How amazingly well Lebanese start up new concepts. How beautifully is that same concepts are copied, not only once or twice but a thousand times over. As this concept grows and mushrooms all over the place, business owners start lagging in their services and stop delivering their promises to their customers. Then starts the closing down game… and they ask why. Why would people want to come back if you are not delivering on your promises? How hard it is to maintain a good level of professionalism?

In a corrupted country where everything is falling apart, the only thing still surviving is the food and beverage and entertainment industry… And you planning of handling this sector the same way politics are handled? I sure hope not. I can give you a simple example that’s frustrating me and making me angry to see and not express myself:

Last year, I was amazed by the new cinema craze that saw the light in Lebanon: The VIP theatre, where premium service is offered to all guests who seek to pamper themselves. I am and still, a big fan of this concept and visit these places one after the other to find the ultimate one, the best place where I feel my $30 are worth spending.

ABC’s Grand Cinemas was the first to introduce the concept and have mastered it perfectly well for some time. And I already stated it in all my other reviews Empire Premiere, Le Mall VIP and VOX Gold that Grand Cinemas is the best on all levels. Their service is truly next to none. But is that enough?

My last experience proved that indeed their service is great. I cannot say the same about everything:

• Now, at Grand Cinemas, you can ask for a nylon wrapped bed covers, branded with style, especially dedicated for you. A new service recently added. Here you know that it is clean and opened for you, not like the others passed from a customer to the next.
• Instead of being obliged to drink champagne or wine offered with the ticket price like it was at the opening, you can exchange them with a medium Pepsi draft and medium popcorn.
• The Grand Class is the only VIP cinema around the country that serves a real draft soft drink in a paper cup. We don’t want it in a glass cup like others do.
• Yes, this is what I call a dedicated personal butler. Rudy, super professional, welcoming and attentive made everything he could to please us. He even went in, took my phone and shot a couple of pictures of the food because I asked him for it. Rudy: You are the best, thank you. You reflect the professionalism of this company
• For 45,000L.L the ticket, deducting 5,000L.L for the popcorn, 1000L.L for the water bottle and 4,000L.L for the Pepsi, you end up paying 35,000L.L while others make you pay 30,000L.L. It’s almost the same

The problem is clearly the quality of the food:

I ate, or tried to eat today the worst popcorn mankind could produce. Cooked hours earlier, the popcorn we received was cold, dry, oily and chewy like a bubble gum. Taking their picture at the end, I discovered a yellow colour that covers them. Covered with butter, the popcorn is the perfect cholesterol recipe.

As always, my wife and I decided to order dinner inside. Crostini, the cinema dinner provider, which I have enjoyed eating several times, seem to have forgotten what quality is. What a shame! Can I use the word disgusting to describe the plates we received?

We ordered the salmon sandwich and the cheese & ham: We received two small baguette sandwiches, over filled and spilling from all sides. Just a note: we are eating in the dark inside. Let me continue this disastrous sandwich: The bread is old and chewy and the chips are inedible dry thick, food a cat won’t eat.

Do you guys try the food you serve back there in the kitchen? After leaving the cinemas, I couldn’t but walk to the Crostini stand and ask about the chips in general: The man proudly answered: “We produce them in-house at Crepaway!” Crepaway should be ashamed to serve something like that.

The salmon sandwich, sorry I mean the mascarpone cheese sandwich with a salmon seasoning: Oily, smells eggs and spilling from all sides. Just look at the picture, it is impossible to put everything in and eat it, especially in the dark. The cheese and ham sandwich, or should I say the mayonnaise sandwich with cold cheese in spongy bread. How lame, they used to offer a great quality… A long time ago.

In a nutshell:

• The cinema VIP services: Improving and good
• The Crostini food: Extremely bad
• The Concession area Popcorn: A TOTAL mess

Some improvements to make this cinema, Lebanon’s best:

• Dozens of kids pushing each other in front of five counters. Can’t one be a VIP dedicated? For an experience that starts and ends in style?
• Add a little light next to the chairs to see what we are eating
• Work more on your popcorn and its freshness
• Food, butter popcorn… Wet wipes are a must for every grand class customer
• Crostini needs a major change. Is that Crepaway quality? “The Crepaway” doing the big 2013 come back? Shocking! I’m sure they don’t know what is being cooked in here.
• Dedicated restrooms should be installed for VIP guests

I’m sad and tired of always expecting perfection around this country and having to fall into average experiences, especially when I am paying for the extra touch. Dear business owners of this hospitality industry, your competition and new innovative ideas are raising the bar even higher, year after the other. You are promising clients perfection… Promises are made to be kept and always!

