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Owner Khalil Ameer says with pride that his Lebanese fare isn’t Americanized factory food. He has labored to stay true to the Lebanese table, offering fresh bread, serving no pork or liquor, and preparing food that’s not overwhelmed by spices and herbs. And the dishes are made to order. Instead of simply ordering a vegetarian platter, diners may choose among vegetarian grape leaves, tomato kibbee, green bean stew, eggplant stew, a “veggie galaba” of rice, mushrooms, carrots, green peppers — and, if you must have it, they’ll add more spice.

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