Zakia Modern Lebanese Restaurant — Restaurant in Atlanta

Lebanese cuisine is known for its richness and fusion of flavors, shaped by its position at the crossroads of the Mediterranean. Fresh herbs, aromatic spices, high-quality olive oil, succulent and smoky meats, bright citrus, and warm, layered seasonings are the hallmarks of this vibrant tradition. A great Lebanese meal should feel abundant, dynamic, and deeply satisfying—but this experience missed the mark. It lacked the depth, warmth, and harmony that make this cuisine so special.

The overwhelming theme of the meal was imbalance—dishes leaned too heavily on sour and salty elements, leaving them flat and one-dimensional. We ordered:

Pickle Plate: A visually uninspired mix of pickles, turnips, cauliflower, and golden beets. While the textures were crisp, the flavors were overwhelmingly briny with no complexity to round them out.

Lebanese Caesar Salad: A huge portion but drenched in an overly acidic dressing that wiped out all other flavors. The only redeeming factor was the crunch of the seasoning, but even that was lost under the sourness.

Hummus Lamb Ragu: Easily the most disappointing dish. The lamb was dry, aggressively salty, and lacking any succulence. The hummus was cold and lacked richness—missing the creamy, nutty, well-spiced warmth that makes hummus so comforting. Instead, it felt lifeless. The puffed pita was passable but unremarkable, missing the signature chew and warmth of fresh pita.

Falafel: One of the better offerings. Freshly fried with a golden, crisp shell and a nice crunch. You could tell it was made fresh because the frying oil didn't taste stale, which is always a good sign. The cucumber-tomato salad was a bright contrast, but the tahini skewed too sour, throwing off the balance. At $12, it felt like underwhelming for the price.

Grilled Quail: The best dish of the night. The quail sat on top of a goat cheese patty coated in sesame seeds and a light breading, then fried—creating a beautiful contrast of smooth and crunchy textures. The richness of the cheese complemented the texture and flavor of the quail, while its slight tang paired exceptionally well with the sweetness of the cherry sauce. Unlike the rest of the meal, the balance here felt intentional and well-thought-out.

Kafta Kebob: Uninspired plating and a lackluster kebob that didn’t deliver on flavor. The grilled vegetables were undercooked, but the fennel salad on the side was bright and refreshing.

Lamb Chops: Nicely seasoned. The accompanying herb salad was so aggressively salted that it was inedible and the garlic and harissa sauces didn’t pair well with the lamb. The Lebanese rice was a massive portion that no one touched.

Deconstructed Baklava: Beautifully plated but lacking balance. The filo was crisp but tasted more like granola than the honey-soaked, buttery richness of true baklava. The pistachio ice cream missed the deep, nutty complexity of pistachios, throwing off the contrast. With the sauce pooling at the bottom rather than soaking through, the dish leaned overwhelmingly sweet rather than harmonized.

Our server, Ayaan, made an effort to engage and foster a connection, but something about the interaction felt off—perhaps a bit rehearsed or overthought. He checked in frequently and attempted to build rapport, but the delivery felt slightly awkward.

There were also a few service missteps that felt out of place in an upscale setting:

No plate resetting for the main course. Instead of resetting silverware, a tray of utensils was left on the table, making it feel oddly self-service. The dishes lacked cohesion, each standing on its own and clashing rather than flowing together as a complete meal.

Overall, nothing about this meal stood out. The food lacked the complexity and vibrancy that define Lebanese cuisine, often leaning too heavily on acidity and salt without the necessary balance. While there were a few well-executed elements (the quail and lamb chops), the overall experience was underwhelming, especially given the restaurant’s...

