Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

Bloody Mary’s

beyrouti tacos

shakshuka

Lamb Shank

hashwe rice, preserved lemon yogurt, haricots verts

Za’atar Half Chicken

chicken skewer, house potatoes, toum, peppers, onions

Tawook

tenderloin skewer, house potatoes, toum, peppers, onions

Mishwe

pistachio rack of lamb, lentils, bulgar wheat, asparagus

Lahmeh

aromatic grilled fish, vermicelli rice, grilled vegetables

Sayadeya

choice of grilled salmon or barramundi, herbed couscous, hazelnut dukkah

Samak

oyster mushroom, seasonal vegetables, beet tahini, zhoug

Vegetables

aromatic lamb meatballs, tomato ragout, vermicelli rice, olives, pine nuts

Lahm

Adas Be Silik Soup

greens, radish, tomato, beet, pita crumb, lemon dressing

Fattoush “Peasant Salad

greens, goat cheese, dried apricot, almonds, fig vinaigrette

Epice Salad

Muhammara Soup

Spinach Fatayer

crisp spiced sirloin, bulgar wheat, cucumber yogurt, aleppo

Kibbeh

crispy cauliflower, hazelnut dukkah, beet tahini

Arnabeeet

Grape Leaves

bulgar wheat, parsley, tomato, onion, mint

Tabbouleh

Falafel

Manoushi

charred eggplant dip, tomato, citrus, herbs

Al Raheb

Pour coarse salt and ground pepper onto a small plate and mix. Rub a lime wedge around the rim of 4 highball or pint glasses to moisten, then dip rims into the salt and pepper mix to coat evenly. Set glasses aside.

Rim glasses

Place a celery stalk, 2 olives, and a lemon wedge in each glass for garnish (reserve additional garnishes as desired). Chill glasses in the refrigerator while you prepare the mix if you like a cold glass.

In a large pitcher or mixing bowl, pour in 4 cups tomato juice.

Add 2 tsp prepared horseradish, 2 tbs Worcestershire sauce, 2 tbs fresh lemon juice, 1 tbs fresh lime juice, 1 tsp hot sauce, and 1 tsp chili-garlic sauce (if using).

Stir in 1 tsp celery salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 1 tbs olive brine. Whisk vigorously until the mixture is homogeneous. Taste and adjust heat, acidity, or salt: add more hot sauce for heat, lemon or lime for brightness, or Worcestershire for umami.

Cover the pitcher and refrigerate the mix for at least 30 minutes to let flavors meld. The mix can be stored in the refrigerator up to 3 days—stir before using.

Measure 1.5 oz vodka per serving. (Note: ingredient list shows vodka as 1.5 cups total — treat that as 4 x 1.5 oz servings; adjust total vodka to match number of servings you plan.)

Fill a cocktail shaker or mixing glass halfway with ice. Pour in 1.5 oz vodka and 4-6 oz chilled Bloody Mary mix (adjust to taste).

Gently roll or stir the cocktail 10–15 seconds to chill and slightly dilute. Avoid vigorous shaking if you want to keep a smoother texture; shaking is fine if you prefer frothier top.

Fill the rimmed glass with fresh ice. Strain and pour the mixed cocktail into the prepared glass.

Garnish each drink with a celery stalk, 2 cocktail olives (skewered), a lemon wedge on the rim, and optionally a pickled green bean or small pickle. Serve immediately.

To batch for a crowd, multiply the Bloody Mary mix and vodka. Use about 4–6 oz mix per 1.5 oz vodka depending on desired strength. Keep batch chilled and stir before serving. Provide ice and garnishes separately so guests can customize.

tomato juice

prepared horseradish

Worcestershire sauce

fresh lemon juice

fresh lime juice

hot sauce (e.g., Tabasco)

prepared chili-garlic sauce (optional)

celery salt

freshly ground black pepper

smoked paprika

olive brine (or pickle brine)

vodka

ice (for shaking or stirring)

celery stalks (for garnish)

lemon wedges (for garnish)

cocktail olives (preferably brined)

pickled green beans or pickles (optional garnish)

coarse salt (for rimming)

ground pepper (for rimming)

lime wedge (for rimming)

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the diced tomatoes (or canned crushed tomatoes) and tomato paste. Bring to a gentle simmer.

