich tomato ragu sauce… Uff! I loved it. I have to say that meat ragu are my favorite and this one was a success.

I opened up the white envelope and started reading… My wife and I had been invited to a wedding, the first of the season. At the bottom of the page I discovered the destination: The Beirut Train Station. “No way! That’s going to be fun,” I said to myself. Our friends Maroun and Lara had decided to share their joy with us in an unusual location, taking us on a trip down memory lane. The wedding, which took place in the heart of the Beirut city, was one of the finest I’ve attended to date.

Until now, I had decided to review only one wedding on NGNO, the one held at Chateau Rweiss last year, a wedding that amazed me enough to label it “The wedding of the year”. A coincidence maybe, but what was, in my opinion, 2013′s wedding of the year, was catered by Faqra Catering, as was this event.

It was 8:30pm when we reached the Beirut Train Station, down in Mar Mikhael. A team of valets took the cars away and we walked down the aisle to the welcome drink area. I anticipated being amazed and so I decided to take my camera with me… I’m glad I did.

How about we start with a few historical notes?

• 1895: The Mar Mikhael site was chosen to serve as the Western terminus station of the Beirut-Damascus railway
• 1942: The Orient Express was regularly arriving from Paris and stopped at Istanbul. There, the Taurus Express took over, serving the Rayaq station three times a week, and thereby enabling commuters to travel to either Beirut or Aleppo. After World War Two the Taurus Express terminated in Beirut, allowing the transport of merchandise from Lebanon to Europe.
• 1977: This year marked the last journey for a cement train from Chekka towards Beirut.
• 1991: The dedicated railroad workers guarding the railway heritage during the war years undertook repair works between Beirut and Jbeil, inaugurating the Peace Train in 1991 to symbolize the end of armed conflict.
• 1995: The trains stopped forever

We walk into the wedding space…Old houses, trees, stones, metallic structures… but until this point we couldn’t see the trains. A large square area was covered with white curtains, hiding the train station.

The setup was so enchanting, with its red colors, wine barrels and vintage items taking you back down memory lane to when passengers still filled up the nooks and crannies of this station.

The welcome drink:

• Kaak: On the back of an old bicycle, a box was filled with kaak, two kinds of them. The large Asrouniya ones and other small bites with cheese topped with zaatar and sumac. A quick toasting and there I was, enjoying those nibbles that are carved into our history.
• Festok Abid: Another station was offering up heated peanuts. Pealed or with their skin, papers and cones were distributed, matching perfectly with the punches and drinks available that night.
• Jambon a L’Os: Imported from Spain, a majestic ham was lying on a wooden board. Jamón ibérico “Iberian ham”, also called pata negra, is a type of cured ham produced mostly in Spain. According to Spain’s Denominación de Origen rules on food products, the jamón ibérico may be made from black Iberian pigs, or cross-bred pigs as long as they are at least 75% ibérico. The term pata negra is also used; The term refers to the color of the pigs’ nails, which are white in most traditional pork breeds, but black for the Black Iberian breed. The ham was served with a fresh baguette and melon.
• Sausages: The “Saucisses” station was first class. Cut and eat after adding some mustard, cornichons pickles or capers.
• The Parmesan Mold: I went to the bar, got myself a glass of white wine and got back to this huge parmesan mold. A flinty and lemony Chablis with bright acidity, along with notes of pear and minerals went perfectly with this hard, granular parmesan… I could have eaten this all night.
• Punch and Drinks: Great food but great drinks as well, prepared by the country’s finest bartenders. The youngsters and the elder generation alike enjoyed a selection of alcoholic and non-alcoholic fruit punches.

A fanfare announced the start and while music played, the white curtains started going, slowly up revealing the amazing setup behind. Breathtaking!

Maroun and Lara set up their wedding in the heart of the train station surrounded by old trains on one side along with the old water tank, and on the other side the old locomotives many guests had used at least once in their life. What an enchanting ambiance. Red and violet lights followed by yellow… long rectangular tables, perfectly set cutlery, beautiful flowers and lots of candles. I loved the table setup, the black designer chairs, the black placemats, the fine silver cutlery and the thin crystal wine glasses.

