Al Wadi Restaurant

At Al Wadi Restaurant, executive chef Walid Massad and his cooks transport palates to Beirut with flame-grilled kebabs and stews seasoned with Lebanese spices. Seated at linen-clad tables, diners clasp skewers of marinated beef tenderloin grilled over an open flame, and sink teeth into baked haddock with roasted pine nuts, served over spiced rice. The dining room bathes every meal in elegance, with tiny chandeliers illuminating the inlets carved into the walls. Twinkling lights illuminate the bar, changing colors so servers know when they’re allowed to walk without disrupting foot traffic.