Born in Beirut, Executive Chef Nabila Farah launched the new restaurant in Brooklyn in partnership with one of her sons, Michael Farah, to share her mother and grandmother’s legacy of Lebanese sustenance with the New Yorkers.
Michael, who owns the restaurant, wrote on the restaurant’s website, “My hope is to recreate the spirit of Nabila’s dinner parties and share her beautiful cooking – the kind of food rarely found outside of Lebanese homes – with my Brooklyn community today.”
In a post on Instagram, he gives a beautiful testimony about his mother, captioning an image of his mother in her youth in Beirut and now as a grandmother, stating:
“Nothing bound us more to Lebanon than Nabila’s food. She’s been cooking multigenerational dishes her whole life. Some are familiar (she does make great hummus), but many are hard to find outside of Lebanese homes, where much texture and deliciousness hides.”
Nabila’s restaurant features a wide menu, an assortment to say, from delish Lebanese Mezze and large plates – Tabbouleh, Loubieh, Malfouf, Maghrabieh, etc – to appetizing desserts like Knafeh Ashta and Maamoul.
“Nabila’s main dishes are not the kebabs and other grilled meats which, for many Lebanese diners, are synonymous with eating out,” Pete Wells of the New York Times points out. “Most of the food comes to the table looking the way it would if you had helped yourself from a platter with a serving spoon.”