A Taste of Lebanon

The executive chef and owner of a new restaurant in Western Mass not only serves tasty Lebanese food, he's also a testimony to the resiliency of the human spirit.

Richard "Dick" Joseph and his life partner, Valerie Soules, opened "Effendi's Oasis" at the end of January. A small, immaculate establishment with green walls and glass-topped tables, Effendi's is located at 1206 North Street in Pittsfield, MA. Casa blanca fans are overhead, as well as plants hanging from a trellis in the middle of the ceiling.




Just a few years ago, Joseph had no inkling he'd be the owner of a new restaurant. He was injured at his job, at that time, had a brain aneurysm, and was pronounced "Dead on Arrival" at a hospital where medical personnel revived him. He then survived emergency brain surgery and remained hospitalized for seven and a half months!

With a fierce determination to recuperate, Joseph enrolled in a culinary arts program at Berkshire Community College, also located in Pittsfield. Through the encouragement of instructors and the Disability Resource Center at the college, he graduated in 2009 with a certificate in Culinary Arts. Then, he did additional studies under master chefs at the Culinary Institute of America in Hyde Park, N.Y.

At Effendi's, Joseph makes recipes from his family's 200-year-old cookbook. Familiar Lebanese specialties such as tabouli (parsley, scallions, tomatoes, and Bulgar); hummus (whipped chick peas, tahini, and lemon juice. Joseph's version also includes parsley and tomatoes); and umjuddra (cooked lentils, onions, and spices.)

The restaurant is opened daily for lunch as well as for dinner on Thursday, Friday, and Saturday for dinner.

The day my daughter and I went, I had the "fatouche" green salad. The Lebanese use sumac in the olive oil/vinegar dressing. It's a tasty salad with crunch from toasted pita bread pieces and zest from the dressing.






My daughter had the combination platter which consisted of tabouli, hummus, and pocket bread.

Ingredients tasted fresh and the entre came in a healthy proportion. Joseph, a former high school football star, said he emphasizes "fresh" ingredients in his cooking. Our server, Janice Martin, also the restaurant's manager, was friendly and helpful, making us feel welcome. Highlight of the day was the baklava, a dessert that literally melted in the mouth. (I had just a tiny nibble to taste it but my daughter polished off two luscious pieces.) It's a nutty, sweet dessert with layers of phyllo dough and was served with exotic rosewater and a mint leaf.




Joseph came to our table several times and offered explanations of the food as well as checked to see if we felt satisfied. One would never know from looking at him, that he fought back from the brink of death.

A sketch of a cedar tree, a symbol in Lebanese culture, adorns the menu of Effendi's. There's also a saying printed there. It reads: "A Lebanese will offer his guests the very best he has and sets out food in abundance."


Effendi's Oasis also offers takeout.