Al-Baraki

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In a Nutshell

Groups tear into marinated- & spiced-lamb or beef kebab, sip rose-scented lemonade & eat veggie-friendly falafel & baba ghanouj.

The Fine Print

Promotional value expires Dec 31, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Not valid until 9/4/12. Reservation required. Dine-in only. Not valid for the 3-course dinner for 2. Not valid on special event nights. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Like a gentle dragon or the earth itself, a falafel's rough exterior belies its inner warmth. Crunch through outer shells with this Groupon.

$15 for $30 Worth of Lebanese Fare

Appetizer samplers ($17) of grape leaves, falafel, and hummus split between two people precede meals of lamb kofta kebab ($22) or marinated-beef-strip loin kebab ($18).

Al-Baraki

Sun streams in through a wide front window at Al-Baraki, illuminating a decorative hookah and servers placing falafel, marinated meats, and flaky baklava on cloth-covered tables. A menu of simple Lebanese fare makes use of imported spices and local ingredients, infusing each dish with an assertive punch of flavor. Their moulouki, or "royal dinner," treats patrons to a traditional Lebanese meal that begins with a gaggle of appetizers, a meaty main of shawarma and lamb kebab, and goat-cheese pie. Alternatively, vegetarian dinners, such as falafel, can be ordered à la carte and washed down with traditional lemounada, a fresh-squeezed lemonade scented with water droplets handpicked off of rose petals. In Al-Baraki's feature in the Times-Union, correspondent Cheryl Clark describes the aroma of cumin in the air alongside the decorative baubles—from a fez to an inlaid chess case—chosen by Owner and Chef Paul Chedrawee and his wife, Simone.

Al-Baraki

Sun streams in through a wide front window at Al-Baraki, illuminating a decorative hookah and servers placing falafel, marinated meats, and flaky baklava on cloth-covered tables. A menu of simple Lebanese fare makes use of imported spices and local ingredients, infusing each dish with an assertive punch of flavor. Their moulouki, or "royal dinner," treats patrons to a traditional Lebanese meal that begins with a gaggle of appetizers, a meaty main of shawarma and lamb kebab, and goat-cheese pie. Alternatively, vegetarian dinners, such as falafel, can be ordered à la carte and washed down with traditional lemounada, a fresh-squeezed lemonade scented with water droplets handpicked off of rose petals. In Al-Baraki's feature in the Times-Union, correspondent Cheryl Clark describes the aroma of cumin in the air alongside the decorative baubles—from a fez to an inlaid chess case—chosen by Owner and Chef Paul Chedrawee and his wife, Simone.

Customer Reviews

Food is exceptional, great for a couple or diner looking to try something they can't find in a chain or any ordinary restaurant.
Allison · January 2, 2013
Love you guys! Open a restaurant in Albany or Schenectady!
Timothy M. · January 2, 2013
So yummy and great people!
Michelle · September 9, 2012

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