Kareem's Lebanese Kitchen
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Khadija, Rachid and Jamil Eido, smiling arm in arm in the dining room
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Our family

Food is more than a meal. It is a connection to family, a celebration of heritage and an invitation to gather around the table.

Kareem means “generous” in Arabic. In Lebanese culture, hospitality means welcoming people warmly, sharing what you have and always making room for one more at the table. That spirit is at the heart of everything we do.

Chef Rachid Eido, smiling in a white jacket with arms crossed in the dining room
Chef Rachid Eido

It began in Beirut

A third-generation Lebanese chef, Rachid grew up surrounded by the flavors and rituals of Lebanese cooking. From his father, he learned that a recipe is about more than ingredients: it carries a sense of place, family and history, and the responsibility to keep those traditions alive.

After coming to the United States, he cooked at the Four Seasons in Washington, D.C., and throughout the DMV, then brought his craft to Kareem's Lebanese Kitchen in Naples, Florida, in 2018. Today his journey has brought him back to the Washington region, with Kareem's first Maryland location at Rio Lakefront in Gaithersburg.

Cooking is still a family affair: his father, Jamil, works beside him as sous chef, and his mother, Khadija, prepares many dishes by hand, including every dessert.

“My hope is that when people leave Kareem's, they don't just remember what they ate. They remember how they felt sitting around the table.”

Chef Rachid Eido

Meet the family

Three cooks, one kitchen. Everything we serve is made the way the family has always made it, by hand, every day.

Khadija Eido, Chef Rachid's mother, filling grape leaves with herbs and rice in the Kareem's kitchen Rachid's mother

Khadija Eido

Khadija prepares many of our dishes by hand, from rolling grape leaves to making every one of our desserts.

Chef Rachid Eido in a white jacket holding a bowl of hummus topped with beef and pine nuts in the kitchen Executive Chef

Rachid Eido

A third-generation Lebanese chef who brought his family's recipes from the kitchens of Beirut to Naples and Gaithersburg.

Sous Chef Jamil Eido, Chef Rachid's father, smiling with arms crossed in front of arched alcoves Sous Chef · Rachid's father

Jamil Eido

Jamil works side by side with his son in the kitchen, where the two have been cooking together for years.

Two homes

Kareem's Lebanese Kitchen storefront at night with lit signage, an arched wooden door and brass wall sconces

Gaithersburg, MD

Our first Maryland home, at Rio Lakefront.

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Naples dining room with warm wood-plank walls, copper pendant lights, white chairs and set wooden tables

Naples, FL

Where Kareem's began, welcoming guests since 2018.

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The flavors of Lebanon

From freshly baked breads and colorful mezze to grilled Shish Taouk, Farrouj and slow-cooked Lamb Mouzat, our menu celebrates the depth and variety of Lebanese cooking. Our signature hummus comes from a family recipe: enjoy it classic, or try beet, harissa or our Maryland-inspired crab hummus. Every dish is made from scratch with organic ingredients and halal meats, with plenty of vegetarian and vegan options.

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Gaithersburg, MD Naples, FL
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Hummus topped with toasted pine nuts, chopped parsley, olive oil and paprika stripes in a brown bowl

A table where everyone is welcome

Food made with care, traditions carried forward, and the hope that every guest leaves feeling as welcome as they would at our own family's table.

Beirut-inspired · Made with love