The story
Enab Beirut in Dammam grounds its menu in traditional Lebanese cuisine, with chef Wassim overseeing daily operations. He focuses on mastering foundational techniques rather than introducing unnecessary complexity. The kitchen treats standard recipes as living documents that require precise execution. A Gault&Millau score of 12.5 confirms how reliably the team maintains this disciplined approach across busy service periods.
The menu highlights six different preparations of hummus served alongside smoked moutabal and strained labneh. Regular visitors return for the kabab tajen, which combines seasoned lamb kefta with a base of tahina bread. A mushroom and cheese flatbread labeled as a Lebanese pizza offers a lighter alternative. The pistachio mafroukeh closes the meal with a dense, fragrant crumb that leaves a lasting impression.
An elevator ride brings guests past a large smoking room before reaching a more subdued main hall. The spatial division allows groups to choose between social noise and quiet conversation. Service staff navigate both zones with practiced efficiency to keep tables attended without interruption. The overall layout prioritizes comfort while keeping the focus firmly on the food being passed from the pass.
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