No other bar in Lebanon—and it might even be the
case for the entire world—has a richer history than Harry's Bar in Venice. Giuseppe Cipriani was a
poor Italian guy who accumulated experience in the hospitality industry fields
and mainly in hotels where he worked as a waiter. The story behind Harry’s Bar
was fueled by Cipriani’s taste for adventure, talent, hard work, luck, and even
dreams. He jumped from places to places in Europe starting from Verona, his
hometown, and then going to Germany, and later on France and Belgium and back
to Italy in Palermo and finally in Venice. Harry, an American student who had
come to Venice to cure his alcoholism was cut out from his rich aunt without a
penny and Cipriani, who was impressed by this fine young man, loaned him 10,000
Lira. After losing hope of ever getting his money back, Harry showed up one day
at the Hotel bar and gave the poor barman 4 times the amount of money he had
borrowed initially to let him open a bar on the condition he calls it Harry’s
Bar. The first Harry’s Bar opened in a 5x9m rent in a warehouse for rope in
Venice. At that period of time, post WWI, Venice was popular among the European
aristocratic families. Harry’s Bar became a success quickly.
As I was listening to the waiter talk, my thoughts escaped
to a place where only dreams come true. I was suddenly awakened with the smell
of the first appetizers that sit on my table. I looked around, and it still
felt like I was living part of Cipriani’s dream. Harry’s Bar in the very chic
Saifi village is beautifully decorated with an indoor seating divided in a kind
of cigar lounge area and the dining tables, which are at a slightly higher
level you have to access by a couple of stairs. Without mention to the food
menu, I can already recommend Harry’s Bar for a special occasion or just for
the occasion to enjoy yourself!
I was invited to celebrate the arrival of the new
chef de cuisine, a Michelin star studded chef by the name of Alberico Penati
whom was presented to us!
My
table shared the following appetizers: a beef carpaccio Venetian style, Tiger
prawns with chickpeas and Balsamic dressing, and my two favorites, the Tricolore
Burratina on a bed of cherry tomatoes with a light pesto sauce and the sliced
veal topped with a creamy tuna sauce.
I
then ate a lot of the very refined penne con ossobuco, which is part of the “sexy”
shank of veal, and a surprising fresh and creamy risotto with asparagus topped
with parmesan shavings.
A bit, then a bit and a bit-non stop. |
The
choice of my main course was very healthy; I picked the fish filets of Dover
sole with lentils and a grilled polenta (cooked and dried Italian cornmeal)
triangle. I think a pinch of orange flavor or lime or even a curry-coconut
combination can afford to be added in this dish, yet, I appreciated the
simplicity of the fish dressing. Some of my friends enjoyed a classic veal Milanese
topped with wild rocket, tomato, and sautéed potatoes.
The
dessert was mind blowing; my table was served an assortment of Panna Cotta with
wild berries, a traditional baba-piece-of-cake soaked in lemoncello from
Sorrento (instead of the mainstream rhum), a very chocolaty chocolate truffle
cake, a legit Tiramisu with a strong coffee flavor, flavored granitas on ice,
and an eclectic exotic carpaccio of pineapple and wild berries with a mango
sorbet. Out of all these lovely sweet treats, I preferred the Panna Cotta and
the lemoncello baba!
The
night was complete with glasses of Italian white and red wine and a good night
sleep! I recommend you to visit Harry’s bar to experience a fine and inventive Italian
gourmet cuisine that will be worth the money spent. Inventive, because Harry’s
Bar is the place where the Bellini, (a famous cocktail of peach juice mixed with Champagne), and the Beef Carpaccio were first designed
among other food creations!
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