Mohamad Kharboutli grew up cooking in Aleppo before running Mediterranean restaurants in Moscow, Jordan, and Houston's Galleria neighborhood. Levant BBQ is his answer to a gap he kept running into: halal barbecue built with the depth of Texas pit tradition and the aromatics of the Levantine table.
The brisket gets an 18-hour post oak smoke and an Aleppo rub, sold by the pound sliced or chopped. A dinosaur-sized beef rib and lamb neck join the smoker, and the Levant Feast brings it together family-style with brisket, turkey, chicken, sausage, sides, and bread. Everything on the menu is certified halal.
Regulars point to the Mediterranean-fusion sides and the quality of the ingredients alongside the brisket and turkey. Texas Monthly featured the restaurant, framing Kharboutli's project as an effort to bring Texas barbecue to a new audience while keeping it recognizable to longtime pitmasters and fans. The Westheimer location was Levant's first; a Frisco outpost has since opened.
The brisket gets an 18-hour post oak smoke and an Aleppo rub, sold by the pound sliced or chopped. A dinosaur-sized beef rib and lamb neck join the smoker, and the Levant Feast brings it together family-style with brisket, turkey, chicken, sausage, sides, and bread. Everything on the menu is certified halal.
Regulars point to the Mediterranean-fusion sides and the quality of the ingredients alongside the brisket and turkey. Texas Monthly featured the restaurant, framing Kharboutli's project as an effort to bring Texas barbecue to a new audience while keeping it recognizable to longtime pitmasters and fans. The Westheimer location was Levant's first; a Frisco outpost has since opened.