To browse restaurants by city, pick from the pull-down menu at left under the Find a Restaurant tab.
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ALI BABA LEBANESE GRILL
1905 Greenville Ave
(214-824-8860)
Open Sun–Wed 11–11, Thur–Sat 11–midnight.
map | latest review | access ++ |  add to library |
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Dallas
| Middle Eastern |
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(From December 2010) A steaming cup of chicken vermicelli soup with peas and green onions, accompanied by pillowy pita, set a high bar. But not to worry—the crispy falafel with tahini and a gratin of aubergines (barely recog-nizable as eggplant) sautéed with olive oil, garlic, and pomegranate molasses left us impressed and happily full. Kanafeh, shredded phyllo atop sweetened cheese and pistachios, made an interesting alter-native to baklava. BYOB. |
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COOL CAFE MEDITERRANEAN CUISINE AND BAR
Hotel Havana, 123 Auditorium Circle
(210-224-2665)
Open Mon–Wed 9–10, Thur–Sat 9–11, Sun 9–9.
web site | map | latest review | photo | access ++ | add to library |
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San Antonio
| Mediterranean /
Middle Eastern |
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(From October 2010) This undervisited, underappreciated (but very cool) restaurant, featuring Mediterranean and Middle Eastern fare, offers an uncrowded and slightly exotic spot for a downtown dinner. The long, narrow room flanks the quirkily elegant Hotel Havana and looks right down on the River Walk. The fish kebab remains our favorite entrée, chunks of salmon jazzed with lemon and saffron. Also enticing is the sabzi polo mahi: basmati rice blanketed with smoked salmon, herbs, spinach, garlic, and onion. Groups of three or more might sample the cold platter appetizer with tabbouleh, hummus, and various salads. Service can be brisk or relaxed, as you wish. Bar. |
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SALMA FARAH’S MEDITERRANEAN RESTAURANT
4126 N. Mesa
(915-544-4404)
Open Mon–Wed 11–4, Thur–Sat 11–9. Closed Sun.
map | latest review | access ++ | add to library |
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El Paso
| Middle Eastern |
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(From March 2011) This traditional and simply decorated Lebanese eatery serves up a variety of Middle Eastern specialties. Creamy chickpea hummus, highlighted with a drizzle of good-quality olive oil, goes well with the oven-warm flatbread. Tabouleh is the usual mix of bulgar wheat and minced garlic, parsley, and flavorful, ripe tomatoes (if they are in season, of course), topped with a light squeeze of lemon juice. All of the entrées are good, but the cousa (pale-green squash stuffed with garlic-and-cinnamon-spiced ground beef, then stewed in a rich tomato sauce) and the gyros (a mix of marinated lamb and beef, crunchy lettuce, and chopped tomatoes nestled in a hot, fresh pita) are the best of the best. BYOB. |
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