• A low ceiling under the roof, creating a cozy space perfect for celebrations
• Two cellars add the needed amount of light especially with their chandelier that touches the floor. An innovative architectural creation
• A wooden floor cover the space
• A bar to the left, serves guests with their demands
• A music stand for a band on the right corner of the room

• Le Versant, Pinot Noir, Pays D’Oc 2012: The vast southern French Languedoc region has some ideal spots for growing the finicky Pinot Noir grape, many of which contributed to Le Versant. It’s made at the oldest co-operative cellar in France (also voted ‘The Best’ by Le Revue du Vin de France). Smooth and aromatic with bright red berry quality, it’s ideal with red meats, duck and cheeses.

• Le Versant, Viognier, 2012: Expressive nose of ripe apricots, juicy peaches and tropical overtones. Enhanced on the palate with rich stone fruits and an uplifting citrus acidity that flows into a lingering finish.

• Warm Goat cheese salad, crispy puff pastry, red pepper salsa:  A salad cut in small pieces covered with a warm cheese slice and decorated with shredded red onions that make all the difference. On the sides, the crispiness of the puff pastry adds the needed style. Different textures and an enjoyable sweetness

• Tian of Crab, apple & celeriac remoulade, Thai dressing: Very well decorated and looking mouthwatering, with clover leaves making the plate look Irish. A lovely and tasty plate

• Mackerel smokies, fennel & tomato, coolattin crust, toasted garlic ciabatta: My mother in law chose to have them and simply adored them

• Slow roasted pork belly, green beans, courgette, tomato, apple infused mash, wholegrain mustard sauce: An enjoyable thick crunchy crispy layer on top. Juicy real pork with great taste and flavor, served on steamed vegetables in garlic sauce and mashed potatoes. The sweetness the apple brings and the strong flavor of the mustard make of this dish a unique one. The meat just melts under your teeth like butter. I’ll tell you a little secret my doctor won’t appreciate much: The crunchy layer of grilled fat mixed with this tender meat is to die for. A perfect plate indeed

• Lemon & mixed berry pavlova, raspberry coulis, fresh cream: A large meringue filled with raspberry, topped with lemon cream. Light but filled with passionate flavors and aromas. An exquisite dessert

• The space is great for events; especially that they can host guests on one big table – in this case 24 people
• Portions are generous and beautifully presented
• I liked their water glass bottles

• I didn’t like the cutlery. It can be classier and bigger to better fit this fine restaurant and the ceremony
• The cellar behind us had some unpleasant storage materials that should be removed

• Enter Publicis and take the first left to access the restaurant
• A low white ceiling with a wooden parquet floor
• Black square and round tables fill in the space
• An outside terrace with its closed seating area and a view to the busy street of Champs Elysées
• A bar in the middle serves drinks and wines decorated with red light over it

• Le Brunch
• Les Entrees
• Les Viandes
• Les Poissons
• Le Fromage
• Snacking by Drugstore
• Les Desserts
• Les Glaces

• Caesar Salad Gambas: A bowl of fresh greenery of which sucrine and French lettuce decorated with Parmesan chips, covered with six hot pieces of shrimps. Three slices of sucrine, cherry tomatoes and croutons served with sauce on the side. I honestly didn’t understand what’s ‘Caesar’ about it especially that the dressing is not that of a Caesar. I liked the gambas and parmesan chips.  This salad costs 26euros. Too expensive for what it is

• Let me introduce you to one of the worst burgers I’ve ever had in my life… The BIG Burger. Sorry, I mean the worst: A thick piece of dry bread, covering a tiny but thick piece of meat that’s filled with crunching fat. Even though dry, it’s greasy and oily. All you eat is a cold bun, that’s hard on top and soggy at the bottom, with some meat “when” available that’s covered with a piece of thick crunching unpleasant tomato. Try grabbing the burger, it is literally stuck on the plate…

• The blue burger had more spinach than meat. Watery, juicy, soggy and falling into tiny bits, it feels more like spinach stew and rice. Disgusting! (the pictures talk for themselves). Not more than a single bite that I was shy to spit out. Horrible!