• Appetizers for four persons: Vegetable plate, thyme, rocket, artichoke, olives, pickles, tabboule, goat cheese, labneh with garlic, labneh, eggplant with sesame paste, mashed potatoes, chickpeas purée, beans, chickpeas, French fries x2 = 290,000L.L
• Chickpeas with meat x2 = 36,000L.L
• Raw meat x2 = 50,000L.L
• Eggs and meat x2 = 36,000L.L
• Soujok x2 = 40,000L.L
• Makanek x2 = 40,000L.L
• Batrakh x2 = 63,000L.L
• Grilled kafta x4 skewers = 50,000L.L
• Grilled meat x4 skewers = 50,000L.L
• Grilled Tawouk x4 skewers = 50,000L.L

What! 4 skewers for 50,000L.L ! Appetizers for four? Each plate having not more than four bites for 47,500L.L/person? No way! Are the appetizers stuffed with caviar or what?

The first impression:

Welcoming staff, a simple menu with English titles and toasted bread served with olive oil and balsamic vinegar…

• “Goutons Voir” is a French place, I am not fond of mixing languages in a menu to be honest… but at least the whole menu details is in French
• Toasting the bread looks like the bread is old and heated. The Italian olive oil is good and can better be enjoyed with fresh bread
• Although friendly, the waiters clothing style does not fit the place. A shocking first impression, I’ll develop down below

Time for drinks:

Pepsi! This applies to almost all restaurants in Lebanon – please consider what the guests want and not just how to make some profit. We all know that it becomes more profitable when you are an exclusive Pepsi provider. But seriously this has to stop!

I was inviting my friends from France. Francois looks at me confused and angry while pointing at the waiter: “Am I supposed to drink what he decides or what I chose to? I want a Coke Zero not a Diet Pepsi.”

I laughed and told him: “My friend, welcome to Lebanon!”

The menu:

• First
• Second (On the grill)
• Third
• Wines (Lebanon, France, Italy)

I enjoyed Goutons Voir tonight… Will come back.

Goutons Voir Dbayeh: A Perfect Mix of French Flair

The last time I tried Batchig was just a few weeks ago, and since then I have been counting the minutes to come to this place again. I have been reliving the flavours and tastes of their various dishes – as you can tell, I seriously fell in love with this restaurant. I was so happy to know that a family reunion lunch was set to take place at Batchig.

We headed down to Batchig, where a new fully operational salad bar has been added to the overall place.

We were more than forty people and we decided to settle around the upper area of Batchig, where a celebration cake was awaiting on the Mandaloun. Mirrors surround this small room where one single table usually hosts a large group of people. There, an army of waiters was ready to attend to our every demand.

On the upper floor, tables of different colors decorate this beautiful space. Yellow, beige and pink square tables covered with glass showing the designs underneath. Around them, a number of colorful wooden chairs surround every table. High ceiling, perfectly lit space makes Batchig’ upper floor a perfect reception area for your private functions.

Each and every detail is unique, from the sofas next to the stairs, the beautiful porcelain plates decorating the walls, the bar, tables and wooden windows. I appreciated everything except those benches- they are too low for anyone to enjoy a pleasant lunch. They should be reconsidered.

My favorite design item: Playing on the art of light and shadows, the metallic sieve like wall scones reflect beautiful art work on the walls while adding warmth to the ambiance.

As soon as we reached, I went to the pizzaiolo and asked him for a small favour: I asked for a cheese pizza for my daughter. No questions asked, he prepared one with a smile. How nice it is to have a welcoming and responsive staff that seriously makes all the difference.

Our hosts preset the menu: Batchig’s main platters were served for us to enjoy. A unique cuisine, Levantine Armenian with a twist, truly one of its kind…

• Batchig Sticks: Long twists of fried stuffed pastry, each with a different

• Fattouch Salad

• Mouhammara: Traditional Armenian dip with a hot red pepper walnut and olive oil dip

• Vospov Keufteh: The traditional grandma recipe of the red lentil kebbeh, served with tomatoes and onion dip

• Sou Beureg: The delicious Armenian traditional layered pastry with three kinds of white cheese

• Batata Harra: Spicy fried potatoes

• Fishna: Grilled minced meat with yogurt and Mayrig’s wild cherries

• Mante: Crispy baked meat dumplings served with a hot tomato sauce and cold yogurt with garlic

• Karnabit Salad: Grilled cauliflower on a bed of purslane, tomatoes and mint leaves with lemon olive oil dressing

• Hommos Batchig: Hummus with a special mix of lentils

• Ourfali: Grilled minced meat with tomato and pepper

• Anayis: Flat bread with tomato sauce and cheese, topped with fresh rocket, tomatoes and basterma slices

Everything was just great. The welcoming the service, the generosity and food quality which was consistent all over, even though we were a big group and mind you the restaurant was almost full. Drinks ordered were delivered within minutes and the dishes were fresh, tasty and hot.

