Philippe Massoud grew up Lebanon, spending a lot of time in his family’s hotel learning hospitality and cooking from the best. He was forced to leave his country during the civil war, arriving in the U.S. with a strong desire to pursue his culinary passion.
That desire finally became a reality 15 years ago, when, after many fits and starts, he opened ilili in New York City, introducing Americans to Lebanese fine dining. The restaurant, whose name means “tell me” in colloquial Arabic Lebanese, features a striking modern design and a progressive menu that showcases many of Massoud’s family recipes. Two years ago, a second ilili opened in Washington, D.C.
Listen as Massoud shares his arduous journey from refugee to restaurateur, how discovering the “recipe card” in a food and beverage class at Cornell University changed his life, and how he has plans in the works to expand ilili to more locations.
Dan Kluger's newest restaurant, port pairings and Cheez-Its
Saucy nuggets, steak and sticker shock
Cardamom, caviar and other trends from the National Restaurant Show
An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities
Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food
Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight
An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks
Pepe Moncayo's food at Cranes in Washington, D.C. reflects the sum of his experience
So long Menu Feed, welcome to Menu Talk
How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy
How culinary inspiration and a positive work culture share equal billing at Freight House
John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero
How well-written recipes can optimize productivity and profitability in the kitchen
How Vino Volo's airport wine bars create a unique oasis for travelers
IHOP hits the accelerator on menu innovation with Chef Arthur Carl at the helm
From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations
How Charleston's Husk restaurant stays relevant in a competitive dining city
How Nekter Juice Bar is breaking away from the pack in a crowded segment
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Walk-In Talk Podcast
Christopher Kimball’s Milk Street Radio
Anne of Avonlea
Pollyanna
The Recipe with Kenji and Deb
Gastropod