• The Chicken Club: is this food? The bread enters your stomach like concrete. What a shame. They call this a club sandwich. Four pieces of thick dried chewy sliced bread filled with layers of dry chicken, thick crunchy tomatoes and lettuce. Chewy and sticky, this sandwich is not worth filling your stomach with.

• Stingy: Two pieces of bread for three persons. Later, after the a member of the staff saw me taking pictures and notes, a third bun was sent on another plate. lol.
• Waiters took their sweet time getting our orders. Unprofessional and unattentive
• Very strong smell of grilled food takes over the restaurant
• The music is too loud. Guaranteed recipe for a headache

“At our family ranch, the double RL in Colorado, we enjoy natural, seasonal for and our pasture-grazed, hormones-free Angus beef. It is my pleasure to share that distinctly American experience with you.“

The place described:

• Traditional Poutine 12,000L.L (straight from Quebec, hand-cut-skin-on-fries, topped with gravy and premium cheese) Adequately fried frozen fries are covered with yellow cheese and a reasonable quantity of gravy which allows you to feel the crunchiness of the fries and enjoy the gravy at the same time. I enjoyed the commercial aspect of this plate. It is tasty and unique at the same time. I enjoyed it

• All Natural Quinoa 16,500L.L (The tricolor super gain salad with cherry tomato, avocado, cranberry, cucumber, red onion and mint, in a subtle orange lemon dressing healthy never tasted that good) Let’s start. The presentation is not mouthwatering while the taste requires improvement on all levels. The quinoa is overcooked with an unpleasant borghol texture and filled with a strong lemony sauce like the tabbouleh mix, while the crunch of the cucumbers spoil the whole experience. Not only that… To top things off, you will have to you battle with the dried cranberries while trying to remove them of your teeth

• Traditional Wings (succulent to the bone, never breaded! Just tossed in your favorite sauce and bursting in flavor!) Wings are the best thing I had tonight. Served with cucumbers and carrots, fresh, perfectly cooked, juicy, beautifully presented, generous and accompanied by unique tasty sauces no one else masters in town. Bravo!

• The American Burger 16,500L.L (on all-time favorite! Angus patty, American cheese, crisp iceberg, tomato, red onion, dill pickles and he be purged spread) Come on! Where did the tasty burger I used to have disappear? Everything is disproportionate in this burger. The thick crunchy and tomato slice is thicker than the meat, the huge slice of onion overpowers all other flavors, the lettuce, non crispy bacon and the thin over cooked meat that squeezes under your teeth like steak while the bun blocks all your tastebuds. The meat only occupies 10% of the ingredients and that is not good… at all. I think that the picture describes my feelings exactly!

• Big Bite Burger 22,500L.L (for those with a serious appetite! 2 Angus patties, sunny side up egg, grilled bacon, mayo spread all between two grilled cheese sandwiches) Trying to be innovative, this burger is served in a square shaped bread. The meat is over cooked and dry making it tasteless. Every bite is an over dose of cheddar cheese filled in a spongy bread, accompanied with a thin commercial dry piece of grey patty. You ask yourself: “Is that a cheddar cheese eggs burger or what? And to make things even worse, the eggs have a strong oily prominent and unpleasant flavor that covers all the other ingredients… Not convinced with this one

• The Club Sandwich 20,590L.L (the most popular sandwich since the 1800′s! Grilled chicken salad, sunny side up egg, dressed with bacon, melted cheddar and tomato. Served with your choice of one side) All you see and all you taste are the eggs. Strong, thick, oily yellowish eggs… It should be named the eggs club. As for the chicken, it has an unpleasant chewy feel to it. I would personally remove the thick envelop around the bread that nobody usually eats

• Coleslaw Salad: It’s warm and very sticky due to the excess amount of mayonnaise it contains. NO!
• The French fries are tasty, crunchy, non oily and fresh. Two thumbs up!

• The plastic cups are too unpleasant to drink in. If you’re using porcelain plates, why not use glass cups
• Service can be better and waiters can be more interactive

• The wings are really great
• The prices are reasonable
• I loved the thermometer on the menu with the 15 different flavors and their spiciness intensity
• The fries, skinny on fries and skin on fries are both tasty
• Poutine, even though different from the original Quebecois one, is nice
• I liked the presentation of the plates with the knife used as a structural support in the middle

Knowing the professionalism and hard work put by the owners and the fact that they are fast expanding into three countries, such mistakes are definitely not part of the plan. I’m sure and confident that things will be looked into and improved, hopefully sooner than you get the chance to go and try them. Until then, I’ll stick to eating their wings.

