A 2013 report from Harvard Law School and the Natural Resources Defense Council states confusion over food dating has led 91 percent of Americans to throw away food prematurely. Interesting to know, as reported on Huffington Post.

Eggs

Pay no attention to the “Sell By” date on your carton — it’s meant to help retailers manage turnover and isn’t a measure of freshness. Eggs should keep for three to five weeks in the refrigerator.

Cereal

Boxes typically come printed with a “Best Before” date, but it’s a conservative estimate set by manufacturers for peak quality. Those Cheerios can stay fresh for up to three months if you refold the inner bag tightly.

Apple

Store your favorite reds in the fridge (place them in a plastic bag; poke a few holes to allow air to circulate), and they’ll still be good to eat three weeks later.

Deli Meat

You can keep unopened packages of sandwich meat in your fridge for two weeks — even if the “Sell By” date has come and gone.

Bread

Ignore the “Best By” or “Sell By” date. Placing your loaf in the fridge can extend freshness by two weeks.

Many of you may know Hajj Nasr, one of the smallest sandwhicherias in Lebanon. You must have come across it, even if you haven’t actually tried it. Nestled in the heart of Achrafieh’s busy streets, Hajj Nasr, known for his abrupt character, welcomes people who wait in line for their turn to grab whatever is left in the kitchen to make. The last time I came here was in August, and the news back then was that the place was closing down. We are half way through the next year and I was happy to see that the little sandwich spot was still open… A character worth meeting indeed…

Facing AiZone at ABC Achrafieh’s Mall, Hajj Nasr, the famous Hajj Nasr has been rolling meat and poultry sandwiches since 1975 in this small shop. At the very end is a counter where Mr. Hajj Nasr makes his famous sandwiches at the speed of light, starting at four in the morning onwards until nothing is left to be sold.

It was 11:30am when I arrived to this tiny place, where dozens of accustomed customers were already waiting in line, just craving for a sandwich. Anything that is available is fine as long as Hajj Nasr makes it: Meat, chicken, eggs, liver, brains… And it wasn’t lunchtime yet.

I was amazed. Grabbing my phone, Hajj Nasr, looked at the many people packed inside his shop and said out loud, “I feel like an animal behind bars in the zoo, posing in front of people taking pictures of me.” And he continued rolling his sandwiches while everyone turned to look at me as they were pushing me away with their eyes. I was waisting his time, and they were hungry.

Approaching the counter, and trying to take even more photos, he slowed down, looked at me and said: “Don’t tell me that you are the NoGarlicNoOnions guy! No! Please no! Hundreds have been coming here after you wrote your article and now that they forgot about me, you are reminding them of my existence? I beg you to leave.” In a funny sarcastic way, Hajj Nasr makes everyone smile. He is known for his way of talking, not scared of anything or anyone. Feeding the hungry is his main concern, and life turns around that.

I tried to avoid him asking me what I wanted to eat while I meticulously recorded in my head his funny expressions; “Dawle baddik kafta?” Dawle (government), looking at two policemen. Two policemen were here to simply eat while he expressed out loud all his feelings about the country and its politics. And he continued saying: “Kele ya dawdle, kele, sorte tekemche siyarat mfakhakhe, halla2?” (I heard you’re capturing explosive cars nowadays? lol)

This man throws jokes without even smiling or showing his teeth. Funny moments can be spent in here while he shouts and rolls one sandwich after the other at the speed of light. “Chou, wayna el madame? Akalet wou fallet?“. “Nchallah” is used every now and then. Nchallah means yes and no or anything that can close a long sentence. Prepare to hear it a lot.

Now came my turn: “Chou ba3tik, tatfell?”. He eagerly wanted me to leave… he hates photos. Asking innocently what was left on the menu, he changed his tone and said: “What is this question? Do you want one sandwich of everything? You think you can taste all? Just ask and I’ll give you.” Knowing that some items are usually never available, I asked him for one Kebbe. “We don’t have kebbe, I’ll give you a kafta sandwich like everybody else“.

The best part was yet to come: Ordering a Diet Pepsi. He takes two normal Pepsi from the fridge and puts them on the counter, waiting for me to pick them up saying, these are diet. “Diet, I ask?” “Yes, my friend these are diet, a special edition made just for us. They were out of diet cans, so they gave us regular instead. A blue can but a diet filling. It’s the same taste, drink them“. Watch the video and see for yourself… Too funny. 

A customer, who was waiting ten minutes for his sandwich asked if the one being rolled was his. Continuing to roll and without even looking at him, he replied: “This sandwich is not good, I didn’t like it, I’ll give you another one. Ba3tik yalle ba3do, hayda mech 3ejebne.”

CAN YOU IMAGINE SOMETHING LIKE THAT?

BiteLabs grows meat from celebrity tissue samples and uses it to make artisanal salami.

BiteLabs produces fine artisanal salami from meat that has been lab-grown from celebrity tissue samples.

