"The garlicky chicken taouk steals the show, featuring yogurt-marinated chicken breast charred from the grill, served with heaps of toum, potato pavé, and warm pita for dipping."
"Mansour's newest creation, a savory za'atar martini, combines olive oil fat-washed gin infused with Lebanese dry spice, garnished with olives dusted with za'atar."
"The lamb rice pilaf is an incredible value, with a four-hour braise that leaves the shank tender and perfumed with cardamom and cloves, served with rice and jus."
Bey features a vibrant dining atmosphere led by co-owner and chef Mark Mansour, who embodies Lebanese hospitality. Signature dishes include garlicky chicken taouk, smoked eggplant, and lamb rice pilaf, each showcasing rich flavors and generous portions. The drink menu highlights a unique za'atar martini and selections from Chateau Ksara, Lebanon's oldest winery. Free parking is available, and guests can inquire about special treats like arak chocolate bonbons and an off-menu espresso-tini with arak for dessert.
Read at Eater Atlanta
Unable to calculate read time
Collection
[
|
...
]