WCM_HouseofComo_4955House of Como is truly one of Evansville’s best kept culinary secrets. It is a restaurant that garners little attention but remains a cornerstone in the Evansville dining scene. For the folks who are unaware of this Evansville staple, they are missing out on some of the most unique, tasty food this city has to offer. House of Como was started in 1969 by Martha Hage’s late husband George. He implemented Lebanese family recipes as the restaurant’s flagship dishes and surrounded those dishes with other more familiar fare such as massive, juicy steaks, hearty lasagna and butter chicken.

As eclectic as the restaurant may appear from the outside, nestled alone against I-164 with its ever present Christmas decorations adorning its grey, nondescript square structure, tradition is the name of the game in this house. That tradition is definitely felt stepping inside the House of Como as well. I noticed the age of the interior but I could literally feel the memories and history seeping out of the walls of the restaurant. To me, it seemed like I was in the cozy, finished basement of a beloved relative’s house, prepared with the utmost love and care for a holiday gathering. If those walls could talk, the stories would entertain to
no end.


A few of our dishes we invite you to try…

Yebra Malfoof is rolled cabbage leaves with beef and rice on the inside. The tomato sauce ladled over the rolls brings a wonderful tang to the savory beef’s mild spice that sits so pleasantly and lightly on the tongue. The texture is similar, balanced and very accessible. It is an excellent dish to warm your spirits on a cold day.

Arabian Salad with homemade flatbread. It is flavorful but relatively light. The flatbread adds a comfort food element, balancing perfectly with the tangy, slightly sour taste of the salad. A savory flavor is also present, headed up by a bold olive and vinegar presence. Instead of masking, the dressing frames the taste of the tomatoes, onions and green peppers in the salad. This gives each its own flavor profile.

Djage, or baked chicken with Lebanese spices and pine nut stuffing on a bed of bits of beef and rice. The cinnamon in the blend of Lebanese spice is unleashed in this juicy, baked chicken. It makes for an aroma that is both exotic and comforting. The taste is a remarkable, unique mix of earthy, savory and sweet tones. The texture is tender and clean, perfectly countered by the crisp outer skin.

Baklava was served, a pastry-like dessert with a nutty, earthy sweetness. The dish contains two morsels of flaky, sweet but light goodness.