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Palm Palace Restaurant Review: Veteran executive chef Jamil Eid oversees recipe development and food preparation for the three Palm Palace restaurants --- two in the Detroit area and one in nearby Ann Arbor. The menu is filled with Mediterranean favorites, such as classic Greek moussaka, slow-cooked Moroccan tagines and lamb and chickpea soup seasoned with cinnamon, turmeric, cayenne and ginger. Other options include lamb meat pies, fried kibbeh and stuffed grape leaves as well as combination platters for those who want to sample as much as they can. We also like the paella; grilled jumbo shrimp, marinated in olive oil, garlic, herbs and spices; garlic and almond rice ghallaba; and Lebanese-inspired, fresh-squeezed juices, such as mango and papaya. But do try the signature lemonades --- strawberry or orange with lemon and sugar in particular.