The pluses:

• Waiters are very professional, always smiling and enjoying their job
• Choose between Pepsi or Coca-Cola
• All ingredients used in the different dishes were perfectly cooked
• The plates presentation is appetising and mouthwatering
• The cooks didn’t mind preparing all the dishes for me without garlic

Another visit to Batchig, same taste and flavour as I did the first time I was there. I would definitely recommend Batchig to all my friends especially for large family gatherings or events.

Batchig: Sealed with a Kiss of Flavours and Colours

My Latest Discovery: Daran or Hlaywet is a part of the oesophagus covering the (Me3la2). Looking like a cluster of grapes. Balls of fat embracing a white tender meat. Just imagine! (excuse the amateur description but this is what I could gather of the owner).

Simply Waw. Forget about your medical problems, erase the possibility of cholesterol and plunge into this unique piece of Heaven. I grabbed one, put in my mouth to feel the hot juicy piece of meat. A slight pleasant crunch of fat covering a white meat. The fat burns on the sides creating charcoal crunchy corners full of oil and juicy fat. Mmmmm… Simply awesome. Fat, crunchy, toasted, burned, soft, tender, juicy… many consistencies and flavours at once. Nothing, nothing compares to that. You have to close your eyes and go taste it. Simply awesome. The experience continues when you lick your lips afterwards and feel the salty fat around.

My journey around town continues and I am always on the look out to discover new tasty things found in different parts of our rich country. While shopping at Black Pepper in Rabieh I spotted a cylindrical transparent box of Manakish. A box? Manakish? Served cold? I knew I have stumbled on something interesting…

On the bakery counter, two boxes were just waiting to be bought. A large one for 17,000L.L and another smaller one for 8,000L.L, each filled with mouthwatering UFO-like shaped Manakish. Each box contains a dozen of these tasty appetizers. Thin like paper and richly covered with fresh Zaatar (local wild thyme), these crunchy crispy flat bread pieces are to die for.

The box: “bi Bickfaya” by Abou Roland. A nice simple “b” logo along with a sketch of a Lebanese man with his mustache and a phone number.

Calling the number (+961-3-639659), Mr. Jean Sayyah answers me with ultimate professionalism and answers each of my questions without even asking the reason. Abou Roland, who owns a shop in Bickfaya produces these Manakeesh among other things. He told me about thin Lahme Bi Aajine, other Lebanese bites as well as other breakfast items, but it has been known for this particular man2oushe, which can last up to a month in its box. This product has been brought down from the mountains to be enjoyed by the city’s connoisseurs and is now sold at Black Pepper, ABC Dbayeh, Black Pepper Rabieh and Ginette Gemmayze.

Mr. Sayyah, personally cleans the Zaatar with his own hands every morning after being hand picked from the forests of Bickfaya. This type of zaatar is nowhere to be found elsewhere.

Grab one, bite into it and feel the ultimate taste that lies behind every crunchy piece. With every crunch comes a strong and rich taste of Zaatar. Clean Zaatar, crushed in tiny small bits smaller than sand, mixed with olive oil and sesame seeds to create a soft paste that caresses your palatal mucosa. A great point to mention here: They didn’t give me a heartburn!

Enjoy them alone or with labneh, these manakish are addictive. If you are on a diet stay a hundred kilometers away from them because when you start you cannot stop until the box is totally devoured!

For the first time, I’m not going to write a detailed review about a restaurant I’ve visited, but rather I would like to talk about my disappointment regarding a popular issue on the rise around town and that is the inconsistency and unsustainable quality and service in a restaurant.

I’ve already been to SAI twice. It’s a place I have liked from the first time I visited. I listed it in my Top10 recommended Sushi restaurants. In July 2012 I wrote: “As a middle range Japanese restaurant, they found a way to enter the country’s top 20 in just a couple of weeks.” My first impression was so good that I started my article with: “The best thing at SAI is its first impression: A smiling waiter welcomes you warmly into a nice and cozy trendy restaurant.”

A few months afterwards, in December 2012, I couldn’t but show my amazement towards the positive and continuous improvements, which has differentiated SAI from many others restaurants: “A couple of months ago, when my wife and I visited SAI for the first time, we were amazed by the professionalism and great taste this restaurant had to offer, so we decided to come back again and make sure it’s still serving the same quality. Because unfortunately in this country, good things don’t last too long.”

