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.
By now, many of you Roadster fans are no doubt familiar with the
all-new AllFit menu released in January. Lebanon's famous diner teamed up with
diet center Le Gabarit, established in 1997 by dietitian Mireille Corbani, to
introduce a slate of 15 dishes spanning appetizers, salads, veggie burgers,
platters, a sandwich and desserts. A distinction here is made between Roadster’s traditional
low-cal menu, which has now been absorbed into the main menu, and the AllFit. In
fact, the inside tab of the AllFit menu very clearly states that these “great-tasting
nutritious meals” are “boosted with natural ingredients and super-foods,
offering immense health benefits.” In other words, don’t be startled by the calories posted
beneath each item. One dish, pairing an oat-crusted chicken breast with
creamy tagliatelle pasta, runs as high as 990 calories. Two of the three
desserts, described as sugar-free, graze 500 calories.
Before we dive into the taste review, let’s dabble with the
Let’s be honest here: it’s hard to get excited about two
slices of toasted square bread, notwithstanding what goes between them. Am I right?
Hardly my idea of a riveting culinary affair, especially when I’ve been making
the trite peanut butter and jelly variety since elementary school.
Leave it to the epicurean genius of Jad el Hage to set me
straight and send the ball hurling out of left field. Managing partner and
executive chef at his company Foodlab, Jad is the face behind the concepts of l’Humeur du Chef (Mar Mikhael), La Cabane du Chef (Zaarour), and La
Paillotte du Chef (summer popup in Halat). Rewind the chronology, and you’d
find him helping to launch Tawlet alongside critically acclaimed food activist Kamal
Mouzawak; manning the kitchens at the now-shuttered Talleyrand, once a bastion
of enviable haut gastronomy; and flexing his muscles at the Byblos beach resort
EddeSands. Jad is a graduate of the prestigious Ecole Hôtelière de
Lausanne in Switzerland, where he earned a bache…
Exactly seven years ago, a lightning bolt electrified my
thoughts and induced me to launch this blog. For those who weren’t readers then, my
motivation was two-fold: (1) I sought a creative outlet in which to chronicle
my adventures in my relatively new country of residence, Lebanon; and (2) I
wished to paint a real and positive image of that country for friends around
the world to explore. Global perception of Lebanon is rather limited to what
the media projects, and that is a country riddled with strife, corruption, and
disillusion. I may not be able to contend with those unwieldy labels, but what
I can do is provide an alternate view of what it’s like for an American transplant
to make a permanent home for herself here. The blog has undoubtedly taken me on a journey I never could
have foreseen. The focal points from the beginning have been culture and food,
which is perhaps what made the blog popular with Lebanese expats around the
world seeking to live vicariously through a fellow …