Search for Lebanon’s Favorite Burger POSTPONED

February 9, 2012 By 2 Comments

My Dearest Readers,

It is with a heavy heart I announce postponing the planned project on the blog to comprehensively decide which burger is your favorite. The reasons are several and they are below:

  • Funding. As you know, I’ll be needing to pay for some 75-100 meals. As you also know, I don’t make money off the blog yet. However, I am looking at several potential sponsors for this project who can help me pay for your dinners, and allow me to include any burger-serving place you guys suggest.
  • Traveling. As you guys know, I won a trip to LA with Stoli late last year, and have decided to take the opportunity at hand and extend my stay a further 3 weeks to soul-search (even though the soul doesn’t exist =P) and come back ready to turn this project into something big.
  • Refining. After the model and “algorithm” I proposed, several kind friends of mine who are much more experienced than myself in this field suggested some minor tweaks, which I have taken into consideration and will finalize by late March.
  • Recovering. As you all know, I had bariatric surgery last month, and will need approximately 3 months to begin eating normal, solid food again. This will allow me to review what few places I have yet to try.

So, all I have to say is April will be the month, and it’ll be a million times more awesome for everyone.

Thank you for understanding,
Gino

Filed Under: Food

Here’s How We’re Gonna Find Beirut’s Favorite Burger Together!

January 25, 2012 By 14 Comments

My Dearest Readers,

I want you guys on board for this quest, so please flip through this short presentation I created to get an idea about what’s going to happen.

Many burger places have already expressed their interest and many readers their eagerness for reviewing the places themselves too.

A much more detailed post will be online eventually, detailing how you can become one of the lucky reviewers and what you’ll need to do exactly (other than enjoy a meal for two which will be paid for!)

I need your help and support in this venture, so any words of encouragement are greatly appreciated as a comment! Or if you’re not the wordy type, by a “like” or “tweet” =P

Thanks! And I hope you’re as excited as I am!

This slideshow requires JavaScript.

I added a gallery for those of you who can’t view the slideshow properly. Go through them in order though!

Filed Under: Competitions, Food Tagged With:

Secteur 75 Review

January 10, 2012 By 2 Comments

I’ve been meaning to visit this place for a while now. Mar Mikhael has seen the migration of the Gemmayzeh-obsession slightly towards the north, with several new and refreshing concepts springing up on Gouraud’s neighboring street.

A Banksy-inspired mural lies near the first-floor venue’s entrance, whose door reveals even more interesting graffiti including my favorite: Grendizer in a suit. The graffiti murals are at odds with the traditional architecture and elaborate chandeliers of the restaurant-bar, which I found awesome.

Three rooms welcome pub goers and diners, with the larger hall featuring the bar on one side, the entrance on the other. The other smaller, adjacent rooms have more comfortable sofa seating to enjoy a proper dinner.

If you’re not there for dinner or brunch, maybe order the divine mushrooms starter dish, a nice cocktail and sit on one of the high tables in the bar area. The music can get funky but is mostly soft rock and pop classics. In other words, you won’t hear radio garbage at Secteur 75, but don’t expect underground house sets either.

If you wanna enjoy the restaurant part of this restaurant-bar, sit on a sofa-table (which needs reservations) and order the dishes that seem weirdest, such as Beer Chicken and Pasta a la Russian Standard. It might seem too odd for people like me (I ordered the cheese burger) but Lori loved the Beer Chicken (which is chicken marinated in beer) and I plan on trying the “a la Russian Standard” dish next time. So, try to avoid your comfort foods such as the club sandwich and cheese burger, and try something new! (the advice I gave myself after finishing my burger)

All in all, Secteur 75 is definitely a place to try. It’s not your average pub and don’t include on your bar-hopping trail. It’s more of an up-scale venue than what we’re used to in the area. Catching up with a group of friends would be ideal, especially if you’re the artsy type which enjoys retro-style fridges with industrial AC vents amidst Terminator graffiti art on the wall illuminated by a massive chandeliers in an old Lebanese house.

