"This Lebanese restaurant has one of the more extensive menus on the list, including regional specialities like sfiha–a flatbread with a spiced minced meat topping–and fatteh–chickpeas over toasted pita bread with yogurt, tahini, garlic, sumac, and melted butter. All of the mezzes are excellent, but the baba ghanoush is especially good, with the level of smokiness you find in Beirut. That’s no surprise, as the restaurant originally opened in Raouche, Beirut in 1935. Though the family immigrated to Chicago, they still source spices from Turkey and make their own zaatar, which is fresh and tangy and should be added to every order." - Rebecca Holland
