Like everything at the Phoenician Taverna, the complimentary housemade pita bread comes to the table warm with enthusiasm. If you’ve never had fresh, authentic pita bread, you’re missing out on something beautiful. It’s different than what you’ll find in a grocery store or sandwich shop. Of course, there are a lot of things in the Taverna that defy standardized American ideas of Lebanese cuisine.
Prepare to be lost in the menu. It’s clearly laid out, but it’s all too easy to order more appetizers than you planned. To be fair, the hot and cold mezza menus make amazing stand-ins for a tasting menu if you’re dining in a group. Yes, the hummus is mandatory, but have you ever tried arnabeet (fried cauliflower with tahini)? You’ve never had falafel like Taverna’s, and how will you ever decide on your favorite dip if you don’t try them all?
The classically prepared kebab and shawarma selections dominate the entrées, but there remain one or two vegetarian options, and anything that comes off the grill is a masterwork. Like the pita, the meat’s depth of flavors and variety of textures may surprise you. Nothing is done quickly if it cannot be done well, and the full experience is layers of sides, sauces, and seasonings.
Owner Wassim Matar epitomizes hospitality. Even after years of success, he remains hands-on, quite literally, welcoming diners at the door and stopping to converse with each and every table. He has tips for what sauces and sides on your plate pair best with each part of the entrée. Come back often enough, and he’ll greet you by name. He’s always glad to see you. There are no customers here, only guests.
To finish your meal as it was meant to be enjoyed, order some baklava and Lebanese coffee. Savor these delicacies with slow, easy conversation, and they’ll warm you up from the inside out, starting with the soul. The Taverna isn’t in a rush, and you shouldn’t be, either…