Oh, and for those wondering about the name, the location is in Beirut’s “sector 75″

Verdict: A must-try venue with a selection of good cocktails and fine cuisine
Price: 40-50 USD should be enough for dinner for two (without appetizers or drinks)
Atmosphere: Sophisticated and artsy, but not too uptight
Staff: Unobtrusive. They also use iPod touches to take orders!
Music: Soft Rock and classics spun by Anthony Semaan and Philip Yaacoub

Filed Under: Food Tagged With:

The NYE2012 Series: 7 Fine Dining and Escape Options (Below 250USD)

December 15, 2011 By 1 Comment

El Gardel / La Estancia
150-175USD
01442281

La Estancia’s review by me can be found here and if you don’t have the time to read it, I’ll cut it short: one of my favorite steaks in town and an awesome cozy venue. If you’d like your NYE to be a delicious one and full of flavors, and smack in the middle of Gemmayzeh so you can enjoy the street come to life later, La Estancia might be a good option for you. For 150USD, I’m sure the multi-course dinner and open premium bar will have you full and buzzed come midnight.

If you’re more of the salsa-dancing type, then head down a floor to El Gardel for 25USD more. I reckon it’s similar if not the same set menu, but a more lively and energetic celebration focusing on that other thing latin people do well: dancing.

Rococo
150-200USD
70881771

We sometimes forget about Monot street. But, this out-of-the-way venue is perfect for a dinner and open bar and nestled right in between Down Town, Gemmayzeh and Hamra. So, if you’re out of options and need a decent place to have dinner and drinks with a violinist and DJ before pounding the pavement in one of Beirut’s three nightlife disctricts, Rococo should be on your “maybe” list.

Byblos Sur Mer
75-225USD (400-600 +accommodation)
09548000

Byblos’ nightlife district is as booming as any other in Lebanon, more so the past couple of years. You have the choice between a 6-course dinner, open premium bar and a live band in the famous Dar El Azrak on the beach for 225 USD. Or, a 3-course dinner and open regular bar right across the street in Cafe Tournesol

Crowne Plaza 21st Floor
75USD
01734100

Honestly, I’m including this venue because of the incredibly low price. For 75USD you get a DJ, “exquisite food” and open premium bar. It’s also on Hamra street, in the hotel that has Roadster and Deek Duke at the bottom. So, if you have a date you care about and wanna be a bit fancy, but would like to join your weirdo friends binge-drinking down on the street, this might be a pretty good compromise

Ehden Country Club
260USD (+ accommodation)
06560651

I couldn’t possibly exclude this venue. After all, it’s in my beloved hometown! The package includes: “Two signers will be performing with a belly dancer, a rich oriental seated menu with open bar. Accommodation in a room overlooking the resort. Brunch in the restaurant the next morning. Access to all facilities”

West Bekaa Country Club
110USD (440USD + accommodation)
08645601

I did my last summer camp in scouts in the West Bekaa. It was a lovely experience in a magical area not many of us have explored! So, if you’re looking for an escape and Ehden is too high-up and mountainous for you, why not consider West Bekaa Country Club amid the fields and vineyards which hopefully will be covered in some snow!

El Rancho
175USD
09741188

El Rancho is a well-known venue for wholesome family fun which is not too remote. The ranch-style complex with traditional Western cowboy entertainment and theme has a special set menu and open premium bar formula for 175USD which provides you with a close enough escape from the usual busy NYE hubs. It’s great if you wanna avoid the drunken drivers, but if you were looking for some after-party action, this might not be your best choice.

Special thanks to Elie Abou Fares for providing me with this simple and comprehensive directory for all the numbers and prices I had missed! http://NewYearInLebanon.tel/

Filed Under: Food, Leb Tagged With: ,

Beirut’s Up-Scale Shawarma: Boubouffe Ashrafieh

December 11, 2011 By 8 Comments

Foreigners usually think Beirut is crawling with Shawarma joints. In fact, they think it’s the “it” type of fast food. I, like most Lebanese people, know that is far from true. In fact, I’d bet hotdog stands outnumber shawarma gyros twofold. My friend Dani who wrote This is Beirut and now runs This is Trinidad recently reminded of this misconception, which made me think when was the last time I ate a shawarma sandwich: Boubouffe.

