Mastering Mediterranean: Meddys, a new Mediterranean restaurant in Prairie Village, has delicious food that transports your tastebuds to the Mediterranean coast

Crashing waves, sandy beaches and oven-baked pita sound like a miracle this late in the winter — especially in the middle of Kansas. But thanks to Meddys, a newly opened Lebanese-Mediterranean restaurant in Corinth Square, we can all save the wait — and not to mention a couple grand — for a trip to paradise.

Marble topped tables, vibrant plants and giant windows all lent to the casual feeling atmosphere. 

But don’t be deceived by the modern, Prairie Village-style architecture and decor — this fast casual cuisine’s falafel, shawarma and baba ghanoush are as authentic as anything you’d find when roaming the streets of Italy.

Thank Meddys founder Alex Harb, who moved from Lebanon to the United States in the 1990s for this delicious authenticity. Through his restaurant, he takes the taste of his childhood straight to the table.

The cuisine is also healthy, allowing me to enjoy the Mediterranean food minus the guilt — while still being delicious. Meddys also has both gluten free and vegan options for those with dietary restrictions but still craving a tasty meal. 

For my trip to the Mediterranean, I ordered falafel, garlic chicken, garlic potatoes, baba ghanoush, hummus and pita, beef shawarma, lamb shawarma and the Grand Finale for dessert. 

Starting with hummus and pita, this dish came with crispy, golden brown pita chips and a soft bread complementing Meddys’ award-winning humus. The hummus was like a creamy garbanzo bean, lemon, garlic and tahini smoothie. It was garnished with a mix of parsley, whole garbanzo beans, olive oil and a sprinkle of paprika for a sharp spice to cut through the smooth puree — a flavorful  beginning to my meal.

Next was the garlic chicken. This entire bone in half of a chicken is roasted with a strong garlic flavor — enough that I could smell the aromatic seasoning the minute the plate was set on the table — but, luckily, not enough to make my eyes water. 

What shocked me the most about this dish was that the chicken wasn’t overcooked. This may seem like a low bar, but every time I get a chicken taco, I find myself gagging as I try to choke down the dry, tough meat. It was well cooked and fell off the bone for easy eating.

Despite the fact that it’s a side dish, the garlic potatoes were my favorite. The pile of potato cubes were seasoned with garlic, lending the dish its name. There was a hint of lemon for that extra tang and parsley adding a pop of green and fresh taste to the potatoes. The crispy, fried skin and rich blend of flavors tempted me to order five more batches.

I also tried the ShwarmaBaa or lamb shawarma — get it? The wrap included lamb with a hint of mint and a smoky undertaste, fresh green lettuce, tomato and red onion. The thin pita wrap gave the sandwich a balanced bread-to-filling ratio, and didn’t overpower the classic flavor combination.

And now, for the grand finale, I ordered… The Grand Finale. This is a shareable dessert of a filo-dough bowl, with rich vanilla ice cream, bright green pistachios, a generous dusting of chocolate sprinkle and topped with a small piece of baklava. A bonus layer of Nutella beamed up at me from under the ice cream, packing a chocolaty punch and concluding my meal with a dessert as gourmet as the rest of the dishes.