Beity, located in Chicago’s Fulton Market, has introduced new service offerings, including a weekend brunch, expanded à la carte options, and an updated tasting menu. The restaurant, led by Owner and Executive Chef Ryan Fakih, presents a modern approach to Lebanese cuisine through multi-course and casual dining experiences.
The new brunch service is available Saturdays and Sundays from 10 a.m. to 2 p.m. and features a variety of traditional and contemporary Lebanese breakfast dishes. Menu items include Parsley Hummus, Batata Harra, Manakish with goat cheese and za’atar, and Hazelnut Chocolate & Bananas Manakish. The brunch also features a Lebanese interpretation of steak and eggs, called Eggs & Awarma.
The à la carte dinner menu introduces small plates and entrees that offer Lebanese ingredients and street food influences. Dishes include Beity Hummus with tahini and confit garlic, Aleppo Cauliflower with lemon tahini, Labneh with za’atar and sumac onions, Kofta Sandwich with lamb kafta and pickled turnips, Harissa Mussels in arak broth, and Shish Barak, a lamb dumpling dish served with pomegranate molasses and yogurt sauce. The menu is designed with sustainability in mind, utilizing ingredient reuse to reduce waste.
The tasting menu, titled Not Your Teta’s Tasting Menu, is priced between $120 and $135 per person. It features dishes such as Mouné, Hummus Awarma, Kibbeh Nayeh, Bekaalaise Lamb, and Sayadieh. According to Fakih, the menu reflects his personal culinary background and interpretation of Lebanese food.
“Beity is my way of sharing my version of Lebanon with the world, a blend of my experiences, history and the cuisine I grew up with,” said Fakih.
Beity’s beverage program is overseen by Beverage Director Olivia Fadden, recipient of the MICHELIN Guide Chicago 2024 Exceptional Cocktail Award. The cocktail list includes drinks such as La Tahinienne, Day By the Sea, and the Fattoush Bloody Mary, available during brunch. The wine program, led by Sommelier Preston Smith, focuses on regional Lebanese wines and underrepresented selections, aiming to provide an educational and accessible wine experience.
Beity, located in Chicago’s Fulton Market, has introduced new service offerings, including a weekend brunch, expanded à la carte options, and an updated tasting menu. The restaurant, led by Owner and Executive Chef Ryan Fakih, presents a modern approach to Lebanese cuisine through multi-course and casual dining experiences.
The new brunch service is available Saturdays and Sundays from 10 a.m. to 2 p.m. and features a variety of traditional and contemporary Lebanese breakfast dishes. Menu items include Parsley Hummus, Batata Harra, Manakish with goat cheese and za’atar, and Hazelnut Chocolate & Bananas Manakish. The brunch also features a Lebanese interpretation of steak and eggs, called Eggs & Awarma.
The à la carte dinner menu introduces small plates and entrees that offer Lebanese ingredients and street food influences. Dishes include Beity Hummus with tahini and confit garlic, Aleppo Cauliflower with lemon tahini, Labneh with za’atar and sumac onions, Kofta Sandwich with lamb kafta and pickled turnips, Harissa Mussels in arak broth, and Shish Barak, a lamb dumpling dish served with pomegranate molasses and yogurt sauce. The menu is designed with sustainability in mind, utilizing ingredient reuse to reduce waste.
The tasting menu, titled Not Your Teta’s Tasting Menu, is priced between $120 and $135 per person. It features dishes such as Mouné, Hummus Awarma, Kibbeh Nayeh, Bekaalaise Lamb, and Sayadieh. According to Fakih, the menu reflects his personal culinary background and interpretation of Lebanese food.
“Beity is my way of sharing my version of Lebanon with the world, a blend of my experiences, history and the cuisine I grew up with,” said Fakih.
Beity’s beverage program is overseen by Beverage Director Olivia Fadden, recipient of the MICHELIN Guide Chicago 2024 Exceptional Cocktail Award. The cocktail list includes drinks such as La Tahinienne, Day By the Sea, and the Fattoush Bloody Mary, available during brunch. The wine program, led by Sommelier Preston Smith, focuses on regional Lebanese wines and underrepresented selections, aiming to provide an educational and accessible wine experience.
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