This place is ancient and goes back to 1977 when the Lebanese Civil Was was at its toughest. When you go in, it doesn’t feel like a gyro kiosk, it feels more like a gourmet restaurant where a maitre d’ greets you warmly and helps you find a table or place our order to-go. There are also bar stools and out-of-the-way tables which I assume serve the other items on the menu, which include a variety of Lebanese dishes and plat-du-jours. I’d reckon though that their business is mainly reliant on to-go or delivery shawarma sandwiches.

The gyro itself is also different, with actual wood supplying the fire, not the usual gas-powered orange gauze. I thought this was sorta cool and gave some authenticity to the place, versus the usual hospital-appliance-like gyros which you see on sidewalks sometimes.

The shawarma chef is a nice old man Lebanese man with an obvious passion and knowledge of the trade, versus cheaply hired seasonal workers that botch your orders and make it hard to fit the shawarma sandwich into a human mouth.

However, the prices are extremely high. A chicken or beef shawarma sandwich the size of your palm is for 8,000LBP (5.33USD). This is an extreme hike in prices and if I’m not mistaken, a couple of years ago it was just 5,000LBP.

In other words, Boubouffe is a bit expensive for a fast dinner on the go. However, if you have that clueless American friend who thinks we live off shawarma, why not drop by there and show them how shawarma is supposed to look and taste like? Also, I know lots of Lebanese people never eat shawarma anymore, so if you ever crave a “shawarma djeij” without three days of diarrhea, I’d recommend you pass by for a sandwich or two.

Verdict: A nice example of how Shawarma gyros should be.
Price: 6-15 USD should be enough for the average human, and that’s a bit expensive!
Atmosphere: Cozy, out-of-the-way venue (behind Spinneys Ashrafieh)
Staff: Very nice and courteous

Filed Under: Food, Leb Tagged With: ,

5 Things You Need to Know About Whisky (Which I Learned from Glenfiddich)

December 6, 2011 By 2 Comments

A few weeks ago, the guys at Glenfiddich Lebanon invited me and a bunch of other awesome people to taste several single malts offered by the famous Scotch whisky distillery. They flew in Mr. Ian Miller, a true connoisseur of all things whisky-related to help us properly sample Glenfiddich.

Now, as many of you know, I’m not much of an alcohol consumer and even though I tried hard, my feedback can’t compare to the feedback of my good friend who’s a fine whisky enthusiast and collector. I’ve attached his part at the bottom of this post, for the whisky-savvy readers. As for everyone else, here’s what I learned from Mr. Miller

1- The Warmer, The Better

We’re used to seeing whisky in a full glass of ice. Turns out if you really want to peel and experience the layers of flavor the whisky distillers work for years to create, you need to place some whisky in a cognac glass and swirl it in your hands for a few minutes to warm it up. I must say, the taste and aroma were amplified exponentially when we followed Mr. Miller’s instructions.

2- DON’T USE ICE, Use Ice Rocks

That’s something I never thought of, and I’m sure very few of us have. The ice we drink, where does it come from? Now, I want to be as optimistic as possible and assume it’s made from regular tapwater. The mineral composition of the water the ice you’re using was made from, decimates all the effort put into creating the whisky’s flavor.

But, who wants to sit calmly and swirl cognac cups in the middle of a part? You need something to cool you down, and the solution was placed on the table we were sitting on: Ice Rocks. I googled them and found the picture on the right. You guessed it, they’re rocks you throw into the freezer for a few hours. When you place them in your drink, they obviously will not dissolve, thereby chilling your whisky while not diluting the taste.

3- Whisky Ages in the Barrel, not the Bottle

Unlike wine which you can age at home, whisky only matures in the barrels. As soon as it is bottled and sealed air-tight, it stays the same for as long as a century! Once you open a bottle though, it can last up to 5 years.

