Lebanese food, using a lot of imported produce.
This is a fairly elegant place with competent service and a kitchen (and Lebanese chef) to match. They do only Lebanese food, using a lot of imported produce. The mains cover all the usual suspects like the kebab khashkhash, which combines tender skewers of charcoal-grilled lamb with a wonderfully tasty tomato sauce; kibbeh, the national dish in a little torpedo shape made of crispy wheat and filled with a fragrant meat filling; and pleasant cold dips: silky hummus and baba ghanoush (a smokey grilled eggplant dip).
Nadimos is clearly an above-average Lebanese restaurant: we were spared the pita bread microwaved in plastic bags and the sandy, oily croquettes posing as falafel. Only the posters from the Lebanese tourism board (hung on varnished faux-stone walls—ouch) betray Nadimos' kinship to the global family of Lebanese restaurants.
In every other respect, this is a fairly elegant place with competent service and a kitchen (and Lebanese chef) to match. Each table is brightened by a bowl overflowing with crisp, fresh vegetables which are served with some pleasant dips—yogurt, garlic puree and hot pepper—and pickled vegetables. This gives you time to study the wide choice of mezze available.
These small plates, like antipasti or tapas, are really the heart of a Lebanese meal. Order them as individual plates or opt for a vegetarian “combo”, which rounds up all the favorite cold dips and salads: hummus (silky mashed chickpeas with sesame paste), tabouleh (chopped parsley and tomatoes with a fresh, zesty citrus overtones), baba ghanoush (a smokey grilled eggplant dip), falafel and moussaka (a cooked salad with onions, tomatoes and eggplants).
Portions are very generous, so you can order the small one for two if you’re having warm mezze and mains. These cover all the usual suspects like shawarmas and shish kebabs and the national dish, kibbeh, a little torpedo made of crispy, crushed wheat and filled with a moist, fragrant mix of meat, onions and pine nuts.
Another classic, the kafta khashkhash combines tender skewers of tender charcoal grilled lamb and a wonderfully tasty tomato sauce. The commitment to serving authentically traditional dishes continues with the desserts where the mouhalabieh (a rice and milk pudding with a rose syrup), like the majority of the dishes, is fresh and lightly balanced. Prices are net as well, which, when you consider all of the above, goes a long way to explaining why Nadimo’s regularly packs in tourists and expat businessmen alike. corkage B300