Sauté aromatics and tomatoes

Season the tomato mixture with ground cumin, sweet paprika, aleppo pepper (or red pepper flakes), sumac, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer gently, stirring occasionally, until the mixture reduces and thickens slightly, about 8–12 minutes. Taste and adjust seasoning.

Make 6 small wells in the tomato mixture with the back of a spoon. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook until egg whites are set but yolks remain soft, 6–9 minutes (cook longer if you prefer firmer yolks). For a more scrambled texture (as some Beyrouti variations use), gently stir the tomato around the eggs and lightly scramble to combine, cooking until eggs are just set, about 3–4 minutes.

Create shallow wells and add eggs

Once eggs reach desired doneness, remove from heat and stir in chopped parsley and optional chopped mint. Drizzle a teaspoon of olive oil over the top.

While the tomato base simmers, heat 1 teaspoon olive oil in a separate skillet over medium-high heat. Add the ground lamb and break it up with a spoon. Sprinkle in ground coriander, ground cinnamon, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until the meat is browned and cooked through, about 6–8 minutes. Drain excess fat if necessary and keep warm.

If using the lamb, you can fold a portion into the tomato-egg mixture just before serving or reserve as a topping for assembly.

Warm the tortillas or flatbreads in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep wrapped to stay warm.

Spread about 1–2 tablespoons labneh or strained yogurt down the center of each warm tortilla. Spoon generous portions of the tomato-and-egg mixture onto the tortillas (about 1/6 of the panful per tortilla). If using spiced lamb, add 1–2 tablespoons on top of each portion.

Top each taco with pickled red onions, crumbled feta, and a few cilantro leaves. Add a small drizzle of harissa or hot sauce to taste. Finish with a squeeze of lemon and a light sprinkle of extra sumac or smoked paprika if using.

Optional: add microgreens or arugula for brightness and texture. Serve immediately while eggs are warm.

Arrange tacos on a platter and garnish with additional parsley, mint, and a final drizzle of olive oil. Serve with lemon wedges and the Best Bloody Mary’s in town if desired.

large eggs

olive oil

yellow onion, finely chopped

garlic cloves, minced

roma tomatoes, diced (or 1 can 14 oz crushed tomatoes)

tomato paste

ground cumin

sweet paprika

aleppo pepper or red pepper flakes

sumac (optional, for a lemony tang)

salt

black pepper

fresh parsley, chopped

fresh mint, chopped (optional)

ground lamb (or beef)

ground coriander

ground cinnamon

small flour tortillas or flatbreads

labneh or strained yogurt

pickled red onions

crumbled feta or akkawi (optional)

fresh cilantro leaves

lemon wedges

harissa or hot sauce (to taste)

olive oil (for finishing)

microgreens or arugula

extra sumac or smoked paprika

Chop the onion and red bell pepper finely so they cook evenly. Mince the garlic. Have the tomato paste and crushed tomatoes measured and ready.

Prep

Heat a 10- to 12-inch ovenproof skillet (cast iron preferred) over medium heat. Add 2 tablespoons olive oil and let it shimmer.

Add the chopped onion and a pinch of salt. Sauté 5–7 minutes, stirring occasionally, until the onion is soft and translucent but not browned.

Add the diced red bell pepper and continue to cook 5 more minutes until the pepper has softened.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Add 2 tablespoons tomato paste; cook 1–2 minutes, stirring, to caramelize slightly and deepen the flavor.

Pour in the 28 oz crushed tomatoes and 1/2 cup water or stock. Stir to combine, scraping any browned bits from the pan.

Add smoked paprika, ground cumin, ground coriander, red pepper flakes (if using), sugar (if using), 1.5 teaspoons salt and 1/2 teaspoon black pepper. Stir and bring the mixture to a gentle simmer.

Reduce heat to medium-low and simmer uncovered 12–18 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning — add a bit more salt or a pinch of sugar if tomatoes taste too acidic.

