بيت الجدة
Beit Jeddah
House of Grandmother — where every recipe carries a story, every plate is a memory, and every meal feels like coming home to Beirut.
Weekday Lunch
Mezze Tasting $19
Choose any 4 hot or cold mezze with fresh pita. Monday–Thursday, 11AM–3PM. Perfect for sharing or a generous solo feast.
Hot Mezze
4 dishes
Hummus Beiruti
Silky chickpea purée whipped with tahini, lemon, and a hint of cumin. Topped with whole chickpeas, parsley, and a generous pour of golden olive oil. Served warm with fresh-baked pita — the way Beirut does it
Kibbeh Makliyeh
Crispy fried bulgur wheat shells shaped like footballs, stuffed with spiced minced lamb, pine nuts, and caramelized onion. Six pieces, golden and crackling, served with a side of laban bi khiar — minted yogurt dip
Sambousek Jibneh
Half-moon pastry pockets stuffed with a blend of akkawi and halloumi cheese, fresh parsley, and a whisper of za'atar. Deep-fried until golden and bubbling, the cheese stretches with every bite. Served 5 pieces with pomegranate molasses dip
Batata Harra
Crispy cubed potatoes pan-fried with garlic, fresh coriander, crushed red pepper, and a squeeze of lemon. Spicy, garlicky, and completely addictive — the Lebanese answer to patatas bravas. Served in a cast iron skillet, still sizzling
Cold Mezze
4 dishes
Tabbouleh
The proper way — mountains of finely chopped parsley with a mere suggestion of bulgur, diced tomato, spring onion, fresh mint, and a bright lemon-olive oil dressing. Green, sharp, and impossibly fresh. Every Lebanese grandmother's pride
Fattoush
Crisp romaine and purslane tossed with cucumber, radish, tomato, and toasted pita chips in a sumac-spiked pomegranate dressing. The pita chips stay crunchy, the sumac gives that signature tang, and every forkful is a garden in your mouth
Labneh Makbouseh
Thick strained yogurt labneh rolled into delicate spheres, preserved in olive oil with za'atar, dried mint, and Aleppo pepper flakes. Three creamy orbs served with warm pita — tear, scoop, close your eyes. This is what yogurt dreams of becoming
Warak Enab
Hand-rolled vine leaves stuffed with a fragrant mix of rice, tomato, parsley, mint, and lemon. Braised low and slow until tender, served at room temperature with a lemon wedge and olive oil drizzle. Eight pieces of patience and love
Manakish & Breads
4 dishes
Manoushe Za'atar
The Lebanese breakfast of champions. Fresh dough stretched thin, smothered in a paste of wild za'atar, sumac, sesame seeds, and olive oil, then baked in a roaring oven until the edges blister and curl. Roll it up, eat it on the go, taste the mountains
Manoushe Jibneh
The cheese manoushe of your dreams. Stretchy akkawi cheese melted over pillowy dough, topped with black sesame and nigella seeds, baked until the cheese bubbles and browns in spots. Roll it while it's hot — the cheese pulls, the bread steams, pure comfort
Lahm Bi Ajeen
Lebanese flatbread topped with finely minced lamb, tomato, onion, and aromatic spices, baked until the meat caramelizes at the edges. Often called Lebanese pizza but that sells it short — this is spiced lamb poetry on dough. Served with lemon wedges
Saj Bread Basket
Paper-thin markouk bread baked on a convex metal dome — the saj. Tender, slightly chewy, with delicate brown spots from the heat. Served warm in a basket with a side of za'atar and olive oil for dipping. The bread that makes every meal better
Grills & Kebabs
4 dishes
Shish Tawook
Tender cubes of chicken breast marinated in yogurt, lemon, garlic, and paprika for 24 hours, then chargrilled over charcoal until smoky and juicy. Two skewers served with toum garlic sauce, grilled vegetables, and vermicelli rice
Kafta Meshwiyeh
Hand-shaped minced lamb and beef kafta seasoned with parsley, onion, and seven spices, pressed onto flat skewers and grilled over charcoal. Two skewers, juicy and charred, served with hummus, grilled tomato, and warm pita
Lamb Chops
Four frenched lamb chops marinated in garlic, rosemary, and lemon, grilled to a perfect medium-rare over charcoal. The fat renders into the meat, the edges char and crisp. Served with muhammara dip, grilled vegetables, and saffron rice
Mixed Grill Platter
The feast for two. One skewer each of shish tawook, kafta, and lamb kofta, plus two lamb chops, arranged over a bed of vermicelli rice. Served with hummus, baba ghanoush, toum, grilled vegetables, pickled turnips, and a basket of warm pita. Come hungry
Stews & Traditions
4 dishes
Moussaka Batinjan
Not the Greek one. This is the Lebanese version — layers of fried eggplant, chickpeas, tomato, onion, and green pepper, slow-cooked until the eggplant melts into the sauce. Served at room temperature with warm pita. Vegan, gluten-free, unforgettable
Mjadara Hamra
The dish that proves lentils can be transcendent. Brown lentils and bulgur wheat cooked with caramelized onions until the onions dissolve into a deep, sweet, smoky richness. Crowned with crispy fried onions and served with a simple cabbage salad. Every Lebanese child's comfort food
Kibbeh Bil Saniyeh
The baked version of kibbeh — two layers of spiced bulgur and minced lamb sandwiching a filling of more lamb, pine nuts, and caramelized onions. Baked until the top layer crisps and crackles. Served in diamond-cut slices with laban bi khiar. A celebration dish made for any day
Bamia B'Zeit
