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Nite on the Town Restaurant Discount Card, image and link

The Nite On The Town Card is an exclusive membership card that enables the holder to dine at a dizzying variety of the San Gabriel Valley's most popular restaurants at a discounted price.

Simply include your card when paying your check. If you are a party of two, one of your entrees (equal or lower priced) will be free or substantially reduced in price. If there are four or more in your party, two of your entrees will be free or reduced in price and you can visit each restaurant up to three times during 2011 and get a great discount each time

Periodically, SanGabrielValleyMenus.com readers save $5 off the $30 price of the card.  Check back for savings.

Partial list of NOTT Card participants

Beckham Grill, La Fiesta Grande, El Portal, Stoney Point, Radhika, Firefly Bistro, Cafe Mundial, Central Park, Matt Denny's, 1810, Cha Da Thai, Dish, Italian Kitchen, Bella Sera and dozens more. 

Click here to view the complete list, and to see the discount each restaurant offers to Nite On The Town Card holders.

Nite on the Town Restaurant Discount Card, image and link

Restaurant Spotlights  Click on photos (except logo) to see them full-size

You can also find our Dot Com Dining columns weekly in the San Gabriel Valley Weekly (print media) and SierraMadreNews.Net (online)

Lebanese Kitchen, Pasadena's logo image and link to Lebanese Kitchen's menu

View Lebanese Kitchen's Menu

Restaurant: Lebanese Kitchen

Where: 1384 Washington Blvd., Pasadena

Phone: (626) 296-9010

Reservations: Not necessary

Cocktails: No

Service: Tableside wait service

Atmosphere: Casual

Outdoor Dining: No

Credit Cards: MC, Visa, Amex, Discover, Debit Cards with logo

Kid’s Menu: No

Senior Discount: No

Food to Go: Yes

Catering Menu: Yes

Price Range: $2.50 - $10.50

Frog Legs

Hummus, Tabbouleh, Pita Bread

Beef, chicken and lamb kebob

Chicken Kebob

Combination Plate - Shish kebob, lule kebob and chicken kebob

 

Dot Com Dining logo image

A Look At San Gabriel Valley Restaurants by SanGabrielValleyMenus.com

 

Lebanese Kitchen – Hop on Over (read on, you’ll see why)

By Bill Coburn

 

As you walk into the Lebanese Kitchen, a small unassuming restaurant, you’ll see photos of Lebanese scenes, including aerial shots of 20th century Beirut, as well as natural scenes.  Since I last spotlighted Lebanese Kitchen in May of 2005, it’s undergone a major face lift, and the interior is much nicer, with a pleasant, warm paint job, new moldings, and the second room, which was mostly being used for storage on our first visit has been completely re-done and is now used for dining.  On both visits, though, one of the first things I noticed was the continuously uptempo middle eastern music that contributed greatly to the atmosphere throughout our meal.  The restaurant was opened 10 years ago by Michael Labbad, but this family run restaurant is now overseen by his two children, Tony and Violet.

 

Our meal began with good-sized helpings of hummus and tabboulleh, as well as a basket full of fresh pita bread.  Hummus (ground garbanzo beans with tahini and Middle Eastern spices and drizzled with olive oil) and Tabbouleh (finely chopped parsley, tomato, onions, cracked wheat, spices, lemon juice and olive oil) are served with every Dinner Entrée.   I’m not usually a big fan of either, but I really enjoyed the combination of both on the pita bread.  Even went back for seconds, which is not typical for me. 

 

There are some things on the menu that you don’t find at every restaurant.  For instance, on our first visit  I started with the BBQ Quail.  Grilled to perfection with middle eastern spices, it was a great starter.  This night, I joked with Keelan about whether or not he wanted to start with the Frog Leg appetizer.  For some reason, he declined.

 

Katie ordered the Combination Kebab plate.  This plate includes a Shish kebab, a lule kebob and chicken kebob, topped with raw onions and served with rice pilaf and broiled tomato.  I ordered a Shish and Chicken Kebab combo plate, also topped with raw onions and served with rice pilaf and broiled tomato.  I can’t tell you about the tomato (I don’t eat them) but I can tell you about the rice pilaf, which was light, fluffy and deliciously seasoned with sumak and cumin.  The Shish kebab consisted of truly tender chunks of beef, with a nice blend of Middle Eastern spices.  The Chicken Kebab was tender and juicy, also deliciously seasoned.  The Lule (Ground Beef) Kebab was excellent, as well, kind of reminded me of a salisbury steak, only better.  The lamb kebab was also tender and the portions were good sized.  All kebabs are marinated Middle Eastern style and cooked over an open flame.

 

About half way through my meal, Violet stopped by the table with a surprise for me.  She had decided that I should try the Frog Leg appetizer.  Not something I would have ordered in a million years, but I knew there was no way Katie or Keelan was going to try it, so I couldn’t pass it off on them.  So I sucked it up and gave it a try.  What a pleasant surprise!  The old joke is that anything “exotic”  like that “tastes like chicken.”  Well this didn’t taste like chicken, but the texture and consistency of the meat was very similar to chicken, though obviously in much smaller proportions.  Think about it, when you’ve seen frogs, how big are their legs, really?  But the taste wasn’t chicken like, there was definitely an aquatic taste to it.  I guess I could say seafood taste, since that is what it reminded me of, but frogs don’t come from the sea, right?  But the sauce that it came in, a vinegar/red pepper/we’re not going to tell you what else is in it sauce gave it a very nice flavor, I suppose it probably prevented the seafood taste from becoming unpleasantly overpowering.  I wouldn’t hesitate to eat them again, they were really quite good.  And here’s a tip: don’t make a fool of yourself like I did trying to be polite and using a fork and knife.  These little legs are more suited for picking up and sucking the meat off like a buffalo wing, which Violet told me is the accepted way of chowing on these things.  I wish I’d asked before I got through the order.  I didn’t notice the other diners laughing at me, but I suppose they’d have been justified.  In hindsight, it seems pretty obvious.

 

Lebanese Kitchen has lunch Kebab specials Monday thru Saturday from 11am to 3pm, ranging from $5.99 to $7.99.  Sandwiches, served from 11am to 4pm daily except Sundays are served on pita bread, and range in price from $3.50 - $4.50.  Lunch salads range from $6.99 to $7.99, with dinner salads at $9.00 and $10.00.  There are also some salads available for just $4.00.

 

Lebanese Kitchen can also assist you with all your caterning needs, with several plate options available.  You can find the Lebanese Kitchen menu, including their catering menu at www.sangabrielvalleymenus.com/lebanesekitchen.  While you’re there, you can download a coupon good for a free flafel appetizer with purchase of any two entrées.  But please, these coupons are to introduce new customers to the restaurant, not for daily repeated use. 

 

Bill Coburn is owner of SanGabrielValleyMenus.com, a restaurant website featuring dozens of  restaurants’ menus, as well as downloadable coupons.  He has nearly 20 years experience in the restaurant business, and has been eating for much longer than that. 

All menus (and prices) are subject to change without notice, menu items are subject to availability.  We reserve the right to refuse service to anyone.

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