|
View the
Lebanese Kitchen Menu
|
Restaurant:
Lebanese Kitchen
Where: 1384 Washington Blvd., Pasadena
Phone: (626) 296-9010
Reservations: Not necessary
Cocktails: No
Service: Tableside wait service
Atmosphere: Casual
Outdoor Dining: No
Credit Cards: MC, Visa, Amex, Discover,
Debit Cards with logo
Kid’s Menu: No
Senior Discount: No
Food to Go: Yes – Also local delivery
available
Catering Menu: Yes
Price Range: $2.50 - $10.50 |
|
Lebanese Kitchen is at 1384 Washington Blvd., in Pasadena |
Starters included pita bread, hummus and tabboulleh |
|
Quail
appetizer |
Kufta
appetizer |
|
Combination Kebab plate |
|
|
DOT COM DINING A Look At San
Gabriel Valley Restaurants by SanGabrielValleyMenus.com
Lebanese Kitchen – Delicious Middle Eastern Food, Café 322 Nearing its Debut
By Bill Coburn
In the area now being
called East Washington Village in Pasadena, there are some very good places to
eat, including Connal’s Burgers, Mijare’s No. 2, Domenico’s Pasadena, and
Lebanese Kitchen. Two or three doors west of Hill, on the south side of
Washington Blvd., is the subject of today’s restaurant spotlight, Lebanese
Kitchen.
As you walk into the
Lebanese Kitchen, a small unassuming restaurant, you’ll see photos of Lebanese
scenes, including aerial shots of 20th century Beirut, as well as natural
scenes. But one of the first things I noticed was the continuously uptempo
middle eastern music that contributed greatly to the atmosphere throughout our
meal. The restaurant was opened 8 years ago by Michael Labbad, who still pops
in to keep an eye on things, but this family run restaurant is now overseen
mostly by his two children, Tony and Violet.
And what a meal it
was. I started with the BBQ Quail. Grilled to perfection with middle eastern
spices, it was a great starter. Katie ordered the Kufta, stuffed ground beef,
with diced onion, spices and pine nuts, then deep fried. There were five of
them on the plate, so I tried them, and enjoyed them, too. Before we got our
starters, we were given good-sized helpings of hummus and tabboulleh, as well as
a basket full of fresh pita bread. Hummus (ground garbanzo beans with tahini
and Middle Eastern spices and drizzled with olive oil) and Tabbouleh (finely
chopped parsley, tomato, onions, cracked wheat, spices, lemon juice and olive
oil) are served with every Dinner Entrée. I’m not usually a big fan of either,
but I really enjoyed the combination of both on the pita bread. Even went back
for seconds, which is not typical for me.
Katie and I both
ordered the same thing, the Combination Kebab plate. This plate includes a
Shish kebab, a lule kebob and chicken kebob, topped with raw onions and served
with rice pilaf and broiled tomato. I can’t tell you about the tomato (I don’t
eat them) but I can tell you about the rice piilaf, which was light, fluffy and
deliciously seasoned, and about the kebabs. The Shish kebab consisted of truly
tender chunks of beef, with a nice blend of Middle Eastern spices. The Chicken
Kebab was tender and juicy, also deliciously seasoned. And the Lule (Ground
Beef) Kebab was excellent, as well. All kebabs are marinated Middle Eastern
style and cooked over an open flame.
Lebanese Kitchen has
lunch Kebab specials Monday thru Sunday from 11am to 4pm, ranging from $5.99 to
$7.99. Sandwiches, served from 11am to 4pm daily except Sundays are served on
pita bread, and range in price from $3.50 - $4.50. Lunch salads range from
$6.99 to $7.99, with dinner salads at $9.00 and $10.00.
Lebanese Kitchen can
also assist you with all your caterning needs, with several plate options
available. You can find the Lebanese Kitchen menu, including their catering
menu at
www.sangabrielvalleymenus.com/lebanesekitchen. While you’re there, you can
download a coupon good for half off an entrée with purchase of an entrée. But
please, these coupons are to introduce new customers to the restaurant, not for
daily repeated use.
Bill Coburn is owner of SanGabrielValleyMenus.com, a
restaurant website featuring dozens of restaurant’s menus, as well as
downloadable coupons. He has nearly 20 years experience in the restaurant
business, and has been eating for much longer than that. |
