The authentic taste of LebanonBy Sheryl Julian | November 24, 2010
Saturday night and Al Wadi is a scene. All 95 seats are packed with couples, families, tables of all men. Open three months, the Lebanese eatery in West Roxbury is named for a famous region near Beirut where there are lots of restaurants and a thriving night scene.
The food here is terrific and authentic (except for portion size, which is huge). Beginning with an array of mezze, moving to ample entrees, then flower-scented desserts, almost every dish is beautifully seasoned and presented. On the mezze menu, falafel ($7) are large, very crisp, and moist inside.
$49 for Prix Fixe for Two
An oasis of outstanding Middle Eastern cuisineBy Robert Nadeau | October 6, 2010
A wadi is a dry creek â€” until it rains, and then it becomes an oasis. This much-converted building between a Home Depot and a hockey rink has been a dry hole of mediocre Chinese restaurants until the gentle rain of South End investment brought it to bloom as one of the handsomest Arab-American restaurants to open here in many years. In fact, the choice of this somewhat isolated location follows a gradual movement of the old Lebanese-Syrian-Palestinian community from the South End to points south and west. (My secret fantasy is that executives from the nearby world headquarters of Pizzeria Uno, which includes a token test restaurant, sneak away for long lunches at Al Wadi.)
Al Wadi Brings Traditional Lebanese Recipes to West RoxburyBy Rachel Lebeaux | September 6, 2010
Walid Massad sees no reason to mess with classic Lebanese recipes when the originals continue to please the palate so well.
"Lebanese food has a lot of flavor, from ingredients like garlic, lemon juice and fresh mint," said Massad, the head chef at Al Wadi, a new Lebanese restaurant that opened in mid-August on the VFW Parkway, in the former home of Chinese restaurant Spring Blossom.
Massad, who cooked for years in his native Beirut, said he's visited some Middle Eastern restaurants in the U.S. that try to reinvent classic mezze plates such as hummos or baba ganoush.
Upscale Lebanese lands in West Roxbury
When it comes to grub, West Roxbury's historically been limited, squeaking by on pizza shops, subs, and Latin that, while good, leaves you no choice but to bang chicks from Winsor. Outfitting the West with Lebanese, the folks at Al Wadi.
From the father-son duo behind South End stalwart Nicole's Pizza, Al Wadi's the manifestation of their family dream to open an upscale Leb joint, and's located in the completely overhauled former Spring Blossom space, now elegantly outfitted with plush brown suede & leather banquettes, marble pillars, a 12-seat mirrored bar, and imported Egyptian chandeliers sporting jewels dangling from golden crowns of hammered metal (apparently Ozzy can still hang). Meaty Mid-East delectables include spiced lamb tartare w/ onions and parsley; Kibbeh Beseneyah, baked ground beef stuffed with minced beef/pine nuts & yogurt-cucumber sauce; and a mint-sprinkled grilled steak served over bulgur -- far healthier than Bulger, which'll murder your arteries. With guns. There're also exotic large-portion plates like a tahini sauce'd sea bass & mixed nut tajine, turnovers stuffed with spinach/lemon/sumac, olive oil sauteed gourmet sausages, and chicken wings dressed in garlic and cilantro known as Jawaneh, which explains why it doesn't come with breasts.
Al Wadi Lebanese Restaurant in West Roxbury Boston MA