Most diners in North Texas aren’t considering Lebanese food when trying to make their choice, but, Prince Lebanese will change that for them. From a converted Sonic in north Arlington, to the spotlight of national television, Prince Lebanese is a story about more than just its food. Founded by Francis Kobty – affectionately known as “The Prince”– this family-owned restaurant has been serving up big portions, high-quality ingredients and warm Texas hospitality since 1989.
Originally arriving in the U.S. in 1979 after being dubbed “the world’s pickiest eater,” Francis decided to open his own place built on the philosophy of fresh, high-quality ingredients and generous “Texas-sized” portions. In 2007 the restaurant moved into a converted drive-in, added his mother’s secret recipes and earned national attention – including a feature on Diners, Drive‑Ins and Dives.
As soon as you walk into this unassuming location, you’re greeted with smiling faces from every member of the staff, aromas from fragrant spices and a sense of family tradition.
On my visit, I found myself immersed in a table filled with dishes that command attention: fried cauliflower that deserves its own fan club, a hummus trio setting the standard for what hummus should be, spicy chicken shawarma plate bigger than the state of Texas, mashwi beef that melts yet holds its own, and lamb chops that leave everyone else on the table quietly impressed. For most that would shy away from a cuisine they aren’t familiar with, after one visit, you, too, will find yourself a regular – just like the rest of Arlington.
It’s remarkable how a humble vegetable can become the conversation starter of an entire meal. This fried cauliflower arrives golden, crisped just enough on the edges to promise texture, without losing its soft, tender center that makes each bite comforting. The seasoning is warm and aromatic, coating every crevice of the florets with a subtle heat that sneaks in after the first bite. There’s a lift of brightness – lemon, maybe a touch of herb – that keeps the dish from feeling heavy despite its fried exterior. A creamy dipping sauce, tangy and cooling, turns every bite into a small flavor loop: crunch, warmth, brightness, coolness.
This is cauliflower that will change your opinion of the vegetable entirely. Order one for the table and you’ll immediately wish you’d ordered two instead.
Whether you’re ordering one as a side or choosing the trio, a well-made hummus is a beautiful thing.
This platter arrives like a painter’s palette – three distinct shades, three distinct moods: Classic hummus: smooth, silky, deceptively simple. It’s traditional in the best way, showcasing the purity of chickpeas, tahini, lemon, and garlic. This is the anchor – the calm, steady base note of the entire spread. Garlic hummus: bold without being overpowering, creamy, with a fragrant punch that hits immediately. It’s savory, aromatic, and delivers that unmistakable garlicky richness that keeps you going back for more. Spicy hummus: the wildcard. Creamy, with a kick that shows up fast and unapologetically. It’s bold, bright, and the kind of hummus that makes you pause mid-conversation to say, “Hold on… you have to try this one.” Paired with their soft, warm pita; slightly puffed, lightly blistered, this trio becomes an interactive experience.
Even when I think I’m not going to order the Spicy Chicken Shawarma, I somehow end up ordering it. It’s that good. The aroma alone; spiced, roasted, slightly smoky – pulls you right in. Then the first bite lands, and you remember why this dish has become beloved around the world.
This spicy chicken shawarma is everything it should be. The chicken is cut into small, tender chunks and marinated so completely that every piece is saturated with flavor. The spice level is assertive but not overwhelming – more of a confident handshake than an aggressive slap. It builds slowly, harmonizing with, garlic sauce, and warm pita to create a bite that is somehow both bright and deeply rich. It’s addictive. One moment you’re taking a modest bite; the next, you’re reaching for another piece because the flavors are still unfolding – spicy, acidic, creamy, warm. There’s nothing complicated about it, but the execution elevates it to something memorable.
If the shawarma is energetic and bright, the mashwi beef is its deeper, more brooding counterpart. Visually, it’s rustic – medallions of grilled beef showcasing perfect grill marks, a beautiful sear, and a perfect mid-rare interior. The magic is in the texture. The beef is tender without losing its structure, offering a satisfying resistance before giving way. The flavors seep into every fiber, bringing warmth from spices, brightness from herbs, and the unmistakable kiss of smoke from the grill. This isn’t a dish that needs embellishment or complicated plating. Everything it wants to say, it says with flavor. It’s savory, rich, and balanced – hearty enough to anchor the meal but nuanced enough to keep you going back for more.
Lamb chops can go wrong in so many ways – they can be tough, overly fatty, under-seasoned, or just too gamey for most palates. These are none of those things. These lamb chops are a showpiece and can stand toe-to-toe in the ring with any beef dish. They arrive beautifully charred, seasoned generously, and cooked with precision. The exterior carries a smoky, crusted edge that gives way to a tender, blush-pink interior. Each bite delivers layers: the earthiness of the lamb, the brightness of lemon squeezed over the top, and the cooling contrast of tzatziki on the side. This is a dish that commands attention. The flavor is bold but refined, the texture tender but substantial. It’s everything lamb should be and rarely is. Easily the star of the meal.
What ties this entire meal together is balance. Every dish carries its own identity – some bright and fresh, others smoky and deep, some crunchy, some creamy – but nothing competes or overwhelms. Together, they form a progression of textures and flavors that feels intentional.
This is the kind of culinary experience that reminds you why dining out can feel like an adventure. Not because the menu is complicated or overly fancy, but because each dish is made with an understanding of balance – of how spice, texture, smoke, acidity, and richness should interact.
The story of Prince Lebanese Grill is rooted in passion and tradition – the kind of story where an immigrant one day becomes a restaurateur, builds something authentic, earns national recognition, and continues to pour heart into every plate. Whether you’re seeking a standout meal with friends, a culinary change-up, or simply a flavor journey worth taking, the dishes here deliver not just flavor, but genuine feeling.
So go for the food. Stay for the story. And you’ll leave with both in your memory.