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Beirut: Momo to open in Beirut

Momo Souk is aptly located in the Old Beirut Souk in the central district of the capital. It boasts a 200-cover brasserie restaurant, half of which is located in the gardens encasing the building. Additionally, there is a Mo café/bar area of the same capacity, which is less formal than the brasserie.
 
Collaborating with international award winning interior designer Annabel Karim Kassar, Mourad has utilsed many more contemporary elements in the creation of this space. Serving lunch, dinner and light snacks all day, the menu will be completely “home cooked” fayre, a mixture of classic French, North African and Lebanese dishes.
 
Momo Restaurant Familial, located in Heddon Street London W1, is still regarded as the original pioneer of the popularity of all things North African in the capital. David Jones will now take over as head chef at this much loved institution.
 
David Jones profile:
 
David, born in Sheffield in 1973, has spent his career to date building upon a keen fascination of all types of Middle Eastern cuisine. His regular and extensive travels across the region and his Iranian wife have cemented this passion. David was first approached by Mazouz in September 2003 to be the head chef at Momo Selfridges, were he received excellent reviews for his lighter version of North African classics more suited to an international palette. David ran Momo at Selfridges until 2005, before re-launching Pasha, the Caprice holding North African restaurant.
 
In September 2008, David was approached by Mourad again to join him at The Double Club, a pop-up restaurant in Islington funded by the Prada foundation and designed by Carsten Holler. The menu served was half Congolese and half British in style.
 
After an incredibly successful 7 months pop up restaurant, the Double Club closed its doors in July 2009 and David returned to his beloved North African cuisine as Head Chef of Momo’s. His menu again takes traditional recipes and ingredients but prepares them with contemporary culinary techniques to ensure the dishes have a wide appeal. Starters are divided into traditional; offering classics such as the ever popular wood Pigeon pastilla or Hairira a hearty and warming winter vegetable soup and Chef’s dishes including seafood K’taiffe – Scallops, King Prawn and crab claw, served with Maghribia couscous and avocado salad.
 
The main courses are presented in three sections; couscous, tagines and chef’s dishes. Again, the classics which have made Momo successful for over a decade prevail, highlights including Cous Cous Momo, a mixture of lamb shank, lamb skewers and merguez, as well as the chicken tagine a delectable, tasty and very healthy dish of steamed chicken with preserved lemons and North African olives. The chef’s dishes provide the most notable difference to the previous menus offering new dishes such as Harissa braised beef ribs, Roast venison loin with ras al hanout mushrooms and celeriac confit, as well as the lighter whole grilled sea bream with roasted fennel tomato and olives.
 
In February 2010 a new oven will be installed at Momo called the Josper Charcoal oven, which is fuel free and will add a wonderful charcoal flavour to all the vegetables and meat cooked upon it. Everything from the mechouia salad to the meat and fish will be cooked on this new appliance adding a new dimension to already vibrant flavours of Momo’s dishes.
 
For the latest news from Momo, please visit the new website www.momoresto.com
 


 

 
 
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