$15 for $30 Worth of Lebanese Cuisine at Ollie's Lebanese Cuisine in Sterling Heights
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Hummus with chicken shawarma, broiled Alaskan salmon, and steamed lentils in a dining room with fountains and a fireplace
Foodies love to spend their time trying out all kinds of restaurants, just as Sleepies like to lie on all the mattresses at the furniture store. Unleash your inner aficionado with this Groupon.
$15 for $30 Worth of Lebanese Cuisine
The menu includes steamed brown lentils with sautéed onions and yogurt ($10.99), charbroiled swordfish ($16.99), and lamb chops ($24.99).
Ollie's Lebanese Cuisine
Aromas in the castle-like dining room immediately waft over diners when they visit Ollie's Lebanese Cuisine, which the Detroit News praised for authentic preparation techniques. “A baker is stationed at the bread oven visible from the dining room, constantly pulling out the puffy rounds of pita bread on a long-handled paddle. The warm bread, wrapped in sand-colored linen napkins, comes quickly to the tables to be dipped into an olive oil and za'atar dipping sauce.”
The rest of the menu also adheres to the region’s culinary traditions as chefs charbroil beef tenderloin, marinate swordfish, and repeatedly question lentils about what kind of plant they are exactly. Steam trickles from the dishes up toward the columns and faux-stone arches towering over the dining room, which includes mezzanine-level seating at the top of a pair of imposing stairways. The song of ice against glass floats from the full bar, where servers pair meals with carefully mixed cocktails and glasses of Lebanese wine. The restaurant transforms into more of a lounge on some weekend evenings to celebrate Middle Eastern culture with a lineup of live music and undulating belly dancers.
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About Ollie's Lebanese Cuisine- Sterling Heights
Aromas in the castle-like dining room immediately waft over diners when they visit Ollie's Lebanese Cuisine, which the Detroit News praised for authentic preparation techniques. “A baker is stationed at the bread oven visible from the dining room, constantly pulling out the puffy rounds of pita bread on a long-handled paddle. The warm bread, wrapped in sand-colored linen napkins, comes quickly to the tables to be dipped into an olive oil and za'atar dipping sauce.”
The rest of the menu also adheres to the region’s culinary traditions as chefs charbroil beef tenderloin, marinate swordfish, and repeatedly question lentils about what kind of plant they are exactly. Steam trickles from the dishes up toward the columns and faux-stone arches towering over the dining room, which includes mezzanine-level seating at the top of a pair of imposing stairways. The song of ice against glass floats from the full bar, where servers pair meals with carefully mixed cocktails and glasses of Lebanese wine. The restaurant transforms into more of a lounge on some weekend evenings to celebrate Middle Eastern culture with a lineup of live music and undulating belly dancers.