4/5 Salted C. 6 years ago on Google
Yes,
it
was
all
the
hype
about
Em
Sherif
and
their
high
review
scores
that
eventually
aroused
my
curiosity.
We
were
in
the
mood
for
Lebanese
cuisine,
so
we
decided
to
finally
give
it
a
try.
When
you
go
in,
you
notice
that
the
restaurant
is
fancy,
with
its
mirrored
tables
and
silver
cutlery
(although
I
liked
some
aspects
of
the
interior
decoration
more
than
others).
A
noteworthy
issue
to
mention
here
is
that
the
service
was
great
from
when
we
entered
Em
Sherif
till
when
we
left.
The
waiters
were
very
welcoming
and
friendly,
and
swiftly
brought
the
food
to
our
table.
Things
work
differently
at
Em
Sherif;
when
you
sit
down
you
do
not
get
a
menu
to
choose
from
but
instead
the
food
directly
starts
coming
your
way.
For
a
first-timer,
the
set
menu
descending
at
a
fast
pace
in
front
of
you
as
well
as
the
waiters
passing
by
with
trays
of
food
can
be
exciting,
yet
a
bit
overwhelming
as
you
are
trying
to
keep
track
of
what
is
being
offered
and
trying
to
taste
everything.
However,
we
did
request
for
room
to
breathe
when
we
were
asked
if
we
would
like
the
hot
constituents
to
be
served.
I
am
glad
we
did
that
because
it
was
then
that
I
enjoyed
all
the
delicious
flavors.
Em
Sherif
does
have
great
food.
Their
hummus
is
creamy
and
their
humble
labne
is
really
really
really
good.
From
the
items
on
the
“hovering
mezza”
tray,
the
la7em
bi3ajeen
and
sambousik
were
very
tasty,
and
honestly
I
would
rather
that
the
tray
land
on
the
table
permanently.
The
chickpeas
in
the
balila
were
cooked
perfectly
and
it
was
well
seasoned,
though
a
tad
oily.
I
was
surprised
at
how
good
the
harak
osbao
was;
it
had
the
right
amount
of
tanginess.
Additionally,
the
marination
of
the
skewered
shrimps
was
great
and
I
enjoyed
the
tender
meat
chunks
(I
preferred
them
to
the
chich
taouk).
I
could
go
and
on
about
the
immense
number
of
platters
we
tasted,
but
if
I
wanted
to
describe
Em
Sherif’s
food
concisely,
it
would
be
well-balanced;
their
seasoning
and
the
combination
of
flavors
were
spot
on.
I
also
have
to
commend
them
on
the
kibbe
nayye,
which
had
the
mint
and
onions
within
the
mixture,
meaning
all
you
had
to
do
was
add
the
olive
oil.
After
this
feast
of
salted
dishes,
it
was
time
for
the
sweet
ones.
Their
um
ali
sauce
is
to
die
for!
I
loved
their
take
on
the
foret
noire
presentation;
it
was
placed
in
a
bowl
and
the
chocolate
cake
was
in
itself
a
moist
hollow
vessel
in
which
the
fruits
and
cream
were
placed.
It
seems
the
maamoul
bi
jibne
is
popping
up
everywhere
nowadays,
and
I
am
a
fan
of
it
in
general,
and
a
fan
of
it
at
Em
Sherif.
The
waiter
places
it
on
your
plate
and
professionally
slits
it
open
so
that
the
drizzle
of
syrup
reaches
the
melted
cheese
beneath
the
crumbly
crust.
All
in
all,
Em
Sherif
provides
a
rich
set
menu
with
a
bit
of
everything
and
it
left
us
feeling
stuffed
for
the
rest
of
the
day.
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