In 1931, Winston Churchill predicted a future in which all the world’s meat would be grown in labs; what, he asked, was the sense in raising a whole chicken merely for the sake of its wings or breast meat?

Today, In-Vitro meat production is close to becoming a reality, offering highly controllable meat production without the animal cruelty, waste, and environmental impacts of industrial farming. But this process can offer so much more than replicas of beef and pork.

1. The process begins with myosatellite cells, which are obtained via biopsy. These are a particular type of stem cell found in adult muscle that function to repair and regrow damaged muscle. Isolating a sample of these cells provides a base that can grow into as much meat as required.
2. In order to produce meat in volume, we allow the myosatellite cells to multiply in a growth medium. The medium functions as a sort of artificial ‘blood,’ providing the cells with nutrients and growth factors. The stem cells must not only multiply, but also develop into actual muscle — but this occurs as a matter of course, being the primary purpose of the stem cells in the first place.
3. To become meat not only in cell type but in texture and structure as well, the fledgling muscle cells are attached over a sugar support. This not only provides a structure for muscle to grow over, but also creates channels for growth medium to flow through, much like veins. At this point the growth process has moved into the bioreactors, where directional stimulation of the muscles makes them mature and become stronger.
4. When fully grown, these muscle pieces are combined and ground to the desired consistency. It is at this point that we mix different types of meats, according to the specific recipes for each of our products. Spices, fats, and oils are mixed in to flavor and adjust the consistency of the meat blends.
5. The ground meat is now stuffed into casings and given a final seasoning. We then dry, age, and cure our salamis in a traditional low temperature environment before packaging them for distribution.

Do you think any Lebanese celebrity will offer to be part of it?

I can just hear you saying: “He went to Lisbon to eat at Hard Rock Cafe!?”

Yes I did actually: Hard Rock Cafe Lisbon was following me wherever I went. It popped up everywhere; while doing some online research… I came across it on the airline magazine and as soon as I landed at the airport. Considering that HRC closed in Lebanon and I personally love this place, I decided to go back down memory lane.

Lisbon, the dazzling city that stretches along the banks of the river Tagus before it meets the Atlantic Ocean, is the capital of Portugal since 1255. The charm of the Portuguese capital resides in its strong links to the past - restored palaces, majestic churches and an imposing hilltop castle reflect the city’s rich cultural heritage.

Hard Rock Cafe Lisbon, located downtown at Av. da Liberdade just off  “Praca dos Restauradores“, completes the ultimate Discovery of our Modern Times and launches you into an atmosphere of electrifying and priceless rock n’ roll memorabilia. Offering trendy merchandise, thirst quenching drinks and great food all enjoyed in an atmosphere of high energy music and completed by Hard Rock Cafe’s famous service, the Hard Rock Cafe Lisbon is the place to be!

Believe me when I tell you that you will have to touch them to know that they are not real. Just by looking at them you will never tell the difference, I can assure you of that. Yes, replicas of real food meticulously created in an astonishing way.

This company is one of the rare pioneers in replicating genuinely realistic food products in the world. This industry is known worldwide as “fake food”, “food replica”, “plastic food”, “artificial food”, etc. You are limited only by your imagination.

The idea behind it’s production can be beneficial. Everyone in the food business can use make use of them… Grocery chains, restaurant chains, marketing companies, museums, convenience stores, major retailers, food and equipment manufacturers, dieticians, training departments, quality assurance departments, television… This innovation is for you.

The details are impeccably real. A burger for example, is created layer after layer, from the bread, the tomato, potatoes, onion and cheese and not to forget the added sauces. An impressive piece of artwork that deserves a round of applause.

You’ll feel proud when you know that these creations are produced in Lebanon. One of the few companies in the world and the only one in Lebanon and the Middle East who can deliver anything you desire from small nuts to fast food bites to even traditional Lebanese homemade food and stews.

Choose anything you desire and Replicalive Numed will deliver it in less than ten days time.

I was so excited about this concept that I asked them to create my logo, an actual onion and garlic. Let’s see how it will turn out!

Picanha, Maminha, Vazia… The choices are many.  

Early in 2003 Jerry and Janie, together with the five “guys” began offering franchise opportunities. In just under 18 months, Five Guys Enterprises sold options for over 300 units. The overwhelming success of franchising a local restaurant made national news with articles in trade publications such as Nation’s Restaurant News, Restaurant Business Magazine, and the Franchise Times. Now, over 20 years after Five Guys first opened, there are over 1,000 locations in America and over 1,500 units in development. Five Guys continues to receive media attention and has grown a cult-like following around the world.

It’s 9 o’clock in the evening, and after a long day of average food, we decided to come for a hefty meal despite the fact that we’d be taking in a lot of calories for that time of night.

Five guys, located on Leicester Square, cannot be missed. Occupying a street corner facing Verbe club on one side and Bella Italia on the other, the red signboard will look grab your attention.

