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!).
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