• A large square space decorated with a couple of flat screens
• A reflective white floor adds a touch of finesse and makes the place look bigger
• A high ceiling is decorated with reflective black material which reminds you of the original location on Mar Mikhael
• To the left, next to the entrance is a long bar with red high stools
• Red, black, white and grey… Four colors that that beautifully complement the space
• Eight grey lanterns pending for the ceiling add the needed amount of light
• Large vinyl squares give additional indirect lighting
• Grey sofas surrounding black tables fill in the place
• Walls are painted in light brown, black and white. The black areas are back lit
• The menus have changed and now enjoy a brownish leather feel
• All the table runners are now in one color. No blue, no red and no leather… simple fresh soft fabrics

• Lunch formula (Rocks, skillets)
• Soups
• Starters
• Salads
• Rocks (Brazilian, Argentinian entrecôte, Argentinian, Australian, Holland, American)
• Additional rocks (tuna, fish, duck, chicken)
• Burgers
• Skillets
• Rock side dishes
• Rock sauces
• Coffee, drinks, desserts

• Steak Salad: (Grilled tenderloin beef, rocca, assorted lettuces, Parmesan cheese and homemade croutons, Caesar dressing) 22,000L.L: Served in a bowl is a colorful salad filled with roman lettuce, rockets and covered with crunchy croutons and few Parmesan cheese chips. What makes it a unique salad is the piece of meat layered on top covered with cheese and some balsamic vinegar. A soft piece of premium tender meat that blends perfectly with the fresh crunchy lettuce. I liked it and recommend it

• Chausson Savoyard: (Puff pastry stuffed with julienne style chard and tome de savole cheese) 20,000L.L: A perfectly round UFO like piece, elevated in the middle looks mouthwatering. Puff pastry filled with a hot cheese and chard mix. Softness with slight crunchiness on the outside. A soft dough inside melts like butter under your teeth after biting into a crunchy layer that covers it. Interesting textures indeed

• The Argentinian Entrecôte Rock: (Black angus beef 300g) 64,000L.L: Simply wow! This item is new on the menu where premium Argentinian slices of meat are served to cook quickly and differently. Soft and tender

• Sides: The mushrooms are perfectly seasoned, slightly crunchy and juicy. The potato wedges are rich but would have been better if cooked a bit more. French fries are very good and non oily. Steamed vegetables made me feel like in an Asian restaurant especially with the sesame seeds and crunchiness of the mix. They all accompany the meat perfectly

• The Tuna Sashimi Rock, 200g: 45,000L.L: Extraordinarily unique. It doesn’t even need sauce to be fully enjoyed. These blue fin tuna slices are not to be missed

• A feel of dining in a farm back in the region of Aubrac
• Wood separate all the tables from each others adding more privacy
• Wood and marble floor
• Next to the entrance, a long bar displays and serves a large variety of drinks
• Yellow dimmed light enchants the restaurant
• Red is also available reminding you of the logo covering all the ceiling
• Writings on black boards are all over the place
• Wine bottles decorate the bar
• Wooden tables with designs on them are different one from the other

• Starters and courses of the moment
• Our meats
• Cheeses
• Desserts
• Wine

• Risotto Cremeux: (Creamy risotto with scallops, smoked shellfish sauce) A well cooked aldente rice floating in a shellfish sauce and covered generously with scallops and a Parmesan chips. I loved it

• Tartare de Saumon Bio: (Tartar of organic salmon marinated in coriander, avocado tartar) The plates looks s mouthwatering with its colorful crunchy vegetables seasoned with balsamic vinegar. The block of salmon tartar is decorated with soft avocados. A recommended plate

• Croustillant de Chèvre: (Goat cheese with honey and crunchy salad) This is yummy and up to the standards of a fine dining restaurant. A cake of puff pastry filled with warm goat cheese and covered with balsamic vinegar. Every bite is unique with its crunchiness and softness combined. Colorful vegetables on the side add the needed finesse. Behind every bite, a hint of sweetness provided by the honey will make you smile

