About this Business
From Our Editors
No MSG, artificial colors, or synthetic flavors can be found in The Mediterranean Grill's kitchen. That's because chef and owner Elie Harir works with fresh, whole, and all-natural foods to make pan-Mediterranean dishes such as falafel, hummus, stuffed grape leaves, and gyro platters topped with tzatziki and feta. He pan sears farm-raised salmon before topping it with a Mediterranean pesto cream sauce, marinates sirloin kebabs in wine and onions, and nestles falafel in pitas for lunch. The St. Louis Post-Dispatch noted that, more important than Harir's "Israeli roots and knowledge of a range of Mediterranean cuisines" is his ability to use spices "without overwhelming the underlying ingredients." In addition to serving lunch and dinner Tuesday–Saturday, The Mediterranean Grill can also cater events—such as weddings, dinner parties, and baptisms—for up to 500 humans or a single hungry hippo.