gh.drome-portdeplaisance.com
New recipes

Revisited: brunch at ilili

Revisited: brunch at ilili



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


It had not even been 48-hours since my return from Hong Kong but, jet-lag be damned, I was eager to meet Deidre for brunch at Ayza Wine & Chocolate Bar. Upon our arrival, we realized that Ayza did not open until 3pm and, clearly, did not host a Sunday brunch. "Where to?" Deidre asked. We were at the crossroads of No Man's Land Street and Restaurant Wasteland Avenue. "Let's just walk down 5th Avenue," I said, "surely, we'll run in to something."

As we walked by ilili, a light bulb went off in my head. I had recently read about their new brunch service and, without another option, Deidre and I decided to check it out. Upon being seated, I took a moment and looked around at the spacious, sophisticated dining room: most of the tables were occupied by Lebanese couples and families. This, I concluded, was a very positive sign.

ilili's brunch menu is divided in to two parts: a $27 prix fixe option, which includes coffee or juice, one alcoholic beverage (Pomegranate Cava, Mimosa, or Bellini), an entrée, and a side dish; or traditional a-la-carte. For Deidre and me, the decision to go "prix fixe" was a no-brainer. Choosing which appetizer and entrée to order, on the other hand, was a bit more difficult.

Our server was gracious and knowledgeable in answering questions pertaining to the menu. Below, you will find photographs of my meal with respective descriptions captioned under each picture:

To wash down my meal, I chose to alternate sipping between coffee and a flute filled with delicious Pomegranate Cava.

For my entree, I chose the "Chakchouka Eggs in Cocotte." Served in a cast-iron skillet was a casserole-like dish composed of three sunny-side-up eggs and a deeply flavorful, spicy tomato sauce. An arugula salad and hash brown "dumplings" - a fancy version of tater tots - accompanied.

As my side, I chose the "Mekanek," which were links of fragrant lamb sausage sauteed with olive oil and lemon. These little morsels paired harmoniously with the zesty eggs.

Pillowy and puffy handmade pita bread accompanied both my and Deidre's brunch entrees.
~

Conclusion I wasn't just impressed with my brunch at ilili, I was blown away. From the monetary value of the prix-fixe option, to the quality of ingredients and passion added to each dish, I highly recommend sprinting, not walking, to this restaurant in order to experience this fabulous weekend treat for yourself. There have only been a few, not even a handful of, meals that delighted me from start to finish, and this brunch at ilili was, most certainly, one of them.


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Philippe Massoud's Flatiron District

Lebanese chef Philippe Massoud is typically busy churning out mezze platters (mouthwatering assortments of hummus, baba ghanoush and the like) at his Flatiron restaurant, ilili, which he opened in 2006. TT's staff is a fan of his elevated Middle Eastern bites, such as fluke carpaccio (with Aleppo pepper and fennel pollen) and duck shawarma (with fig jam and whipped garlic).

Clearly Massoud stays busy in kitchen. But when he has a spare minute, he can be found eating his way around the streets near Madison Square Park.

We caught up with him and got the quick rundown on his favorite spots𠅏or everything from pho to pasta𠅊nd found out why he cooks his own breakfast.

Inside The Nomad Bar | Photo: Tasting Table

Coffee: Stumptown at the Ace
Philippe's order: He keeps it simple and to the point with a double espresso ($6).
Why he loves it: "It gets the engine running straight out of the gate."

Breakfast: ilili (his home turf)
Philippe's order: Since he prefers duck eggs for breakfast, he makes his own—whipping them with labneh, Aleppo pepper and salt, cooking them in a large crepe pan, then wrapping them in thin pita bread and topping it all with more labneh and Aleppo pepper and a scattering of scallions.
Why he loves it: "The egg-and-labneh combination is magical. A little onion makes the flavor just right."

Lunch: Luu's Baguette
Philippe's order: Depending on the day, it's either a warm bowl of beef rib eye pho ($8) or the roast pork bun ($1.50).
Why he loves it: "Having lived in Virginia, which has a large Vietnamese community, this is a gem to find. It is the best Vietnamese food I've had in the city."

Quick Bite: L&W Oyster Co.
Philippe's order: Oysters, obviously.
Why he loves it: "Because oysters! Mystic oysters by Karen Rivara in particular."

Dinner: Novitá
Philippe's order: The eggy, cheesy gramigna alla carbonara pasta. Because what could go wrong with that?
Why he loves it: "It's my spot for a pasta fix. The service and food are always consistent."

Drinks: The NoMad Bar
Philippe's order: He opts for tequila, ordering a double Don Julio Silver with a cucumber and squeeze of lime.
Why he loves it: "I'm a tequila addict. It is the only worthy buzz."


Watch the video: ilili Restaurant - 1st Lebanese Restaurant to receive the 5-Star Diamond Award