They even started with a short movie of their wedding in Paris. A state of the art animation and editing that made our hearts skip a beat.

Faqra Catering, known as one of the best catering companies in Lebanon, really outdid themselves. The place was packed with guests all visually indulging in the food presentations at the various stations; it was really artwork to feast upon before we enjoyed tasting the food. Over 20 cooks were busy working at their stations, making sure that they catered to all the guests needs on the spot. Many pastry chefs were working on fueling our senses during dinner, building the anticipation of tasting the delicious sweet choices. For the early hours, when you’ve danced yourself to hunger again, a chef was there to quench our early morning cravings.

Come take a walk with me through the details of this wedding… food wise!

The main salad buffet:

• Asparagus salad, green peas, broad beans, cherry tomatoes and tete de koine cheese
• Red quinoa salad with diced vegetables
• Artichoke salad
• Toscana tomato salad with goat cheese with nuts and purslane
• Sucrine lettuce salad with avocado
• Mozzarella buffalo with eggplant and balsamic cream
• Red endives salad with gorgonzola, Granny Smith apples, cranberries and pecan nuts

The Stations:

Seafood station:

• Fresh smoked salmon cuttings
• Grouper ceviche
• Shrimps tartare with avocado
• Paella with seafood and lobster
• Caramelized black cod with noodles

Foie gras station:

• Terrine de foie gras
• Panfried foie gras with truffle oil
• Fig brioches

Pasta and flaky pastry station:

• Artichoke and lemon risotto
• Aumonieres de chèvre (goat purse)
• Aumonieres de camembert et jambon de parme (camembert cheese purse with parma ham and red fruit sauce)
• Mushroom ravioli
• Black truffle gnocchi

The Lebanese corner:

• Live Fattouch making
• Beetroot hummus
• Avocado batenjen
• Eggplant maklouba with kafta
• Frike with lamb gigot

The lamb station:

• Live cooking lamb spiced and served in bread bites
• Chicken with Turkish spices

Asian station:

• Peking Duck in hoisin sauce

Barbecue station:

• US prime beef
• Rosemary infused potatoes
• Grilled vegetable brochettes

I was personally amazed by the quality of the food served that night, catering to more than 300 guests, all eating fresh, hot and sophisticated food like if it was homemade. I tried to taste as many things as I could and found them all great.

While enjoying dinner, a series of black and white train stories played on the big screen.

I fell in love with the Peking Duck wrapped in fresh Asian bread and topped with hoisin sauce. A fine sweetness followed by a slight crunch of the cucumbers inside this juicy sandwich. The quality of the salmon was exceptional, knowing that I rarely enjoy it around town. Only two salmon smokers in town provide a unique quality with international standards and tonight one of them was here for sure. A lean salmon, adequately oily with an interesting texture and color. The foie gras section… You know how hard is to succeed with foie gras? What if it’s done at a wedding out in the open? A perfect foie gras quality pan-fried and served with homemade blinis.

I decided to start with the hot section while everyone was busy with the salads. I then moved back to the salad section to enjoy the great looking plates. Freshly produced and beautiful, each salad was unique in its own way. I could feel every ingredient sliding under my teeth. Even though displayed and maybe prepared in advance, the salads were juicy and enjoyable. The tomatoes were fresh, the quinoa salad very tasty, and the mozzarella as good as it can be, the endives fresh and the asparagus salad one of my favorites on this buffet.

Afterwards, was lamb and meat time: I stood in front of this lamb turning over the fire and started looking at everyone’s face. The chef was preparing individual bites of lamb taken from the clay pot mixed with spices; that was unique. It’s rare that you can experience lamb meat this way.

When I thought that dinner was done, I decided to check out the BBQ section. Charcoal grilled US prime… Do I need to explain?