What I loved back then:

• The fresh sea-breathe smell as soon as you enter the restaurant
• The owner’s constant presence at the restaurant
• The waiters welcoming, professionalism and friendliness
• The perfection of the food: “The delicious food: In simple words: BRAVO. The Makis are perfectly rolled, fresh and tasty with adequate taste and a perfectly cooked rice, not sweet and not crunchy. All the ingredients make you want to eat one bite after the other. The crunchy pieces are crunchy enough and the soft ones melt as it should under your teeth.”

It seems that SAI has tripped off its high horses. They have become overwhelmed by their success story – or should I say short story. None of the things that once made SAI one of the good sushi places around seems to have maintained itself… On a calm Sunday night, in a restaurant with an occupancy of five tables only… A small place with four waitresses, nothing seems to be right:

• The owner was unavailable
• A supervisor, behind the counter didn’t approach our table or any other
• Four repulsive and unsmiling waitresses who didn’t even welcome us or take our order properly
• Service was slow as the kitchen was busy preparing delivery orders
• Finishing dinner, plates were not removed until I asked for that
• Desserts menu please: Only one menu was delivered even though we were four. A menu thrown at me in an unprofessional way

The food tonight was BAD:

• The rice was over cooked and watery
• The pieces were falling apart
• The Teriyaki sauce was bitter and inedible
• The salmon sashimi was dry with an unpleasant crunch
• The nori leaves were way too spongy

The unacceptable:

• We have been used to receiving wet towels after dinner. Where did this ritual disappear?
• Soft drinks, following food safety regulations, must be served in transparent cups so the client sees what’s inside. How can we know if these dark cups are clean?
• Almost all cups are broken, pay attention not to injure your lips
• Please stop using these ugly green grass separators. How unprofessional!
• You would have to drink Pepsi since Coke is not proposed in here
• Almaza is the only choice of beer. Aren’t they aware of the existence of other brands like 961 Beer in Lebanon

I’m sorry to tell you that I’m reconsidering the conclusion I have published in December 2012: “As a good and affordable Japanese restaurant, SAI is part of the medium range class of sushi restaurants in town and I can safely say that it will be entering my 2013 top 10 list, serving high-end preparations in a pleasant and cozy restaurant owned and managed by professionals.”

Unfortunately, like almost all restaurants nowadays in our beloved country, it is too good to be true to find a place maintaining its quality. If SAI continues this way, it won’t be long before it closes. We paid 150$ and left unhappy.

The Metn area is still searching for a decent Japanese restaurant…

At BUNZ, we serve freshly baked buns, a crunchy coffee crust on the outside, soft and fluffy on the inside with a buttery like taste literally melting in your mouth. The sweet smell of our buns with a hint of a coffee aroma is a mouthwatering experience, capturing you when walking by our shop. Our fresh New York style bagels are toasty and soft with all sorts of varieties, a perfect bite for anytime of the day. The best complement to our buns and bagels is a wide selection of BUNZ signature beverages for the coffee and non-coffee lovers alike.

By now surely you’re all aware of my infatuation towards Chebli and its tasty food. I’ve been there several times already and every time I enjoy the place more and more. I’m always amazed by the unique taste this restaurant has handed over from one generation to another… Chebli restaurant in Naas, just a few minutes from Bickfaya in Metn, has been catering to Lebanese food lovers for many years. I love it…

Chebli is far away from the hustle and bustle of the city. This may be unfortunate for some, but I can safely tell you that it’s worth the drive. A small vacation within your country won’t hurt you.

It’s a simple place surrounded by trees, in a very calm and refreshing area. Chebli serves real and authentic Lebanese cuisine without any sophistication. Every ingredient is prepared with passion by Mrs. Chebli and her son Jacques.

Chebli doesn’t apply any marketing campaign to boost its name among other Lebanese restaurants. You go there once, you’ll get hooked and with the word of mouth you’ll see everyone traveling up to this mountainous area, situated among Lebanon’s natural beauty… A perfect getaway. Believe me it is one of those places that should be visited at least once a month.

Last Sunday, like every Sunday it was Fawaregh and Mouloukhieh day at Chebli. Two dishes a few know how to master. They may seem easy to prepare but they are in fact very complicated. At Chebli, they know what they are doing. Using the freshest ingredients, the final result is nothing less than perfect. An aromatic preparation that’s not fatty nor has a bitter after taste.

I would say YUMMY!

I personally didn’t like the Mouloukhieh much this time and think that it should have been more consistent, but the Fawaregh was to die for. I made sure to finish a complete portion all by myself. Adequately cooked and seasoned, rice filled in sausage skin, it was perfect. It wasn’t oily and was not chewy. Bravo!