4- Scotts beat the English and Everyone Else

Ian Miller is of course a scotsman, and consequently, I was mesmerized with his accent throughout the presentation. There’s a reason whisky is often referred to “Scotch” and Mr. Miller convinced me that whisky was indeed their business and how much experience and prowess him and his fellow distiller had. Heck, “whisky” is purely Scottish, and “whiskey” with an e is everything else. Conveniently, Glenfiddich is located in a family-owned distillery in the heart of the Scottish Highlands.

5- Making Whisky is Tough

I personally never knew so much work, time, effort and skill went into making whisky. We often believe wine is the real tricky type of alcohol, but from the looks of it, choosing the crop, setting the conditions, specifying the time and even choice of wooden barrel and type of water has an immense impact on the whisky being produced. So, for all you whisky drinkers, appreciate! And for those of you who don’t (like me) respect!

Whisky Expert’s Feedback:

Obviously before actual experimentation it is essential to know the theory. That is why a presentation was done showing the Glenfiddich Family Distillery, and how they make some of the best whiskys in the world. It starts off by picking up some barley, and mixing it with water. The water is a key ingredient, because the quality of water will have an enormous impact on the taste – as an ingredient that is. Afterwards it is put in some sort of oven, and dried up – that’s what we call fermentation. The Next step is distillation. This is where the water and the barley liquor are separated from one another in a cone shaped heater. To that extent the liquid that we then receive is ready to be aged in different barrels. Each barrel is made of a specific type of wood, and provides its own typical and unique taste in comparison to other whiskys. Sherry Casks are known to provide sweetness, while bourbon casks are supposed to vent a vanilla taste in the whisky, and malt is simply not malt if it hasn’t matured at least for 3 years in an oak barrel. After maturation for different period of times in different casks, the liquid is then vented and bottled, and ready to be enjoyed.

Throughout the whole explanation, we were drinking three different types of Glenfiddich Malts. The 12 Years Glenfiddich, the 15 Years Glenfiddich, and the 18 Years Glenfiddich. In order to taste a whisky properly, or any type of alcohol for that matter, the tongue is essentially the main organ to use. Smelling though does play an important role, but it apparently takes years to know how use that. Ian told us that the temperature of the whisky when served releases different tastes at every different degree, that’s why it is best to keep it warm, and drink it without ice – the good type of whisky at least.

Here is my final verdict: The 12 year old is known for the pear-like taste one might get, because of the sherry casks that they use. The 15 year old is less sweet but a bit sharper, while the legal 18 year old, is subtle, sweeter than the 15 and bitterer than the 12.

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Filed Under: Food, Fun Facts Tagged With: , , ,

Burger Bites Review

November 24, 2011 By 4 Comments

Firstly, forgive me for slacking when it comes to restaurant reviews. I’ve been trying very hard to maintain a low-carb diet which makes reviewing restaurants a hard ordeal considering everything I find delicious is made of carbohydrates. But, every now and then I will venture out and try a new restaurant and this time I’m continuing the burger joint conquest at Burger Bites.

Let’s start with the obvious, the name: Burger Bites. The word “bites” in a restaurant’s name would normally severely hurt the chances of me going there. But, when someone explained to me that the bites were in fact a platter of mini-burgers with different flavors and toppings, but more or less the same as a big burger, I said “yes please” to Chris Chehlaoui and we went there.

I was skeptical about the prices, but they’re fair compared to other burger restaurants. 3 bites were for some 14,000 LBP which is fair considering the average big burger is somewhere between 11,000 and 17,000 LBP. You could of course order less, or the “boat” with 8 mini burgers. The choices were nice, but I was sorta disappointed “swiss and mushroom” (my favorite burger) wasn’t on the menu. The Brie burger and Smokey burger though are divine, so it was ok.

The fries are weird, and they’re called waffle-fries because of their waffle shape. They’re a bit too oily for my liking, if they were a bit crispier and less moist, I’d make them my new favorite type of fries.

All in all, Burger Bites definitely gets my vote. It’s tasty, the concept is cool and somewhat different from the other burger joints all over the place. It’s also ideal for anyone who can’t decide on one flavor or topping and diversify your burger platter. It’s also good for the light eater, who I’m sure would love to get one mini-burger for a fairer price than bloating himself/herself and paying double or triple the price.

