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Habibi: Lebanese Grill Focuses on Small Plates & Wine

  //food-wine.news-articles.net/content/2026/01/13 .. lebanese-grill-focuses-on-small-plates-wine.html
  Published in Food and Wine on Tuesday, January 13th 2026 at 17:28 GMT by NOLA.com

A Focus on Small Plates and Grilled Delights

Habibi distinguishes itself through its menu philosophy, prioritizing small plates designed for sharing and a selection of expertly grilled meats. This approach encourages a communal dining experience, allowing patrons to sample a wider range of flavors and textures characteristic of Lebanese gastronomy. While a full menu isn't yet widely available online, early reports suggest a focus on traditional Lebanese ingredients prepared with contemporary techniques. Dishes are expected to showcase the region's vibrant spice blends, fresh herbs, and the quality inherent in Lebanese grilling traditions.

Beyond the food, Habibi aims to be a destination for wine enthusiasts. The restaurant boasts a curated wine selection, carefully chosen to complement the bold flavors of the cuisine. A full bar offering classic cocktails and specialty drinks further expands the possibilities for a complete dining and social experience. The emphasis on beverages underscores a desire to create a convivial atmosphere, positioning Habibi as more than just a restaurant, but a gathering place.

The Vision of Ray Jalloul and Chef Mahdi El Hachem

The driving force behind Habibi is owner Ray Jalloul, who emphasizes a desire to create a holistic "experience" for diners. This ambition extends beyond simply serving excellent food; it reflects a commitment to ambiance, service, and overall atmosphere. Jalloul's partnership with Chef Mahdi El Hachem is a critical element of that vision. Chef El Hachem brings a wealth of experience within the New Orleans culinary landscape. His previous work at highly acclaimed restaurants such as Cochon, known for its refined Cajun cuisine, and Shaya, celebrated for its modern Israeli food, demonstrates a clear talent for innovative and sophisticated cooking. His involvement signals a dedication to quality and creativity that is likely to elevate Habibi's offering.

"We want to create an experience," Jalloul stated, hinting at the restaurant's broader ambitions. This likely includes attention to detail in the decor, music selection, and staff training to ensure a memorable visit for each guest. The influence of Chef El Hachem's background is anticipated to be visible in the creative interpretation of traditional Lebanese dishes, fusing classic techniques with contemporary presentation and flavor profiles.

Limited Reservations and Current Hours of Operation

Currently, Habibi Lebanese Grill and Wine Bar is operating with specific hours: Sunday through Thursday, 5:00 PM to 11:00 PM, and Friday and Saturday, 5:00 PM to Midnight. This schedule suggests an initial focus on evening service, catering to the neighborhood's vibrant nightlife. A noteworthy detail is the current policy against accepting reservations. This may be due to the restaurant's relatively new opening, limited capacity, or a deliberate strategy to manage the flow of customers and maintain a lively, spontaneous atmosphere. Potential diners are advised to plan accordingly and arrive early, especially during peak hours. The lack of reservations also suggests the management is focused on a first-come, first-served model, embracing a more casual and accessible appeal.

Looking Ahead: Habibi's Potential in the Marigny

The arrival of Habibi Lebanese Grill and Wine Bar strengthens Marigny's reputation as a culinary hotspot. Its distinctive combination of modern Lebanese cuisine, curated wines, and a commitment to creating a memorable experience positions it for success. The partnership between Ray Jalloul and Chef Mahdi El Hachem promises to deliver both innovative dishes and impeccable service. As Habibi establishes itself within the Marigny community, it's poised to become a favorite destination for locals and visitors alike, contributing to the neighborhood's already rich cultural tapestry.