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« Kids Review: Vietnam Palace in Stratford via AsherZeats | Main | Giveaway!! Win Tix to Sun WineFest’s Grand Tasting @ Mohegan Sun »

Kibberia in Danbury to Host Belly Dancing Dinner

Kibberia Restaurant and Café in Danbury will be hosting their third belly dancing night on February 2, with performances by dancers from the Riskallah Riyad Dance Studio. A $45 prix fixe menu includes Middle Eastern specialities beginning with mezze, followed by a lamb entree and dessert. This event is BYOB, table service swill be provided, and advanced reservations are required.

The family-run Kibberia is led by Chef Carole Iskandar originally from Byblos, Lebanon. The casual cafe and popular take-out spot focuses on Americanized Middle Eastern staples such as salads and pita pockets with tahini and hummus, kibbe, falafel and pies. Deli cases are often filled with mezze and middle eastern sweets such as baklava. There is no table service but there are tables available for dining-in.

Kibberia Restaurant & Café is located at 93 Mill Plain Rd. in Danbury, CT. Information at

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Reader Comments (7)

Sounds like FUN!

January 9, 2013 | Unregistered CommenterVanessa

I love middle eastern food just as much as I love wine. Would love to go to the Sun Winefest.

January 13, 2013 | Unregistered CommenterSara

If love to belly dance and I'd love to drink wine at the sun wine fest.

January 15, 2013 | Unregistered CommenterJen c

I am a Zumba instructor so this is right up my alley!!! How cool, I am praying to win the Mohegan Sun Winefest tickets too!!!

January 18, 2013 | Unregistered CommenterKellie

That seems like an interesting night out for sure. Also, would loooove to go to Sun Winefest!!

January 21, 2013 | Unregistered CommenterKevin Mocci

Hello cool cats...Realguy here, keeping it real.

I went to Kibberia Westport the other night and it was interesting.

Allow me to share my experience and thoughts.

First of all, all love and respect to the many hardworking and good-hearted waitresses out there who provide us with sustenance, friendship, and yes, even love more frequently than chance would dictate. That said, for anyone who ever sat in a longtime fave restaurant and asked themselves "why am I kicking out 15 percent to this dumb bimbo, when I could just walk over to the window, bark out my order and pick up the slop at the window when plated, then Kibberia is most definitely for you.

First and foremost...the owners wife and daughter are drop-dead gorgeous, for those who care, and who doesn't.

Secondly, everything is done cafeteria style, to both good and bad effect. You enter, confront a fairly extensive (although not expensive) menu and you order, get a number on a wire frame Bonanza-style (the restaurant not the tv show:) and then you sit and await a server (the owners daughter and son, I believe, all really nice people) and here is the main point...


Actually I have long pondered this sort of a business model and have discussed the possibility with such luminaries as the guy from Safita and the Italian place up the street but people are reluctant to try revolutionary change.
I have to admit I love waitresses but kind of hate tipping.

In my next posting I will tell you about the food.

October 22, 2013 | Unregistered Commenterrealguy

So on to the food.

I have been once so far and haven't ordered everything but there's enough already to talk about, both good and fixable, and Kibberia, listen up because this is probably about the best and most honest advice you will ever receive.

I love the business model, revolutionary though it may be, it could catch on IF the surplus profit is essentially split with the customer, meaning, the reduced costs based on the skeleton staff should result in better quality food at lower prices on average or something along those lines.

The platter of chicken Kabobs was very good. The beef kibba less so, due to an incorrect combination of bulger wheat and beef. Meaning, put more beef in the kibba even if it means raising the price, or offering fewer of them, the latter of which options would, in my estimation, be the preferable one.

Here is a major thing... No one wants soup served in a take-out container. This is wildly inappropriate, as is serving perfectly delicious pita bread inside take-out plastic bags. Also, the cucumber and yogurt "salad" which I always use as a dipping sauce (and your kibba is dry and should come with a free, tiny thing of the yogurt sauce or taziki or whatever) the cucumber should be chopped really really small dice, not huge chunks as you presently do to bad effect.

Everything tasted good to really good, but the green and orange motif makes me yearn for talents of an accredited interior designer.

The interior has been improved since the days when Dino made really bad pizza there by knocking down a few interior walls, which is good. (Dino can now be found, by the way, at the old Pasta Fair on CT Ave across from the bowling alley. You'd never believe it but back in the mid-70's Johns Best pizza was some of the best darn pie around...It was line-out-the-door mouth-watering good, what EVER has happened to food in the past 40 years?

Kibberia has made some bold steps and offers a promising future....There are, however, details, tweaks to the system, to the recipes, to the interior color scheme that would improve Kibberia's chances. Until that time, on average and in general, I will go to Bereket or maybe Safita where the waitresses all know me and, totally apart from that, the food is created and served with a lot more of a....Personal touch?

All love, people. This is realguy keeping it real. Over and out.

October 22, 2013 | Unregistered Commenterrealguy

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