Middle Eastern Restaurants Add Spice to Wichitas Dining Scene
Published Aug 17, 2009

Olive Tree Bistro, which was opened by the Toubia family in 1979, is considered Wichita’s first Middle Eastern restaurant.
Although it’s in the heart of beef country‚ Wichita is far more than a “meat and potatoes” town.
In fact‚ the city is known for its excellent Middle Eastern restaurants‚ many of which sprouted from Wichita’s first Middle Eastern restaurant‚ Olive Tree Bistro.
The Toubia family – parents‚ Joseph and Alice‚ and siblings‚ Antoine‚ Joumana‚ Randa and Naji – of Lebanon opened Olive Tree Bistro in 1979.
“People really marveled over it‚ and we had a lot of followers‚” Joumana Toubia says. “We were told we were the first people to serve lamb in Wichita‚ and we also introduced stuffed grape leaves‚ a specialty that many people had never tried before. It didn’t take long for it to catch on.”
Wichita residents also warmed up to Olive Tree’s chicken and lamb kabobs‚ lentil soup with Swiss chard‚ hummus and baba ghanoug (a roasted eggplant and tahini spread)‚ all of which were on the restaurant’s first menu.
“My father hand-wrote our original menu with calligraphy‚ and we still have it‚” Joumana says proudly.
Today‚ some of Olive Tree’s most popular dishes include Rack of Lamb‚ Grilled Halloumi Cheese Salad and Kibbi.
“Halloumi is a cheese imported from Cyprus that has very distinct characteristics. We grill it in a cast-iron skillet and serve it warm. It caramelizes on the outside – it’s a fabulous dish‚” Joumana says.
Kibbi can be an appetizer or an entrée and is featured as the Wednesday special at Olive Tree.
“Meat and cracked wheat is the base of kibbi‚” Randa Toubia says. “It is made from lean beef or lamb ground very fine. In the Middle East‚ there are special grinders for it. It’s done by hand so the meat doesn’t warm up and deteriorate in quality like in an electric grinder.”
It was dishes such as these that earned Olive Tree the prestigious DiRoNA (Distinguished Restaurant of North America) Award in 1992-93 and have garnered it a AAA Four-Diamond rating for the past 10 years.
Olive Tree’s success also prompted the Toubia family to open other restaurants‚ including Chelsea’s Bar & Grill‚ Bagatelle Bakery and Piccadilly Market and Grill. All the family’s restaurants operate under Latour Management Inc.‚ which has become synonymous with exceptional food and hospitality.
Café Bel Ami‚ another Wichita culinary landmark‚ is beginning to create a legacy in its own right. Opened in 1998‚ Café Bel Ami serves French Mediterranean food and is often called the most romantic restaurant in Wichita.
“We have an Old World charm‚ with high ceilings and beams‚” says Nabil Bacha‚ Lebanese owner and chef at Café Bel Ami. “Our walls are upholstered‚ so that absorbs noises and makes a quiet‚ intimate atmosphere. And we leave large gaps between tables to maintain a sense of privacy.”
Classical music plays softly in two of Café Bel Ami’s dining rooms‚ and Frank Sinatra serenades diners who visit the restaurant’s bar in an adjacent room.
“We’ve been told we have the best steaks in town‚ and our Lemon Herb Crusted Salmon is also very popular‚” Bacha says. “Our Fattouch Salad is the most authentic in town and our highest-sold salad. It’s a back-home recipe I create using virgin olive oil‚ balsamic vinegar‚ sumac and mint. A lot of other restaurants have picked up on it‚ but they prepare it in different ways.”
Café Bel Ami is a hot spot in Wichita for wedding parties‚ anniversaries and special occasions.
Byzantium Café‚ Bella Luna Café and Nouvelle Café are also great local Middle Eastern restaurants.
“We bring a different flavor to town‚” Bacha says. “And the community is very supportive to locally owned restaurants.”
The Toubias agree.
“Wichita has a deep appreciation for craftsmanship‚ arts and knowledge‚ and that’s helped us get rooted here and grow‚” Randa says.
“We’re very fortunate‚” Joumana adds. “We love the people we cater to‚ and they’re very appreciative. Hospitality is not foreign to us. It’s the way we were brought up‚ and people respond well to that.”
Story by Jessica Mozo
Photo by Michael W. Bunch
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