Co-owner and chef Mark Mansour walks about the pink and green-hued dining room at Bey, greeting each guest with his signature smile and warmth. There is an ease about him as he brings platters of hummus and pita to tables, telling stories of his father’s chicken recipe and how a full dining table feels like Sundays at home. He’ll even plop a seat next to you, asking about your kids or the weather — a note of Lebanese hospitality that is abundant here.
What to order
- The garlicky chicken taouk ($29) steals the show. Yogurt-marinated chicken breast comes charred from the grill with heaps of toum, potato pavé slicked with olive tapenade, and warm pita for dragging through every last swipe of garlic sauce.
- The smoked eggplant ($13) is cut with ample acid and served on a creamy bed of labneh. The amalgamation is scooped on crispy pita chips, adding just the right amount of crunch.
- The lamb rice pilaf ($36) is an incredible value. A four-hour braise leaves the shank tender and perfumed with cardamom and cloves. It’s served with rice and jus, and plentiful for two people.
What to drink
- Mansour’s newest creation, a savory za’atar martini ($16), is olive oil fat-washed gin infused with the famous dry spice of Lebanon, with a splash of vermouth to round it out. A string of olives dusted with za’atar garnishes the drink. Its lip-smacking salinity is a great pairing with hummus.
- Chateau Ksara, reportedly Lebanon’s oldest winery, established in 1857, is on the list here. The red reserve du couvent ($14 a glass) is rich, with velvety dark fruit and spice, and an excellent accompaniment to the lamb.
- The Ksara arak, aptly named Ksarak, is a delicious minty, anise-seed-forward spirit traditionally mixed with water and ice. Pair with grilled meats.
Insider tips
- Parking is now free in the adjoining deck.
- Ask about the arak chocolate bonbons made in partnership with Jardi Chocolates, a Lebanese riff on a peppermint patty.
- Off-menu: Order an espresso-tini with arak as a nightcap.
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