De Gustibus Cooking Class with ilili NYC Executive Chef Philippe Massoud

Thursday March 31st - De Gustibus Cooking School NYC

5:30p - 8p

Join ilili's executive chef and owner Philippe Massoud this March 31st for an exploration of the flavors and techniques behind some of ilili restaurant's most celebrated menu items. This unique lesson offers budding chefs, foodies, and professionals a chance to explore his take on marrying authentic Lebanese with modern Mediterranean influences to create an exciting tapas-style adventure. 

We recommend booking as soon as possible! 

Menu:  

Labne 2 ways served with a glass of Arak. (Amuse)

Labne (Chankleesh Style) w/ Onion and Tomato Brunoise, Soft pita

Grapeleaves 2 ways. (Appetizer)

Warmed Grapeleaves w/ Lamb Confit, Warm Yogurt Sauce, Aleppo Pepper, Chiffonade Mint, Fresh Sliced Truffle

Angel Hair Fatte (Pasta Course)

Garlic Yogurt Foam, Angel Hair Pasta, Aleppo Pepper, Chiffonade Mint, Pita Crumbles

Lamb Shank Stew (Main Course)

Eggplant, Roasted Tomatoes, Caramelized Pearl Onions, Toasted Vermicelli Rice Cake, Yogurt Foam

Mixed Baklava (Dessert), served with Arak Sorbet.

About ilili

Voted New York’s top Mediterranean restaurant, ilili’s menu offers a contemporary take on Lebanese favorites, as interpreted through the lens of modern Mediterranean cuisine.

ilili restaurant NYC Valentine’s Dinner Pictures

We do love celebrations at ilili, and none more so than one of love! Valentine’s dinner (over 4 nights) was an opportunity to really get creative with Valentine’s tastes and colors. Here’s a little taste of the contemporary Lebanese/Mediterranean feast awaiting diners tonight! It’s our very first event since being voted New York’s number one Mediterranean restaurant. Check out our website for our Lunch, Brunch, Dinner prix fixe menus. 

Chilled Poached Scallop (Barberry, Blue Rose Petals, Maldon)

Fassoulia Puree w/Basterma (white beans cooked w/bay leaves, miroux poix, served with basterma) 

Harissa Shrimp (harissa butter, garlic whip, mahleb, cherry tomato, toasted almond)

New York City Restaurant Week 2011: More Pix!

New York Restaurant Week Dinner Prix Fixe: Clams & Soujuk 

New York Restaurant Week Dinner prix fixe: Harissa & Amontillado Shrimp

New York Restaurant Week Dinner prix fixe: Marinated Octopus & Calamari Salad

ilili’s New York City Restaurant Week lineup includes another first for the NYC Foodie scene: an Arak promotion from two of Lebanon’s most celebrated wineries: Château Ksara and Massaya. We’re offering diners a sample tasting pour of ‘Lion’s Milk,’ with our $35 prix fixe Restaurant Week dinner menu. ilili’s RW menu references Japan, Italy, Spain, France, and Lebanon, offering diners a cross cultural experience culminating in the “quintessential’ Lebanese-American menu for 2011. New items include: K-Town inspired Marinated Octopus & Squid Salad, Fennel Cured Sardines, Clams & Soujouk (fenugreek sausage), Harissa & Amontillado Shrimp, Date Braised Beef w/Cashew Couscous, and Lamb Roasted in Grape Leaves. Our Restaurant Week Lunch Prix Fixe and Brunch Prix Fixe are $24.07

ilili restaurant NYC: New York City Winter Restaurant Week 2011

ilili’s New York City Restaurant Week lineup includes another first for the NYC Foodie scene: an Arak promotion from two of Lebanon’s most celebrated wineries: Château Ksara and Massaya. We’re offering diners a sample tasting pour of ‘Lion’s Milk,’ with our $35 prix fixe Restaurant Week dinner menu. ilili’s RW menu references Japan, Italy, Spain, France, and Lebanon, offering diners a cross cultural experience culminating in the “quintessential’ Lebanese-American menu for 2011. New items include: K-Town inspired Marinated Octopus & Squid Salad, Fennel Cured Sardines, Clams & Soujouk (fenugreek sausage), Harissa & Amontillado Shrimp, Date Braised Beef w/Cashew Couscous, and Lamb Roasted in Grape Leaves. Our Restaurant Week Lunch Prix Fixe is $24. 

New York City Restaurant Week at ilili isn’t about filling seats. It’s an opportunity to showcase our culinary team’s imagination and management’s dedication to celebrating a cuisine that has lain dormant far too long. For more on that please check out Josh Ozersky’s mention of ilili in Time Magazine. Here’s a quote: 

"…Philippe Massoud’s ilili, in New York, are both examples of chefs trying to push one of the world’s most complex and ancient cuisines into the culinary mainstream. (Massoud’s charcoal-roasted lamb shawarma is so good, I recruited him to serve it at the Meatopia festival I organized last year.) Middle Eastern food, these chefs are trying to say, is in a place right now where Italian food was 50 years ago; those crusty pea-balls in that leathery pita are the exact equivalents of the leaden meatballs in soggy spaghetti that used to pass for Neapolitan cooking."