• Filet de Boeuf: As they market it, it is a piece of premium meat

• Cote de Boeuf, for two: Even though it’s too fatty for my taste, this piece of meat is truly premium. Its color, shape and texture are very good

• Pot-au-Feu: A rich selection of meat and vegetables all boiled together in a pot. Interesting indeed

After my first visit to LVD I couldn’t hide my amazement and appreciation towards this one of a kind diner with a review some criticized as too positive. I wanted what I consider one of my favorite diners just to see if my thoughts are still in place and to prove to others that it is indeed »more…

Just thinking about it makes my mouth water. My six senses drove me towards Marky’s Philly Joint, the place where I discovered the best burger in Lebanon. I just had to go again and have that burger that’s been on my mind a while now. After writing my review a couple of weeks ago about »more…

Classic Burger Joint: A Burger’s Portrait

Days are passing, the world is improving and Lebanon’s culinary sector is raising the bar higher and higher. Just close your eyes and remember what we used to eat couple of years ago. Where could we find the best burger? Did we ever ask for Augus beef? The Pain D’Or bread was the highest quality available. Organic »more…

Crepaway: The Next Best Thing

Most of us have been hearing the buzz around the new burger launched by Roadster Diner in celebration of their 15th anniversary. “A must try” almost everyone says. I was super intrigued to try it of course. Here I am, at the Downtown Beirut branch – and all I wanted was this to see, taste, »more…

Deek Duke, For Chicken Lovers and More

It was in 2002 shortly after the launch of London’s now world famous Zuma restaurant that Arjun Waney conceived of opening a La Petite Maison in London. The man who started Zuma because he found it difficult to get reservations at his then favourite London restaurant Nobu, was inspired to create La Petite Maison in London so he could enjoy its food all year round instead of just when he was at his summer villa in St Jean Cap Ferrat.

• La Petite Maison is not a fine dining restaurant, it is accessible to all
• The plates portions are generous and can be shared in the middle for two persons; Sharing is caring. Portions are big enough to accommodate everybody
• Ordering one main course per person is a bit too much especially that the starters are not to be missed
• Menu is the same for lunch and dinner
• I don’t believe that the prices are expensive. You’ll pay an average of 50-70$ per person, and that’s cheaper than all “Bistros” in town and half the Fine Dinning spots that do not provide better quality nor tastier plates
• There is no butter and no cream in any of the plates expect the Gratin Dauphinois

• Warm Prawns with Olive Oil 35,500L.L: On a beautiful round plate, presented with a metallic serving spoon are some prawns cut in half and majestically lying on a bed of olive oil and lemon. Thick salt and pepper from the mill, season the ingredients offered with thin slices of basil. Warm, fresh, crunchy and enjoyable, those prawns have an inviting light color and melt under your teeth like butter. They are so tasty that you can’t but lick your lips after each bite

• Burrata with Tomatoes and basil 38,000L.L: The look of it alone is superb, so enchanting and so inviting. Beautiful exotic colors that make your mouth water. A big burrata, decorated with basil leaves and cherry tomatoes cut in half… here is where the secret lies. The tomatoes are marinated in a secret sauce giving them a sweetness and a pleasant crunch that will burst into flavors in your mouth. Yum! A bit too sweet for my taste, but believe me its unique

• Marinated Salmon with pink peppercorns 38,000L.L: Last time I was here, this plate had a strong and unpleasant odor and bitter aftertaste. This plate has improved and revisited the Lebanese way, using unique ingredients. Do not expect to eat a simple boring plate of smoked salmon but a preparation that will put a smile on your face. In an oval plate covered with thin slices of salmon is hidden below a mashed mix of turnip and crunchy cubes of the same ingredient in its pickled form on top. The salmon is cured with dill and turnip before being ready to eat. Yum! A cocktail of amazement awaits

