I don't think it's mere coincidence how eerily similar these logos are:
Red circle with overlaying white text, black trim with white text around the perimeter. I believe Antelias' bowling alleys at The Link predate Latest Version Diner (what kind of restaurant name is that anyway?).
The eponymous title of Lebanese artist Wael Kfoury's latest album is typed in the same font as that of the iconic movie series "The Godfather." Compare the letters 'a', 'e', 'f', 'o', and 'r'. Unmistakably identical.
They couldn't be more indistinguishable. Blogger Gino Raidy points this out here. But it looks like The Burger Bar's days are long gone--it's singular location in Sodeco closed a while ago.
Isn’t it bizarre that just about everything coming out of
Italy is (a) tantalizingly tasty, (b) simplistically sophisticated, and (c) absolutely
amazing? Okay, so those alliterative adjectives (oops, I did it again!) may be
loaded claims, but I’m 100% confident I can substantiate them. My latest
discovery, Malfy Gin, will appeal not only to the spirits aficionado, but also
to the refined gourmet who demands a product backstory complete with family,
terroir, and a scrupulous labor of love.
Ready? Here goes. Gigino the Flying Farmer, so dubbed because of his nimble
movements in the orchard, is 83 years old. But that doesn’t stop him from tending his ancestral lemon groves as though he were a spritely man of 20. Proud to have
been conceived under a lemon tree, Gigino jokes that he has the fruit juice
coursing through his veins. His lemons, called “sfusato amalfitano” because of
their spindle-like, tapered ends, are grown nowhere else in the world but Amalfi.
Thanks to a unique micro-climat…
Last Friday night, we voyaged to a serene, tucked-away beach community somewhere
along the French Rivera. Or so it seemed. Heading north toward Byblos, we pulled off the highway
just before the main exit and looped beneath to the seaside to find ourselves
outside a grand gated community called Byblos Sud.
A golf cart whisked us past blocks and blocks of dim facades evocative of a sleeping beach
resort. Images of the beautiful Costa Navarino in Messinia, Greece, flashed
through my mind as the cart stopped abruptly at a set of stairs. We ambled out and
started to descend the cliff one step at a time. I couldn’t help but stop and stare at
the view of a beautiful, black sea below. If only we’d arrived in time for
sunset, I thought regretfully.
At the foot of the stairs, we were ushered in to the brand new Japanese dining outlet Kami in Blue. A microcosm
of the original, decade-strong establishment Kami steeped in Byblos, this
beachfront property wastes no time in whetting your appetite. Wat…
Dining in Lebanon often feels like the scene right out of
“My Big Fat Greek Wedding” where Aunt Voula is stunned speechless to learn
Toula’s fiancé is vegetarian. “What do you mean you don’t eat no meat?” she
demands, brows arched. Seconds later, her face breaks into a wide grin as she
resolves, “That’s ok. I make lamb.”
Our Mediterranean cuisine is a marvelous cornucopia of fresh
vegetables, fruits, herbs and spices. But at the same time, you can’t sit down
to a Lebanese mezza without encountering at
least three types of meat. Fast food revolves around shawarma – meat shaved
off of a skewer – as well as lamb kabobs and chicken taouk wraps. Vegetarian, and its more extreme cousin vegan, is an
austere regimen strictly reserved for the Lenten season. Understandably, it’s a challenge finding healthy, nourishing
vegan food at grocery stores across Beirut. I’m not talking about produce,
beans, legumes, and seeds, though admittedly those do constitute a vegan lifestyle. We
live in the 21st ce…