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For more than 30 years, Zena's has been dishing up the finest kibbe outside the Middle East. The 1,000-year-old family recipe has been passed down to Zena's charming owner, Shouki, who bakes the lean ground beef, cracker wheat, onions and mild spices just like his father's father's father's father's father did. Shouki recommends a toke of shisa before dinner-a water-pipe puff of aromatic tobacco soaked with your choice of fruit syrup.
Lebanese restaurants are a godsend when you're entertaining vegetarians or vegans; they're often nice enough for a "nice" dinner, they don't sneak meat into everything, the hospitality is usually wond... More »
Come off the street, and they'll greet you like they've known you for years. Everyone I know who call themselves loyal customers to Zena's speaks of the Masri family like old friends. And once you've been welcomed into the fold of their smiling... More »
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