Chef Eyad is famous in his homeland for smoked and grilled meat prepared with his own mixture with a unique blend of oriental spices and the diverse flavors of smoked meat that captivate people all over the world, as he gained his basic experience in the US state of Texas and then moved it to his place of residence and added some of his own fingerprints. With secret oriental spices, he was the first to use honey to become an essential ingredient in serving smoked meat items inside his restaurant. He coats premium American Black Angus beef steaks and local lamb chops in his secret marinade, then marinates and smokes them for 8 hours, up to 16 hours depending on the type of steak, using special ovens displayed in front of guests in the dining room