I’m a big fan of Lebanese food. We often have it for lunch. Because Yasma is only open for dinner, we lived here for a couple of years before we got around to trying it. But I’m sure glad we did.
The flavors here are at a complexity level above any Lebanese food that I’ve had elsewhere. Even the common dishes, such as hummus, baba ghanoush, and tabbouleh, all contain ingredients and spices that make them stand out and add a terrific level of complexity. For example, the tabbouleh includes not just interesting seasonings but also pomegranate seeds. It was not the only dish that was served with the addition of pomegranate. There was also a delightfully spicy sauce that seemed to be comprised of both pomegranate and harissa.
The chef’s tasting menu is a terrific way to sample most of the dishes on the menu. Our favorites turned out to be most of the cold course dishes that were served in the first of three rounds. This included:
– Hummus
– Baba ghanoush
– Tabbouleh
– A spice tray with a selection of olives
As you would expect from a high-end Lebanese restaurant, the pitas are perfectly puffed and delicate.
The hot dishes included lamb and chicken and were served on the traditional garlic sauce.
The tasting menu concluded with an assortment of bite-sized pieces of baklava.
If there was one shortcoming, it was the wine list. The white wines seemed to be of a singular note, although they were offered from four different countries. Unfortunately, they were out of the French Chardonnay, so I might be inclined to bring my own bottle the next time, assuming they have a corkage fee.