• Salad of Endives, caramelized walnut with blue cheese dressing 28,500L.L: Just imagine how simple this plate is and how uniquely it can be . A big piece of endive cut in half, presented on a table then covered in a sauce of Fourme D’Ambert cheese that has the same feel of blue cheese but less strength and a subtle pleasant taste. The endives are thick, fresh, crunchy and full of water like a fresh apple that just came down from the tree. Caramelized onions, red apples and olive oil add the needed fines to make of this simple starter a plate worth ordering

• French Beans with Foie Gras 30,300L.L: This signature plate at La Petite Maison, known all over the world, is famous for a reason. Foie Gras, green beans, shallots and tomatoes in a balsamic vinegar reduction. Fresh crunchy green beans with a nice salty after taste provided by the Maldon salt and a sweetness that caresses your palate in style. It’s simply awesome. The terrine is baked in-house

• Sea Bass Carpaccio: Isn’t the photo enough to describe how majestic this plate is? On a simple glass plate, raw slices of fresh fish are layered and marinated in a green sauce of basil, coriander, mint and parsley. To make things even better, small cubes of pickled cucumbers decorate the plate adding the needed sweetness and texture. Here I would say in Arabic: “7aram yalle ma bi dou2 heik chi”.

• Pan Fried Dover Sole with a grainy mustard dressing 97,000L.L: Moving to more serious stuff, the main dishes started to make an appearance. The sole was shown to us before being prepared on the side. A simple piece of fish is panfried then covered with yellow mustard sauce and green capers. What’s unique is that the fish is smoked then marinated with olive oil and mustard on strong fire. I loved the crunchy sides, the middle moist part and the overall feel of non-oiliness. This fish is like no other. I recommend it. Remember to add some of the green salt that comes with it

• Green Beans 12,000L.L:  Olive oil, lemon, crunchy and fresh. I love it!

• Grilled Ribeye Steak 80,200L.L: Here we are with the ‘piece de resistance’. Believe me when I say that this is one of the best pieces of meat I’ve tasted in Lebanon. The meat is soft, tender, pinkish, soft and tender with crunchy fat on the sides that worth eating. The meat seasoning is really unique. Wow!

• Sorbet Selection: Beautifully presented, we received four scoops. Coconut sorbet over a crunchy crumble: So fresh, so natural and not too sweat. Passion fruits sorbet over chocolate biscuits crumble: Exquisite. Pineapple and mint sorbet over grilled almonds: Unbelievable. Raspberry sorbet over lemony sugar: Out of this world! The mix was served with three tiny chocolate cookie bites that act as a transitional stop between flavors

• Apple Tart: Mmmmm… On a crunchy puff pasty dough, thin caramelized apples lay majestically just waiting to be devoured. The aromas and flavors combined are heavenly.

• Pain Perdu: My last experience here was not the best. Taking all my comments into consideration, I repeated the tasting repeated. Yum. A hundred times better. Bread carefully crafted covered with a layer if thick crunchy caramel hiding the soft and tender inside. Lovely!

I’ve been meaning to try Applebee’s since I started NoGarlicNoOnions, but none of my friends were ever excited to do so with me. Recently I pushed them to do so: “I need to go check this place out…” Together with Robin, Micheal, Alain and Jihad, we went down for dinner at Applebee’s Dbayeh.

This stand alone restaurant has been on Dbayeh Highway for over five years now, serving American diner food in a cozy atmosphere setup in a pleasant place. The place can cater to hundreds of guests or more. I’ve been hearing negative comments about the restaurant and wanted to look into that for myself.

The place’s little details:

• Enter the restaurant to be welcomed by a closed area perfect for parties and small groups
• The diner is centered with a bar well lit with orange and red lanterns
• Two levels filled with rectangular wooden tables surrounded with chairs decorated with metallic black lines
• Every table is well lit with a pending lantern. Two colors follow each other one after the other; orange and red
• The space is covered with a dark carpet adding a warm touch
• The walls are filled with movie posters and portraits
• Even though looking big from the outside, the space is cozy and filled with light wood
• Adequately lit in a dimmed ambiance
• Entertained by hit music, your dinner is a real American one

• Refreshing favorites for all
• Shareable appetizers
• Ultimate Trios
• Fresh salads and signature dressings
• Applebee’s real burgers
• Flavor stacked sandwiches
• Sliders
• The best cuts in the neighborhood
• Juicy and tender steaks
• Sizzling entrees
• Blue ribbon ribs
• Succulent chicken
• Perfect pasta
• Simply seafood

Our dinner started with Applebee’s signature drink, the “Perfect Margarita” that is indeed perfect. Served in a stainless shaker and two martini glasses, this drink is a must try. The glasses come decorated with a quarter of a lemon, an green olive and a line of salt topping the cup. Different from the Mexican frozen ones, this drink is unique and rich where all ingredients are felt and enjoyed. We liked it so much that we doubled the order.