Great food terrible manners. This was our first experience at Zakia’s and likely our last. My family and I made reservations for a special occasion because the restaurant came highly recommended by some friends. We anticipated a fantastic experience which was marred by the first few minutes of the entering the establishment. Our attire was in line with the vibes of the restaurant. My husband however was accosted by the host for wearing his baseball cap - and this was before they even said hello. My husband kindly said hello and then asked whether this was a written policy. The host’s response: “I’ll go get my manager.” The manager arrived with an air of entitlement that felt very hostile. My husband introduces himself, shakes the managers hand, says hello and asks how the manager’s evening was going. The manager dismisses my husband’s remarks and states that the dress code policy consists of a long list of rules one of which is “no hats/no baseball caps”. My husband, confusedly, points out two other patrons (who happen to also be African American) who are wearing hats. One is immediately approached by their server and another, who’s already finished eating his entire meal, is then told to remove his cap. Troy chalks it up to momentary error saying that "sometimes things slip through the cracks - so you can keep it on." My husband respectfully says that he will take off his hat. He then asks about the owner, Tony, who is from Lebanon to try and understand the culture of this establishment. What is disheartening is that as an immigrant, like myself, Tony has chosen to share his cultural food in this city while simultaneously implementing policies that alienate, erase and discriminate against an identity of the people of Atlanta. This policy should either be appropriately posted within the establishment or be eliminated. The reality is that this dress code opposes the people of Atlanta and our personal freedoms of expression.

Alas, the bigger issue here is how disrespectful Troy - the manager - was to his employees. The staff is primarily compromised of men and women of color. In front of the whole restaurant, Troy was throwing his arms in frustration as he lost his temper with one of the bussers. He was loud and disrespectful for a menial error - he made enough of a scene that patrons were staring. Troy's disrespect, condescending tonality and demeaning attitude were much more disturbing than the "no hat" policy.

Restricting the freedoms of paying customers, over their hats, whether its designer or not and the way Troy speaks to his employees in front of the entire restaurant and customers was beyond terrible. We spoke to multiple employees who said that Troy had a habit of disrespecting and talking down to them when he is upset.

The best aspect of the experience was the staff. They were so kind, courteous, super polite and personable.

The only thing Troy should be managing is his anger issues.

No matter how good this food is I will never be returning to support such a poorly managed restaurant.

Tony, it would be in your best interest if you take these words to heart and make the...

I dined at Zakia Modern Lebanese last night (Friday) with my husband to celebrate our anniversary. It was our first time there and the experience left a positive impression. Upon arrival to the area, we parked in one of the retail garages because we did not see the valet employee available. The cost to part was $2 for each 30 minutes and it ended up costing $7 for the duration of our time. The walk from the garage to Zakia was less than 5 minutes.

My husband made the reservation in advance, so once we arrived at the hostess stand, he showed the email on his phone, and the hostess walked us over to our table. The inside was set with soft dim lighting and the decor was of quality. I couldn't help but notice the beautiful chandeliers and other light fixtures.

A few moments after sitting, I was greeted by a friendly waitress named, Cate. She asked me if it was my first time there and when I let her know that it was, she took the time to walk me through the menu, including a level of detail around the daily offerings, such as hummus and fish of the day.

I ordered a cocktail that had cognac, because of the beautiful description that Cate provided (something about tropical and refreshing with hint of walnut) and it was beautifully made with a nice balance of flavor. We opted for the Hummus and Spinach Cheese Rolls to share and Kafta Kebabs with Crispy Brussels Sprouts and french fries for the mains.

The Hummus was delicious and fresh & paired well with the fresh pita and the Kafta kebabs. The Spinach Cheese Rolls were so flavorful, delicate and crispy & the apple sauce paired well with the cheeses that were used. The kafta kebabs included a garlic sauce and a red oil sauce, and both were good. I loved the flavor on the crispy brussels sprouts and I tried a few of hubby's french fries (homemade & seasoned to perfection).

The restrooms were clean, well lit and stocked with whatever needed, with nice soft paper towels and a large mirror to snap a picture.

At the end of the night, our waitress brought out dessert flutes of champagne for us to toast to our special day. Another server offered to help our waitress pack our leftovers. They placed them in boxes and a large brown bag for us. Overall, it was a fantastic dining experience and the staff made us feel special. I recommend Zakia for a special occasion dining experience, whether it be anniversary, birthday or desire to try some good fresh...