The faces behind the food.

“The za’atar comes from my grandmother’s village. The dough is mine.”

Hamra’s manouche oracle. Trained in Beirut and Lyon. Talks dough hydration the way other chefs talk wine.

“A negroni is a paragraph. The arak is the period at the end.”

Speakeasy alchemist. Built the bar program around Bekaa-grown spirits and a maniacal ice program.

“French technique, Lebanese pantry. The argument is the cuisine.”

Mountain-French heretic. Sources lamb from a single Bekaa farm, butter from a single Normandy dairy.

“Pastry is patience. Beirut taught me that.”

Pastry chef. Trained at Pierre Hermé. Came home to make a knafeh that the diaspora flies in for.