At Restaurant 755, Find Your Way to Lebanese Greatness | Restaurants

Together, the platter is my platonic ideal of a vegan assortment, relying on the character of vegetables to score, rather than a masquerade of fake meat.






The grilled chicken platter includes rice or fries, hummus, salad and tahini sauce.


Robert kirkham



There is only one thing needed to reach vegan escape speed: the toum.

Innocently labeled “$ 0.50 garlic sauce” on the menu at 755, the toum looks and spreads like mayonnaise, but is made with garlic, oil, and vinegar. Garlic lovers could easily knock over a few containers, spread out on falafel, fries, skewers, or whatever, until their domestic partners threatened them with the couch or joined them in Garlicville.

Assorted olives ($ 7) are sautéed with fennel seeds, chili flakes, and a dash of vinegar, for added flavor as you work around the pits. The Mehris make their own yogurt for labneh ($ 6), golden with extra virgin olive oil and powerful dried mint.






Nader and Basma Mehri run 755 restaurant in Niagara Falls

Owner Basma Merhi, right, with her son, Chef Nader Merhi, at restaurant 755.


Robert kirkham



Kibbee nayee ($ 20), an occasional dish, is a kind of Lebanese beef tartare. Finely ground fresh beef mixed with bulgur wheat, finely chopped onion and spices, covers a platter, marked with a checkered pattern, fresh mint leaves and extra virgin olive oil.

Skewers are always offered, in chicken ($ 11), lamb ($ 16), beef ($ 12), kafta ($ 12, seasoned ground beef) and falafel ($ 10). This prize gets you a pair of meat sticks over rice or fries, pita bread, lettuce, tomato, hummus and tahini sauce.


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