Chef Eyad is famous in his homeland for smoked and grilled meat prepared with his own mixture with a unique blend of oriental spices and the diverse flavors of smoked meat that captivate people all over the world, as he gained his basic experience in the US state of Texas and then moved it to his place of residence and added some of his own fingerprints. With secret oriental spices, he was the first to use honey to become an essential ingredient in serving smoked meat items inside his restaurant. He coats premium American Black Angus beef steaks and local lamb chops in his secret marinade, then marinates and smokes them for 8 hours, up to 16 hours depending on the type of steak, using special ovens displayed in front of guests in the dining room

As for the waiters and chefs, They dance the “dabkeh” to entertain the guests, recommend the best slices to them, and then pour a little honey on them. They also advise each guest of the appropriate sauce for each piece of meat and the quantity that suits them, given that the meat is sold in this restaurant according to weight, so that meat lovers can enjoy what satisfies their satisfaction and appetite. It is displayed from the oven directly in front of the guests, and they have to choose their favorite pieces, and then they are stacked in a very distinctive and delicious way, with the addition of some special sauces, then the waiters carry them directly to the table, so guests enjoy it hot and fresh

Meet

CHEF EYAD

Chef Eyad is known as the king of smoked meats in the city where he was born, the city of Kafr Qassem, where he established his first smoked meat restaurant and won unexpected admiration from the public in the city