Chef Eyad is a haven for meat lovers who appreciate protein cooked and smoked low and slow — often for 12 to 14 hours — until it reaches melt-in-the-mouth perfection.
Nestled in Jeddah’s Cenomi U Walk complex, the restaurant offers cuts of veal and lamb sold by the gram, allowing diners to customize their portions.
Chef Eyad has become our family’s go-to restaurant and features at least once on our monthly dining-out roster.
Our usual order for two comprises 250-300 grams of off-the-bone lamb shank and 250 grams of succulent veal brisket. The meat accompanies generous complimentary sides including two to three types of salad, rice, hummus, muttabal, a bread basket, and four to five different kinds of sauces and dips.
Service is quick and efficient, with the order arriving within minutes of paying for the main course. Yes, payment is made up-front here, with drinks and water charged after the meal.