A fast moving queue and in no time we were in. As you enter, you are welcomed by a large box of peanuts where you fill individual portions to help you enjoy your time while waiting. It’s nice to see around the ingredients used in here. Boxes of peanut oil or bags of five guys selected potatoes wrapped in customized packaging specially produced for the company sit all around you.

Our number was called and we received tree paper bags. One for each of the fries and one for the sandwiches. The fries generously filled the bags as for the sandwiches, they were wrapped in aluminum foil. Don’t be shocked, the burgers don’t look appetizing at all.

• We started with the bacon burger, which was huge for the price paid. A double patty and all the add-ons we asked for. A fluffy thin bun that’s consistent and doesn’t tear apart and inside are sweet pickles, two slices of fresh crunchy tomatoes, grilled hard bacon, mushrooms and the sauces. I loved everything that accompanies the meat and specially the meat itself. A dry, well cooked meat that’s good, but not too fatty. It wasn’t shiny, didn’t spill and didn’t have chewy bits of fat in it. With all the toppings, that come with it, this burger is a good one.

• The regular cheeseburger is as good as the first one, rich fillings, great taste but one thing I would really consider are the tomatoes. Two slices of tomatoes is way too much. The slices become thicker than the meat itself, crunching unpleasantly, making the sandwich too cold and spilling from all sides. All the international chains and fast food joints use one thin machine sliced tomato and it has proven to be the best.

If I were you, I wouldn’t taste the meat alone: It’s too dull.

For it to be the best, two minor things should be improved:

• Preheat the bun, which was too cold. Just think how unpleasant it is to hold a cold bun and start eating it, while feeling coldness on your lips
• The tomatoes inside are also too cold and using two slices is too much.

At Five Guys, you’re sure to get your money’s worth. It’s well good for what it is, with portions that are generous, ingredients that are fresh and toppings that are carefully grilled and prepared. As for the meat, it’s a premium quality that’s perfectly cooked without drying it out too much.

I enjoyed Five Guys today but didn’t feel the amazement the reviews have reflected. A must try for sure, without raising the bar too high.

One of London’s newest street food markets is on Rupert St in Soho, between Shaftesbury Avenue and Berwick St. On Fridays and Saturdays, street food traders line the whole area, offering a large selection of local and international creations from meat, poultry, burgers, chorizo, waffles, crab, seafood, cheese, bacon and cakes.

You cannot miss this market where colorful kiosks occupies the middle of street, adding fun and action to the neighborhood. Red, yellow, green, white, brown and black tents, as well as one stainless steel caravan, welcome you from 11am until 6pm in the evening, just before sunset.

A pure coincidence led us here and despite the fact that we had just eaten breakfast, I couldn’t help but taste some of the Street Food Union’s specialties.

Handled by a young crowd, each stand has one or two people running it and serving their clientele with a smile. They come at 10am, start preparing before the big opening that happens some time between 11 and 12, depending on the menu. I remember standing lusting over a pork shoulder that seemed to take forever to cook.

Crunchy bread filled with fat from the melting cheese and the onions, which add some flavors, it was incredible. Cheddar cheese is a relatively hard, pale-yellow-to-off-white, sometimes “sharp” acidic-tasting, natural cheese. Originating in the English village of Cheddar in Somerset. This cheese is very fatty and oily.

The capital’s street food scene is buzzing right now. Weekend food markets are taking over the city, serving tasty sandwiches to be enjoyed on the run. I’ve been to “The Real Food Market” as well as “The Borough Market” and now “The Street Food Union” and each time is a new discovery that educates my taste buds.

Open: Friday & Saturday 11am–6pm
Address: Rupert St, W1
Transport: Piccadilly Circus tube

So, why were we at Big Apple Hotdogs? We’d heard about the famous kiosk which opens only on Fridays for lunch, so we went all over the city searching for it. From one tube station to another, walking, asking, following Nokia maps then trying the iPhone, nothing seemed to work. Then we found a phone number, which wasn’t listed on their webpage. Calling the number we were simply informed that they moved today to another location without prior notice.

Here we are, a kilometer from the original 238 Old Street at a bar called “The Owl and Pussycat” on 34 Redchurch Street, which sells these famous hotdogs and I was really hoping they were worth the hassle. Two hours of searching to try the Big Frank, a blend of pork and beef with special seasoning.

The Owl and Pussycat is a nice bar, old English style, wood covered, low ceiling, low light and a wide selection of draft beers. The place sells a choice of burgers, falafel, the Big Apple hotdogs as well as French fries. On the tables sit decorative flowers, napkins, fork and knives as well and salt and pepper. The atmosphere’s great and the place was almost fully booked on that Friday afternoon. You’ll have to get used to the music, it’s more of a noisy base background.

The Big Dog £5.50: A coarsely ground blend of pork and beef, seasoned with marjoram, garlic and black pepper before being double smoked over German beech wood.

