A Gastronomic Journey of New Tastes

delicious dish magazine ive AS SEEN IN V Leila featured restaurant 120 South Dixie Highway, West Palm Beach ETHNIC Options are a blessing, especially when it comes to food, and I am thrilled that Florida is now home to a wide array of ethnic restaurants. Foodies throughout Florida can now rejoice because there are more restaurants to choose from, thanks to restaurateurs A gastronomic journey and chefs who have decided to bring a taste of their homeland to our state. Whether you are searching for Eateriesof new tastes by Sharon Levinsohn Greek, Middle Eastern, Thai, Indian, Turkish, Jamaican º or any other cuisine from another part of the world, you can find it somewhere in the Sunshine State. Here are a few that are worth the trip. Leila has had a devoted following since opening in downtown West Palm Beach in June 2004. This chic little eatery, owned by Roy and Evelyn Assad, serves up authentic and delicious Middle Eastern cuisine in a sophisticated yet casual setting. This cozy spot channels a bit of South Beach and a bit of SoHo, but serves it all up with Middle Eastern style and a touch of southern hospitality. Roy, a successful insurance entrepreneur, is originally from Damascus, and Evelyn, who designed the pretty interior, is originally from Virginia, and they have combined their talents and their love for Middle Eastern cooking in their newest ven- continued on page 126 Lture. The Assads have always wanted to own a restaurant and they are also thrilled to be part of the revitalization of downtown West Palm BeachƒRoy even opened an office on V 67 continued from page 67 Clematis Street. Their restaurant also fills a void for this type of fare Spain, Australia, South Africa, Germany, and California. Fifteen wines in the area. Before opening Leila, the Assads had to drive to Ft. are served by the glass, if you wish to pair a different choice with each Lauderdale for Middle Eastern cuisine after they moved to Palm course. There are also fresh brewed teas (try the mint) served in glass Beach County in 2001. They carefully assembled all the ingredi- kettles, as well as Turkish and American coffees. entsƒquality food, attentive service, a lovely ambiance, and an For the perfect finale, you must indulge in their baklava, which is less upscale atmosphereƒto make dining here special. Even the name, sweet (and less syrupy) than most of its counterparts. The Awad»s ver- Leilaƒwhich means ≈exotic night∆ in Arabicƒis reflective of the sion is light and crispy, made with pistachios (for a change). The k»naf- overall experience here. fee is another creative treat, which is made of layered melted sweet Once you step into the restaurant you will realize that you are in cheese and farina, and drizzled with orange blossom syrup and sprin- for a treat. The décor is sleek and attractive: dark blue reigns in the kled with crushed pistachios. Both dining room and in the bar area. The high ceiling, three of the four are yummy! walls, the stained cement floor, and the dark wooden chair cushions On Friday and Saturday evenings, the term ≈exotic night∆ takes on are all dressed in blue. Even the booths are covered with a blue and another dimension, thanks to a talented belly dancer. Decked in tradi- gold mosaic- patterned fabric. The dark blue hue provides the per- tional garb, this wonderful entertainer gyrates and swishes throughout fect contrast to the white tablecloths and napkins, which are made the dining room, several times throughout the evening, and truly from a combo of Egyptian cotton and linen, so that neither will shed enhances the traditional dining experience. on your clothingƒnice touch. The tables are topped with imported Furthermore, you can also partake of the water pipeƒthe arguileh blue crystal votives, bud vases with fresh flowers, and small yet styl- (pronounced ar-gee-lay). This tradition, which originated in India more ish salt and pepper shakers. The mood is enhanced via seductive than 500 years ago, features a molassses-fused blend of fruity tobacco lighting, including multicolored miniature glass lights, suspended that is lighted and passed through the pipe and the water before being from the ceiling, multicolored wall sconces above the booths, track inhaled. Leila»s water pipe is situated on the outdoor patio (which also lighting, and additional votives along a ledge as well as in the hall- sports tables for dining with torchlights) and every smoker receives his way. The ambiance is also served well by the placement of sheer, or her own plastic mouthpieceƒcleanliness is a virtue. white silk curtains, gold-framed mirrors on one pale yellow wall, and Phone Leila at 561.659.7373 for reservations and information. Lunch Middle Eastern music playing overhead. is served Monday through Friday, and dinner is served daily in season The Assads have set an attractive stage for a pleasurable dining (November through May) and Monday through Saturday the rest of experience. Chef Alex Awad and Assistant Chef Mireille Awad (his the year. wife) will consistently tempt your tastebuds and satiate your palate. You should start with the mezzes (which mean bite-sized foods) which are a staple of Middle Eastern cooking and encourage the sharing of dishes. Leila»s Mezze Tour allows you to choose six scrumptious appetizers, including their silky smooth hummus (chick- pea pate), vegetarian stuffed grape leaves (filled with rice, parsley, tomato, onion, lemon juice, and olive oil), baba ghanouj (smoked eggplant dip), muhammara (a red pepper and walnut tapenade with pomegranate molasses), ma»anek (petite sausages of lamb, beef, and pork, marinated in port wine, sherry, and a mix of spices), and the warm fava bean salad. These mezzes are served in small, curved white dishes that resemble the petals of a flower when arranged for this courseƒanother thoughtful touch. All of these dishes are accompanied by warm pita bread, in a basket, which is constantly refilled. On days when I decide not to make a meal out of the mezzes, I dive into their tasty entrees. The newest attraction is an extremely juicy, grilled freshwater lobster tail, which derives its great flavor from being marinated in Mediterranean spices, and is served with rice with vermicelli or cous cous (your choice) along with an array of tender grilled tomatoes, zucchini, onions, and yellow squash. I also adore the shish kawook, one of the most popular dishes, which consists of marinated cubes of white meat chicken, which have been grilled over an open fire; Leila»s signature shish kebab, which sports tender filet mignon (a carnivore»s delight); and the garlic shrimp kebab; which are all served with the rice or the cous cous and the veggies. When it comes to spirits, the Assads offer a thoughtfully selected boutique wine list, with a nice selection from Turkey, Lebanon, 126 V.

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