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KING TUT
FINE MIDDLE EASTERN & MEDITERRANEAN CUISINE
1271
Rt. 22, Lebanon, NJ 08833 • 908-840-4668
www.kingtutrestaurant.com
•
Lunch • Dinner
OPEN
7
DAYS
A WEEK
Star Ledger
•
Catering
•
Take Out
•
Private Parties
•
Indoor/Outdoor Dining
•
We use fresh and all
natural seafood, meats
&
poultry and vegetables
•
Vegetarian Dishes
•
Kids Menu
KING TUT
RESTAURANT
1271
Route 22
Lebanon
By: Jennifer Millman
Kal Nasr, Chef
Savvy diners who want to experi-
ence the freshest, most authentic and
flavorful Middle Eastern and Mediter-
ranean cuisine surrounded by creative
cultural designs and drizzled with the
trappings of home need look no fur-
ther than
King Tut,
a versatile new
neighborhood restaurant that has
instantly become a repeat-visit hotspot
for residents in Hunterdon County.
From slow-roasted duck demi-glace,
perfectly grilled kabobs and oven-
baked shrimp-stuffed filo dough to
delectable staples like hummus,
babaghanoush and falafel made with
fresh parsley, spinach and herbs,
King
Tut’s
extensive, health-conscious menu
caters to every palate. Culturally-
infused spices and sauces elevate tradi-
tional appetizers like Prince Edward
mussels and sautéed calamari to a level
redolent of fine dining but in an
ambiance that feels like home.
“
People have the same food over
and over; we need the diversity of
choice, more healthy variety – those are
things we try to produce,” says Kal Nasr,
owner and manager of
King Tut,
which
opened recently in Lebanon. “We have
dishes for everyone.”
King Tut
uses only the freshest
ingredients and never serves products
that have been pre-packaged and
frozen. In a market where customers
are becoming increasingly aware about
food in terms of health, quality ingre-
dients and taste,
King Tut’s
fervent
commitment to freshness and its inno-
vative dishes truly differentiate the
restaurant from its competitors.
Nasr’s food-industry career has
spanned more than three decades,
beginning in his native Egypt and con-
tinuing in the tri-state area, where he
has operated several restaurants spe-
cializing in various cuisines over the last
26
years. Each of those restaurants
have been steeped in the familial char-
acter that typified the one he first
worked in many years ago, which
makes
King Tut
not just a place for a
positive dining experience, but a place
where patrons want to bring their fam-
ilies – and a place where they bring
them more than once a week.
“
We want people to come here not
just once a month, but once a week,
like a hangout. We want it to feel like
going home,” says Nasr, whose wife is
King Tut’s
pastry chef. His daughter
assists with day-to-day restaurant
operations and his twin 11-year-old
sons help as much as they can.
“
Our ambience is different from any
other restaurant. Everyone that comes
here gets treated like a family,” says
Nasr. “We know people and we know
how to treat the customer right.”
Public response has been over-
whelming since
King Tut
opened in
May and Nasr hopes to expand.
Reviews on Yelp and other consumer
review sites drip with praise for what’s
described as a festive and warm yet
casual ambience that is an ideal envi-
ronment to celebrate birthdays or
anniversaries or just enjoy tender, tasty
food with family and friends any day of
the week.
King Tut
is open for lunch Monday-
Friday from 11am to 2pm and for din-
ner from 4pm to 10pm. On weekends,
the restaurant is open from noon to
10
pm. Patrons are encouraged to
bring their own wine and enjoy the
outdoor seating in the warmer months.
Catering, gift cards and take-out are
also available. To learn more, visit
http://www.kingtutrestaurant.com/.
Bringing the freshest, authentic Middle Eastern
and Mediterranean food to Lebanon
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