Room for Improvement:

• Offer some chips with the dog
• Offer up cheddar cheese
• Make the hotdogs longer and thicker. If it’s such a fine piece of creation, offer it without a bun
• The bun should be smaller to be in proportion with the hot dog
• We are not on the street here, but in a restaurant, the dogs should be presented with care along with a side order and better plate presentation.
• It’s expensive for what it is

Honestly, I ate one, left hungry and went searching for something else to deal with my hunger. I was really expecting to be amazed not only like it.

Mhanna Sur Mer is one of my favorite Lebanese/Seafood restaurants for as long as I can remember. It has been an address I head down to year after year to enjoy some good and tasty local cuisine by the Mediterranean seashore . I have given it a 91/100 the first time and a 94/100 on another occasion… Let’s see what they get this time round.

Located in the heart of Amchit, up the rock cliff next to Camping Amchit and few meters before Babel Bahr, is a fine Lebanese seafood restaurant that offers an experience that’s never deceiving. Professional and welcoming, good waiters and some fine food is what you can expect as you enter Mhanna Sur Mer.

• Reach the entrance and take the elevator to level zero where an open space welcomes you in.
• A well lit rectangular shaped room with a high ceiling and a relaxing ambiance of white and beige colors.
• To the right, a welcoming area with sofas and a large LCD TV showing a DVD about sea life.
• Take the two steps down to the dining space where tables are set up on both sides, they’re beige with white stripes table cloths covering them.
• At the end, you’ll find the bar and where the accounting team controls everything.
• Large glass facades give away the beautiful view.

An unpleasant fact. This is the first time we sit inside as we wanted to sit in an air-conditioned room and away from the smoking area. For the love of God, why? Why allow smoking inside? With a terrace that can host a 1,000 guests, why break the law, why oblige us all to be second hand smokers? Why the unprofessionalism, why? Have you heard of Law 174?

Dinner started with complementary plates of green peas and greengage plums.

The food was great, as Always:

• The stuffed vine leaves were so light, so fresh and so soft. Adequately sour and just plain tasty. The goat cheese labneh is cylinder-shaped and hard as a rock, that is what makes its unique. Just add olive oil and enjoy. The tabbouleh was fresh, cut in small cubes and almost without borghol. Battenjen was well dosed without a strong acidic eruption that tickles your palate. Hommos was served lightly warm, flowing on your tongue in style. The mashed potato the excellent and beautifully seasoned… The food was excellent. All were enjoyed with Mhanna’s homemade Lebanese bread, in a size bigger than the normal one we know.
• Mezze done, now let’s move to some serious things. Halloum wrapped in Lebanese bread, covered with zaatar and topped with a cherry tomato; very innovative and tasty. The halloum alone is unique, so imagine it with all the rest. Cheese rakakat, each 15cm, not spilling, crunchy, stuffed, non salty and tasty. The kebbe was crunchy, an enjoyable thin envelope and stuffed with premium meat. Sambousik, don’t ask, I had three. The birds with pomegranate molasses were excellent. Yum! Try the makanek with pomegranate molasses, their tenderness and rich sauce. The taouk was tender and tasty. Dinner put a smile on all our faces.
• The only thing I’d improve was the meat and hommos plate. This plate was too salty, the meat too chewy, the fat bits too prominent and the overall mix too dry. Even the pine nuts were not fried enough. I’d use meat that’s tenderer, use less fat, keep the meat and pine nuts mix on top and the final taste should be less salty and there we are. Reconsider this please.

Every Detail Counts:

• Branded plates and cups
• A nice cozy lighting illuminates the inner and outer space
• Continuous fresh air from dozens of fans that will sooth off the summer’s heat
• Homemade hot bread served generously
• Rich portions, nicely presented
• Plates are not thrown on the table one on top of the other, service is handled with style

And now, enough food and time for desserts: A feast for your eyes… a whole table filled with watermelon, melon, mespilus, bananas, blackcurrants, strawberries and pears along with some carefully crafted desserts. Individual portions of sweets: nylon wrapped biscuits and Turkish delights on nylon paper floating on the plate. A complementary table for this exquisite dinner, we paid $50 per person, all inclusive.

Yes, I do still recommend Mhanna and would come back again, but I will sit outside, enjoy the view and ambiance while indulging in some fine Lebanese cuisine.

Meet Mellow, a sort of kitchen robot you can program to make your soft boiled eggs at an exact time and keep food cool until it needs to be cooked.  The vision behind it is to create easy-to-manage tools for home chefs so they can “relax” and let the food cook itself. Sounds tasty.

It works by refrigerating the water – and the items in it – until it’s ready to cook. The machine then raises the water temperature to 195 degrees Fahrenheit and circulates the water around the vacuum-sealed ingredients until they’re ready to eat.

