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Aziza's on Main Restaurant Review: Take two grape leaves and call me in the morning. That could be the motto at this hip, Lebanese-punctuated eatery, named for the family matriarch and ensconced in the clan’s McGuire Park Pharmacy. Co-chef Billy Fallen, who made his name in food service for his Billy's Bread (since sold) originally teamed at Aziza’s with his mom, Rusty, but the two aren’t as hands on here nowadays. But in the old-world, pressed-tin ceilinged bar-dining room you still can indulge in hummus (the real deal), orzo salad, and those meat-filled grape leaf rolls (vegetarian versions available). At lunch there are grilled sandwiches and Southern-style chicken salad, potato salads and liffuts, turnips pickled pink. At Sunday brunch, feast on “Lebanese Scramble” with minced London broil and onion. Dinner might feature rainbow trout with preserved Meyer lemon, chestnut corzetti pasta, or lamb kefta kebab, but whatever, whenever, the ingredients are likely to be local and sustainable, and there are always pizzas from the wood-fired brick oven.