Showing posts from November, 2018

If It Feels Like Home, It Must Be Tawlet Saida

I still vividly remember my first encounter with Tawlet. It was 2011, and I’d been in Lebanon for nearly a month when my friend Sarah K., who at the time was working with now-defunct group-buying site GoNabit, told me about an amazing deal on the site. “Women from the community are brought in to cook traditional dishes from their villages, and this way, you're treated to the real tastes of Lebanese rural cuisine.”

Interesting, I thought to myself. It was true inasmuch that any run-of-the-mill Lebanese restaurant won’t serve you typical home-cooking; the food spread is unequivocally mezza and mashewe (grills). But here was a restaurant that was employing homemakers to both showcase their unique dishes and, in so doing, preserve the authenticity of their respective regions.
I nabbed a pair of vouchers, and Dad and I went to the Mar Mikhael eatery. We were mind-blown. The dining space is admittedly crowded, so you’re bound to rub elbows with your neighbors, purposefully promoting conve…

The Bowled and the Beautiful at

If you’re in the business of staying in business, you should become good friends with a little thing called innovation. The only constant is change, as the saying goes, so if you intend to continue carving out a slice of the market doing whatever it is you do, it’s important to stay relevant.

The folks over at know it all too well. As the name suggests, was established primarily as a delicatessen, serving up all types of North American sandwiches, like smoked meat from Montreal, lobster rolls from New England, roast beef, and a slew of other meaty (and veggie) delights. The sandwich roster was complemented by four massive pans of daily rotating salads, conceived by Executive Chef Dory Masri, who trained under the UK’s finest – the world’s, rather – Mr. Gordon Ramsay.
Breakfast also figured into the menu, paying homage to eggs Benedict, pancakes, fresh in-house baked goods, and juices. And that about wrapped it up (pun intended).
The food scene as we know it is a swiftly e…