Beity, Chicago’s first and only Lebanese tasting menu concept, is excited to introduce a new weekend brunch service, expanded à la carte, and new tasting menu for dinner service this April. Under the direction of Owner and Executive Chef Ryan Fakih, Beity offers guests an unimagined exploration of Lebanese cuisine, blending time-honored flavors with contemporary culinary creativity.
Situated in the heart of Fulton Market, Beity is redefining Lebanese cuisine with a bold, experimental approach. At just 27 years old, Fakih is driven by a deep curiosity for food and a passion for experimentation. Growing up across Lebanon, Dubai, Saudi Arabia, Europe, and the U.S, Fakih was exposed to a wide range of cuisine, sparking his desire to blend cultures and techniques. After refining his skills at Le Cordon Bleu in Paris and world-renowned establishments such as Alinea and Nomad, Fakih has crafted a menu at Beity that fuses French culinary techniques with the rich palate of Lebanon. The result is a unique dining experience that elevates simple, traditional dishes while honoring his upbringing— an artistic expression for his love for the past, present and future of Lebanese cuisine.
Beity’s new weekend brunch service, available Saturdays and Sundays from 10AM to 2PM, is a vibrant celebration of Lebanon’s breakfast culture, featuring a variety of satisfying and flavorful dishes ideal for starting the day. Designed to bring guests together, this new offering highlights the diverse ingredients of Lebanese cuisine in a relaxed setting. From savory bites like Parsley Hummus and Batata Harra to Manakish with goat cheese and za’atar, Beity’s brunch menu is an exciting approach to the distinctive taste of Lebanon. Sweet options like Hazelnut Chocolate & Bananas Manakish add a delightful finish, while specials like the Eggs & Awarma offer a Lebanese spin on the classic, Steak & Eggs.
The newly introduced à la carte dinner menu offers a dynamic selection of small plates and elevated dishes that capture the essence of Lebanese cuisine. With a focus on sustainability, the menu creatively reuses ingredients to minimize waste while revitalizing classic street food with playful twists. Guests can enjoy the creamy Beity Hummus with tahini and confit garlic, Aleppo Cauliflower with lemon tahini and Labneh topped with za’atar, aleppo and sumac onions. Heartier options like the Kofta Sandwich with lamb kafta and pickled turnips, or Harissa Mussels in spicy arak broth, provide exceptional flavors. For a mouthwatering bite, the Shish Barak features lamb dumplings with pomegranate molasses and yogurt sauce. Playful, eclectic and inventive, the à la carte menu offers a fresh take on Lebanese fare with a nod to its street food roots.
At the heart of Beity is the tasting menu, a thoughtful exploration of Lebanese cuisine through Fakih’s eyes. The “Not Your Teta’s Tasting Menu,” priced at $120-135 per person, offers a captivating, multi-course experience that highlights Fakih’s reimagination of his country’s culinary scene. Guests embark on a flavor excursion reminiscent of Fakih’s childhood favorites with a rebellious and modern approach to truly reflect Fakih’s version of his home on a plate. Dishes like Mouné, Hummus Awarma and Kibbeh Nayeh, along with elevated entrees such as Bekaalaise Lamb and Sayadieh, bring together the rich culture and innovative techniques showcasing Fakih’s reimagining of Lebanese classics. Each course is a sensory journey, combining culture, memories and creativity to give guests a true taste of the region.
“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 Owner & Executive Chef Ryan Fakih. “Each dish tells a story– not only of my roots but also of the Lebanese flavors that have shaped me as a chef.”
Alongside the new menus, Beity takes pride in its exceptional wine and cocktail program, led by Olivia Fadden, recipient of the MICHELIN Guide Chicago 2024 Exceptional Cocktail Awards. The cocktail menu, crafted with the same inventive spirit as the dishes, offers guests creative and refreshing sips that complement the dining experience. The program features a diverse selection of underrepresented wines from the region and standout cocktails like the La Tahinienne, Day By the Sea, and Fattoush Bloody Mary offered during brunch. The wine program, led by Sommelier, Preston Smith, focuses on showcasing the rich diverse world of Lebanese wine, highlighting its ancient roots and reclaiming a forgotten legacy while offering a range of emotionally-driven selections that break free from traditional overpriced wine offerings, all within a welcoming, educational space that fosters connection and inclusivity. Together, Beity’s wine and cocktail offerings enhance the culinary journey, immersing guests in the full spectrum of Lebanese flavors and influences under one roof.