What I always love eating when I’m at Chebli is their mezze selection that includes sambousik, kebbe, cheese rolls, hummus, tabbouleh, makanek and much more. Just fill yourself a glass of arak and you’re set for a long afternoon of simple yet great food in a homey atmosphere.

Just imagine the mini fried kebbe, mini crunchy sambousik, to the meat hummus, the freshly cut tabboule, the soft and tender chicken liver with Debs el Remman, the tasty makanek and the crunchy well rounded and perfectly filled cheese rolls to name a few…

Typical Lebanese without any twists and turns, a simple place, a simple restaurant, simple kitchen and simple food prepared the old authentic way at a reasonable price. Simply wow! I rarely get enchanted with Lebanese food this much, but the experience was fantastic.

After lunch, fruits and jams were offered.

The improvements are clear:

• The famous Pepsi fridge at the door is removed
• The place is more ventilated
• All the walls have been painted again. It looks fresh and clean

I would change:

• The desserts and jams can taste much better
• The dessert choices can or should be enhanced and improved

The best of things:

• You really get what you pay for. The prices are reasonable and well studied
• Chebli is a simple and unsophisticated restaurant where a family serves you as if you’re in their home. Stay relaxed and come as you are

If you’re planning for an enjoyable lunch with the family, head up to the mountains of Metn and reach Chebli. You’ll definitely see me there.

Sunday or what can be considered a family day can beautifully be enjoyed at Al Mandaloun Dbayeh, where good food, joyful and pleasant ambiance, professional staff meet. And to top things off, there’s a play area for the kids who never seem to stay at the table for more than ten minutes.

To tell you the truth, I was looking hard to find one single negative comment to make, with no success.

I have been meaning to stop by Roadster Diner for breakfast, especially after trying several places in town already. It was a must to go and try Roadster’s, who are the first to start the diner’s breakfast concept in Lebanon…  Today, I finally had the chance to do so. I went down to Beirut early and was heading back to the clinic at around 11am. I thought why not stop for some breakfast before heading back to work where a long list of patients was awaiting.

Before I start, I’m going to be blunt. I have already prepared a handful of things to state my disappointment after today’s breakfast. And I can already hear you saying,”How could I say negative things about Roadster?”

Dear Readers, I am a big fan of Roadster too, but what’s been happening lately is not acceptable. I’ve been calling out to Lebanon’s favorite diner to pay attention to their quality of food; and that is not to mention the huge increase in prices.

Way before the Roadster vs. Crepaway comparison that Crepaway won, I’ve been expressing my discontent about Roadster’s food that’s not up to the standard of this beloved restaurant. We had better and experienced better.

It was 11am at Roadster’s where we were welcomed by Omar. How nice to experience Roadster’s calmness on a beautiful sunny morning. I could take as many pictures as I wanted without people starring.

Located on the Zalka highway, Roadster diner – Jal el Dib opened in 2002. It’s indoors and side terrace eating areas make it by far the largest Roadster diner branch. Decorated with statues of Miles Davis (we love his jazz!) and a multitude of funky, original posters, Roadster diner – Jal el Dib is fun, lively, and inviting. Whether it’s for breakfast, lunch or dinner, make sure to stop by and enjoy our great atmosphere.  Dine-in, breakfast, lunch and dinner, terrace, bar area, non smoking area

Roadster Diner Zalka’s amazing details:

Do you remember the last review I had at LVD (Latest Version Diner)? This extraordinary American breakfast that left me full, amazed and speechless… Shouldn’t Roadster deliver the same or even better result?

The proposed menu: Rd Amazing Deal for 19,000L.L

• Your choice of eggs or omelette in addition to your choice of pancakes with fresh orange juice and American coffee.
• Eggs and omelets (All our eggs and omelets are served with toasts and tomatoes. You can add bacon for 3,250L.L, ham, turkey, sausages and cheese for 2,250L.L to any item.)
• Three eggs (Your choice of omelette, scrambled or fried eggs)
• Spanish omelette (Sautéed mushrooms, onions and bell peppers)
• Pancakes (You can add maple syrup or honey for 2,250L.L to any item)
• Chocolate pancakes (With chocolate sauce)
• Banana nut pancakes (With chocolate sauce, banana and nuts)

The disappointing Food: We ordered three kinds of eggs, two kinds of pancakes and a basket of mozzarella sticks among other items – in hope to start our day in style.

• The scrambled eggs came dry. They looked dry and over cooked before trying them to feel this intensive dryness as well as the dullness of this plate’s taste. No salt, no pepper, no seasoning or anything that would make them special in any way. They felt like dry cornflakes setup in separate pieces on a plate. I could have had them better at home.

