Alex Harb founded Meddys in Wichita, Kan. in 2014. He came from Lebanon to study computer science at Wichita State University and worked at local restaurants when he wasn’t studying. He found himself drawn to the energy of the food industry.
After a successful career in the technology industry, he shifted his focus back to his culinary roots. He wanted to bring approachable Lebanese food to a wider audience. Meddys was born out of inspiration from the dishes of his childhood, offering a fast-casual dining experience with a fresh, health-conscious take on Mediterranean fare.
Meddys may fall under the fast-casual label, but the menu reaches well beyond it—some dishes wouldn’t feel out of place in an “upscale casual” setting.
Meddys counter service
Photo by Chris and Jennifer Corey
Meddys focuses on fresh ingredients and traditional flavors. The menu includes Mediterranean classics like hummus, shawarma, salads and seasoned meats. The general approach is to strike a balance between quality and speed. The result is a modern dining experience built on timeless Lebanese recipes.
Meddys opened its doors in the former Gunderson’s Jewelers space at 17255 Davenport Street in Village Pointe Shopping Center on March 16th. With the exit of Paradise Bakery and other restaurants, Meddys brings fresh energy to the lineup.
Meddys lunch crowd
Photo by Chris and Jennifer Corey
On our lunch visit, we ordered the soup and salad combo with mushroom soup and tabbouleh salad, the “big bowl” with lamb and fancy falafels. We finished with crème brûlée.
The mushroom soup is made with sautéed mushrooms and onions and blended with heavy cream. It’s full bodied with a hearty, comforting prominence of mushroom meatiness. It’s a well seasoned, creamy soup for which we’ll come back.
Tabbuoleh salad and mushroom soup
Photo by Chris and Jennifer Corey
The tabbouleh salad is made with bulgar wheat, lemon juice, olive oil, parsley, tomatoes, onion and spices. This salad is vibrant and refreshing with a good punch of citrus. Every bite delivers brightness and balance—a reminder that clean, healthy food can still be very satisfying.
Big bowl with lamb
Photo by Chris and Jennifer Corey
The big bowl with lamb is served on steamed rice with a tomato-onion relish and tzatziki sauce. The lamb was fork-tender and well seasoned. The rice was precisely steamed to a light and airy texture. The tomato-onion relish brought welcome acidity, lifting the richness of the lamb and roasted vegetables. Everything combined together for one simplistic, exquisite bite after another.
Fancy falafels
Photo by Chris and Jennifer Corey
The fancy falafels come with Spanish eggplant, hummus and Mediterranean salad plus a side of tzatziki sauce.
The platter came with five falafel, slightly overfried. The interior leaned dry, missing some of the softness I expected, but they still delivered a solid mix of savory herbs and nuttiness.
The Spanish eggplant combines braised eggplant with bell peppers, onions, garlic, garbanzo beans and stewed tomatoes. Tomato leads the flavor profile, and the eggplant is cooked to a soft, spoonable consistency. It eats like a well-seasoned stew—comforting and deeply satisfying.
The Mediterranean salad is fresh and vibrant with a mix of lettuce, onions, garbanzo beans, cucumber and feta with a light dressing. It’s standard fare, but the freshness and restraint in the dressing make it work.
The hummus is smooth, savory and full bodied. It went great with anything on the platter. It’s creamy, nutty and has the right amount of citrus acidity. It’s hummus that does what it’s supposed to—tie everything together without stealing the show.
Crème brûlée
Photo by Chris and Jennifer Corey
The crème brûlée lacked the signature sugar crack, and the top had a slightly rubbery texture. The custard beneath was passable, but unevenly chilled—part warm, part cold—which made for an off-putting finish. Compared to everything else, it was a letdown.
For a dinner visit, we started with the tomato soup and bulked baba ghanoush, followed by the citrus salmon and garlicky chicken as our entrées. As of this writing, Meddys is waiting on a liquor license, so Jennifer tried one of the mocktails, the paloma.
Creamy tomato soup
Photo by Chris and Jennifer Corey
The tomato soup is creamy and savory. It has a rich garlic profile that’s prominent but not overpowering. It’s hearty, rich and bursting with comforting tomato.
Bulked baba ghanoush
Photo by Chris and Jennifer Corey
The bulked baba ghanoush, made with roasted eggplant, tahini and spices, comes with a fresh, warm pita. It’s chunkier than I’m used to, but well-executed. The char from the roasted eggplant comes through clearly—pleasant at first, though it starts to overpower after a few bites.
Grilled citrus salmon
Photo by Chris and Jennifer Corey
The citrus salmon is served with tabbouleh, roasted vegetables, a tomato-onion relish and tzatziki sauce. The salmon was well-cooked—flaky, tender and bright with citrus acidity. The vegetables were al dente, seasoned with a thoughtful mix of Mediterranean spices, while the tomato-onion relish brought a fresh, vibrant contrast. It’s an excellent dish—simple and well-executed.
Garlicky chicken
Photo by Chris and Jennifer Corey
The garlicky chicken is a roasted half bird with crisp skin and tender, juicy meat. The seasoning is spot-on, with just enough garlic to bring character without overpowering the dish. The tomato-red-onion relish works well as an accompaniment, alongside pickled beets and pickle strips. Roasted potatoes round out the plate—tender and well-seasoned, with a welcome hint of citrus. It also comes with toum, a whipped garlic sauce—a nice surprise for anyone who, like me, appreciates a good dose of garlic.
Paloma mocktail
Photo by Chris and Jennifer Corey
The paloma, a grapefruit mocktail, leans slightly sweet with just the right touch of bitterness. Served in a chilled glass, it feels made for sipping on the patio.
It may be a little unfair to review a new restaurant just two weeks after its opening, and I suspect that’s the reason behind some of the menu hiccups I noted. But given the high points throughout the meal, I’m confident Meddys will close those minor quality gaps.
In the short time they’ve been open, the staff is already well-trained and highly attentive. Both of our visits were during peak lunch and dinner hours, and the dining room was packed each time—a good sign. Even with the crowds, the lines moved quickly and the food arrived without much of a wait.
Meddys lunch crowd
Photo by Chris and Jennifer Corey
As mentioned earlier, Meddys is still awaiting its liquor license, though management expects final approval within the next couple of weeks. Jennifer and I were able to preview the upcoming spring cocktail menu, which will feature a rosé sangria, a Tennessee lemon cooler and a raspberry mint sparkler. We’ll most certainly be back to give those a try.
Meddys lands a few steps beyond typical fast-casual. The food is fresh, bold and simply well done. I’m glad to see them at Village Pointe—and I don’t think it’ll take long before they feel like a local staple.
