The Phoenicians Restaurant serves up hearty portions of Mediterranean specialties, full of exotic flavors and the finest ingredients. Start with Fatayer, a baked spinach pie with onions and lemon juice, served with yogurt, or the Meza Sampler, a mini feast of hummus, baba ghanouj, tabouleh, falafel and grape leaves. Next, try a Kafta pita wrap, stuffed with grilled ground beef, lamb, and onions, or Mixed Shawarma, marinated chicken and beef slow-cooked on a vertical rotisserie.
Meat-free options include their Vegetarian Platter, full of fatayer, mjadara (lentils and rice), fattoush (pita & veggies), moussaka (eggplant and white sauce) and green beans. Finish with a sweet treat of Baklawa, a honey-glazed phyllo filled with pistachios, or Mhallabiyeh, a classic Lebanese pudding made with pomegranate, coconut and pistachio.
For four and a half long years Robert Rahal and his wife Rindala have put their "blood, sweat and tears" into what they now call "The Phoenicians Restaurant." He had always wanted to own a restaurant and this was his opportunity. Several years and a great deal of work later, he welcomes all to enjoy his exotic Mediterranean cuisine.