Verdict: Love it. If I were a USJ student, that’s where I’d probably have lunch
Price: 6-15 USD should be enough to fill your apetite and have a coke
Atmosphere: Cozy, out-of-the-way venue.
Staff: Very nice and courteous, good sense of humor

Filed Under: Food Tagged With:

Kaiten Review

November 7, 2011 By Leave a Comment

A few years back, sushi was all the craze around Lebanon. It’s sorta like burger joints these days: one or two open up and business picks up. Months later, dozens of clones spring up everywhere. A few sushi places have survived and flourished though, especially since you’d think twice before stepping into a restaurant to eat mainly raw seafood.

Kaiten is easily one of my favorites. The conveyor-belt sushi bar on Hamra Street is the typical concept of sushi dining you’d find in most cities around the world. Sushi might be a bit pricier in Beirut, but the pricing system in Kaiten helps you avoid paying more than what you were intending to.

In the middle of the restaurant lies the chefs’ area where they prepare the sushi that goes on the conveyor belt. The sushi plates are color-coded. Blue is 2,750 LBP, Green is 3,750 LBP, Red is 4,750 LBP, Orange is 5,750 LBP and Yellow is 6,750 LBP.

Now, you guessed it, very few plates are actually blue or green and the ones you’ll be picking up will most likely be orange or yellow. But, that’s ok because the pieces are larger and the sushi is good. Unlike other conveyor belts, the sushi on this one actually have flavor.

What’s nice about Kaiten is that you can see whats available and just reach out and grab it. This means you don’t get surprised with nauseating onions on your beloved salmon and philadelphia cheese roll. It’s also cool cause it’s fast, meaning if you have a one-hour break from class, you’ll be able to gobble down a few plates and still make it in time. I also find myself unintentionally ending up there before going clubbing. Be careful though, because by 11:00 PM most items on the menu become unavailable.

Verdict: Love it. Perfect for a quick bite, or nice conversation
Price: You can probably have your fill with 20-25$, but not less. The color-code helps you keep track of your bill, so don’t worry
Atmosphere: Busy, not uptight. There’s also gladiator-like Japanese reality TV shows playing on the TV, always
Staff: Very nice and courteous, minimum interaction though, just the way I like it

Filed Under: Food

Locanda Corsini: A Hidden Gem in the Mountains of Matn

October 19, 2011 By 1 Comment

Locanda Corsini was one the first restaurants I’ve ever reviewed. It’s no coincidence that I wrote about Locanda Corsini and Centrale in the same week back then. But, just like I revamped and updated my Centrale review, it’s time to update Locanda Corsini’s, especially after my dearest Lori and I went there last week for a nice dinner and bottle of wine.

The Place

It’s nestled up in the pine forests of Naas, a few minutes above Bikfaya. It’s where other iconic venues, like the Nass Hotel and Fadel Restaurant are also located. Probably the best trait about Locanda Corsini is both its proximity to Beirut (20-30 minutes should do it) and its simultaneous feeling of seclusion.

The old-fashioned, stone Lebanese house doubles up as a bed and breakfast in the upper level, with the restaurant’s indoor and outdoor areas downstairs. The view during the day is magnificent, with a long stretch of mountains and hills paved with pine and oak trees. If you’re there at night though, you can still enjoy the pine trees and flower beds inside Locanda Corsini’s grounds.

The inside has a chimney and a cozier feel, making it more fitting for a chilly winter night, versus the perfect setting outside for spring, summer and autumn. I’d definitely recommend sitting outside though and to me that’s what makes me love Locanda Corsini.

The Food

Locanda Corsini isn’t cheap. A dinner for two which includes two main platters, one starter and a bottle of Lebanese rose wine will cost around 100USD. But then again, the food is definitely going to be worth it and the occasions you’ll go to Locanda Corsini will be fairly rare and special.

