Omnivore

“We like to be creative with our meals,” says Akram Sleiman, co-owner of Omnivore Comptoir-Grill with lifelong friend Charbel Yazbeck, “We have our standard daily menu items of course, but every day we look for new salads and soups to make, all ingredients purchased from the market.”

Part of what enables Akram and his staff’s day-to-day inspirations is the familiar atmosphere of his restaurant, and the relationship they have with their customers. With classic Kafta sandwiches featuring charcoal-grilled beef, chicken, fish, vegetables and plenty other garnishes in between, along with traditional Lebanese and Middle-Eastern hummus, taboule and baba ganoush dips, Akram’s staff focuses on providing a market-fresh experience, with the addition of hormone and antibiotic-free beef. “Home cooking is defined by inspiration and creativity, and using that to bring out the best of quality ingredients, we think it brings our customers as close to their food as possible.”