(Gerry Furth-Sides) When celebrity chef Gordon Ramsey revampedthe menu by balancing the seasonings on the Greek-Lebanese Younis’ family recipes in one of his infamous TV shows at Zayna Flaming Grill, owner Raid Younis listened carefully and obeyed. Chef Ramsey would be proud with the results: the consistent best Mediterranean dishes from appetizer plates through through to desserts

First up is the garlic spread “flower,” as delicate and light as it looks with absolutely no aftertaste. Traders from India brought garlic was brought to the middle east around 3000 BC as a medicinal plant, where Babylonian and Assyrian empires embraced it as a culinary find and spread it across neighboring civilizations.

Red bell pepper hummus, baba ghanouj, Hummus and moutabal dips ($13) on warm pita bread make a meal. Moutabal combines roasted eggplant with tahini, olive oil, and garlic , lemon juice, peppers and parsley with spark of mint for a different. Eggplant is also the star of baba ganoush, supported with chopped tomatoes, pomegranate molasses and plenty of herbs – and no tahini.

The Red pepper hummus ($8.50 on its own)has just the right hints of spiciness that would make chef Ramsey proud. The family recipe features crispy chickpeas, garlic, lemon juice, tahini, olive oil and roasted red peppers.

Any non-rice lover will become one at Zayna Flaming Grill. The delicate rise is light, fragrant and yet substantial.

The sunburst of Flaming Shrimp ($13.50) centers around large sautéed shrimp with garlic, chili, lemon juice, parsley and Zayna’s signature romesco sauce. It, like many of the dishes, The seven-spice Mediterranean seasoning sprinkled on this dish is a kitchen staple. And while congenial owner Younis was happy to share the ingredients of his dishes, the seasoning remains a secret.

Lebanese and Greek cuisine has so much in common even when the names are different as with kabobs (the Lebanese shawarma, the Greek gyros). Mutabal is not baba ganoush, at least not in it’s homeland of Syria, Lebanon, Armenia and surrounding areas. It is roasted eggplant, tahini, garlic and lemon seasoned with salt and olive oil. Mutabal seems most common in these countries.

Zayna’s signature Shrimp Kabob ($21) with bell pepper and onion is served with grilled Pita and rice. The signature Romensco sauce is served on the side.

The Chicken Kabob Plate feature fire-grilled marinated chicken, bell peppers, onions, grilled pita and lemon herb rice ($18)

The Lamb Meatball Gyro Plate ($23.95) holds five 5 lamb meatballs served with clacks Greek tzaziki (cucumber, yogurt) sauce, rice, signature Zayna salad and warm pita bread. It is served with a Fattouch Salad (on its own, $11.50) with Romaine, tomato, cucumber, green & red onions, parsley, bell peppers,mint, sumac, pita chips & balsamic house dressing.

The Chicken Shawarma sandwich plate ($11) is a east of Marinated chicken, hummus, garlic, pickles, tomatoes.  It is served with hand cut flash fried potatoes with skins on, tender in the midland crispy on the outside.

We found that any dish or combination of dishes at Zayna Flaming Grill makes for a perfect meal solo or for sharing. The Beach air and the buzz of conversation and cooking adds to the experience. And owner-proprietor Raid is always on hand to greet customers and oversee service.

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