Evanston Lunch Group, Libanais, Wed. May 15, 2019, 12:30
Evanston Lunch Group, Libanais, Wed. May 15, 2019, 12:30
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Evanston Lunch Group, Libanais, Wed. May 15, 2019, 12:30
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Post #1 - April 17th, 2019, 2:20 pmAs Ramadan approaches, our warm thoughts (although obviously not our practices) turn to Arabic cuisine (we are talking about lunch!). The Evanston Lunch Group will hold its May gathering at Libanais in Lincolnwood (3300 West Devon, just west of McCormick Blvd.) https://www.libanaischicago.com/ on Wednesday May 15th at 12:30 p.m.
The website doesn't provide the faith of the owners, but the meat served is Halal. The restaurant is open during Ramadan.
GAF
nr706
B2B
moetchandon
diversedancer
chapulin +1Last edited by GAF on May 7th, 2019, 7:55 am, edited 1 time in total.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #2 - April 18th, 2019, 8:55 amIn.
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Post #3 - April 18th, 2019, 6:29 pmYes, looking forward to this.
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Post #4 - April 23rd, 2019, 5:24 amDefinitely going.
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Post #5 - April 23rd, 2019, 7:49 amRamadan this year is May 5 to June 4.Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #6 - April 23rd, 2019, 11:15 pmwould like to come--Carey aka underdog
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Post #7 - May 4th, 2019, 4:06 pmWe plan on joining you.
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Post #8 - May 13th, 2019, 10:16 amSee you all on Wednesday May 15 at 12:30 at Libanais. The reservation for a party of 7 is in the name of Gary. If there are any late deciders, I suspect that it won't be a problem.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #9 - May 15th, 2019, 4:11 pmMy humblest apologies.
Oh, (expletive deleted), I'm so sorry I missed this. didn't check my calendar because I was busy making up missed lab work from yesterday when line was too long.
That's strike two...--Carey aka underdog
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Post #10 - May 21st, 2019, 7:43 amNothing worthy of a sentence or three in the main Libanais Restaurant thread?
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Post #11 - May 26th, 2019, 6:57 am
Well I guess the place kind-of blew since the only one to respond after my post was C2, and she has never been.G Wiv wrote:Nothing worthy of a sentence or three in the main Libanais Restaurant thread?
I've been a few times, haven't been all that impressed though, as evidenced in the main thread, a few seem to like Libanais. Was hoping for additional info. Oh Well.
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Post #12 - May 26th, 2019, 8:33 amOver the years (perhaps since the GWiv days) we (or I) have become less likely to write long posts on restaurants. Life happens.
We enjoyed Libanais, although (because? we are the Evanston! lunch group), it is a suburban-type restaurant (airy, comfortable), rather than the Middle Eastern restaurants along Kedzie.
We received good value for our money (we had food to take home with us), and some of the dishes were excellent. I appreciated that as a lagniappe, we received complimentary pastries, something that Libanais is known for (their pastries are sold at NY Bagel and Bialy on Touhy). We appreciated that.
I particularly enjoyed the falafel, which was light with a nicely crunchy shell, and also the mana'eesh (topped pita) with zaatar and cheese, and the fatteh beirutieh, normally a breakfast dish, which is chickpeas in a yogurt sauce. I have had better shawarma, which was somewhat dry.
I can see myself returning for the falafel, the pastries, and the genuinely pleasant atmosphere.Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
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Post #13 - May 26th, 2019, 10:13 amAgree with GAF, the mana’eesh with zaatar and cheese (also available as all zaatar or all cheese) and the falafel were delicious. The fatteh beirutieh was a pleasant surprise for me as I had never come across it before.
Libanias main business has been their pastries and they have a wholesale business for prepackaged sweets as well as gift packages of sweets.
I am fond of baba ghannoug and Libanais’s version is especially good, nice and smoky and smoother than most I have had in other places. And their hummus Beirut was a nice iteration of hummos as it has extra garlic, lemon juice plus jalapeño.
I had been to Libanais several times before our LTH meetup but still need to try their lentil soup and m’hammar dip, made with roasted red peppers mixed with walnuts, onions, garlic and olive oil.
