But few take notice that stretching across the entire
southern wing of the outdoor complex, above Les Malins and Dip ‘n Dip to the
very tip of the peninsula at Lina’s, is a beautiful rooftop terrace dubbed Kitchen Yard.
A tucked-away elevator between CBJ and Dip ‘n Dip takes you to the venue threshold. Walk in and behold loft-style seating against a white
landscape with an open kitchen and bar on the far right. Descend the stairs on
the left to the mezzanine and terrace, where a winding dining space terminates
in an open-air bar.
Soft music – I love the covers on playback – seems to
emanate from the shrubbery, and as the sun sets, you know only a pick-me-up can
make the scene any more idyllic.
I tried Le Lemon Fizz (17,000 LL), a saccharin blend of gin,
lime, thyme, passion fruit, and soda. Blueberry Mint Lemonade (18,000 LL)
muddles lemon, blueberry, agave syrup, rosewater, mint and soda. Both cocktails
are liberal on the booze and sugar, so take caution!
 |
| Le Lemon Fizz with gin (foreground) and Whisky Sour (background) |
Appetites whetted, it was time to sate the paunch. We started
with Chili Hummus (7,000 LL), a mélange of cooked chickpea purée and tahini
topped with radishes, paprika and toasted pita squares. The grissini-like breadsticks Kitchen
Yard puts out have the requisite firmness to scoop this thick vegan-friendly
paste!
 |
| Chili Hummus |
Now here’s where things got really interesting, borderline
wild. Wonton triangular pouches come stuffed with halloumi and basil pesto,
paired with a small salad of halved cherry tomatoes (12,500 LL).
 |
| Halloumi-pesto wontons with tomato salsa |
Marinated shrimp and avocado are garnished with cilantro,
tossed with roasted sesame seeds and dressed with a fiery hot chili dressing
(Shrimp Jap, 19,000 LL).
 |
Spicy Shrimp Jap salad (I cringe when I see that ethnic slur "Jap" being thrown around,
though I know it is without any mal-intention) |
The pizza dough is paper-thin and crispy, which will go over
well with fans of cracker-type flatbread. The Pesto Goat Cheese (21,000 LL) is
an aromatic pie wafting with the basil-garlic spread and chockfull of sun-dried
tomatoes, Grana Padano, wild rocket leaves, and a drizzle of olive oil. It’s
tasty but admittedly dry.
 |
| Pesto goat cheese pizza |
Where the pizza falls short in the juicy department, the
Spinach & Artichoke Dip (15,000 LL) makes up for it in a piping-hot mixture
heavy on the namesake veggies with a blanket of molten Parmesan. Tortilla chips
are the vehicles transporting that goodness to your boca in one swift motion.
 |
| Spinach-artichoke dip |
I’ve never had a burrito in Lebanon, so when I beheld it
under the sandwich section of the menu, it was a no-brainer. A duo of
griddle-kissed soft tortilla rounds are loaded with grilled marinated strips of
beef and bell peppers and slathered with mashed avocado (19,500 LL). Melted
cheddar enrobes the wrap exterior, though I’m not sure “burrito” is an accurate
description for this TexMex rendition (I couldn’t see or taste any beans!).
Think fajita wraps accompanied by pico de gallo and unusually sweet sour cream
(possibly unsweetened whip cream?).
 |
| "Burritos" with wedges |
Where in Lebanon can you have a grilled salmon filet alongside Lebanese mezza staples like "batata harra" (spicy potato cubes) and "hindbeh" (chicory)? Nice job, Kitchen Yard – brownie points for achieving fusion and
healthfulness in one go (33,000 LL)!
 |
| Pavé de saumon |
Dessert at this point was mere gluttony, but we were
riveted. Red Velvet Cheesecake (14,000 LL) boasts alternating layers of
strawberry financier crumb and white chocolate compote, crowned with red
currant raspberry coulis, fresh strawberries, and whipped cream. Seriously decadent.
 |
| Red velvet cheesecake |
The verdict on Kitchen Yard – the brainchild of
the folks behind Lime Tree – is clear: delicious creative cuisine; reasonable
prices; smart service; and the ultimate perch over Hazmieh's Backyard.
Kitchen Yard
Backyard Hazmieh
76-347 346
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Thank you Danielleeeeeeee :) :)
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