Some restaurants beckon guests to return time and time again. That’s the kind of relationship the Cincinnati Baillage has with Phoenician Taverna Restaurant and its owner Wassim Matar.
On a gorgeous mid-October evening, the Cincinnati bailliage returned to the Phoenician Taverna Restaurant for a fifth dine-around event. This qualifies the restaurant for a well-earned place in the Bailliage’s “Culinary Hall of Fame” (which I actually just invented!).
Phoenician Taverna Entrance 
Appetizers ready to serve 
Cauliflower appetizer 
Walnut Puree on Cucumber 
Walnut Puree on Cucumber 
Lamb Pies 
1st course array of hot and cold appetizers 
Zataar Pies 
Filet Mignon Kabobs, Lamb Loin Chops and Chicken Breast Kabobs 
Pistachio and Walnut Baklav 
Mike Monnin and Carol Monnin 
Graig Smith, Irwin Weinberg, Mike Valentine 
Chuck Hong, Paul Parks, Nick Pack studying wine contributions 
Phoenician Taverna Owner Wassim Matar and Chevalier Ray Vanderhorst 
Paul Parks, Jan Lazarus, David Lazarus 
Larry Mosteller, Kathy Comisar and Barbara Weinberg 
Patti Pierce, Marilyn Buckley, Joe Pierce and Susan Verschoor 
Larry Mosteller, Peg Valentine 
Kate Morrow and Janet Reynolds 
Jordan Hidel and Alexandra Pacak, Nick Pacak and Sandy Pacak 
Ellen Vanderhorst, Patti Myers, and Jeannette Jones 
Dan Vogelpohl, Sherie Marek and Mike Monnin 
Susan Verschoor, Kelly Meyer and John Verschoor 
Sue Mills, Keith Triebwasser and Marilyn Harris 
Cindy Hughes, Joe Pierce and Carol Lamy 
Nick Gonzalas and Jamie McDermott 
Gregg Jones, Sue Martz and Chuck Martz 
Alan Flaherty and Ken Kenniston 
JT Mayer and Carol Monnin 
JT Mayer, Joann Mead and Chuck Mead 
Wassim Matar and kitchen staff member with warm Pita 
Wassim Matar and Grill Chef preparing lamb loin chops 
Preparing first course selections 
Lamb Loin Chops 
Grill Chef preparing Chicken Breast Kabobs 
George Elliott, Wassim Matar and wait staff
Since the inception of this Mediterranean Mecca in 2012, Wassim Matar has consistently wowed the upscale Cincinnati food scene with his outstanding cuisine, impeccable service, and superb attention to detail. In fact, Mr. Matar’s restaurant – located in a northern suburb in an unassuming strip mall – has been named one of the best restaurants by Cincinnati Magazine. The restaurant specializes in Lebanese fare served by an attentive staff who are always eager to explain each offering to those guests who are less familiar with Middle Eastern fare.
Once inside the restaurant, guests are immediately transported to the culinary essence of Mr. Matar’s homeland. Servers passed large trays of appetizers filled to the brim with Lamb Pies, Zaatar Pies, and Walnut Purée on Cucumber Slices. And of course, there were the outstanding bottles of wine from members’ cellars that are the hallmark of our dine-around events.
Following the appetizer course, a second course of dips and salads were served family style. The mouth-watering main course offered something for everyone: Lamb Loin Chops, Filet Mignon Kabobs, and Chicken Kabobs. The meal was topped off with Pistachio and Walnut Baklava, a richly satisfying way to cap the evening.
At the conclusion of the evening, Bailli George Elliott thanked Mr. Matar for another exceptional experience. Mr. Matar in turn introduced his outstanding staff to rounds of applause. Members also congratulated our new Vice Chargé de Missions, Jon Powell, for orchestrating the fabulous event, and thanked Vice Chargée de Missions Honoraire Carmen Parks for her work in managing successful dine-around events for many years.
Graig Smith, Vice Chargé de Presse