 |
|
|
Phoenicia Restaurant Gourmet Cuisine
1223 Government Street, Ocean Springs, MS (228) 875-0603
"Food with a 7000 year old tradition that fits right into the thinking of the millennium: Fresh, Healthy, and Reasonable"
I applaud the courage of Chef/Owner, Issam Sam Sabagh, to open a Lebanese restaurant on the Mississippi Gulf Coast. "Courage?" you may ask. Yes, I believe it is a courageous man that thinks he can sell food as exotic as Lebanese to a citizenry that thinks international fare should be limited to the triumvirate of Chinese, Mexican, and Italian. All three of which have been greatly Americanized as they currently exist on the Coast. Chef Sabagh chose very wisely when he placed the Phoenicia Gourmet in Ocean Springs. I feel only Bay St. Louis or Ocean Springs provide the eclectic palates to welcome something this different. Remember, aside from the aforementioned Americanized international fare there is only a handful of Vietnamese establishments and one Greek restaurant on the entire Coast.
The Phoenicia sits in downtown Ocean Springs in a building that has previously housed an old pharmacy and more recently one of the worst greasy spoon diners I have ever encountered. Management has done a magnificent job of renovation. The facility is almost unrecognizable from when it was acquired. The walls are adorned with international artwork and even feature little nooks in the wall to accent authentic Middle Eastern statuary. They feature a large banquet facility and have quickly become a premiere business lunch spot.
The Covert Diner is no stranger to Lebanese food having sampled the fare in many cities including New Orleans and Baton Rouge in particular. I, however, recently set out to "play dumb" and ask a lot of questions about the menu and see just how the staff would respond. I am delighted to say that the wait person that I dealt with was very knowledgeable of the food and offered explanations in a clear, helpful, and non-condescending manner. They are doing everything they can to make the food accessible to first timers. There is also a large portion of the menu that offers very recognizable steak and chicken kabobs and even Mexican Fajitas for those not inclined to try something new. The choice of offering Fajitas may seem odd at first until you realize the similar ingredients and basic historical relationship between Fajitas and the staple Lebanese dish Shawarma. Each is made with a marinaded, thinly sliced, grilled flank steak or chicken. The similarities make a bit more sense when you consider that Mexican food is an evolution of the Spanish which is in proximity of Lebanon along the Mediterranean basin. Surely, these two dishes share a common ancestry.
The Phoenicia Gourmet is very family friendly and offers a children's menu with standard items such as Hamburger and Fries or Chicken Tenders.
Once Coast residents muster up the resolve to venture into something new they will be treated to many staples of the Lebanese Cuisine. Featured most prominently on the menu is the Shawarma, both Beef and Chicken. Do not let the exotic name scare you. Shawarma consists of marinated meat seasoned with an unique mixture of herbs that may strike you at first as being different but will be so pleasant as to quickly become a favorite. Both meats are prepared by roasting on an open pit grill and each is sauced with a different light sauce that make it the perfect compliment to the sides of Rice Pilaf and Humus.
Now, Humus which is served as a side dish and as an appetizer is difficult to describe effectively to a novice. An explanation of the recipe does not adequately convey the wonderfully addictive quality of this rich delight. The recipe is quite simple. Ground up Garbanzo Beans (Yes, the same chick peas we have been seeing in salads for years) add liberal amounts of herbs and Extra Virgin Olive Oil. You then eat it as a dip for warm pieces of home made pita bread. You will quickly encounter an effect again similar to Mexican food. That being the habit of filling up on chips and salsa long before your entree appears.
Lebanese cuisine also makes very good use of eggplant. Another item that is certainly no stranger to Coast residents. It is best featured in the Babaga Ghanuj, an herbal mixture, or served fried with a yogurt like sauce made from sesame seeds. This type of cooking tends to allow the natural flavor of the eggplant to be featured as apposed to the Italian tendency to use eggplant as a vehicle to carry other flavors as in Eggplant Parmesan.
What Middle eastern meal would be complete with out that enchanting delicacy, Baklava? The Phoenician Gourmet has placed their on little spin on this standard item by preparing it in a dryer, "cookie-like" manner that really accentuates the nutty taste of the fresh Pistachios.
Each meal at the Phoenicia Gourmet will open your senses to higher and higher levels of flavors and although it is unlike anything else offered on the Coast it is that uniqueness which should be championed. The prices at the Phoenicia are very reasonable. $10 to $15 per person for complete lunches and perhaps $5 more for dinner with the exception of a couple of more expensive dishes such as Lamb Chops. I predict that the reputation of this establishment will quickly spread beyond Ocean Springs and they will develop quite a following among Coastians. Those of you tired of the same old restaurant fare would be very well served to try the Phoenicia Gourmet.
All major credit cards accepted
No reservations required
Breakfast, Lunch & Dinner Daily
Mon-Thurs: 7:00 AM to 9:00 PM
Fri-Sat: 7:00 AM to 10:00 PM
Sun: 7:00 AM to 8:30 PM
Catering for all occasions and banquet facilities available
Last Updated: 5/18/02
Send E-Mail to: covertdiner@aol.com
Copyright © 2002 Covert Diner. All Rights Reserved