Time Out

"Another surprise was the thick “Phoenician fries” with a thyme-spiked mayonnaise for dipping—it’s perhaps the best item on the menu."

Time Out

"At Ilili, Massoud chooses an accessible entry point to haute Lebanese: an elegant take on the familiar. The humble pita bread, instead of being just an afterthought, is unusually light, like an Indian puri."

The Daily Meal

"There’s more construct-your-own flavor combinations to be had with the kibbeh nayeh jnubieh: steak tartare with burghul, cumin, marjoram, onion, mint. A meat patty with a paste-like texture glistens with olive oil— it’s meant to be mixed with grainy pearls of burghul and slices of jalapeño and onion. It’s a unique medley of textures."

The Daily Meal

"Tear a piece of the thin, warm puffed pita and attack unabashedly between sips of the signature Not-So Bloody Martini."

The Daily Meal

"To start, there’s hommus, of course, and labne, a tangy strained yogurt— textbook examples of whipped and silky smooth, respectively."

Anthony Rahayel

"That's an award winning dish. Two wraps served like a temaki made of thin pita bread that's not so thin to be normal Lebanese bread, stuffed with tender duck meat, juicy chicken, crispy lettuce, subtle green onions and some fig jam that makes all the difference. I felt the garlic that's not too prominent and doesn't hurt your fragile buds. That's something not to miss for sure."

Anthony Rahayel

"The bread has a special feel to it, lightly aromatic and fluffy. A thin homemade bread with a certain finesse as you grab it, approach it to your nose and bite into it."

Rachel Wharton

"A must-try are the “Phoenician” fries, dusted with the tart, deep-red spice called sumac and served with a thick, chili-garlic dip."

Danyelle Freeman

"One of our favorite finds at Ilili is the kibbe naye beirutieh, the steak tartare. The bulghur lends texture, the mint an herbaceous freshness, and the jalapeno a dose of heat. The combination makes for an outstanding change of pace from the usual tartare."

Tina Wong

"The tartare was rich, luscious and incredibly beefy in flavor. No salt was in here, only a whisp of spicy heat. The raw onions and jalapeño peppers were crunchy, refreshing add-ons to the earthy tartare."