Beirutista

A couple of months ago, I was contacted by an associate editor at Psychologies magazine , the UK’s biggest and best-selling mindful living publication. They wanted to feature me in their Blogger Spotlight, on a page capturing Feasts of the Middle East. The October 2018 was just released, and for those of you who manage to get your hands on it, find me on page 126, alongside cool kitchen tools and various cookbooks detailing our region’s cuisine. It’s a rare honor to see my name adjacent to that of chef, restaurateur, and food writer Yotam Ottolenghi, whose book Simple was recently launched. To be singled out among the rich roster of food and culture bloggers in this neck of the woods instills immense pride, so I am thankful for the reach you as readers help foster when you share my articles or interact with my posts. Find me on page 126 of Psychologies UK  magazine October 2018 issue Along that train of thought, I felt inclined to check the blog’s page views by coun

Controversial name? Check. Niched menu? Double check. Pricy fare? Somewhat, though not unreasonably so. Here’s why I loved Eggslut. It’s a tall order trying  to concentrate the principles of fine dining in a fast casual concept. When you’re a foodie – these days who isn’t? - you demand high-quality ingredients. You care a little too vehemently about presentation. You prefer an open kitchen, a seat-yourself sort of setting, and a well-lit dining space (it’s all about Instagram-worthy snapshots). You’re a staunch omnivore. Vegans amuse you, and you might admire them, but life’s too short to reject cheese. Or eggs. Or beef. And the gluten-free diet? Leave it to the 3% of the population who suffer from celiac disorder. Why deprive yourself of a beautifully buttered brioche bun if your body was built to process gluten anyway? If any of the foregoing resonated with you, Eggslut is your new safe-haven. I’m going to the mirror the conciseness of the menu and just stab at the y

I’ve said it once, and I’ll say it again. Almost everything in Lebanon is transient. Whether it’s a hip new lounge, or a cozy little pizzeria; a widely successful international chain, or a ritzy eatery with outlets in a select few metropolises worldwide. There is no guarantee it will thrive and stay alive in Lebanon. Like the morphing façade of our own natural landscape, restaurants in this country are fleeting. Few, though, somehow make it through, quietly chugging along and braving the ups and downs of the sinusoidal wave that is our state’s economy. And after over six years of rigorously studying the food and beverage scene in Beirut and beyond, I’ve found that several factors promote restaurant permanence: unwavering commitment to excellence and generosity; never, and I mean NEVER, skimping out on quality, freshness, and authenticity; easy parking; friendly service; an immaculate space and inviting atmosphere; and a damn good selection of dishes. Sapori e Vini in Byblos is