I had the exquisite black truffle tagliatelle, after all, if you’re in an Italian cuisine restaurant, you’d better order what the Italians are good at: pasta and/or pizza. Lori had something hot with red sauce, which means I will not even comment on that (I utterly despise any food that is hot you see). My black truffle tagliatelle was divine, with every forkful of pasta in bechamel sauce with truffle bits staying several minutes in my mouth before allowing myself to swallow it.

The Wine

They have an impressive selection, but I will not pretend to be a wine connoisseur. My favorite unfortunately: Moscatel white wine, which like almost everywhere else, was not on the menu! Washing down the tagliatelle’s flavor with a good old bottle of rose though, completed the array of flavors that make Italian cuisine so awesome.

The Atmosphere

It has the potential to be the ideal Sunday family lunch, or the perfect occasion to celebrate your anniversary. Personally, I have only been there on dates and they have been some of the most enjoyable. Tables for 12 to 15 people have also shared the restaurant floor though, and from the looks of it, they were having plenty of fun too.

The music is of course classical music and opera concertos, completing the Italian experience with the volume just right to enjoy the music, but not occupy your auditory circuits completely, allowing for that meaningful, heartfelt (or business) conversation to happen.

The Staff

You need to reserve beforehand, but once you’re there you’re in good hands. Sometimes, you need to keep an eye out for the waiter and keeping track of your order or needs on the table can be a challenge. At Locanda Corsini, the waiters do their jobs without having to ask them twice or thrice, with your glasses of water and wine never empty and dirty plates always cleared. This allows you to focus on the two most important things, the food, and whoever you’re with.

The Verdict

One of my definite favorites for a date or meaningful occasion. It’s up there with Centrale for me, but a more traditional setting with a different cuisine than the ultra-modern and French Centrale. If I had to recommend something, I’d recommend you keep Locanda Corsini visits for special occasions. That’s because the charm stays there, and whenever you go back, it’s “your” place or “the” place where it all happens again.

Photos featured in this post were taken by Gardlen.com creator Salim Batlouni

 

Locanda Corsini
Italian Restaurant
Located in Naas, Bikfaya
Phone: 04982689
Smoking Area
Wifi Available
Open Tue―Sun 1:00pm-3:00pm, Tue―Sat 8:00pm-10:00pm

Filed Under: Food Tagged With: ,

La Estancia Review

October 5, 2011 By 2 Comments

I’m a carnivore. This place’s tag-line is “casa de carne” so it’s safe to assume I love it. When one thinks about steak, perhaps the first country that comes to mind is France, or maybe even Brazil for the more culinary adventurous people. However, it looks like the guys in Argentina have figured out the best way to make good use of innocent cows.

La Estancia is located in the heart of Gemmayzeh, one story above El Gardel. The aged, traditional Lebanese building has been given a delightful face-lift with a dim lights and comfortable chairs spread across several sections on the restaurant. The sectioning allows for a feeling of coziness and privacy, something greatly appreciated when you’re on a date or entertaining business associates.

The specialty is of course the steaks and grill. They do have a decent selection of salads though, for the herbivores among you, who probably will become normal again after they feast their eyes on the Lomo. Lomo is my favorite type of meat at La Estancia. Its called Lomo because of the part of the cow or bull it is made from. The meat isn’t fatty, just good old red meat. There’s the Cote de Bouef though for those of you who do like the taste of fat cells with their meat.

The Lomo comes in several varieties and forms each with a different sauce or topping. My favorite is the 200g Lomo steak (which might be a bit small, but makes up in taste what it lacks in size). The meat is cooked to perfection by the Argentinian chef, and that makes me very happy. When you cut into the dark brown exterior and expose a pinkish interior with just a tad bit of juiciness, that’s divine, and that’s what happens in La Estancia.

The prices are not your average diner ones. A decent dish will probably cost you in the excess of 35,000 LBP. Add to that an appetizer, salad and maybe a dessert, you’ll end up with a 30-40USD per person fabulous 4-course dinner, which is fair considering that’s including a glass of wine for each. When you think about it though, you are getting gourmet food that’ll bloat you, not some ready-made microwaved dish that’ll have you spending just as much, minus the flavor.

