Top-notch smokey, lemony babaganoosh, incredible roasted brussels sprouts with grapes, goat cheese and walnuts, and tasty, juicy deep-fried meat puffs started this meal. We followed it with scallops over a vegetable chutney and roasted trout stuffed with arugula and pine nuts, surrounded by citrus and a touch of hummous. Everything was best-in-class. The glass of Lebanese red wine I had was plenty good, with extra points for being something I had never tasted. The service was friendly and efficient. The front room has nicely spaced round tables for six or more. It looked casual and inviting. The room we at in had banquettes down both sides and the tables were packed all along them as tight as could be. This made conversation hard and noise levels high.