You don’t need a vacuum sealer and the kit includes resealable plastic bags. A built-in scale weighs the food and sets the time and temperature based on food type. In short, you drop food in, press a button on your phone, and come home to a really nice steak.

The real smarts are in the app which can figure out what you’re eating, remind you of recipes, and ask you if you’d like to try new variations on old favorites. You can also set the cooker to turn on at a certain time and notify you when your food is done.

Created by Catarina Violante and Ze Pinto Ferreira, this simple looking machine costs $400 in pre-order and may be worth the price. Given that it’s sort of like a programmable coffeemaker crossed with a really nice cooking device, you get a lot of value in a small package and, as a sous-vide convert, let me tell you that a good sous-vide steak or chicken breast is amazing and the strangely crisp yet cooked vegetables that come out of these things are great. 

We reached a calm place – there was no sign, no lights – only a paper on the door asking you to knock. I pushed the door to discover what looks like a kind of kitchen, a place that doesn’t look as a restaurant. It was dark, candle lit and three long wooden tables take refuge. Three long wooden tables on which a set of knives, forks, napkins and olive oil bottles are posed.

Still not realizing what’s happening I lifted up my eyes from the iPad to discover the little details that constitute the place. A long wall of white fabrics separates the dining space from the kitchen and still calm takes over… Pure silence in a purity of white.

Under the high white ceiling, a square restaurant oozes positive vibes, served by a single woman who barely speaks English. A paper menu, a table shared by many, sounds of the pizza oven and the candles that give some light, just for you to read the menu. I knew that food was going to be great, I just felt it.

• Fico: Goat’s cheese, fig and olive tapenade, fresh red onion, capers, thyme and Parma ham served with a big heap of rocket, freshly grated Parmesan, a little roasted red pepper, olive oil and balsamic vinegar.

The pizzas are simply unique on all levels. Every ingredient is felt richly and purely without covering the other. An olive oil like no other, tomatoes treated differently, peppers roasted with care, rocket leaves that cut so easily, Parma that’s full of taste, chili to add a hint of sweetness, cherry tomatoes cut in half and cooked on the dough and organic rockets that erupt flavor… Unbelievable mix of heavily ingredients created an unidentified pizza that is so orgasmic.

The pizza with an egg is outstanding. Am I expressing myself enough?  The chorizo pizza with all its ingredients is sweet and sour combined. Fico, with its figs and mountain of rockets is simply wow… I was there, after tasting four pizzas, and wishing I could eat more.

The best part is obviously the dough: A thin dough, thinner than a French crepe that’s constituted purely of flour, water and salt. The thin, transparent dough that’s so fresh and so crunchy reminded me of the Markouk bread we have back home. Despite its thinness, the dough isn’t even slacked by the hundred ingredients, soft in the middle and crunchy on the borders, it just makes you moan from joy.

Lunch started with a basket of fresh bread while the waiter, dressed in black from head to toe, in an apron, gilet and pants served us with a smile.

The menu:

• Hors D’Oeuvres
• Plats du Jour
• Le Bar a Huitres
• Les Salades
• Les Plats
• Les Sandwiches

We started with grilled calamari with lemon dressing and capers as well as a goat cheese salad with a honey rosemary salad. Two plates that taste as good as they look and where appetizing, fresh and enjoyable. I loved the grilled flavor of the calamari and its enjoyable feeling under the teeth.

Roula decided to have the sea bream served with quinoa, which she enjoyed so much thanks to its details, nice presentation, the fact it was perfectly cooked and its rich flavors. On a round plate, a portion of fish, beautifully decorated with vegetables cut in cubes, and laying on a bed of quinoa, juicy and dissipating those grilled aromas was such an enjoyable experience.

Metropole is a place to be considered for a business lunch or a cup of coffee on a fresh afternoon. I might think of it less on weekend nights where it transforms into a gathering spot for Beirut’s ‘before-party’ diners.

PS: I think it’s overpriced for a neighborhood bistro.

What more can I say about Onno, this small modest Armenian restaurant in Bourj Hammoud. I can easily repost the same review published exactly a year ago, but I need to give this place justice by reliving the great experience in words… Especially that this time I was there with Chef Patron Raphael Dontoye of La Petite Maison worldwide…

It was 2:30 PM on a Friday, I called and inquired if I could pass by for lunch. Raffi, who has been working at Onno for over 20 years, assured us we were welcome and waited for us to arrive.

Here is where the experience started… Raphael believes it was the best Lebanese/Armenian he has had to date in Lebanon.

Onno is a place you go to relax and enjoy some local jewels. Leave your ego home and come and enjoy the finest homemade food Lebanon has ever witnessed.

Onno is Onno. Onno offers perfectly tasty food where passion, dedication and love is enjoyed in every bite.You leave Onno happy and satisfied… You feel that all your senses have been attended to, with care and dedictation.

