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366 Roy St. Send to Phone
From baba ghanouj to zahrah, Mediterranean Kitchen covers Lebanese dishes from A to Z---then follows them up with exceptional Turkish coffee.

Lunch Mon.-Sat., Dinner nightly

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THIS RESTAURANT IS CLOSED Mediterranean Kitchen Restaurant Review

: When, after 20 years, Kamal Aboul Hosn moved his popular lower Queen Anne eatery, his customers simply followed the aroma of garlic four blocks east to a larger space adorned with bright green walls and burgundy linens. Hosn’s son, Bassam, runs the Bellevue place, where soft lighting and lace curtains prevail. At both, you’ll find the same menu of Lebanese favorites made from recipes that have been in the Hosn family for generations. Consider the braids of garlic on the wall fair warning that the stinking rose is used with great abandon in most of those dishes. We sneak in every so often for the Farmer’s Dish, marinated chicken wings that are charcoal-grilled and sauced in a pungent lemon-garlic cream. While there, we can’t resist loading pita bread with smoky baba ghanouj (eggplant) or silken Lebanese labnie (drained yogurt garnished with mint and olive oil) accompanied by chunks of tomato, cucumber and olives. If it’s Friday, we must have moussaka, made with potatoes and garbanzo beans as well as eggplant, but more often we indulge in Kamal’s North African lamb couscous, roasted lamb shanks and whole roasted vegetables in a full-bodied red sauce. Finish with a cup of thick, Turkish-style coffee. It’s probably about all you’ll have room for, unless you can squeeze in a triangle of baklava.


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