According to their website, “ilili means “tell me” in colloquial Lebanese and this is exactly what we want you to do. Each passing of our shared plates and the breaking of freshly baked Levantine pita opens up a new conversation.” That description invites the perfect atmosphere for a birthday dinner with mom in town, my boyfriend, and of course outdoor seating for the pup. Mediterranean, being my favorite type of food, was a must in selecting a restaurant, but then the way the dinner menu online had me salivating already, made ilili NYC for sure the spot to ring in 31.
To start the sharing extravaganza, Kibbeh Naye Beirutieh. Named by Eater as one of only 13 “Excellent Steak Tartare in NYC,” the tartare was a dish to behold. Presented with burghul, onion, and mint, it is wonderfully complex and interesting and to bite into. The steak meat itself was high-quality beef that was minced into thin patties and served cut. Burghul, also known as bulgur, is very common in Middle Eastern and West Asian cuisine, must have been within the raw steak and was very slight to taste. Onions, jalapeños, and mint are commonly served with tartare so nothing new there. I will say this is an incredibly well-made steak tartare; however, it was not a dish for my taste buds, which I could have told you before I tried it. The idea of raw meat makes me nervous, but if it is one of the best in the city and a birthday, then it is the one to try and the night to try, right?! It tastes exactly as I thought- like raw meat. It has its’ own distinct flavor, one that I can see perhaps in very small quantities, but as you can see above this is a large dish and was just too much for me in an appetizer. The onion and mint to add to the meat actually made the taste worse, I did not see how the flavors were complimentary. For me, this could have been skipped but my boyfriend loved it, and the taste was exactly what he was looking for in a good steak tartare, so there is that opposing viewpoint if interested.
As far as passing on anything else, not happening. The appetizers continued with a choice from the hot mezza, the Brussel Sprouts. Served with grapes, fig jam, walnuts, and mint yogurt, this was a plate of vegetable heaven. Brussel sprouts have finally started to get the credit they deserve with preparation like this. Crispy, well glazed, and with several different flavors from the other ingredients, these could never be described as boring. Fresh grapes and a tangy fig jam help subdue that strong flavor of the brussel sprouts. The mint yogurt mixed in between added that Mediterranean flair and a creaminess that complimented the crunch of the walnuts, grapes, and sprouts. I’m always excited to see fig and yogurt in dishes, and this is one of many on the menu that offers both (and the first of two that we ordered). These can be enjoyed as an appetizer or side dish to any of the mains.
Hommus was a must. Nothing too complicated here- chickpea puree with tahini, lemon & olive oil. Housemade with lots of love and care, this appetizer is the litmus test of a Lebanese or Mediterranean restaurant. This hummus hits the spot and certainly passes the test. If looking to be cost conservative, this could be the dish to pass considering how accessible it is, I just find it too irresistible to not have on the table for dipping other sides and dishes into as well..
The sharing continued with Duck Shawarma. Caramelized duck and chicken prepared in a pita wrap and added in fig garlic whip, lettuce, scallions, and pomegranate seeds. Duck has slowly started to creep it’s way into my ordering rotation thanks to my boyfriends love of it. Interestingly they add chicken to the shredded duck, but the gamey tenderness still stands strong on its’ own. More similar to a steak than chicken or turkey, the fat and flavors come out and therefore not much else is needed within the wrap to make it great. Then there is the fig garlic whip served alongside. Absolutely brilliant to combine fig and garlic into this whipped dish – I am here for combining more things with garlic to see how it works. While I cannot say I have had much duck shawarma elsewhere, this has to be some of the best out there wish the delicious duck meat and beauty in its fresh ingredients and simplicity.
No close up but worth mentioning are the house made pita bread and Rkaykat Bil Jibneh- ilili cheese blend rolled in crispy pastry dough and fried. A special cheese blend? That is then fried? In pastry dough? Yes, please sign me up! These little cigar-looking delights pictured on the far right were a perfect touch to the meal and with the different spices in other dishes. The cheese was mild and each roll was filled to the max, bursting with the cheese. A little sweet but also a little sour, these creamy cheese cigars are an easy way to get into Lebanese foods and a safe start if just starting your culinary venture. Then the house made pita bread that is pictured on the left-hand side. Unfortunately, there is not a description on the website so I may be butchering the name of this bread as it is a bit different than the smaller and denser pita breads we see at stores or other restaurants. Inflated and airy with a thinner dough, it is the perfect vessel for all of the wonderful dips and sauces served throughout the meal.
While all may not be pictured in this shot, one beautiful plate of shareable dishes for a night of wonderful conversations and celebrating!