Tender okra pods slow-cooked in a rich tomato and olive oil stew with garlic, coriander, and a touch of pomegranate molasses. Served with vermicelli rice. No sliminess — just tender, flavorful okra in a sauce you'll want to drink. Pure Lebanese home cooking
From the Sea
4 dishes
Sayadieh
The fisherman's feast. Spiced rice cooked in fish stock with caramelized onions, topped with a pan-seared fillet of sea bass. Finished with toasted almonds, pine nuts, and a squeeze of lemon. Served with tahini tarator sauce on the side. Coastal Lebanon on a plate
Samkeh Harra
Whole roasted sea bream, split and spread with a fiery tahini-harissa paste, then baked until the topping bubbles and the fish stays moist. Garnished with toasted pine nuts, fresh coriander, and lemon. The name means spicy fish — and it delivers with elegance, not aggression
Grilled Prawns
Eight jumbo tiger prawns, shell-on, marinated in garlic, lemon, and Aleppo pepper, then grilled over charcoal until the shells char and the meat turns sweet and tender. Served with a side of toum and a fresh herb salad. Messy fingers, happy heart
Calamari Meqli
Tender calamari rings dusted in seasoned flour and flash-fried until golden and crisp. Served with a zesty lemon-tarator dipping sauce and a sprinkle of sumac. Light, crunchy, and gone in sixty seconds — order two portions, thank us later
Sweets & Pastries
4 dishes
Baklava Assortment
Six pieces of our finest baklava — two pistachio fingers, two walnut diamonds, and two cashew rolls. Layers of whisper-thin phyllo, drenched in orange blossom syrup, filled with the finest nuts. Each piece different, each one a jewel. Served with fresh mint tea
Knafeh Bil Jibn
The queen of Lebanese desserts. Shredded kataifi pastry layered with stretchy sweet cheese, baked until the top is golden and crisp, then drenched in rose-scented syrup and crowned with crushed pistachios. Served warm in a copper pan — the cheese pull is mandatory, the photo is optional
Maamoul
Buttery semolina shortbread cookies filled with either date paste, walnut, or pistachio, molded by hand in carved wooden forms, then dusted with powdered sugar. Four pieces — one of each filling plus a bonus surprise. The cookie that marks Eid, celebrations, and every Lebanese holiday
Halawet El Jibn
Delicate cheese rolls made from a semolina-and-cheese dough, filled with ashta cream, and rolled into tender scrolls. Topped with crushed pistachios and a drizzle of rose syrup. Sweet, creamy, chewy — the texture is unlike anything else. A Tripoli specialty, perfected here
Drinks
4 dishes
Limonana
The ultimate Lebanese refresher. Freshly squeezed lemon juice blended with handfuls of fresh mint, crushed ice, and just enough sugar to balance the citrus. Served tall and frosty — this is Lebanese summer in a glass. No artificial anything, just fruit and herb
Jallab
A drink that tastes like history. Grape molasses, date syrup, and rose water blended with crushed ice and crowned with a snowfall of pine nuts and golden raisins. Smoky-sweet, floral, complex. Sipped slowly on Beirut balconies for generations
Ayran
Chilled salted yogurt drink, whipped until frothy with a pinch of dried mint. The perfect companion to grilled meats — tangy, refreshing, and surprisingly addictive. Think of it as the Lebanese lassi, but saltier, thinner, and absolutely essential with kebabs
Lebanese Coffee
Finely ground dark roast coffee boiled with cardamom in a traditional rakweh pot, served in a demitasse cup with a glass of water and a small piece of baklava. Strong, aromatic, and meant to be savored slowly. The grounds settle, the conversation flows, the afternoon stretches
What Our Guests Say
Stories from the Table
"Finally — Lebanese food the way my teta made it. The kibbeh is exactly right, the tabbouleh has the proper parsley-to-bulgur ratio (mostly parsley, as it should be), and the kafta tastes like charcoal and memory. I've been looking for this in this city for ten years."
"I've never had Lebanese food before and the server walked me through everything — started me with hummus and fattoush, then the mixed grill, finished with knafeh. Every single plate was incredible. The garlic toum is life-changing. I've been back three times in two weeks."
"The manoushe za'atar takes me straight back to my childhood in Tripoli. The dough, the za'atar blend, that blister on the edge — it's perfect. My kids who normally won't touch anything 'foreign' are now requesting the cheese manoushe every weekend. That's the real review right there."
"Came for a business dinner and honestly expected generic Mediterranean. What we got was an experience — the lamb chops were perfectly medium-rare, the sayadieh had that deep fish-stock flavor that only comes from doing it right, and the baklava... I ordered a second round for the table. No regrets."
"As someone who grew up in Beirut, I'm fiercely protective of our cuisine. Beit Jeddah gets it. The warak enab has the right tang, the labneh spheres are perfectly creamy, and the mjadara — that humble lentil dish — is so good it made me emotional. This is real Lebanese cooking, no shortcuts."
"Our Friday night ritual for the last two months. We get the family platter, work our way through every mezze on rotation, and fight over the last sambousek. The Friday special is an incredible value and the staff treats us like family. This place has soul — you can taste it in every dish."