Make wells: Using the back of a spoon, create 6 shallow wells in the tomato sauce, spaced evenly around the skillet.

Crack one egg into a small bowl and gently slip it into a well. Repeat with remaining eggs, spacing them so they don’t touch. (Cracking into a bowl first helps avoid shells and keeps yolks intact.)

Cover the skillet with a lid and cook over low heat 6–10 minutes, depending on how set you like the yolks: about 6–7 minutes for runny yolks, 9–10 minutes for more set whites and jammy yolks. Alternatively, you can transfer the skillet to a preheated 400°F (200°C) oven and bake 6–8 minutes for runny yolks or up to 10 minutes for firmer eggs.

While eggs cook, crumble the feta and chop the parsley and cilantro. Warm the bread or pita.

When the eggs are done to your liking, remove from heat. Sprinkle crumbled feta over the sauce and eggs, then scatter chopped parsley and cilantro on top.

Drizzle 1 tablespoon olive oil over the finished dish and, if desired, sprinkle za'atar or Aleppo pepper for extra flavor.

Serve immediately with lemon wedges and warm crusty bread or pita for scooping. Encourage diners to squeeze a little lemon over their portion.

extra-virgin olive oil

red bell pepper, seeded and diced

garlic, minced

canned crushed tomatoes

red pepper flakes (optional, for heat)

sugar (optional, to balance acidity)

water or vegetable stock

feta cheese, crumbled (or labneh)

fresh cilantro, chopped

lemon wedges, for serving

extra-virgin olive oil (finish drizzle)

crusty bread or warmed pita, for serving

optional: za'atar or Aleppo pepper for sprinkling

Pat lamb shanks dry with paper towels. Season evenly with 2 tsp salt and 1 tsp black pepper. Lightly dust each shank with 1 tbs flour, shaking off excess. In a large Dutch oven over medium-high heat, add 3 tbs olive oil and 2 tbs butter. When hot and shimmering, sear the shanks in batches (2–3 minutes per side) until deeply browned all over. Transfer seared shanks to a plate and set aside.

Prepare and sear

Reduce heat to medium. Add the chopped onion (about 1 cup), carrot (1 cup, diced) and celery (2 stalks, diced) to the same pot. Sauté 6–8 minutes, stirring, until softened and beginning to brown. Stir in 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes until fragrant and the tomato paste darkens slightly.

Cook aromatics

Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half (about 3–4 minutes). Add the seared lamb shanks back to the pot. Pour in 3 cups chicken or beef stock so the shanks are about two-thirds submerged. Add 2 bay leaves, 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 8 whole peppercorns. Bring to a gentle simmer.

Deglaze and build braise

Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until very tender, 2 1/2 to 3 hours, turning the shanks once halfway through. The meat should be pull-apart tender and falling from the bone.

Braise slowly

When shanks are done, remove them to a warm platter and tent with foil. Strain the braising liquid into a saucepan, discarding aromatics, bay leaves, thyme stems and peppercorns. Skim fat if desired and reduce the strained liquid over medium heat to concentrate flavors (about 8–10 minutes) to yield roughly 1 to 1 1/2 cups sauce. Adjust seasoning with salt and pepper; keep warm.

Finish braising liquid

Rinse 2 cups dried cannellini beans. For quick soak: place beans in a pot, cover with 6 cups water, bring to a simmer 2 minutes, remove from heat, cover and let stand 1 hour; drain. For overnight soak: cover with water and refrigerate 6–8 hours then drain. Transfer soaked beans to a pot, add fresh water to cover by 2 inches (about additional 2 cups), add 1 tsp kosher salt, bring to a simmer and cook gently until tender but not falling apart, 45–60 minutes. Drain, reserving a cup of the cooking liquid.

Soak and cook beans (advance or same day)

In a skillet over medium heat, warm 2 tbs duck fat or olive oil. Add 1 finely chopped shallot and 2 minced garlic cloves; sauté 2–3 minutes until softened. Stir in 1 cup crushed canned tomatoes and 1 tsp fresh thyme leaves; cook 4–5 minutes to meld flavors.

