Bey takes its name from Beirut, and the restaurant frames itself as a tribute to that city's mezze-first, communal style of eating. Chef and co-owner Marc Mansour opened it in 2024 inside Halcyon, just north of Atlanta, in a dining room built around fluted arches and soft pink booths meant to nod to the Mediterranean.
The menu leads with mezze — smoked eggplant labneh with crispy pita, charred octopus with almond romesco, pomegranate wings finished with sumac and toum, and hummus topped with slow-braised lamb shoulder — before moving to dishes off the wood-fire grill. A Lebanese wine list and dedicated arak bar round out the drink program, and the kitchen describes its approach as cooking from scratch with Mediterranean ingredients.
Bey has drawn coverage from Eater Atlanta, Atlanta Magazine, and the AJC, and The Infatuation scored it 8.5/10. Locally, it's known for authentic Lebanese cooking and hospitality that regulars keep coming back for.
The menu leads with mezze — smoked eggplant labneh with crispy pita, charred octopus with almond romesco, pomegranate wings finished with sumac and toum, and hummus topped with slow-braised lamb shoulder — before moving to dishes off the wood-fire grill. A Lebanese wine list and dedicated arak bar round out the drink program, and the kitchen describes its approach as cooking from scratch with Mediterranean ingredients.
Bey has drawn coverage from Eater Atlanta, Atlanta Magazine, and the AJC, and The Infatuation scored it 8.5/10. Locally, it's known for authentic Lebanese cooking and hospitality that regulars keep coming back for.