• Chili Cheese Nachos: Served in a large basket covered with aluminum foil and absorbent paper, you receive a very generous platter filled with crunchy homemade chips served with Queso cheese that’s less fatty than cheddar, lettuce and chilli sauce with beans. We enjoyed this plate although it looks unappetizing, but tasty and fun. The quality of nachos is really good.

• The Appetizer Combo: A taste to please every taster. Mozzarella Sticks, Spinach & Artichoke Dip, Cheese Quesadilla Grande and Boneless Wings. The mozzarella cheese rolls are really very good and different from the ones we are used to at all other diners in town; Soft tender and non oily. The boneless chicken is fresh with a crunchy crust. The spinach dip has interesting flavors

WOW! Jihad looks at me saying. “I think we were all wrong misjudging the place. The food seems really nice and the improvements are clear.”We enjoyed our appetizers with a smile just waiting for the main plates to come…

Here, the disappointment started…

We made sure to order a varied choice of plates:

• Southwest Jalapeños burger: The jalapeños sauce is not enough to make this burger juicy. A dry mix combined to a dry “Kafta-like” dry meat and imagine the result. A nice bun and an interesting jalapeños flavor is all what this sandwich has to offer. It’s not a burger I recommend. On the side, a coleslaw that tastes pure sugar. Some cabbage shreds are served without sauce. Just dry sweet cabbage. A big No.

• Mushroom Steak Skillet: A rich and tasty mushroom sauce but unfortunately an experience that stops here. Served with an unpleasantly crunchy piece of meat where e very bite is filled with gelatin that slide under your teeth. The potato puree on another hand is tasty.

• Chicken Cordon Bleu sandwich: To start with, the presentation of this plate is very bad. We received something looking so unappetizing – we expected to taste something not good. On an open baguette, some cheese and ham are layered. Take the sandwich in your hand, fold it in half and crunch into it to feel the unpleasant taste of thick ham that doesn’t blend at all with the chicken followed by a heavy thick white sauce. I felt like I was eating pasta with cream sauce (ma3karone bi 7alib). PS: For a chicken sandwich, the chicken should be easily spotted and the Cordon Bleu is when the cheese is filled inside the chicken

• I don’t remember what kind of chicken plate we ordered but whatever it is, the chicken quality used is not good at all. An unpleasant smell combined to an unpleasant crunch. The chicken felt watery and the cheese on top is too thick, too fatty and too gewy. The best part is that the rice is not fresh and it has been reheated in the microwave. Awesome! I think the photos speak for themselves

• Cowboy Burger: Head out West and grab this burger topped with crispy onion strings, melted white cheddar cheese and Applewood smoked bacon. Served on toasted bun with Southern BBQ sauce, lettuce, tomato, onion and pickles. All of the tasty mix above masks the meat’s flavor. This kafta-style low quality meat is close to inedible. I only had a bite… Couldn’t more

• The Fries, unpeeled are good and perfectly seasoned. Finally something’s edible in here

“Now I understand,” Micheal tells me. “The food is below average, this is why nobody even talks about this place.” “But wait,” he continues, “the desserts are said to be great, let’s order the sizzling apple pie…”

• The food is really not good. Each plate lacks something. The meat has layers of crunching cartilage, the chicken has an unpleasant taste, the Cordon Bleu sandwich is not even edible and the desserts, well, they smell of burnt butter and fat. I’ll recommend you stick to eating just the appetizers
• The menus are very dirty and falling apart. The staff has to check and clean them before every shift but they don’t