• The Spanish omelette lacks seasoning. It’s tasteless to say the least. Inside are some sautéed canned mushrooms that feel like rubber? Why canned? With all its ingredients that should have given it some taste, this preparation felt like a dry crepe rapping some veggies.

• The sunny side up eggs have nothing special to write home about. Simple normal uncreative eggs with two slices of thick tomatoes

All the plates were served with three slices of toasted bread cut in half and two slices of tomatoes.

• The chocolate pancake is good but not great. Unfortunately it tears apart when you try cutting it. The dough’s ingredients dosage doesn’t seem to be right

• The banana nuts pancakes are the best thing I had this morning even though the bananas are too cold for the warm mix it’s served in…

What I would imperatively change:

• I would surely serve sautéed tomatoes rather than two simple thick slices of tomatoes. Again, what’s the plus of having these tomatoes in a restaurant? Cook them, season them and try to be a bit creative
• I wouldn’t cook the eggs to dry. Their taste should be preserved with a watery feel embracing all the flavors
• I would grind some salt and pepper over the eggs
• Propose to add cheese or bacon. Although it’s written on the menu, the waiter should mention this important detail

The pluses:

• I loved the mozzarella sticks that taste a hundred times better than the ones we get delivered home
• The orange juice is fresh and tasty

The minuses:

• Coffee should be offered at the beginning  not at the end. It’s breakfast time right? We need our coffee which came super late. Roadster’s strategy is to serve coffee with the pancakes. Bizarre, non?
• Artificial sweetener please: We received two small Canderel sachets only. Is it stinginess?

Dear Roadster, I have said this and will say it again…. wake up and smell the competition. Almost all restaurants today serve breakfast… The breakfast I had today is not up to Roadster’s standard.

Dear readers, be sure that I do love Roadster and this is why I expect much more from it.

One of the country’s tastiest chicken sandwiches is found at Le Gourmet in Bickfaya, El Metn. If you live around the area, there’s no way you don’t know about Le Gourmet’s fine chicken sandwiches, unless you’ve been hiding under a stone since 1976.  Reach Bickfaya roundabout and find Le Gourmet immediately to your right…  and taste the best chicken sandwiches…

Abdallah Hajj Boutros, the owner, personally rolls the sandwiches. His mother helps him at the cashier. Order your sandwich and see it done in minutes. Watch the video we’ve prepared and get hungry….

Le Gourmet has been known for its simple, yet consistent and tasty chicken sandwiches. They were the first to introduce chicken sandwiches using the famous french bread, instead of the Lebanese pita bread. This was how they started the trend that spread ‘viral’ around town. Back then viral meant word of mouth…. people came to try Le Gourmet’s simple chicken sandwiches – French bread, a generous quantitity of chicken, pickles and homemade garlic paste. Yum.

The menu:

• Whole grilled Chicken 18,000L.L
• Any sandwich 6,000L.L
• A box of garlic paste 3,000L.L
• A box of hummus 3,000L.L
• A box of pickles 3,000L.L

The sandwiches choices:

• Chicken
• Chicken lover
• Chich Tawouk
• Sanasel
• Nkha3
• Thongue
• T7al
• Makanek
• Roastbeef
• Kafta
• Soujok
• Cheese & Ham

I personally order those chicken sandwiches with mayonnaise instead of garlic and enjoy them just the same. If you happen to pass by the area, Le Gourmet is your address. A snack that opens for lunch only until the quantity expires. The place is clean and professionally handled with care.

It’s been clear for a while that the Dbayeh area has stolen the hype from other parts of the country, like Gemmayze for example. The area has become a popular dining hub boasting by a number of unique restaurants. I have tried many of them so far, yet I have taken the time to try others… One that recently caught my attention is Yellow Table – which is part of Origami Academy, an activities center for both adults and children alike. 

From the outside, architecturally, the place looks amazingly appealing and modern. I stepped into the Yellow Table and was amazed by the original decor and architecture of the place. Huge clouds like chandeliers welcome you into a multilevel space that bustling with original details.

The restaurant is spacious with different corners and seating arrangements that will meet any needs. A lot of interesting design details to enjoy – the mirrors, colored seating areas, raw grey walls, little bookshelf, the bar area, the dangling lights and much more… Rough outlines, loft style, with inventive design furniture would best describe the place. As you step into the cool grass terrace you will find hip chairs, wooden tables and benches and unusual candle holders at the entrance of this one story building.

Yellow Table known as an International bistro offers a rich contemporary cuisine from innovative salads, freshly cut sashimi, pizzas, burgers and mouthwatering desserts. We chose a table outside.