Onno is a must try…

And I really hope I won’t be getting any of those nonsense comments judging the place, service and decor…

Do you want to be a NoGarlicNoOnions expert for a day? So, I wanted to try something new. How about you review the restaurant? How about you give us your opinion about Shake Shack?

We’ll be eagerly waiting for your comments at the bottom of the page as we check out the photos of the newly opened ABC branch.

Have you tried Shake Shack’s burger?

What do you think about it?

We’re waiting…

Coming back to Prune was a necessity… I’ve been hearing very positive feedback about Prune for a while, so reviewing it again, and enjoying its great food, was common sense.

Let me tell you a story before we start. A friend of mine, and a fan of NGNO, has been making it a point to question all my reviews. Every time I tell him about a positive experience, his answer is always “I don’t think so, I’ll have to try it.” Up until last week, for the first time, he calls me to admit that I was right about Prune; “You are right, Prune is excellent, I’ve eaten well. Good food and an impressive dessert,” he said.

The ambiance at night is a true French bistro, fully booked and lively. It was amazing. People definitely come here for the food and the positive vibes.

The menu:

• Les salades
• Les entrées
• Quelques classiques du bistro
• Nos huîtres
• Grillades et plats
• Moules et frites
• Nos petits plus
• Les desserts
• Les ardoises

We ordered a lot, a bit of everything… And yes I was hungry.

The wine we chose with our meal: Lamotte Robin, Graves 2010; Predominantly Merlot, with a splash of the Cabernet brothers, this approachable Graves offers deliciously ripe and superbly smooth berry fruit, underpinned by a hint of earthiness, a firm backbone and a touch of toasty vanilla oak. A bright and silky finish, follows subtle notes of cherries and stewed fruit. make this a perfect wine to drink alongside poultry in a creamy sauce, or roast duck

Let’s enjoy some real good food:

• The Goat’s cheese salad was different. I personally had enough of the toasted bread topped with goat cheese. Prune’s salad is served in a bowl, generously filled and mixed with prunes, lettuce and cherry tomatoes. The goat cheese is crumbled on top with a premium balsamic vinegar that couples sour and sweet flavors. As you think the experience is coming to an end, the crunch of walnuts adds the touch of finesse you expect. A food salad indeed

• The king crab salad: A layer of rocket leaves, a generous portion of fresh crab and a strong lemony seasoning mixed with salt and pepper bits. It’s a fresh, yet simple salad that I recommend you try.

•  The foie gras, what else… My favorite in town. I really loved the foie gras the first time I came here so much that I ordered a 1kg portion for New Year’s Eve and Christmas last year. I’m not sure if Prune is still selling this foie gras to take away, but think of it as an option to consider. A pure foie gras full of flavors, no after taste and no lingering smell. Served with a chutney that has a light sweetness

• Serrano with occidental melon: As simple as it is tasty. A soft, buttery sweet melon topped with thinly sliced, chewy ham. What a mix of textures as well as flavors that and sure to satisfy your taste buds.

• The fresh artichoke salad with Granny Smith apples is one of those new tastes, Prune has introduced to the country. A generous mountain of lettuce and rocket mixed with crunchy, fresh uncooked artichokes and thinly sliced Granny Smith apples to add some sweetness as well as crunchiness that’s really good. Maybe the simplest of salads, but my favorite if I had to choose.

So… done with the starters, let’s move to the main plates. I was eagerly waiting to try the escalope and tagliatelle.

• The XL escalope made me smile. I had it recently at Al Mandaloun and found it dry, too thin and too oily. Prune’s is thicker, fluffier, juicier, crustier and tasty, even the bread in had an interesting flavor. I would personally serve it with a creamy spinach sauce, which would make it perfect. So for now, squeeze the lemon on, cut a piece, spread some mustard and enjoy.

• Today’s special was the smoked salmon tagliatelle. A generous portion of pasta as well as generous number of salmon bites, all bathed in a creamy sauce. Al dente, the pasta was excellent. That was one of my favorite dishes and I ask for it for dinner every other week when staying at home.

What a night! A great dinner, an enjoyable ambiance, lovely crowd… Everything to make you go back home happy.

• For desserts, we started with a special ice cream: “Aspahan“. A creamy, rose loukoum, lychee and red fruits blend that has the color of bubble gum ice cream. It’s not a sorbet but a flavorsome ice cream that doesn’t have a sweet aftertaste.

•  Ouf! That’s the first expression you’ll make after tasting the tiramisu. Yes, Ouf! An excellent tiramisu that’s just perfect without any sophistication. Tiramisu as it should be .

• Le Pain Retrouvé ... That’s not an Ouf, but more of a WOW! “Un sans faute”. Yes, officially the best Pain Perdu in Lebanon. Le Pain Retrouvé: Two large bricks of bread covered with caramel sauce and served with a scoop of vanilla ice cream. Slightly crunchy on the outside while softer and more tender on the inside, filled with milk, butter and sugar that blend perfectly together. Some almonds decorate the plate, soaking up a caramel sauce that’s not sweet and rich in flavors. Two thumbs up .

