Yes, it was all the hype about Em Sherif and their high review scores that eventually aroused my curiosity. We were in the mood for Lebanese cuisine, so we decided to finally give it a try. When you go in, you notice that the restaurant is fancy, with its mirrored tables and silver cutlery (although I liked some aspects of the interior decoration more than others). A noteworthy issue to mention here is that the service was great from when we entered Em Sherif till when we left. The waiters were very welcoming and friendly, and swiftly brought the food to our table. Things work differently at Em Sherif; when you sit down you do not get a menu to choose from but instead the food directly starts coming your way. For a first-timer, the set menu descending at a fast pace in front of you as well as the waiters passing by with trays of food can be exciting, yet a bit overwhelming as you are trying to keep track of what is being offered and trying to taste everything. However, we did request for room to breathe when we were asked if we would like the hot constituents to be served. I am glad we did that because it was then that I enjoyed all the delicious flavors. Em Sherif does have great food. Their hummus is creamy and their humble labne is really really really good. From the items on the “hovering mezza” tray, the la7em bi3ajeen and sambousik were very tasty, and honestly I would rather that the tray land on the table permanently. The chickpeas in the balila were cooked perfectly and it was well seasoned, though a tad oily. I was surprised at how good the harak osbao was; it had the right amount of tanginess. Additionally, the marination of the skewered shrimps was great and I enjoyed the tender meat chunks (I preferred them to the chich taouk). I could go and on about the immense number of platters we tasted, but if I wanted to describe Em Sherif’s food concisely, it would be well-balanced; their seasoning and the combination of flavors were spot on. I also have to commend them on the kibbe nayye, which had the mint and onions within the mixture, meaning all you had to do was add the olive oil. After this feast of salted dishes, it was time for the sweet ones. Their um ali sauce is to die for! I loved their take on the foret noire presentation; it was placed in a bowl and the chocolate cake was in itself a moist hollow vessel in which the fruits and cream were placed. It seems the maamoul bi jibne is popping up everywhere nowadays, and I am a fan of it in general, and a fan of it at Em Sherif. The waiter places it on your plate and professionally slits it open so that the drizzle of syrup reaches the melted cheese beneath the crumbly crust. All in all, Em Sherif provides a rich set menu with a bit of everything and it left us feeling stuffed for the rest of the day.
During the lazy Summer days of my childhood, Ehden was a place we visited to avoid the heat radiating from the scorching sun. One of the popular restaurants we could escape to there was Al Ferdaws. However, it wasn’t just us that sought this restaurant as a refuge; in those days a person would have to struggle to find an empty table. Well, when we went this time, there was no need to search for a space to be seated in. We decided to try it anyway, although if you’re a parent, you should be aware that high chairs are not provided. A noteworthy issue is that the service was really great; the waiters were very attentive and friendly. The cool breeze was refreshing, and the vast greenery that the restaurant overlooked was luscious. It was time to try the food. For those of you who do not know this, Ehden is well-known for its voluminous spherical “kibbe”, especially the one filled with “shahem” (fat). Actually, the kibbe with fat was the best thing I tasted at Al Ferdaws, other than the fattoush which was fresh and well-seasoned. The mezze/appetizers were fine; the only one from the platters we ordered that I did not like was the sambousik. As for the grilled meat and chicken dish, the most flavorful and succulent was the kafta. Some meat pieces were more tender than others, but the chicken was borderline chewy. When all the Salted was taken off the table, the restaurant offered us an assortment of fruits on the house. Then, like in most Lebanese restaurants, a person wearing a traditional attire dedicates himself to passing around the tables to pour coffee for those who want some bitterness to accompany the sweetness of the fruits and the biscuits with lokum cubes. I left Al Ferdaws feeling content to have returned to a place that I used to go to in my younger years.
Below, you can find a collage of photographs depicting the procedure of slicing through your ball of kibbe to render it edible in an easier way, while preserving the fat inside a sort of meaty dipping bowl. The process was demonstrated by the kind head waiter.
Burj Al Hamam is one of the old prominent traditional Lebanese restaurants that I remember from my childhood. We went up to enjoy the Summer breeze and picturesque mountains embellished with pine trees. It is definitely an added value when you have great scenery to complement your food. While the greenery pleases mostly the older generation, they have not forgotten their younger clientele. For the little ones, they provide a pleasant area to play in. Before I delve into their cuisine, I would like to mention the service. Unfortunately, the service was extremely rushed. We struggled to finish our sentences before the waiters magically disappeared into the abyss; it made ordering our food, and requesting anything for that matter, a difficult task. It did make us laugh though, as we tried to get the words out of our mouths as quickly as we could. Even though it was indeed amusing, that did not make it any less unacceptable. On a positive note, I was glad there was no issue of plates hovering above our heads before they landed on the table.
Getting to the main act; the food. The mezza (appetizers) was flavorful in general. I thought the hummus and kibbe nayye (raw kibbe) were delicious. However, I felt that the fattoush was a bit heavy on the lemon. As for the cheese rolls, although a tad oily, the melted cheese inside them was actually good. Coming to the grilled goodness, the skewered meat, kafta, and chicken were all tender. They weren’t to die for, but at least all three of them were tasty. Usually, I would like one and not the other. Even after you are full to the brim, rarely do you not get an array of fruits and oriental desserts offered on the house at Lebanese restaurants. Well, this was one of those rare times. Yet, we did still opt to enjoy the freshness the fruits provided after a wholesome hearty meal.
We were looking for a serene place to relax in, away from the mundane daily routine, so we decided to go have lunch at Nicolas Audi at La Maison d’IXSIR. Located in the Ixsir winery and Nicolas Audi being a prominent chef in Lebanon, we thought that it was a restaurant that should be visited. When we arrived, we scouted the area, and then we were lucky enough to join the tour of the winery, where we were led underground down a spiral staircase. The tour guide seemed well-trained and after being fed with information about the whole wine-making process, from grapes to barrel to bottle, we savored the end product in glasses on our table. Sitting under the shade of the tree, we enjoyed our Grande Reserve red and white wines, awaiting the opening of the buffet.
I rushed to take photographs of the untouched food, in order to capture their presentation before they were destroyed by the hungry people. Success, for the most part. There were a variety of salads and appetizers, of which the hummus was really good. I also really liked the salad with peppers in it because their flavor stood out. Moreover, the mashed potato tasted great with embedded onion bits within it. The fattoush, vine leaves dish, and beans salads were fine, but not exceptional.
Moving to the mains, I think I am adamant on melting my phone by taking pictures next to fire, but the skewers of meat being licked by the flames made me feel like a moth (if you know what I mean). The doneness of the grilled meat and chicken was great; they were juicy and tender. Another great item was the rice and creamy sauce, it was a tad spicy but delicious. The pizza squares and chicken nouille lacked flavor, and the kibbe and fish were okay. Let’s just say if I had not been leaving some space for dessert, I would have filled up on the grilled meat and chicken, as well as the rice and creamy sauce. There is something that I should note though; when you change your plate, you keep the same knife and fork. That is not great, but maybe acceptable when you have a placemat to put them on. However, we had no placemat so you had to put your dirty cutlery right on the table which is not hygienic for you nor the table.
So, here comes the dessert which was mostly a mixture of oriental sweets and French pastry. The ice cream was good, but not memorable. The baba au rhum was delectable; it was my favorite dessert hands down. I can’t get over their heavenly whipped cream (if you have read my Nicolas Audi patisserie post, then you know I am a fan). Another intense dessert was the chocolate cake which was as chocolatey as it could get, and my advice is to eat it slowly to be able to appreciate each bite. That was the taste I left Ixsir with.