Selections include traditional Arabic mezze, such as tabouli and hummus, Middle Eastern breads like lavash and a main course of lobster tail and pan fried chicken stuffed with feta and tomatoes. If ...
Chef and restaurateur Philippe Massoud operated a Mediterranean restaurant called Neyla in Georgetown in the early 2000s. But he’s spent the past 15 years in New York, building a following for upscale ...
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