• Pears and Porto. You might want to close your eyes to handle the emotion. Two pears, cut in half, roasted, cooked, caramelized and bathing in Porto wine. While you crunch the pear, feeling the sweetness on your palate, the alcohol aromas erupt, going straight up to your brain tickling all your nerve endings.

A great dinner on all fronts. Today’s experience was exquisitely filled with passionate moments and discoveries. How amazing it is to enjoy good food and outstanding creations prepared by passionate, hard working people. With every bite you will admire and appreciate the effort that has been put to satisfy your taste buds. I truly enjoyed Prune, a French bistro offering a delicious dining experience in a unique setting and soothing atmosphere.

Al Nashra by Ghaleb Jawhary

تنتشر العديد من المطاعم الشهيرة في مختلف المناطق اللبنانية، وخصوصا في المدن الرئيسية وأماكن الإصطياف والوجهات السياحية الداخلية، وعادة ما يقصد الناس تلك المطاعم بسبب شهرتها على المستوى الوطني، وحبا منهم لتجربة الطعام والخدمة التي تقدمها، وفي الكثير من الأحيان تكون الخدمة وجودة الطعام في تلك المطاعم لا تستحق القيمة المالية التي يطلبها المطعم، وغالبا ما تكون قيمة الفاتورة مبالغا بها.

لذلك قام الشاب اللبناني أنطوني رحيل الذي يهوى إرتياد المطاعم والسياحة بشكل عام بإنشاء موقع “nogarlicnoonions” الذي ينشر من خلاله تجاربه الشخصية في أهم المطاعم في لبنان ومدن العالم، من أجل إعطاء فكرة للناس تساعدهم على إختيار المكان الأمثل للأكل والسياحة. ولأن “nogarlicnoonions” موقع فريد من نوعه وفكرته جديدة كليا، ويزوره أكثر من 10000 شخص يوميا، كان للنشرة الإقتصادية مقابلة خاصة مع أنطوني لمعرفة الأسباب التي دفعته لإنشاء هذا الموقع، والهدف منه.

- ما هو “nogarlicnoonions” ؟ ولماذا قمت بإنشاء هذا الموقع؟

الفكرة بدأت منذ سنتين تقريبا، خصوصا أن لبنان ينقصه موقع يستطيع أن يخبر الناس حقيقة المطاعم الموجودة داخل البلاد، والمقصود بالحقيقة هو نوعية الطعام والخدمة وما إذا كانت تستحق هذه المطاعم شهرتها. وبحسب القانون اللبناني لا يجب على وسائل الإعلام ان تنقل أخبار سيئة عند المؤسسات والشركات أو أي شخص أخر، فعندما تدخل الى كل المواقع المتخصصة في المطاعم في لبنان ترى أن كل الأخبار إيجابية، وحتى لائحة أفضل 10 مطاعم في لبنان غير حقيقية وغير شفافة، لأنها تضع ضمن القائمة المطاعم التي تدفع أكثر، بغض النظر إذا ما كانت هذه المطاعم تستحق أن تكون ضمن اللائحة ام لا.

لذلك كنا بحاجة الى موقع يستطيع ان يخبر الناس بالحقيقة، وأنا شخص أحب “تفاصيل الحياة” والمطاعم والسفر، ومن هواياتي أن أراقب “التفاصيل”، فمثلا عندما أدخل الى مطعم أراقب “التنظيم”، كيفية تجهيز الطاولات وغيرها من التفاصيل الأخرى.

والأن في الموقع أصبح لدي 900 مطعم من حوالي 140 مدينة حول العالم، وهذا يمنحني بعض الخبرة إذا صح التعبير التي تمكنني من المقارنة بين المطاعم وجودة الطعام وغيرها.

لذلك بدأت أكتب كل التفاصيل والخبرات التي إكتسبتها من خلال زياراتي وتجربتي لمطاعم كثيرة، حتى يستفيد منها الناس. فأنا أعتقد انني كغيري من المدونين، الذين يستطيعون ان يغيروا في أفكار الناس من خلال رأي شفاف وحقيقي.

- كيف تقوم بهذا العمل؟ وهل كل المطاعم الموجودة في الموقع هي مطاعم لبنانية ؟

المطاعم الموجودة داخل الموقع لبنانية وأجنبية، فأنا أسافر تقريبا مرتين في الشهر الى مدن مختلفة، وأقوم بتجربة عدد من المطاعم فيها وزيارة العديد من الأماكن داخل المدينة، ومن ثم أكتب نص مفصل عن المكان الأفضل الذي يجب على الناس أن تقصده في هذه المدينة، وعن أفضل أنواع الأكل، وعن الأسعار، وعن تفاصيل أخرى كثيرة، فالموقع ليس فقط مختص بالأكل، بل هو أيضا يهتم بكل جوانب السياحة والسفر.