The only thing that needed improvement was the live pasta and risotto station. The lemon risotto lacked flavor and was served soaked and overcooked… as well as the pasta not cooked al dente.

To accompany dinner the wines had been carefully selected:

• 2011 Domaine L Chatelain Chablis: Chablis, Burgundy, all French. With a bouquet and taste of Granny Smith apples, this 100% Chardonnay is unoaked, and offers hints of pear and mineral notes. The cool climate and slate soils of Chablis brings out a bracing acidity that pairs well with seafood and shellfish.
• 2009 Chateau Franc Pipeau grand cru saint Emilion: Lots of big oak, currant and dark fruit aromas. Gobs of chunky, dark fruits on the palate were joined by coffee and chocolate notes. French barrel oaking shines through on this very big, full-bodied Merlot. It’s well balanced, has very good acidity and a long finish.

The Desserts:

• Verrines of white chocolate, feuillantine and dark chocolate
• Cheesecake verrine
• Martini and banana cup
• Martini and tiramissu cup
• Meringue bowl
• Mini Oreo cheesecake
• Mini Rice Krispie cakes
• Mini baba au rhum
• Mini cupcakes with frosting
• Profiteroles
• Mini éclairs made with rose water
• Oriental desserts selection (Mafroukeh, mhalabieh, riz bi 7alib, creme caramel)

Cheese and bread station

Chocolate fountain:

• Fruit brochettes
• Mini bags of red fruits
• Pomegranate fruit salad punch

Chocolate Shawarma station

Cake assortments:

• Concerto
• Snowwhite
• Strawberry cake
• Baba au rhum
• Bahamas
• Vivarais

Tart assortments:

• Red fruits
• Choco-Framboise
• Caramelized bananas
• Choco croustillant
• Exotique
• Caramel chocolate
• Mango
• Lychee with rose cream

Ice cream and sorbets:

• Vanilla, lavender, loukoum, red fruits, mango, oreo, sahlab, strawberry

Crème brûlée station

The deserts were even better than dinner itself. Chef Robert Matta, executive pastry chef was touring around the aisles making sure all was mastered to perfection. I’ve rarely eaten tarts that were so fresh and crunchy, especially at a wedding, and surely rarely have enjoyed a good natural ice cream. I might be giving them too much credit but this review is a reflection of the event as it happened.

The after party selection:

Saj, Sahlab with kayak, waffle station

What a day, what an experience:

• The wedding was perfect from the very first minute it started until it ended at 4am
• The organization was excellent
• The bride and groom made us all want to dance non-stop
• Faqra Catering did a great job out there
• My latest favorite discovery is the chocolate shawarma and the ice cream

Other than the superb entertainment brought directly from France and the beautiful projections accompanying us all night long, the ambiance was so festive and fun. Everyone had a blast. Mabrouk my friends…

CNN: Forget New York, London and Hong Kong. These 12 cities should give wealthy real estate investors the best returns over the next few years, according to Savills, Candy & Candy, and Deutsche Asset & Wealth Management.

1. Beirut, Lebanon
2. Cape Town, South Africa
3. Chennai, India
4. Chicago, U.S.
5. Dublin, Ireland
6. Istanbul, Turkey
7. Jakarta, Indonesia
8. Lagos, Nigeria
9. Melbourne, Australia
10. Miami, U.S.
11. Panama City, Panama
12. Tel Aviv, Israel

Despite its violent history, Beirut stands out as being an ideal place for adventurous real estate investors, according to a new report from Savills World Research, Candy & Candy and Deutsche Asset & Wealth Management.

Yes, there has been some recent spillover from the ongoing Syrian conflict. But the Mediterranean coastal city is known for its culture and nightlife, which attracts a young population, said Yolande Barnes, director at Savills World Research. It’s also known as a regional financial hub.

“Real estate in the city still looks very cheap by international standards,” said Barnes.

Prices for two-bedroom apartments tend to range from $180,000 to $500,000, depending on the location.

