What I learned from my successive visits though, was that what La Vela does best is prepare down-home Italian fare.
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Since then I have visited this sleek lounge/restaurant a half dozen times (and paid my bills, thank you), I have my answers, and I am ready to write.
Consistency is always the issue, and while some restaurants have reached new heights, others continue to fight the downhill slide into mediocrity
More often than not comment cards are read carefully and you help the business and the dining community when you provide an honest, balanced appraisal.
Can you eat in Cairo the way you eat in New York or London?
In Japan donburi means bowl or rice bowl dish and in Cairo Donburi is a new Japanese restaurant at City Stars. The creation of Japanophile Mido Barsoum, it brings authentic Japanese street food to Egypt for the first time.
It was time to take a break from Egypt, so her royal self and I decided a week in El Gouna was in order. This orange and white holiday village on the Red Sea, just north of Hurghada is, geographically, part of this country, but that is where the connection begins and ends. When I …
If you’ve been following my column these past few weeks you’ll know that this is something that has been on my mind lately. Call it an existential crisis. Why do I do this? Do I know what I’m doing? Does it serve any purpose? How long before my belt breaks?
Many hire random amateur freelancers who think that spring rolls are a seasonal dish and can’t tell their head cheese from their aspic. Worse, some of these sites rely upon civilians to do their reviewing for them. This leads to some truly bizarre suggestions.
The best in town!
Stories of king Farouk’s breakfasts
Over time I came to realise that some people were simply so used to eating low-grade fish that when faced with the real thing they mistook it for being off. Such myths and misconceptions are boundless in the restaurant business.
There are some great restaurants here but over time I discovered that what Maadi does better than anywhere else in Cairo is Asian food thanks to the large Asian community located here.
This common wisdom has been repeated so often in the press that it has become a mantra among those in the slow food movement and also among many rank-and-file foodies, who have in common that they swallow these myths without asking the necessary questions.
The meat is ground fresh on the premises daily and blended with caramelized balsamic onion, roasted garlic and egg yolk. Perfection on a soft, buttery bun. Topped with homemade pickles, fresh tomatoes and lettuce, Hernandez’s aioli of sweet and sour dill with chilies, black pepper and pickle juice put this one over the top.
If you’ve seen the film Food, Inc. (2008)—and if you haven’t, you should—you’ll know that industrial farming is ruining the food chain. The health and welfare of the planet, unchecked by government regulations, is being held hostage to corporate greed. It’s up to us to stop it. Not through petitions or demonstrations, rather, we should …
My youngest was born a foodist, a trait she happily developed in gleeful opposition to her food-averse sister as she instinctively sought out an unoccupied niche in the family culture.
The place is always packed with Koreans and under such circumstances I always try to eat what the locals are eating. I simply asked the kitchen manager for dinner for six, which worked out beautifully as it always does.
Still, the school district is making an effort, and even if the kids go on a hunger strike, it is preferable to the fast food made available to high school and college students in so many schools, including in Egypt.
It’s all about being a locavore. Eat what grows where you live. Support your local farming community. Practice sustainability and fair labor practices. Be a good global citizen. Sounds like a good idea, but not everyone agrees on the science and the economics.
One thing America has going for it is supermarkets. For a Cairene, it’s like walking into a museum. The superabundance of everything you couldn’t possible need is unnerving.
The original Abdel Wahab in Achrafieh (Beirut) serves some of the best Lebanese food I’ve ever had, but when a one-of-a-kind place goes chain—it now has a second branch in Beirut (Monod), one in Riyadh, one in Jeddah, and now one here in Cairo—it usually loses something in translation.