وعندما قمت بإنشاء هذا الموقع لم يكن هدفي الشهرة، ولم اتوقع ان يصل الموقع الى ما هو عليه الأن، وأن نكسب العديد من الجوائز التي حصلنا عليها، وأن يصبح الموقع مشهور على مستوى لبنان. والان أيضا لا أهدف للوصول الى الشهرة او ما شابه، فأنا أقوم بهذا العمل لأني أحبه فقط، ولا أريد من خلاله لا الشرهرة ولا كسب المال.

- ما هي أهم الصعوبات التي تواجهك؟ ومن أين تأتي بالأموال اللازمة للسفر وزيارة المدن الخارجية؟

انا أقوم بدفع كل التكاليف من أموالي الخاصة، ولا أستطيع ان أعطي رقم معين ولكن لا شك أن هناك تكلفة كبيرة.
وكما قلت سابقا، أنا لا أقوم بهذا العمل من أجل جني المال بل أقوم به لأني أحبه، فهذا العمل يجعلني شفاف في كتاباتي ولا أسمح لأحد ان يؤثر عليها، لذلك لا أقبل أي دعوة خاصة من مطعم او أي جهة اخرى لأن هذه الامور تضطرنا للكتابة بالشكل الذي يريدونه هم وليس بالشكل الذي يجب ان نكتب فيه.

وبالنسبة للصعوبات ليس هناك صعوبات كبيرة، ولكن إنشاء الموقع وتكلفته بالإضافة الى الفترة الطويلة التي إنتظرتها لكي تتعود الناس على فكرة الموقع كانت احدى الصعوبات، كما انني اواجه بعض الصعوبات في المطاعم لأن معظمهم لا يقبل الإنتقاد، كما أن التصوير فيها ممنوع.

- هل هناك إقبال كبير على الموقع؟ وهل كل الزوار لبنانيين؟

الأن يزور الموقع حوالي 10000 شخص يوميا، 54% منهم من لبنان و46% منهم من الخارج. وأعتبر هذه الأرقام كبيرة وجيدة وترضيني. وفي النهاية هذا رأيي الشخصي، والناس ليست مجبرة على القراءة، ولكن بنفس الوقت لا يمكن لأحد ان يملي علي ما الذي يجب أن اكتبه، فأنا أكتب أرائي الخاصة فقط.

- لماذا هذه التسمية للموقع؟

انا لا احب (البصل والثوم) لذلك إخترت هذا الإسم “nogarlicnoonions”، كما ان هذا الإسم مضحك بعض الشيء مما يساعد الناس على حفظه وتذكره بسرعة.

- برأيك ما الأسباب التي جعلت الناس تدخل الى الموقع وتقرأ كتاباتك؟

أنا أعتقد انني لا أكتب بمشاعري، بل اكتب بواقعية، ولا أدعي أبدا بأن هذا الطعام جيد أو غير جيد، فكل ما أقوم به هو زيارة المطعم وتجربة الطعام والخدمة وتصوير لائحة الطعام والأسعار، وتدوين التفاصيل كالموسيقى والأجواء …  وفي النهاية أضع رأيي فقط والناس هم من يقررون الذهاب أو عدم الذهاب.

- ما هي مشاريعك المستقبلية؟

في الأونة الأخيرة قمنا بالعديد من الأمور التي أعجبت الناس في الموقع، حيث قمنا بالمقارنة بين مطعمين مختلفين، مثل “roadsters and crepaway” وغيرها من الأمور الأخرى.

كما وضعنا لائحة بأفضل 10 مطاعم في لبنان، وهي اللائحة الوحيدة الشفافة والحقيقية، لأننا لا نقوم بوضع إسم أي مطعم إن لم يكن يستحق ذلك.

وبالنسبة للمشاريع المستقبلية فهناك العديد من الأمور التي أعمل عليها ولكنها تحتاج لبعض الوقت، حيث سأقوم بإنشاء قناة على الـ”يوتيوب”، وإنشاء “tv” خاص، كما أنني سأسعى لإلقاء الضوء على المطاعم الصغيرة في لبنان والتي لم يسمع بها أحد، لأني أريد ان أبرهن للناس بأنه لازال في لبنان مطاعم شعبية تقدم طعام جيد ولذيذ، ولا داعي للذهاب الى مطعم مشهور لديه العديد من الفروع ودفع مبالغ كبيرة للحصول على طعام نظيف وجيد.

http://www.nogarlicnoonions.com/

الأحد 11 أيار 2014،   آخر تحديث 11:28

NYC will be getting its own Nutella Bar starting May 12. Worth a trip to New York, don’t you agree? 

Priced between $3-$6, the Nutella Bar will feature a full menu of Nutella-licious items including a buttery croissant filled with Nutella, Nutella mini tarts, and of course crepes Nutella to brioche to Nutella sandwiched between two hazelnut cookies…