Ok, so I have a long list of restaurants I want to visit; most of them are in Beirut. However, we did not have the luxury of time on our hands, and so I began thinking about eateries located in Dbayeh. Although not on my list, I recalled that I had visited La Peitite Table at tea time and that we had sat in the cute seating area outside. It was cold this time around so we would have to sit inside, but I thought it was worth a try and I was pleasantly surprised. La Petite Table has a cozy interior with lovely colors and bursts of greenery. Amidst the comfortable ambiance, I would really like to highlight an issue: their lighting. I am a person that loves bright light and sunny days, and their globes lit the restaurant wonderfully at dinner. The staff was very professional, and we were warmly welcomed and led to our seats. Our waiter was friendly and politely took our order, and no mistakes were made; I actually loved the service. Now, for the part that satisfied our hunger. We chose the Salmon Crudo, the Fish & Fries, and the Double Cheese Burger as our salty items. First, a bread basket is placed on the table with olive oil to dip the slices in before they head to your mouth, and then your platters arrive. Considering the cheese burger, I found the patty to be juicy, and biting into the burger resulted in repeated deliciousness with every bite. The fries on the side were crispy, well-seasoned, and really good in flavor. However, the component of the dish I want to focus on the most is the Hickory BBQ Sauce. It was to die for! I put some on my burger, and when that was done, I smothered my fries in it. As for the fish and fries dish, the outer shell was crunchy and the fish within it seemed fresh. I enjoyed the fish, yet I was not really a fan of the accompanying soy sesame sauce. For dessert, we ordered one of each of the available Macarons flavors and the Chocolate-Peanut Waffle. The waffle was good, although not one of the best I have had. The caramel sauce was a tasty addition to the waffle, and I preferred it to the chocolate sauce, which was not as rich. At the end of the whole meal, I felt relaxed and was left intrigued to return and try other menu offerings, such as their Molten Chocolate Cake.
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.