• The nachos are good
• The Margarita is unique
• Prices are reasonable

• The place is perfectly well lit
• They serve fresh, quick, healthy, delicious, creative, aromatic and read to devour items
• Easy to use: Walk in front of the fridge and grab your favorite items. They can be toasted and heated depending on what you like
• The packaging is so innovative and creative. You have to see it to understand
• Salty, sweet, cold or hot… I loved everything I ate
• Pret has its own soft drink brand and natural canned juices

• Scottish Smoked Salmon: Malted wholegrain bread, Scottish smoked salmon, lemon juice, butter, Pret special seasoning) Awesome. Inside the crunchy fresh bread is the ingredients layered one on top of the other, butter, non-oily and premium salmon and some greenery. The sandwich has an interesting Wasabi flavor and a nice subtle sweetness aftertaste

• Chicken Sesame Sushi Wrap: Tortilla wrap, British chicken, nori, broccoli, red pepper, ginger, spinach, sesame seeds, roasted sesame dressing… This super-tasty, super-crunchy wrap comes with a Far Eastern touch.  Roasted sesame dressing covering flame grilled flat bread covered with a sheet of roasted nori roll. Inside is a rich mix of sushi ginger, red pepper and charred long stem broccoli. Like biting in a maki wrap explodes the flavors of Japan followed by a rich filling combining sweetness and freshness. The crunchiness of the lettuce, the softness of the chicken and the red peppers with tasty sesame sauce. Delicious

• Vegetable Crisps: Thinly sliced carrots, beetroot and parsnip, fried until crispy and popped in a bag with a hint of salt. Real vegetable flavors of vegetables with their heavenly crunch

• Sea salt & Cider vinegar: Potatoes, sunflower oil, maldon sea salt, cider vinegar seasoning

• Chocolate Mousse: A plastic cup containing layers – a degradation of colors starting with the dark chocolate, then a layer of milk chocolate, topped off with a final layer of sour cream. Pure indulgence!

• Red Fruits Muffin: Imagine a delicious blueberry muffin with blueberry compote filling. It’s quite incredible how much blueberries can be packed into this muffin. Add to that the healthy factor as it is loaded with hundreds of seeds and cereals. You have to see to believe. Moist and tasty, this muffin is superb!

• Avocado and Pine seeds wrap: Tortilla wrap, avocado, freshly sliced cucumber, freshly sliced cucumber, freshly sliced tomatoes, whole leaf spinach, Italian matured cheese, sprinkling of pine nuts

• Orange drink, 100 Cal: Orange, raisins and mandarin

• The high ceiling eliminates any chance of any possible claustrophobic feelings
• To the right, next to the stairs, is a long bar filled with bottles
• The white arched walls remind you that you are in an old Lebanese house
• The red light, blinking on the street, projects its shades on the internal walls of the restaurant
• Two walls are painted in red while the two others are covered in blue. Yellow takes over the inner space
• The floor is still kept in it’s naturally rustic marble touch
• Facing the bar, on the blue wall, a large painting decorates the main restaurant wall
• All the tables are square and made of wood, while chairs and benches are heavy metallic structures
• At the back, on the left side of the stairs is the kitchen door, cut in half in a funky way

• Petits Plats
• Grands Plats
• Desserts and Coffee
• Drinks
• Lunch and Brunch
• Casablanca carte des vins

• Ceviche: Today’s special was not to be missed. On a round plate, two corn pieces are served next to lemon seasoned raw white fish accompanying some sweet potato cubes. Just perfect!

• Steamed Leaf salmon: Crunchy leaf wraps a piece of fresh smoked salmon. Will WOW be enough to describe this heavenly creation? How fresh, how tasty and how creative. I loved it!

• Cabbage Tempura rolls: This is a superb creation. Unique of its kind, the maki-like rolls are to die for. Steamed cabbage rolled around shrimp tempura and rice. The pieces are served warm, where the inner filling and the subtle crunchiness of shrimps just made me smile. Bravo

• Summer Rolls: Steamed rice paper, vermicelli, steamed shrimps, avocado and mint with cucumber dip. As simple as they might look, these are just great. It’s incredible how simple things look and taste awesome at Casablanca. The freshness of the vegetables is really superb

• Crispy Duck salad: A few slices of duck stuffed into a bed of greenery. Crunchy and well cooked. The salad is perfectly seasoned

• Pasta of the day, Clams Pasta: Cooked al dente, this plate is up to the standard of a fine dining Italian restaurant. This tasty creation is light yet perfectly seasoned. There’s a hint of subtle saltiness… Not to mention the generous portions of seafood used. Yummy!

