"After Arabica reminded me just how good food from the Levant could be, even if it was at the expense of that month's salary, I was in the mood for a nice big Lebanese lunch where portions weren't measured by the teaspoon and where I might feel I'd got my money's worth. Most Lebanese (I realise there's a bit of crossover with various different countries' cuisines Syrian, Israeli, Palestinian, but I'm going to stick with calling it Lebanese because I don't know any better) food I've tried has all been of a solid minimum standard; maybe Middle Eastern chefs are all trained very well, or maybe it's just difficult to mess up hummus and tabouleh. Either way, while the service in a number of...read more"
