Comparing Fattoush across three restaurants — an honest verdict

I ate Fattoush at three different restaurants in the same week to compare. The results were illuminating. The use of pine nuts varied significantly — only one got it right. The fresh and citrusy profile should be consistent but interpretation differs widely.

the cuisine shares roots with the broader Levantine tradition. The best version came from a family Sunday lunch, which felt authentic. arak was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Fattoush is larger than you'd think.