Small details can mean the difference between good and great food, and fresh-baked breads are often one of those details. At Phoenician Kabob, the house-baked pita bread makes the rest of the menu come alive, from silky hummus awash in lemon and olive oil to creamy lebne to succulent and herbal kafta and lamb skewers. But the intoxicating bakery aroma isn't just from the pita; fatayer (Mediterranean savory pastries) are also baked fresh, with a range of fillings like zaatar, jibneh cheese and seasoned ground beef. And Phoenician Kabob goes beyond great food: A full bar means you can enjoy your fatayer with a Fat Tire, and the service is warm and welcoming no matter how packed or empty the dining room is.
Readers' choice: Jerusalem