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Phoenicia Restaurant Review: The plush-yet-comfortable dining room is awash in soft shades of sand, gray-green and cocoa thanks to proprietor Sameer Eid, who has been serving meticulously prepared Lebanese food in the area for more than 30 years. We especially like the handsome, copper-topped bar. The cuisine goes beyond classic Lebanese specialties of shish kebab, shish kafta and tabbouleh, although all of these are very good. Sweetbreads in butter, garlic and shallots are a specialty. Other dishes include delicate Dover sole, deboned tableside, and grape leaf-wrapped salmon topped with lime, coriander and tomatoes. House-made lamb and veal sausages with pomegranate sauce, single-cut lamb chops served in multiples of five, and fresh salads tossed in the subtle house dressing also are satisfying. Still, don't pass by the cucumber and yogurt salad with mint and garlic or the Lebanese salad with cucumbers, tomatoes, onions, garlic and sumac in lemon dressing. End your meal with house-made baklava.