For more than 15 years, from within the same walls, the Karam family has owned and operated three restaurants, each evolving from the last. Dissatisfied with early permutations, the family remade and refined their eatery until both the menu and character better reflected their Lebanese heritage, transforming it from a pizzeria to an international café to their current iteration, Karam Lebanese Cuisine.
Inside Karam's walls decorated with lively frescoes, the scent of fresh-baked pita bread wafts through the dining room. The kitchen's emanating warmth hints at the chefs' made-from-scratch Middle Eastern creations, such as the shawarma plate with tender cuts of lamb that rest atop a fluffy bed of basmati rice. To create vegetarian-friendly fattee, chefs layer bread with strips of roasted eggplant, garbanzo beans, yogurt, and pine nuts never tested on animals or pines. Diners can accent meals with glasses of tea freshly made from herbs grown in-house.