Cincinnati, OHMiddle Eastern

Phoenician Taverna presents Lebanese cooking through hot and cold mezze, grilled meats, seafood, and bread from the oven. Cincinnati Magazine's restaurant profile details careful versions of hummus, kibbeh, and other classics in the Mason dining room. A group can cover more ground by combining spreads, vegetables, skewers, and a larger centerpiece.

Cafe Mediterranean serves Turkish and broader regional cooking from an intimate Erie Avenue room. Cincinnati Magazine's review covers grilled kebabs, eggplant preparations, seafood, and house spreads alongside attentive hospitality. The menu supports a progression from hummus and stuffed grape leaves to charcoal-grilled meats, with Turkish coffee or baklava closing the meal.

Truva's Mason kitchen covers Turkish breads, kebabs, pide, vegetables, and mixed grills in a polished dining room. Cincinnati Magazine's feature identifies it as a Middle Eastern grill and details the breadth of the menu. Fresh bread and shareable appetizers set up larger plates, while Turkish tea and layered desserts extend the meal beyond the grill.

Baladi combines a Syrian restaurant, bakery, and grocery on Clifton Avenue. Cincinnati Magazine's Festival of Sweets feature names the shop and its address while documenting pastries connected to the holiday. Savory flatbreads, shawarma, falafel, hummus, and baked sweets make the counter useful from lunch through dessert, with pantry goods available to carry home.

Al Madina is a compact market and grill near the university, centered on shawarma, falafel, hummus, and wraps built for quick meals. Cincinnati Magazine's dedicated profile documents the Lebanese cooking at the Corry Street address. The grocery shelves and counter-service format keep the experience casual, while grilled meats and fresh toppings give the sandwiches substance.