The place feels compact but it has an airy feel to it.

The culinary experience:

• Fresh Salmon Sashimi, 28,000L.L: Eight slices served in a round plate covered with sesame seeds, ginger stripes, jalapeños slices, spring onions and coriander in a bath of soy sauce. An interesting sweet aftertaste that tickles your tongue. The only thing I’ll change is the soy sauce. It is too salty. Please use non salty soy sauce (the green one).

• YTB Salad, 16,000L.L: (Quinoa with local thyme, red cherry tomatoes, parsley, spring onion, baby romaine lettuce, rocket leaves, sumac and pomegranate seeds.) A rich generous salad covered in sumac served in a bowl-like plate: A super crunchiness and lemony taste with the rich explosion of quinoa, finishing with the sweetness of the pomegranate. I liked the red colorful side of this salad provided by the radish and pomegranate.

• Yellow Table Burger, 24,000L.L: (Classic pure ground beef burger served with coleslaw and French fries) The burger is served in a round plate with a unique metallic bowl of French fries. A round bun covered with sesame seeds. It is smaller than other normal burgers around town. Beautifully presented a layer over the other, this burger has an interesting juiciness and sweetness to it. It’s ingredients melt under your teeth like butter. I enjoyed it so much! The mix of white and yellow cheese and crunchy American pickles make this a perfect creation. I love how each bite has a mix of crunchiness of the seeds followed by the original burger ingredients. The meat is well cooked and juicy at the same time. Fries are yellow like the restaurants name and tasty as well. Eating the meat alone puts the peppery aftertaste upfront that’s enjoyable. Bravo!

• Asian Beef, 200g, 40,000L.L: Char grilled beef tenderloin skewer with teriyaki sauce served with basmati rice. The meat is soft and tender without any unpleasant feeling. A rich taste full of flavors. I really  enjoyed the meat and the plate’s decoration. A large skewer is on a bed of rice, seasoned with teriyaki sauce. Be prepared, the sauce is a bit bitter. You have to love teriyaki to like this dish.

• Cheese Cake topped with blueberry jam 12,000L.L: The taste is there but the texture is unpleasant. The cake is too soggy. But I loved the ingredients and sweetness

• Pain Perdu with vanilla ice cream 12,000L.L: This is a good dessert and surely one of the best Pain Perdu in town. A square bread like the normal pain de Mie. 2cm in thickness, the caramel layer is slightly crunchy on the outside and inside is soft and tender and full of taste. All ingredients are well dozed. Just place it under your palate and press your tongue on it. Decorated with two lines of strawberry sauce with  strawberry slices

I’m disappointed that I haven’t actually stopped by the Yellow Table earlier… It’s a nice restaurant close to home serving tasty food in a pleasant atmosphere.

Will be back from more soon.

There’s a hype around the fact that a lot of restaurants are closing at Le Mall, while other more prominent places are opening instead. I thought why not pay this mall a visit and see who’s closing, who’s opening… Marion, Spot and now HD&B have closed while Shtrumpf’s as well as Deek Duke made a new appearance, updating this mall with new culinary choices. Shawarmanji is also opening soon and there are talks that Ichiban might be landing in there as well. Yet looking for a place to have lunch around the mall was not an easy task… almost all restaurants serve Arguiles, burgers or sandwiches. But Magnolia Urban Cafe caught my attention specially for its decoration and variety of cuisines. I said why not give this place a try…

Magnolia literally translates itself within its surrounding as a blossoming flower emerging in the complexity of urbanism and the simplicity of nature. Overlooking the Mediterranean Sea; Magnolia offers its visitors an absolute prime location in addition to a culinary experience representing a blend of cultures and prepared to suit the local taste; whereas the setup combines an urban industrial feel pleasantly merged with a breathtaking garden crossing you all over the place. Magnolia marks itself as a unique concept fitted with comfy couches for the coffee loungers and dining tables for the hungry patrons looking for a satisfying food variety on an exclusive terrace that caters for a perfect hookah and dining experience.

While some restaurants are closing, others are opening. It’s a constant shuffle at Blueberry Square. New concepts are coming from Beirut to Metn area, more so into the Square. The latest to land open is Blackrock, the much awaited steak house. This original grill concept which first opened on Mar Mikhael street, is a place that has introduced a new meaning to the way we eat meat.

Occupying the first floor of Blueberry Square you can choose to sit facing the highway or on the other side where the smoking area exists.

I have always thought that Deek Duke wouldn’t be able to compete with other diners in town. The menu concentrates on chicken based specialties and the name insures this further. But surprisingly, this year Deek Duke has evolved to become one of the popular diners around. Their new look along with a wider menu plays a role in making Deek Duke one of this year’s favorites.

