Bey serves a la carte fine dining in Boston's South End, organized around cold and hot mezze, kebabs, and larger entrees. The cold mezze side includes hummus made with imported chickpeas, kibbeh nayyeh (beef tenderloin tartare), and the Bey Way, built on beef tenderloin and pomegranate molasses. Hot mezze brings grilled octopus with garlic and lemon and samke harra, black sea bass finished with lemon-tahini sauce.
Kebabs include a beef tenderloin version and yogurt-marinated chicken shish taouk, both of which also anchor the Mixed Grill. Entrees run to harissa-rubbed lamb chops with pomegranate molasses and a grilled whole branzino with lemon and garlic. The bar program includes the Lemonana, a cocktail built on Bombay Sapphire, lemon, mint, and olive oil.
Kebabs include a beef tenderloin version and yogurt-marinated chicken shish taouk, both of which also anchor the Mixed Grill. Entrees run to harissa-rubbed lamb chops with pomegranate molasses and a grilled whole branzino with lemon and garlic. The bar program includes the Lemonana, a cocktail built on Bombay Sapphire, lemon, mint, and olive oil.