Article From Worcester Magazine: https://www.worcestermag.com/2017/02/23/brush-el-basha
FOOD ???? AMBIENCE ????1/2 SERVICE ????1/2 VALUE ????
256 Park Ave, Worcester -*- 508-795-0222 -*- elbasharestaurant.com
A ballroom dance routine transpiring in the rear of the restaurant may have accounted for the glamorous allure of El Basha on a recent Wednesday night, but I’m certain the marvelous cuisine also had something to do with it. High-back upholstered chairs, towering floral displays, deep red hues, chandeliers and spotless linens channeled an old-world sentimentality that had drawn a collection of the city’s political, educational and legal juggernauts out to dine on the eve of a New England blizzard. A bar separated our corner table from dancers in the back, stretching out like an elongated spine of the restaurant, patrons sitting on either side in a mirror image.
Our server recommended two specialty wines from Lebanon, based on the preferences we indicated as well as what we thought we might order. She poured us tastes of each to ensure we had found what we were looking for. My Cuvee do Printemps ($8) was bright and red, with notes of raspberry and a surprisingly spicy finish. My date enjoyed the Reserve du Couvent ($8), a complex red wine with deep woody tones of vanilla.
We began our meal with a Homus and Baba Ghanouj plate ($8) served alongside warm wedges of pita bread. The aroma of tahini and garlic wafted through the restaurant. Both spreads, chickpea and smoked eggplant, had been prepared in-house and offered a welcome jolt of lemon juice that highlighted their freshness. We ordered a Fatouch Salad with feta ($10) as our second meze, which arrived shortly thereafter. The salad consisted of fresh chopped herbs, tomatoes, red onion and cucumbers tossed with bits of toasted pita and a dressing made from olive oil, garlic, lemon juice, cracked pepper and a healthy pinch of sea salt. The tart finish that rendered this dish noteworthy was elevated by a barrage of texture. READ MORE….