Try to head there on Wednesdays, when it’s open grill and you can refill your steak *dies happy* The staff are extremely nice and courteous, making you feel nice and important.

Verdict: Love it. If you like steaks, you’re gonna love it too
Price: 60-80 USD should be more than enough for dinner for two with wine
Atmosphere: Laid back, relaxed and perfect for dates or a night with friends or colleagues
Music: Subdued, Latin
Staff: Very nice and courteous, knowledgeable about the menu

Laestancia
Argentinian Restaurant
Located in Gouraud, Gemmayzeh, Beirut
Phone: 03236206
Smoking and Non-Smoking
No Wifi available
Open Mon―Sun 7:00pm-12:00am
Filed Under: Food

The Roof at the Four Seasons Hotel Beirut

September 26, 2011 By 1 Comment

This is a long overdue review, but it was awesome enough that I remember every single detail even after 3 whole weeks.

Back in July, I was in James Zabiela’s gig in the Beirut New Waterfront. Bored as I was trying to get in, I looked up at the brand new, and very tall Four Seasons Hotel Beirut, wondering how annoyed the guests were that we were raving under their rooms. Then, much to my surprise, I see fluttering colorful lights on the rooftop. I was crushed… There was a rooftop I did not know about in Beirut.

Not sure what it would be like (mainly how much it would cost, and what I’d need to wear =P) I did not give it much thought until September, when summer begins to die a slow death none of us want to acknowledge. Then, a couple of tweets later, I find myself and Lori invited to check out the highest rooftop in Beirut.

Anyway, let’s get to the reviewing part now. We went there on a Thursday night, and Thursday nights at The Roof are usually in collaboration with a luxury brand. Our Thursday was with Laurent Perrier’s Rose Champagne, which I like to add tastes marvelous (and that’s coming from someone who doesn’t really drink alcohol. I’m serious, I don’t).

After handing your car keys to the valet at the entrance, you make your way through the lavish lobby to the elevators. You press the topmost button and you’re there in a few seconds. What was great was the courteous hotel staff, who were exceptionally polite and accommodating. Once you arrive to the top, you’re greeted by the hostess and shown to your table, or just let in to find your own seat or spot on the bar.

Once you go through the door, on your right is the hotel’s pool, which sports large metal drums floating around with fires blazing in them. To the extreme right is a jacuzzi I’d very much love to spend an evening in. It has the best view in town.

The tables around the pool are perfect for that long heart-felt or businessy talk. The sound of the water, the light from the fire and the subdued volume in that area make it a perfect spot to settle in after you’ve had your dinner or drinks.

Speaking of drinks, we had the amazing Laurent Perrier Rose Champagne that night, so I can’t say much about the cocktails. However, the prices are unexpectedly low compared to what you’d imagine for a top-notch venue like The Roof. For 19,000 LBP you can have one of several non-champagne cocktail, which I think is pretty reasonable assuming you’re not there to binge-drink.

As for the food, it’s Asian fusion. We had chicken and shrimp dumplings to kick things off. They were pretty good dumplings, but I’d definitely recommend the shrimp ones, a lot more flavor and texture in them. The real treasure though, was the savory meat. I am not a big fan of many flavors, but the sirloin steak bits were probably the best carnivorous treat I’ve had in quite a while. All you had to do is place a mouthful on your tongue, and close your mouth. The spices, sauces and garnishes will make all of your taste buds’ receptors fire at the same time, leaving an overwhelming taste and after-taste and the meat is cooked to be so tender that you barely even have to chew it.

The music is loungy, so don’t expect to dance the night away and end up jumping into the pool. Then again, The Roof isn’t a club, it’s more like a pre-clubbing spot, or an I’m-too-lazy-to-dance-but-wanna-have-a-nice-drink-and-dinner-somewhere-fancy kind of place.

