The venue on Oscar Freire street is one of the few of this brand's restaurants to venture into the street —most are in shopping malls, except the original downtown. It is in fact just half the age of the original (founded 1950), but despite its youth follows the Lebanese tradition to a T.
No inventions in the kitchen. Esfihas are made with meat and green leaves, and the dishes are all of one size.
Start with the mezze, with hummus, curd and baba ghanoush. Olive oil a plenty on the tables. Ask for the pita bread, "order them one at a time, so they're always warm", suggests the waiter in the bow-tie.
The raw kibbeh has the right amount of wheat and, of the grilled kebabs, "the kafta is definitely the best, Miss".