Where We Are Going Today: Nora Crusty Smash Burger in Riyadh
Nora Crusty Smash Burger serves single, double, and even triple crusty patties that will please any meat lover’s palate
Updated 18 November 2023
Rahaf Jambi
RIYADH: Riyadh’s latest burger joint is the talk of the town. The idea of “thin and crispy beef” sounds crazy to some, but one bite of the delicious patties at Nora Crusty Smash Burger will change their minds.
The most crucial aspects of a good burger experience are the taste and freshness of the patty. At Nora, they create thin-crust patties with the ideal ratio of toppings to bread and burger.
Located in the Al-Malqa district in Riyadh, the pick-up-only venue has rapidly gained popularity in the month since its opening, as evidenced by the long line of customers anxious to get their hands on their meal.
A smash burger is created using a spatula to smear the ground beef onto the grill or griddle. By smashing the burger, all of the liquids and flavor are sealed in, and the outside of the beef becomes sear-grilled. The quality of the beef and cheese used in the burger is vital.
Nora Crusty Smash Burger serves single, double, and even triple crusty patties that will please any meat lover’s palate.
It also serves French fries and freshly made chips seasoned with special spices. The triple cheeseburger costs between SR15 ($4) and SR30. Drink options include ginger ale and Dr. Pepper.
For updates and further details, check out @nora.burgerr on Instagram.
Where We Are Going Today: Beit Al-Khawajah, Lebanese restaurant in Riyadh
Updated 23 April 2025
Haifa Alshammari
Beit Al-Khawajah, a Lebanese restaurant in Riyadh, offers an inviting, cozy and family-friendly atmosphere.
During my visit, I tried the laham bel ajeen for SR33 ($8), and while I am normally not a big fan of the dish, I really liked their version. It was not too spicy and the meat was baked well. It is worth trying.
I am a big fan of eggs for breakfast, so I ordered the omelette with cheese, but my experience was disappointing. The dish looked appealing and the eggs were cooked well, but I could not finish it because it was too salty. I also thought the price was a bit high.
Other items that I liked were the kebabs and selection of Lebanese pita bread. If you want a vegetarian option, try the qallayat al-khawajah, a sauteed fresh tomato in olive oil with salt, pepper, Middle Eastern herbs and spices.
While my visit was not perfect, the overall experience at Beit Al-Khawajah was good. It is a nice spot to visit with friends or family, especially because of the Middle Eastern cultural vibes.
The space has wide windows allowing sunlight to enter the entire dining area. The bright and colorful arrangement adds positivity and warmth to the experience.
Where We Are Going Today: Whoa Tea & Desserts in Riyadh
What makes this spot even more fun is the game-friendly atmosphere
Updated 22 April 2025
Waad Hussain
If you live in Riyadh and love bubble tea and board games, Whoa Tea is a must-visit. Tucked in Al-Wizarat, this fun, laid-back spot brings together playful energy and some of the best boba in the city — all in one cozy setting.
We tried the brown sugar boba for SR 25 ($6.67), and it was everything you’d want in a classic: rich, creamy, and perfectly chewy pearls with that deep caramelized flavor.
The passionfruit lemon tea was a refreshing contrast — fruity, light, and ideal for hot Riyadh afternoons.
For dessert, the molten cheesecake for SR 23 was warm and gooey on the inside with a rich, slightly tangy center, and the original puff for SR 18 was light, crisp, and subtly sweet — perfect as a snack alongside your drink.
What makes this spot even more fun is the game-friendly atmosphere. They offer a wide variety of board games you can enjoy while sipping your tea, making it a perfect hangout spot for friends or even a casual solo escape.
One downside, though, is that seating can fill up fast, especially in the evenings, so it’s not always easy to find a quiet corner during peak hours.
If you’re a boba lover in Riyadh, Whoa Tea should be on your bucket list.
Where We Are Going Today: ‘Beefbar’ Restaurant in Riyadh
Overall, the ambiance is impressive and the concept has potential, but most of the food was forgettable
Updated 20 April 2025
Waad Hussain
Beefbar, originally from Monte Carlo and known for its elevated take on street food, is one of the most talked-about steakhouses in Riyadh.
The space itself is beautiful — tall ceilings, dark tones and elegant interiors that give it a regal, high-end atmosphere.
But my experience did not live up to the hype.
We started the meal with what was supposed to be a Caesar salad, but it was watery and completely underwhelming. The croque sando sounded promising, but the flavor was flat — nothing more than an ordinary sandwich with fancy presentation.
The spicy pasta was perhaps the biggest letdown of the night.
The only standout dish for me was the wagyu tacos. The shells were perfectly crisp and the wagyu was cooked just right — juicy, flavorful and balanced.
We also tried the New York striploin, which came with a great sauce and was cooked well, but for SR355 ($95), it did not feel special or memorable enough to justify the price.
For dessert, we went with their signature marble chocolate, which was good and warm.
Overall, the ambiance is impressive and the concept has potential, but most of the food was forgettable. The biggest downside? The prices are extremely high for what you get. It’s a one-time visit for me.
For more details, check their Instagram @beefbar_riyadh.
Where We Are Going Today: ‘American Corner’ – authentic American breakfast in Jeddah
The menu features authentic American breakfast culture: Fluffy pancakes, crispy hash browns, buttermilk waffles, cheese-loaded omelettes and the ever-satisfying eggs with turkey bacon or sausage in generous portions
Updated 19 April 2025
Nada Hameed
American Corner has been the go-to spot for many American breakfast-lovers in Jeddah since 1989.
