We finally made it to Onno. Firstly, I would like to commend them on their professional service. The mezze item I started with was the hummus, which was not as creamy as I would like. My favorite item was the one I tried next, the lahem bi aajine. It was flavorful and the dough was thin and deliciously crispy. The lahme ras asfour karaz sauce was tasty, but the meat was a tad chewy. However, I still preferred them to the fishna kebab. The tiny-sized mouajanet were good, especially the kibbe and sambousik. I also enjoyed nibbling on the manti dumplings with their crunchy exterior. As for the mixed grilled skewers, the chich taouk outdid the kafta and the meat chunks. Although, it is nice of them to offer dessert on the house, I would honestly rather pay for my dessert if I could have more variety and more complex confections. All in all, it was an average and forgettable experience which could be easily replicated elsewhere.
Chocolate cravings? In the mood for chocolate, cakes, and the like, we happened to spot Blu as we were going up the winding road home. We decided that this time we would pass by. The lady assisting us was friendly and tried to be helpful. However, the lack of training was apparent because she was not knowledgeable about the ingredients within the cake pieces and had to keep asking for information from another lady on the phone. We ended up choosing a variety of items to try and headed to the car. For me, the humble mini cupcakes were my favorite to nibble on. They were fluffy and moist, and it was difficult to stop myself from devouring all the bag’s constituents. As for the cookies, the thicker ones were better than the regular chocolate chip cookie encasing an Oreo cookie; I felt that the latter was a bit dry. Yet, the double chocolate chip cookie was the best one in that box because it was extremely chocolatey, for hiding inside was more melted chocolate. Considering the second box with the cake pieces, my first comment would be about the chocolate tart crust; it was tasty but did not crumble delicately beneath your teeth. In addition, the chocolate eclair was pleasant and not too heavy although the pastry cream inside was also chocolate. In general, the chocolate used in their cake pieces was creamy and rich. I did end up feeling overly saturated with sugar when I had tasted everything; although I am partly to blame for that because of wanting to steal a bite out of all the goodies we had bought.
I travel from one province to another, within Lebanon, to get to EMOTIONS Artisan Patissier & Glacier. When I arrive, I know that Mr. Gaby Bustros will be there in the kitchen perfecting his creations. When I first saw the triangular tart, I was intrigued to try the constituents of this rebel among its mostly circular species. I was not disappointed. The tart with the mixture of berries is sublime; the freshness of the berries with their bed of creme patissiere complement each other perfectly. The crumble of the tart border is the ideal vessel to hold them in, while being delicate in itself. If you wish to satisfy your darker desires, you would need to venture into the underworld of the chocolate tart. It is quite the opposite of its berry friend; within the triangular crunch of a border, there is more chocolate awaiting inside. The different textures of chocolate come together in intense decadence; the biscuit meets the ganache and oozing goodness seeps through the top subtly cracked chocolate layer. Ok, it is time to leave the world of tarts, and showcase the Tahitian vanilla eclair. It is fragile and light, yet rich and creamy, and the hardened caramel threads wonderfully break underneath your teeth. I think this eclair might be my favorite piece, but then again why put pressure on myself to choose a favorite. One of the times I went to Emotions, I was lucky enough to taste a sample of a chocolate macaron in the making; the crust parted to reveal delicious chocolate filling inside. Now, let us proceed to the other section of delicacies at Emotions; their ice cream. I love how the flavors contained in the 1L transparent tubs are described with handwritten labels. The cubes are filled with ice cream made from the finest ingredients. The sorbet of berries has fruit tidbits in it, which make the flavor more pronounced and lets the freshness shine through. As for the coconut ice cream, it is also made from fresh coconut with a subtle hint of Malibu rum and a touch of toasted coconut shavings. Whether it is pastry or ice cream, Emotions really satisfies my sweet cravings. I can not wait to meet more of their flawless confections.