Seated at the counter at Brocard, eyes fixed on the open kitchen, the experience begins even before the first bite. The meats sizzle on the grill, and every movement of the chefs feels perfectly choreographed. Although the restaurant is still new, it already operates like a well-oiled machine. Around me, small details tell a story: a lute hanging on the wall, a Syrian license plate, wine posters, and a black-and-white projection showing films by Doreid Laham, the iconic Syrian actor.

My experience at Brocard

The kibbeh leaves a lasting impression from the very first bite. Its perfectly crisp bulgur shell encloses finely spiced veal, with cumin taking the lead in a precise and balanced way. Pine nuts and walnuts add a delicate yet subtle texture, while the eggplant mutabal, lightly bitter and remarkably well balanced, pairs beautifully with the tangy freshness of pomegranate seeds.

The freekeh, on the other hand, reveals a striking earthy depth. The lamb, meltingly tender despite being slightly overcooked, rests on bulgur with a strong, assertive character. The dish is softened by fresh yogurt, dotted with small pieces of cucumber, bringing balance and finesse to the overall composition.

For a fairly generous price of $40, Brocard offers an excellent introduction to Syrian cuisine. The menu features a variety of grilled dishes accompanied by the classic dips of Levantine cuisine (hummus, muhammara, …).