Posted on June 6th, by CNN Money

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

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

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

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

How can I resist trying this one…

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

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

My first impression:

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

Inside are seven different choices of ice cream:

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

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

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

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

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

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

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

I’d change:

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

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

After publishing the review about my favorite ice creams in town, a ice cream place kept coming up on most comments, again and again: Flor. I made it a point to go down to Hamra and check what Flor is all about.

To tell you the truth, for a while now, I have not been too impressed with the ice cream we are selling around the city, except two providers. There’s this added sweetness and synthetic taste that disgusts me. That night, I was positively amazed.

Flor lies in a small shop next to Kaiten in Hamra. Finding a parking spot was not the easiest of tasks, so we parked around the corner and came back walking. I liked the high glass facade, the colorful touches and the wide choice of ice creams set in individual boxes, keeping them fresh.

Fine ingredients are flown in from different parts of the world creating special mixes. A large board displays all the choices, so take your time and choose carefully. Just ask and any flavor is available for a tasting.

Flor Gelato Facts:

• Rich in fresh milk and fresh cream
• Contains only natural sugars: cane sugar, grape sugar and honey
• Prepared with the finest ingredients: Pistachio of Bronte, Piedmont Hazelnut, São Tomé Chocolate and Java, Lemons from Sicily…
• Contains no emulsifiers or hydrogenated fats
• Contains no artificial colorants, flavors or preservatives
• Flor fruit gelatos are 100% fat free

So, let’s see: is it as good as they say?

• To start with, I went for the coconut milk ice cream. Latte do Cocco: Coconut pulp from Indonesia: A creamy feel, a pure white color, a nice texture with some coconut bits sliding under your palate with a balanced sweet aftertaste. I loved it. The first impression was good, it put a smile on my face despite the man behind the counter’s serious look. Notes, pictures and questions and he started to change his attitude.
• Nocciola Roero: Hazelnut fragrance from the Roero area of Italy: An appealing light brown color, a nice texture, a pleasant sweetness and a really good, natural flavor.
• Melograno Racalmuto: Sweet pomegranate from Racalmuto. Rich pomegranate flavor, light pink color, strong flavors which dries out your mouth a little bit proving the freshness of the ingredients used. This is one of the most complicated tastes I’ve tried today and I loved it. A must try
• Cioccolato java: Sweet chocolate from java island. Sweet is the name but you won’t feel any sugar under your palate. A perfect mix.
• Nutella: Exceptional. Bravo. When you say Nutella, what comes to mind first? Synthetic? Oily? Commercial… This is a real unmatched sophisticated flavor that copies the Nutella jar with a colder feel. This is a limited edition not available all year long. Hoping the chances will be on your side when you visit.
• Sinfonia d’agrumi: Lemon, tangerine and orange. Three premium flavors mixed in one creating a majestic piece of art
• Anguria dumara: Watermelon. Light pink color, a bit too sweet. Looks like bubble gum. Kids will love it, I didn’t.
• Mela verde burrs: Green apple buras of the Varaita Valley. The smell is superb and the taste is just like green apples, the texture is nice, but a bit too sweet for an end note.

Not only that, Flor has something called “The Ice Cream Burger”.

Ice cream burger: A brioche bun, ice cream. Many were shocked seeing the photo of an ice cream burger but believe me, this innovation is just right. A brioche bun is opened and filled with an ice cream of your choice before going into a special toaster that will heat and topmast the bread, slightly melt the ice cream that will be absorbed by the surface of the bun while the heart stays cold and enjoyable. Sweet, warm, cold, spony and really interesting. The bun absorbs the ice cream making it like a chocolate spread while you enjoy the core and its coldness. I enjoyed it.

At Flor, the approach to ice cream or gelato is different indeed. Don’t be too fast to ask for a lemon, peach or simple chocolate, instead take your time to read the descriptions, then place your order…

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

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

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

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

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

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

The place is nice:

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

The menu:

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

Let’s start by the appetizers:

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

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

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

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

Meet Marky’s burgers:

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

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

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

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

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

Unique on all levels:

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

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

Now for the desserts:

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

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

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