Lebanese Taverna

Frommer's Review

This family-owned restaurant, which opened in 1990, gives you a taste of Lebanese culture -- its cuisine, decor, and music. It's very popular, especially on weekends, so expect to stand in line. (Reservations are accepted only for seating before 6:30pm.) Diners, once seated in the courtyard-like dining room, where music plays and prayer rugs hang on the walls, hate to leave. The wood-burning oven in the back bakes the pita breads and several appetizers. Order meze dishes for the table: hummus, tabbouleh, baba ghanouj, stuffed grape leaves, cheese pastries, couscous, and pastry-wrapped spinach pies (fatayer bi sabanikh), enough for dinner for a couple or as hors d'oeuvres for more. Also consider entrees, such as the roasted half chicken wrapped in bread and served with garlic purée. The wealth of meatless dishes will delight vegetarians, while rotisserie items, especially the chicken and the chargrilled kabobs of chicken and shrimp, will please all others.

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