• Crisp Corn Breaded Seafood: A plate that’s fresh, generous and simple at the same time. It might remind you of preparations your grandma would do for you. Rice, seafood and vegetables, all perfectly cooked, adequately seasoned and served with balsamic syrup. The burst of flavors is incredible.

• Grilled Tender Beef: This plate was so good that we ordered it twice. Marinated with sake and fresh mushrooms, this beef is called tender for a reason. The meat is like no other, juicy and filled with tasty flavors. Lovely indeed!

• Simmered Salmon Filet: I enjoyed the juiciness of the salmon and its grilling aftertaste. One of the healthiest plates around and should not be missed

• Minted Lamb Chops: Dig in; the minted green sauce is deep inside. This tender meat is served with grilled seasonal vegetables with a fatty and juicy feel that’s enjoyable. Grilled tomatoes, potatoes, broccoli, eggplant and pepper

Since food was so good and so enjoyable, the anticipating for desserts was rising, as we were sure that more enjoyment was yet to come. And believe me when I say, these desserts are extraordinarily great…

• Green Tea Macaron: Just look at it, how simple yet majestic this piece of pastry. This same dessert, by Oslo, is also served at Le Sushi Bar. This one is better than all the others I’ve had before. The most important thing is that its hardness is perfect and of course its premium taste as well

• Chocolate cake: WOW, WOW, WOW… It ignited many of my childhood emotions. My regards to the chef

• Creme Brûlée au Gingembre: Thick caramel in a bowl covering warm cream. Ginger caresses your palatal mucosa in style

• Cheesecake, an original Canadian recipe: It’s superb. I’m speechless

What’s nice about Casablanca is its simplicity and authenticity. Waiters talk to you like you have been their customers for long. Connoisseurs of good food and amateurs of organic cuisine all meet up at least once a month to relive a unique experience they know by heart.

Count me in guys; I’ll be coming back soon.

• Leather sofas and chairs fill in the space
• Red, black and gray are the three colors used all around
• Dark wooden tables remind you of charcoal grilled beef
• Pending red lanterns light every table in style
• Nice fresh greenery adds some freshness to the place and orders your subconscious to ask for a salad
• At the entrance is the bar followed by an open kitchen
• On the kitchen’s wall is written: “Love all, serve all”! Isn’t that Hard Rock cafe’s slogan?

• Taking the order was slow
• The food service took forever to reach the table
• There’s just one waitress taking care of a complete section: She takes the orders; she delivers the orders as well as removes the plates. We had to help her clean the table
• The menu starts with the meat and ends with the starters. A subtle psychological way to make you order the consistent things

The different sections on the menu (A bit complicated to say the least):

• The first two pages cover the Hippopotamus story
• The Beef, two pages of meat choices
• Beef to share
• The hippo selection
• The burger atelier to create your own
• The burger classics
• Sauces and accompaniments
• The menus
• Starters and salads
• Desserts
• Drinks

• The goat cheese salad is fresh and beautiful to look at. On a slice of crunchy bread are two squares piece of warm cheese on a bed of fresh greenery, seasoned with a nice Provencal tasty sauce

• The French fries are very good
• The cote de beuf that comes with a selection of all sauces is presented on a stand. The meat quality is really good, soft and tender, juicy without being bloody. I removed the additional fat and plunged into this 1kg piece of meat. My friend, Joseph shared this order with me… with every bite he had a continuous smile on his face

• My wife, who ordered a piece of well done meat; was impressed by its premium taste and softness. A fine juicy piece of meat with a subtle grilling aftertaste

• Something on the menu caught my attention. A violet poached egg. “Oeuf Facon Meurette”. This was yummy and innovative. An egg is served in a cup, soaked in violet sauce, topped with crunchy bacon and fresh mushrooms. The strong pepper and alcohol flavor make this treat a good starter. Accompanied with a puree, its an order I recommend