Credit: BEY Mediterranean Kitchen & Bar
Credit: BEY Mediterranean Kitchen & Bar
Highlights include duck boulet with spicy fig jam and pistachios, soujuk crepe cigars with Armenian sausage and Lebanese cheese, halloumi saganaki, grilled octopus with orange glaze, grilled branzino with sofrito coriander chutney, and a tasting tray of five mezze dishes “done Lebanese style,” including falafel and hummus. “It's silky and lemony, with a hint of garlic and less tahini,” Mansour said. Tabbouleh will also be prepared Lebanese style, with more parsley instead of cracked wheat.
The only dish that has remained from Za'atar's menu – an upside-down lamb pilaf in a cardamom, garlic, cucumber and yogurt sauce – was inspired by Khoury's mother.
Featured desserts include chocolate cake with halva and soft serve flavours such as pistachio and tahini with halva crumble.
“We want to show that baklava is not the only Lebanese dessert,” Mansour said, “but we will have baklava, of course.”
Credit: BEY Mediterranean Kitchen & Bar
Credit: BEY Mediterranean Kitchen & Bar
BEY's weekend brunch menu includes falafel waffles with condiments like tahini, pickles, and mint (with the option to add an egg), towers of mini pastries, baklava, and tea sandwiches, and brunch cocktails like espresso martinis and Aperol spritzes.
About 60% of the menu remains the same year-round, though some dishes rotate seasonally, such as winter soups and stews. Most produce is sourced from local growers and suppliers, such as Athena Farms and Farmers and Fishermen, with items such as tahini shipped in from Lebanon.
The beverage program will include a handcrafted cocktail list featuring Lebanese staples such as thyme, za'atar and sumac, a curated wine list focusing on Lebanese, Greek and French wines, and several non-alcoholic beverages.
The menu was developed in collaboration with Executive Chef Matthew Rainey, an Atlanta native who most recently held the same position at Select Restaurant & Bar in Sandy Springs, as well as working at STK Atlanta and Florida eateries.
Mansour attended culinary school in Lebanon, but soon His passion for the hospitality industry didn't just end in the kitchen: He earned a degree in food service management and worked in several hotels before landing a job as director of catering and events at the Four Seasons Atlanta.
Credit: BEY Mediterranean Kitchen & Bar
Credit: BEY Mediterranean Kitchen & Bar
“I wanted to be very knowledgeable on the creative side of flavor, but I didn't want to be in the kitchen,” he said. “I wanted Matthew to come in and take the culinary reins, because he does a great job. We'll be combining what I know in Lebanese cuisine with his talents in other Mediterranean cuisines.”
Mansour, who will be leaving the Four Seasons at the end of July to focus on BEY, said the experience helped him decide the type of culture he wanted to bring to the restaurant.
“It will be a blend of Lebanese hospitality – treating everyone like family – with the Four Seasons golden rule of treating others the way you want to be treated and our emphasis on great customer service and hospitality,” said Mansour, who will mainly focus on front-of-house operations and train servers to understand the intricacies of Lebanese cuisine.
Credit: BEY Mediterranean Kitchen & Bar
Credit: BEY Mediterranean Kitchen & Bar
Designed by RCG Restaurant Consulting Group, the 100-seat space features coral- and seafoam-green accents, bronze chandeliers, and light gray floors dotted with green tile patterns. The rattan-back chairs, found in many Lebanese homes, are made using a weaving technique called kaisarane. A small outdoor space can seat about 20 people.
The 12-seat bar is fitted out with three arches decorated with metalwork, a style also common in traditional Lebanese homes, and a private room that seats 24 is available for special events.
Several other dining options are expected to open in the Southern Post development in the coming weeks, including Grana, Butcher & Brew, Azotea Cantina, Amorino Gelato, Silla Del Toro, Belk's Coffee Roasters, DaVinci's Donuts and Vietvana Pho Noodle House.
BEY's opening hours are 4pm to 10pm Sunday to Thursday, 4pm to 11pm Friday to Saturday, with brunch served from 11am to 2pm on Saturday and Sunday.
Sign up for the AJC Food & Dining Newsletter
See more similar articles Like Atlanta Restaurant Scene on FacebookContinue @ATLDiningNews X and @ajcdining on Instagram.