From the moment you walk in, the cozy vibes, checkered floors and warm lighting set a nostalgic tone — the kind that will make you want to linger over coffee and pancakes a little longer with a friend or simply enjoy some alone time.
The menu features authentic American breakfast culture: Fluffy pancakes, crispy hash browns, buttermilk waffles, cheese-loaded omelettes and the ever-satisfying eggs with turkey bacon or sausage in generous portions.
One of the standouts is the chicken and waffles, golden and crispy, which hits that sweet-and-savory balance.
The classic American breakfast platter is another favorite. It features eggs, toast, your choice of meat and a side. It is simple, comforting and delicious.
My personal favorite is the hotdog, made the American way with mustard, ketchup and mayonnaise in a fresh, soft, long bun. I also like the buttered corn, brownies and a smooth flat white to tie it all together.
If you have a sweet tooth, do not miss the famous French toast, topped with fresh berries and maple syrup.
Service is friendly and American Corner does a great job of maintaining a warm, welcoming atmosphere, even during the busy morning rush. Prices are reasonable, considering the portion sizes and quality.
If you are in the mood for brunch or something more savory, you will find hearty options including burgers, pasta and salmon or shrimp served with mashed potatoes and seasonal vegetables.
For more information, visit Instagram @american_corner.
Recipes for success: Chef Ilias Doulamis offers advice and a tasty seafood recipe
Updated 17 April 2025
Arab News
DUBAI: Greek chef Ilias Doulamis is well-travelled and no stranger to the Gulf. Before taking on his current role, he worked at the Rosewood Al-Faisaliah Hotel in Riyadh, the Grand Hyatt Muscat, and the Grand Hyatt Doha, among others — as well as restaurants in Paris and London. Now, he is the culinary director of the Conrad Abu Dhabi, and Hilton’s regional chef for the Arabian Peninsula.
Here, Doulamis discusses the charms of citrus fruits, the importance of collaboration, and attention to detail.
When you started out what was the most common mistake you made?
Trying to do too much on my own. Early on, I thought asking for help was a sign of weakness. But since then I’ve learned that great kitchens run on collaboration and trust.
What’s your top tip for amateur chefs?
Focus on mastering the basics skills. They are the foundation of everything in the kitchen.
What one ingredient can instantly improve any dish?
Citrus! It instantly elevates a dish by adding brightness, balance, and depth. From orange, mandarin, lemon and lime right through to the most exotic sudashi, yuzu and pomelo, citrus is a magic ingredient.
When you go out to eat, do you find yourself critiquing the food?
I do, but I do it out of curiosity and passion — not judgment. And it’s not just the food. I notice everything: flavors, technique, the service, the ambiance, even the body language of the staff. All of these things are part of the experience of dining out.
What’s the most common issue that you find in other restaurants?
I’d say it’s lack of attention to detail — whether that’s the seasoning, the temperature, or the plating. Consistency is key to delivering a good experience, and it’s often the first thing to slip under pressure.
What’s your favorite cuisine?
I am from Kalamata and my favorite cuisine is Greek — hands down. It’s simple, honest food with bold flavors, fresh ingredients, and a deep connection to tradition. It’s really hard not to love!
What’s your go-to dish if you have to cook something quickly at home?
A frittata. It’s quick, versatile, and always satisfying. You can toss in whatever’s in your fridge, and it’s still going to feel like a proper meal.
A frittata, chef Doulamis' go-to dish when time is short. (Getty Images)
What customer request or behavior most annoys you?
Honestly, no request really annoys me. Guests have different tastes and needs, and part of our job is to make them feel welcome. It’s all part of the experience.
What’s your favorite dish to cook and why?
It’s tough to pick a favorite. I just really love cooking anything that lets me be creative and connect with people through food. That being said, I’m very lucky because my wife is an excellent cook too, so our kitchen is always full of inspiration and great meals.
What’s the most difficult dish for you to get right?
Some dishes are deceptively simple and incredibly hard to perfect. I’m thinking of things like a classic omelet, a risotto, or even fresh pasta. Simplicity really tests your skill. When there’s nowhere to hide, that’s when cooking can be at its most challenging. Your precision, timing, and technique have to be spot-on, and even the smallest misstep can throw everything off.
As a team leader, what are you like? Are you a disciplinarian? Or are you more laid back?
I’d say I’m firm but fair. Obviously, I believe in discipline and high standards, but I also believe in empowerment, mentorship, and leading by example. The best results always come from motivated team members who feel that they are respected and valued.
Chef Ilias’ Greek-style citrus and olive oil marinated sea bass with fresh sea urchin
Kalamata Extra virgin olive oil (high quality, fruity)
Lemon and orange juice (freshly squeezed)
Lemon zest
Sea salt (preferably flaky)
Fresh dill and chives (finely chopped)
Cracked black pepper
Instructions:
Marinate the Fish:
Arrange the sliced amberjack on a chilled plate. Drizzle with a blend of lemon and orange juice, just enough to coat. Add a few drops of olive oil, a pinch of sea salt, and a sprinkle of herbs. Let it marinate for 5–7 minutes.
Top with Uni:
Gently place fresh sea urchin lobes on top of the marinated fish.
Finish & Serve:
Grate a bit of lemon zest over the top, add a touch more olive oil, and finish with cracked pepper and a few micro herbs
