Last month we let you know that Kareem’s Lebanese Kitchen is set to make a splash at Gaithersburg’s Rio Lakefront. Now we know the restaurant will be taking over the space formerly occupied by Bach to Rock at 212 Boardwalk Place. An opening timeframe is not yet available.
Already a success in Naples, Florida– where the restaurant opened its doors in February 2018– Kareem’s Lebanese Kitchen boasts impressive reviews, with a 4.6/5 rating on Google from over 900 reviews and a 4.4 rating on Yelp from more than 300 reviews. According to Rio Lakefront, the restaurant is renowned for its authentic Lebanese flavors and brings a vibrant taste of the Mediterranean to the local dining scene. From savory shawarma to fresh mezze, their menu is steeped in rich traditions and bold flavors that promise an unforgettable dining experience.
The restaurant’s name, Kareem, which is Arabic for “generous,” perfectly reflects Founder and Chef Rachid Eido’s philosophy and approach to cooking. Passionate about showcasing the true spirit of Lebanese hospitality, Chef Rachid invites diners to enjoy the generous blend of flavors in his authentic Beiruti Lebanese cuisine.
A third-generation culinary artisan, Chef Rachid Eido was raised in a family dedicated to the art of Lebanese cooking. In 2010, he relocated from Lebanon to the United States, further refining his skills at prestigious establishments such as the InterContinental Hotels Group in Texas, the Four Seasons Hotel Baltimore, and the locally renowned Lebanese Taverna in the Washington, D.C. area.
To truly appreciate Chef Rachid’s culinary heritage, one must travel back in time to the bustling streets of Beirut in the early 1940s. It was in this vibrant city that his grandfather first crafted his famous hummus using time-honored family recipes—a tradition carried forward and perfected by his father, Chef Jamil, whose talents earned him accolades from prominent Middle Eastern families, ambassadors, and royalty.
Surrounded by a legacy of culinary excellence, Chef Rachid was naturally drawn to the kitchen. Formally trained at Beirut’s prestigious culinary school, he began his career at an acclaimed InterContinental Hotel in Beirut before moving on to Washington, D.C.’s Four Seasons Hotel. His passion and innovative approach soon established him as a master of Lebanese cuisine, delighting Middle Eastern families, ambassadors, and well-traveled Americans alike.
Information courtesy of the restaurant website.