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Some of my friends can’t understand how I cannot love, let alone like, Fadel. My last experience there was not the best but seeing how everyone around me feels, I thought I should try itagain.
On a cold calm night, we went up to Fadel. This time with our friends, regular customers who know what to order and how things flow around here. At least that’s what everyone says, you have to be known to be taken care of.
Inside this old house you’ll find a couple of brown stone arcades and walls painted white. A floor covered with a brown carpet and fitted with rectangular tables surrounded by brown chairs... All a bit sad for a restaurant. No music and no ambiance but the musical sounds of the chimney.
We ordered... and as sad as the place looks, the waiters are even sadder. What is it with this serious, unwelcoming look? Please smile!
Last time everything was below average... Today's food was very good. I'm not sure if it's an improvement, or simply because we were alone, but let me tell you, everything we ordered was close to perfect.
- Tabbouleh: Low on Berghol, it had a strong lemon taste and the crunch of those fresh vegetables was so enjoyable. It wasn’t soggy, but clean and clear.
- Hummus: Homemade and the ingredients were all felt. It's strong and full-bodied. I enjoyed it alone as much as I did with the tender meat and fried pine nuts covering the top.
- Labneh: Fresh, with a village feel.
- 2ores 3anne: Looking like shredded lettuce, that's a plate I didn't understand, but it’s known at Fadel, it certainly widened my vocabulary of taste.
- Mashed potatoes: It wasn’t like any you've had before in your life. Super softly mashed, this potato paste has a bright color, mixed with garlic, sumac, salt and pepper. I wish I could eat more than a bite due to the pronounced garlic. It is unique indeed, the aromas, the strength that tickles your tongue, I couldn't imagine feeling that many things in a plate of mashed potato.
- Soujok: We've all had soujok and they usually look and feel like makanek with a reddish color. Fadel has a special way of preparing them, like Kafta. Round pieces, like individual portions of meat, with a spicy, soujok flavor. Very innovative and tasty.
- Eggs with awarma: This is an excellent plate indeed. Spiced eggs with a flowing yolk mixed with chewy meat and lots of fat, but who cares when it's that's good?
- Eggs with asparagus: Bayd bel Halyoun. A first for me to eat eggs with thin, diced and grilled asparagus. A general green color that brings up a new taste.
- Meat: We simply ordered grilled meat, six skewers, soft and tender, well spiced, not chewy, not smelly and easy to swallow. Great quality indeed.
- Don't miss the homemade, hand cut thick fries, fried to perfection
My favorite plates, worth mentioning:
- Balila: I think it's one of my favorites in town. Simply chickpeas cooked to perfection and not mashed too much. Served hot, tender, smooth, lemony and salty and decorated with olive oil that has a pronounced flavor. Not too watery and not too mashed, this plate is unforgettable.
- Grilled makanek: Simply grilled, a thick, crunchy envelope traps a rich filling that's peppery enough and very rich. Loved them!
- Chicken: Simply chicken, simple but very tasty. Extremely tender pieces of chicken legs and breasts, white on the inside, well cooked and ready to melt. I loved the marinade, the juiciness of their heart and their overall great taste.
- Mini Kebbeh: If you think you know Kebbeh, thick again. Tiny little mini Kebbeh bites, each one like a peanut, those are awesome! Bravo! Really, those deserve an award.
The food was excellent, as I already mentioned, but I can't say the same about the desserts. That morning, I happened to be enjoying the first Karabij and Maamoul in Lebanon, so these came as a huge let down. Karabij that have a super thick envelope you might find hard to bite into and are filled with a very dry filling that might scratch your throat.
Maamoul mad bi ashta and another Maamoul, mad bi joz, was, for me, a disaster. Maybe they should taste the ones at Safsouf or Al Daouk to know what the real taste is. They should be moist and tender and definitely have more sugar. I'm sorry to tell you that those desserts are too dry and close to tasteless... They simply lack love and passion.
Last time I decided never to come here again, this time I say I'll come back for some good food but will always make sure to come with regular customers of Fadel: I think they have a motto around here to only take care of their established customers... Bizarre isn't it?