Build cassoulet base

Add the cooked beans to the tomato-shallot mixture along with any reserved bean liquid as needed to create a saucy, but not soupy, consistency (start with 1/4 cup). Stir in 2 tbs chopped fresh parsley, 1 tbs dry breadcrumbs and 2 tbs grated Parmesan. Taste and season with salt (to taste) and pepper. If desired, add 1 tsp lemon zest for brightness. Keep warm.

Combine beans and finish

If you prefer a golden crust, transfer the cassoulet to an oven-safe casserole, sprinkle a thin layer of additional breadcrumbs and Parmesan, and bake at 400°F (200°C) for 8–10 minutes until lightly browned.

Optional gratin finish

To serve, spoon a generous portion of warm white bean cassoulet onto each plate or shallow bowl. Place one lamb shank on top of the beans. Spoon the reduced braising sauce over the lamb and beans. Drizzle 1 tsp olive oil over each portion and sprinkle with 1 tbs chopped fresh parsley and 1–2 sprigs fresh thyme for garnish. Serve hot.

lamb shanks

all-purpose flour (for dusting)

unsalted butter

yellow onion

carrot

celery stalks

dry white wine

chicken or beef stock

bay leaves

fresh thyme sprigs

fresh rosemary sprigs

whole black peppercorns

dried cannellini (or great northern) beans

water (for soaking and cooking)

kosher salt (for beans)

duck fat or olive oil

garlic cloves (for cassoulet)

shallot, finely chopped

crushed canned tomatoes

fresh thyme, leaves only

dry breadcrumbs

grated Parmesan

lemon zest (optional)

fresh thyme sprigs (for garnish)

olive oil (finish)

Pat the half chicken dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 2 tbs za'atar, 1 tsp salt and 1 tsp black pepper. Rub the mixture evenly under the skin and over the skin, making sure the breast and thigh are coated. Let marinate at room temperature for 20 minutes or refrigerate up to 4 hours.

Marinate

Preheat oven to 425°F (220°C). Place the marinated half chicken on a rimmed baking sheet or in an ovenproof skillet, skin side up. Roast for 35–40 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the skin is golden and crisp. Tent with foil and rest for 8–10 minutes before slicing.

Roast

While the chicken marinates or roasts, make the rice. In a medium saucepan over medium heat melt 1 tbs butter with 1 tsp olive oil. Add 1/2 cup finely chopped onion and sauté until translucent, about 4–5 minutes. Add 1 tsp minced garlic and sauté 30 seconds until fragrant.

Stir in 1 cup rinsed long-grain rice and toast gently for 1–2 minutes until grains are glossy. Add 1/2 tsp ground cumin, 1/4 tsp ground allspice and the cinnamon stick. Pour in 1.75 cups chicken stock and add 3/4 tsp salt. Bring to a simmer, cover, reduce heat to low and cook undisturbed for 15 minutes, or until liquid is absorbed and rice is tender.

Remove from heat, discard the cinnamon stick, fluff rice with a fork and stir in 2 tbs toasted pine nuts or slivered almonds if using. Keep covered and warm until plating.

In a small bowl combine 1/2 cup plain Greek yogurt, 1 tbs finely chopped preserved lemon rind, 1/2 tsp lemon juice, 1/2 tsp olive oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Taste and adjust seasoning — add a little extra preserved lemon or lemon juice if you want more brightness. Chill until ready to serve.

Bring a medium pot of salted water to a boil. Blanch 8 oz haricots verts for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

In a skillet over medium heat warm 1 tsp olive oil or butter. Add the drained beans and sauté 1–2 minutes just to reheat and coat. Season with 1/2 tsp salt and 1/2 tsp lemon zest if using. Remove from heat and keep warm.

Spoon a generous portion of hashwe rice onto the plate. Place the rested za'atar half chicken beside or atop the rice. Add a portion of haricots verts. Dollop 1–2 tbs preserved lemon yogurt alongside the chicken or on the rice. Garnish with an extra sprinkle of za'atar or toasted nuts if desired and serve immediately.