Located on the restaurant floor of Le Mall Dbayeh, Deek Duke welcomes you in a new innovative architecture. An upscaled concept where everything has been changed to follow the latest dining trends. Dimmed lighting, rich colors and different materials used, all blend together to welcome clientele from all ages and tastes. Their logo “Deek” or rooster reminds you that this restaurant is dedicated to chicken specialties.

Handed their new menus, you can’t help but enjoy the new concept, layout and details that this place boasts. But before looking around, you’ll notice that the menus come in two different colors each with a unique variety of pictures. Same food content in the red and yellow menus. While the delivery menu is printed in green. It’s a premiere for me.

I loved this place:

• Everything is personalized with Deek Duke’s logo and graffiti style messages
• Their menu is fresh, big, colorful and makes you drool
• Facing the entrance on the long wall is a moving hen that looks like a huge clock ticking
• Books and shelves are all around
• White and black ceiling with red and white modern wall details
• Pending yellow industrial style lights create an interesting feel
• Grey square tiles cover the floor
• The ceiling is decorated with black and white reflective surface that goes well with the red details around
• The right side has a very long wall covered with fresh red bricks decorated with LCD screens and colorful posters

The Menu Sections: 

• Starters
• Wings
• Pasta
• Salads and Soups
• Sandwiches
• Burgers
• Platters
• Deserts
• Hot Beverages

We ordered:

• Philly Cheese Balls 9,750L.L: (Breaded cheese balls, served with Thousand, Island dip) Inside an oval plate are six cheese balls around a cocktail sauce dip. Deep fried balls covered in a layer of thick and crunchy crust and filled with rich cheese. Three kinds of cheese, blend perfectly well one with the other combining richness, bitterness, sweetness and flavor. Just dip in the sauce and enjoy. I liked the non oiliness of the final product

• NY Wings 12,750L.L: (Battered chicken wings dipped in Deek Duke’s hot NY sauce) Served with nylon gloves on the side, you won’t have to bother dirtying your hands. These wings are well cooked well and covered in a nice crunchy and pleasant envelop. A gentle spicy aftertaste follows to complete the experience

• Romano Bread 7,250L.L: (Toasted slices of bread with diced tomatoes and olives topped with melted cheese). The flavors are here and the idea behind these bread slices are nice. You can enjoy the feel of garlic bread without the garlic. I would personally make the bread slices thinner to enjoy the filling even more

• Cheesy 9,250L.L: (Chicken in a crispy bread roll with melted cheddar cheese, lettuce, pickles, BBQ and mayo) An interesting Lebanese style sandwich using French toasted bread filled with with cheese, crunchy pickles and chicken. This is yummy

• Steaky 10,250L.L: (Prime grilled beef filet slices with sautéed onions and mushrooms, lettuce, mayo and DD steak sauce topped with melted cheddar cheese in a crispy bread roll) For the non chicken lovers, Deek Duke introduced meat sandwiches to their menu. The same cheesy feel with a meat filling

• Duke Burger 16,500L.L: (Your choice of beef patty or grilled chicken breast, topped with grilled halloumi, fresh mushrooms, rocket leaves, mayo and DD’s cheese mix) This is a tasty yet simple burger filled with premium ingredients and rich fillings. Remember, Deek Duke uses a signature square bun and it works

• Fries 6,750L.L: (Imported Coated Fries) Imported, those fries are crunchy, non oily and tasty

• Curly Fries 7,750L.L As good as they look… good

• Chick N’ Co 21,750L.L: (Half or whole broasted chicken, served with garlic and pickles on the side ) Yum! Broasted chicken. It’s been a while since I’ve had a plate like this. What KFC is known for is available at Deek Duke without the oil and the excess fat. Battered chicken fried to perfection and served with side salad and hummus. This is a fulfilling plate

• Oreo Delight 8,500L.L: (Chunks of Oreo biscuits in ice cream cake, topped with chocolate sauce and caramel syrup) No Comment! Doesn’t the photo say it all? One of my favorite desserts in town

• Snow Biskey 8,500L.L: (Supple cheese snow white cake on a chunky layer of chocolate cream and biscuit crumbs) newly introduced on the menu, this snowy dessert is not to be missed. A light airy dessert full of authentic flavors. You have to give it a try

I enjoyed today’s experience on all fronts. Tasty food and professional waiters. I hope it stays this way

PS: All the prices have increased by 10%, exactly as it happened at Roadster, I suggest you change the old menu on the website, as well as update the Facebook page with the new locations.

There are eateries in town that made a come back. A strong one! Deek Duke is one of them. Great job guys.