Wearing shorts and a tank-top might not be the smartest idea. I’d go with a nice pair of jeans or pants and a polo or shirt. As to whom you should go there with, I’d recommend you take that special someone there for a date. Booking a table though isn’t a bad idea either. The insane view, comfortable sofas and subdued atmosphere permits an easy-going night out with your friends or colleagues, perhaps even the boss or client you want to impress…

Verdict: We tend to assume places like this are out of our reach, and probably our salaries’s reach, but The Roof is surprisingly accessible every now and then, and a must-go-to place for a date. Hurry though, you’re running out of summer night.

Price: 80 USD should be more than enough for dinner for two with drinks

Atmosphere: Laid back, relaxed and perfect for both the drinkers, and the diners, or preferably both!

Music: Chill-Out, Lounge music

Staff: Friendly, but make sure you become friends with the manager and hostesses too. They’ll help you pick and choose.

Location: Four Seasons Hotel Rooftop

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Fuddruckers Lebanon Review

September 5, 2011 By 8 Comments

I know this review is overdue, but if it weren’t for the constant stream of questions about why I haven’t published it yet, I would have waited a couple of weeks before posting this. But, I’ve been to Fuddrucker’s Lebanon four times already and guess a review is very much in order.

It seems Fuddruckers have figured out exactly how I like my burgers: fat, juicy and meaty. A burger is supposed to taste like a burger, not kafta, not steak, and definitely not cat meat (not that I’ve tasted cat meat, willingly or knowingly at least, but still). The burger at Fudds reminded me of my visits to the US as a child, where burgers were always divine.

I order my meat medium, so it’s a beautiful smokey brown on the outside and a sexy pink on the inside. I’d recommend the 2/3 pounder, so you feel the meat amongst the endless array of toppings.

As for toppings, yes, you guessed it, it was swiss cheese and sauteed mushrooms and beef bacon. Here is the first failure in Fudds, no pork bacon. I appreciate their concern for religious sensitivities, but at the end of the day, it’s all about choice, more specifically, your own personal choice about what to put in your mouth and how a supernatural entity will determine if you go to hell or heaven based on a burger topping.

The good toppings, like sauteed mushrooms, cheeses, relishes, etc. come ready with your beef patty, but everything else is readily available in the salad-bar-like counters where you can find the green stuff and sauces. It’s here that Fudds stands out from the rest. You can create your own burger, or add to whatever burger type you chose. So, you can add as much jalapenos, pickles, tomatoes, mayo, barbecue sauce, etc. as you want.

So, the burgers are divine, but the service hasn’t pleased everyone. Personally, my first experience was delightful because I went on August 27th at 5:00 PM. Back then, not everyone knew it had openned, and 5:00 PM is too late for lunch and too early for dinner, making our linner enjoyable and fast.

However, the other 3 times were disappointing. The waiting times were far too long, the manager was not at all accommodating and there wasn’t enough honesty with the customer. For example, people were made to wait on the stairs (by people I mean my friends and I) even though four tables for six people were vacant. Turns out the hold-up was because of a malfunction in the kitchen, which no one bothered to tell us. Personally, I’d prefer sitting and waiting on a table, not in a hallway, and if they can’t serve me, I can leave and come back another time.

The waiters, waitresses and hostesses are all awesome and very courteous. I’m impressed they manage to find their way through the intricate menu. It seems that the confusion and mix-ups are coming from higher-up. But then again, it was a busy weekend followed by the Eid, and those are tough times for a new business.

The decor and ambience is very American-dinerish. It’d be nicer if the lights were a bit brighter, but the chairs and sofas are comfortable and if you avoid sitting under the AC vents, you’re all set to enjoy your burger. Time will tell how Fudds will do. I’ll be visiting it again a couple of weeks from now, and that’s often enough, because the prices are a bit too much for an every-other-day meal there, albeit well-earned.

Verdict: Divine burgers, mediocre management

Price: 20 USD should be more than enough for the largest burger patty they have along with two nice toppings and a drink

Atmosphere: Busy, loud at peak hours, laidback and calm other times

Staff: Friendly, but a lot of room for improvement in the management section

Location: Dbayeh, facing ABC Dbayeh

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Filed Under: Food Tagged With:
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