Le Sajj

"If you want to eat kibbeh, go to Le Sajj, one of Chawki’s favorite restaurants in Bay Ridge and an excellent choice for special occasions. Chawki recommends first-timers order the “Lebanese Garden” to start, which will give you a taste of several classic mezzes like hummus, tabouleh, and grape leaves.They have three types of raw kibbeh as well as a few baked and fried options. The pumpkin kibbeh is delightfully crisp and packed with herbs and spices, but you should also take the opportunity to try the kibbeh nayeh, a pile of raw minced beef mixed with bulgar and herbs that’s traditionally eaten wrapped in a bit of flatbread and garnished with raw onion, mint, and olive oil. The kafta khishkas—a sort of Lebanese meatball dish served on a bed of rice pilaf—is exactly what Chawki means when she means that this kind of food is “spiced, not spicy.”" - carina finn koeppicus

"A very old-fashioned Lebanese restaurant, Le Sajj is the perfect place for a lingering sit-down meal, with one of the broadest Middle Eastern menus in Bay Ridge. Find stuffed vegetables, meatballs in yogurt, roast chicken on a bed of freekeh, shrimp kebabs, and roast baby lamb among the main courses." - Robert Sietsema

"The service at this Lebanese spot in Bay Ridge is nice and relaxed, and no one will ever make you feel like you’ve overstayed your welcome. If you’ve never been here, start with the Lebanese Garden, which will give you a taste of several classic mezzes like hummus, tabouleh, and grape leaves. They have three types of raw kibbeh as well as a few baked and fried options. Order the kibbeh nayeh, a pile of raw minced beef mixed with bulgar and herbs. If you get full but aren’t ready to leave, request a bottle of wine and a hookah, which will give you an excuse to lounge for another hour or two." - team infatuation

"If you want to eat kibbeh, go to Le Sajj in Bay Ridge - an excellent choice for special occasions. First-timers should order the “Lebanese Garden” to start, which will give you a taste of several classic mezzes like hummus, tabouleh, and grape leaves. They have three types of raw kibbeh as well as a few baked and fried options. The pumpkin kibbeh is delightfully crisp and packed with herbs and spices, but you should also take the opportunity to try the kibbeh nayeh, a pile of raw minced beef mixed with bulgar and herbs that’s traditionally eaten wrapped in a bit of flatbread and garnished with raw onion, mint, and olive oil. Food Rundown Mezzes Lebanese dining is all about the mezze, so order lots of small plates (both hot and cold) and prepare for a leisurely, hours-long meal. Kibbeh Nayeh Here, minced raw lamb is blended with bulgur wheat and lots of spices, then served on a slab of chilled marble. You can taste the freshness of the meat, which is particularly good paired with raw onion and olive oil. Pumpkin Kibbeh These football-shaped fried dumplings are made from a pumpkin and bulgur base and deep fried until they’re dark brown and crunchy on the outside. They're a very different take on kibbeh—one that’s absolutely worth trying. Sajj Cheese Rolls Crisp phyllo cigars filled with stretchy, savory cheese, these are what mozzarella sticks aspire to be. Kafta KhishKhash Get these spicy ground meat patties with a side of fries for a filling, savory dish that’s a great chaser for all the snacks (and Lebanese beers) you’ve been eating up to this point." - Carina Finn

"Opened in 2006 by restaurant industry veteran Marwan Dagher, Le Sajj mainly preserves the rococo, carved-wood decor of an earlier establishment, to nostalgic effect. The menu is Lebanese, presented in greater depths than most other establishments on a menu of roast baby lamb; compact, meat-stuffed dumplings sided with yogurt; and several types of kibbeh, including the rarely offered variety consisting of ground lamb tartare." - Robert Sietsema