Berut Bistro - Review - Marylebone - London - The Infatuation

"Berut Bistro is a small, warm Marylebone restaurant where the friendly servers rush around to make space, pushing tables together, and replacing plates of caramelised beef-topped hummus that have been wiped clean with plates of crispy golden falafel in a silky tahini sauce. Around the high counter, friends sit side by side, tucking into crisp fattoush salads—tangy and sweet from the generous amount of pomegranate molasses—and recounting their work days and life updates while splitting a shish taouk skewer. Although the slick bar works nicely for a casual, but impressive, third date, we prefer coming here in a small group and sitting in the adorable four-person window nook. That way you can get really liberal with ordering. Which is ideal because it’s one of the best Lebanese restaurants in the city and we’re big fans of the dip section of the menu, as well as the small plates with things like crunchy kibbe and creamy roasted aubergine fatteh. It’s a popular place, so don’t expect to lounge around for hours—although you’ll really wish you could. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Pause Unmute Food Rundown Hummus Ras Asfour Thick, creamy hummus, topped with glossy pieces of tender beef chunks. This is an excellent starter. photo credit: Aleksandra Boruch Kibbe A crispy bulgur shell, filled with spiced, nutty meat. This is warming and satisfying, and you should dip it into the accompanying tzatziki, to add a nice freshness. photo credit: Aleksandra Boruch Falafel Some of the best falafel we’ve had in London. These perfect little two-biters are crispy and moreish. The chopped pickles in tahini is a really, really nice touch. photo credit: Aleksandra Boruch Aubergine Fatte Light and refreshing, this yoghurty dish has a lovely meatiness from the aubergine chunks and the chickpeas make it satisfying. photo credit: Aleksandra Boruch Fattoush The chef is heavy-handed with the pomegranate molasses, which makes this fattoush excellent. It’s citrussy, salty, sweet, and tangy, and you should have a couple of these on your table if you’re in a group. photo credit: Aleksandra Boruch Tabboule This parsley-heavy tabboule is a refreshing and citrussy salad, and one of the best we've had in a restaurant. photo credit: Aleksandra Borucht Slow-Roasted Lamb This is our favourite of the ‘bigger plates’. The lamb is slow-cooked and extremely tender, and the gravy is great poured all over the rice. photo credit: Aleksandra Boruch" - Rianne Shlebak