Open on Jbeil's entrance is Shesh Yeck, a cafe/restaurant/sushi place. You'll spot Shesh Yeck from a mile away due to the stone arcade decorating its entrance. A shisha terrace, a non smoking area and a sushi bar propose a large selection of food for their clients. We arrived at 08:30pm for dinner.
The first impression:
- A square space is divided into two distinctive areas, smoking and non smoking.
- Colors decorate the restaurant. You'll find chairs of different colors around, while wallpaper covers the right wall.
- White bulbs light up the space which doesn't seem right for this restaurant. I would go for warmer lights.
- Arabic is written on the cover of the menu, but inside is a menu printed in English proposing a variety of international cuisine.
The menu; more of a diner menu, the selection covers an international cuisine of fries, Mexican and burgers.
- Breakfast
- Appetizers
- Salads
- Sandwiches
- Burgers & Pizza
- Pasta
- Platters
- Oriental (a shy selection)
- Desserts
- Ice cream
- Coffee, iced drinks and cold beverages
Good food is served here: My regards to the chef.
- Salmon salad: A round plate hosts a mountain of salmon cubes mixed with shredded cucumbers and carrots. Good quality salmon with zero taste. I believe the salad needs some kind of dressing for flavor.
- Doubarah Sticks: Two pieces of fried mozzarella and two cylinders of fried halloumi. Nothing to write home about other than the excess of ketchup found in the sauce.
- Goat cheese salad is generous. A thin lightly crispy and fluffy layer of bread to open with molten warm goat cheese served next to walnuts, dried tomatoes, roquette leaves and lettuce. A generous and tasty salad I recommend.
- Makis are good enough for a "diner", the rice is a bit hard and lacks stickiness, content is a bit dry but again, after bathing in soy sauce like everyone does, they're acceptable.
- Chicken quesadillas: I like this! Toasted tortillas stuffed with molten cheese, juicy chicken and spicy jalapeños served with guacamole and sour cream on the side. Served on a wooden board, the four triangles are well balanced and beautifully textured, the heart is full of taste and the sauces are passionately prepared. It's an interesting order I also recommend.
- Pizza: A pizza I enjoyed, it's thick crunchy crust, crispy borders, generous filling and melted cheese. Smooth black olives and fresh mushrooms with oregano to add more taste and flavor.
- Steak sandwich: A big portion of fries, a sandwich cut in half, decorative lettuce and half a cherry tomato. This plate is like something you've seen in American diners. Good bread, melted cheese, tender meat, a mix of vegetables and a flavorful sauce. Bravo! And the thick fries on the side are the cherry on top. I didn't expect it to be as good as this.
- Atayef Shawarma: That's an interesting sandwich indeed. Thin non-sweet katayef topped with a load of shawarma flavored meat, tender and peppered meat served with tarator sauce on the side. It has a certain addictive feel to it which made me want to finish my plate. Innovative chef, bravo.
Best for last: The pain perdu is phenomenal! A bulky square brioche bread that is super crispy on the outside and extremely tender on the inside, molten and rich, soaked in milk and butter without having a fatty heavy feel. Caramel sauce and vanilla ice cream add the sweet taste it needs.
A lot can be improved around the restaurant for sure, but I'll visit again for the good food served here.
