Ummi is the newest addition to the Chef Hussein Hadid street of restaurants. This time the focus is on Lebanese cuisine. Ummi has a lovely interior with a copper color dominating the ceiling and walls. However, the ambiance is a tad too noisy, and we had the scorching sun rays in our eyes for the duration of the meal where we were seated. The eatery has an open kitchen, which I love. I visited the hard-working chefs for a couple of minutes, and they seemed happy and passionate; this added to my enjoyment of the live cooking experience. What was refreshing at Ummi was that all the staff was friendly and welcoming. We ordered several mezze dishes, the mixed grills platter, and half a roasted chicken. I was disappointed that a couple of items on the menu were unavailable, namely the kibbe neye and the akkawi & kashkaval oven baked toasties. It was a while before our food started arriving to our table, but when it did, it was presented well and tasted good for the most part. Although the fattoush and batenjen salads were fresh and tasty, my personal preference would be to have bigger chunks of the ingredients in both. The hummus with lahmeh was nice and creamy. Two plates that were very flavorful were the arnabeet with tarator and mousakhan oven baked toasties. The mousakhan had that extra tang from the sumac and drizzled syrup on top, which was great. As for the balila, the chickpeas were cooked to perfection. Also, I loved the coriander that was generously mixed with the cubes of potato in the batata bi kizbara. The kafta fatteh was good as well, and the roasted chicken was tender. Then, the mixed grills platter arrived; the kafta, chicken, and meat were all succulent. I really have to mention that the accompanying garlic paste was amazing. When it was time for dessert, I asked the waiter to provide me with the menu because I had my eye on the atayef and umm ali (yes, I check the dessert section at the beginning of my meal). Yet, he told me that the only three currently available desserts were karabij, bohsaliyye, and knefe. No atayef and umm ali for me, and there was a discrepancy between the menu dessert offerings and the ones we were told verbally. Anyway, we had the knefe and bohsaliyye. Honestly, they were mediocre in taste and my sweet tooth had to be satisfied elsewhere.
Le 6 Paul Bert is a restaurant on the Michelin guide, and rightfully so. At one end it has an eager individual ready to cut through a diverse assortment of hams. While on the other end, one gets familiar with the masterminds behind the concoctions that will be devoured. The chefs are standing in an open kitchen with utter transparency and nothing to hide. I had poultry for my main dish after feasting on its humble beginnings as an ingredient in my salad. The dishes were presented in an appetizing manner and the food was filled with flavor. I enjoyed sitting at the red table in this cozy Parisian restaurant placed on the corner of a street.