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Julia’s, the famous restaurant down on Monot street has moved to Sursock. Julia’s is where burger used to be phenomenal, where spaghetti had another meaning prepared with pepper and the penne vodka will make you want to scream. Julia’s is back, now open on Sursock street occupying the location of “é.cafe.”
It’s kind of the perfect combination; when you have chef Erich in the kitchen, Mickeal on the floor and the Abella family in the background, the restaurant becomes a perfection in the making. Proposing an international cuisine from all around the place, the food is guaranteed to impress. Tapas imported from Barcelona, spaghetti inspired from the streets of Italy, burgers speaking the American language, bread from Zahle and beyond.
My little one had the mini burgers, my man the spaghetti pomodoro and my girl the white sauce spaghetti. Small portions for them kids and they loved them. The meat quality of that small burger is exceptional, gourmet quality, adequately balanced between fat and beef.
Lunch is served: food at Julia’s is known to be simple, tasty without having to be complicated. Several premium ingredients are mixed together to create unique plates.
- The Julia’s salad with Gorgonzola was always a favorite.
- The endives covered with smoked salmon and served with a lemon sauce are excellent. Imagine the light bitterness of endives, the richness, and oiliness of the salmon and the acidity of the sauce with zesty notes.
- Tapas: marinated roasted beetroot with lemon and a slice of aged goat cheese on top. Sucrine lettuce smoked salmon and salmon roe on top. Roast pequillo peppers stuffed with white cream cheese. Serrano ham rolled around whole pickled fig jam and drizzled with balsamic.
- Julia’s pizza is a must try; our Lebanese local traditional kaaka baked like a pizza. It’s so crunchy like a biscuit and topped with tomato sauce and cheese. Patatas bravas, the Spanish way, with red tomato sauce on top and a white garlic sauce which I personally avoided. Tomato and potatoes are great together.
Now comes the serious stuff;
- I used to visit Julia’s only for this plate of spicy spaghetti. The pepper spaghetti made famous by Julia’s is a dream come true. Fatty and heavy but who cares, this is what makes it special. Spaghetti cooked al dente mixed with Porto wine, a touch of sweetness, several kinds of peppers and a load of parmesan cheese.
- Penne à la vodka, cooked al-dente, a huge portion, vodka flavored with diced tomatoes and mushrooms. A beautiful balance.
- The truffle spaghetti is even better than my plate. Lighter in body, and strongly aromatic, the spaghetti cooked al-dente feels light and airy sliding one on the other.
- The burger: a very special sauce, the house sauce is what makes this burger different. Caramelized onions, sweetness and creaminess which goes well with the patty. The meat patty is what makes this burger a favorite.
Other than the food and great experiences since 2002, Julia’s has been known for their desserts. The pain perdu, the chocolate fondant and the apple tart. They also have a good chocolate ice cream here. I’m a fan of the pain perdu which made it on my top 10 list of best pain perdu desserts back in the days when the restaurant was open in Monot.
Julia’s has been open for only four days writing for itself a bright future.
