Beity

Beity & Chef Ryan - bringing you closer to the heart of the restaurant, one dish at a time.

Built to be warm yet vibrant and cozy yet lively, Chef Ryan drew inspiration from traditional Lebanese homes and brought some of his favorite elements to life in a new, modern setting. Some fun facts about Beity’s architecture that you may not know 👇🏻 • The Lebanese stone arches are designed to look like homes from the villages of Lebanon. • The chandeliers are an ode to a staple found in many Lebanese households. Construction: @lg__group Design: @dxuarch

The last year flew by, and the years it took to opening our doors flew by as well. To my team, family, friends and guests - you are what makes Beity what it is. My home away from home, a building with so much life, soul and care. I am so lucky to have you all and can’t thank you enough for all the support and love. Over this past year, we’ve shared laughs, tears, late nights, early mornings, hardships, and memories we’ll carry forever. More than anything, we’ve shared what it means to be Lebanese - my culture, my memories, my childhood… and a lot of Arak. We’ve learned to be unapologetically ourselves, to work with passion and dedication, and to show up for one another every single day. To those who bring Beity to life - my team, my family, friends and to the people who walk through our doors and let us be part of their lives, thank you. You’re the reason I do what I do. And also we threw a party, and it was pretty cool. @safirebellydancerschicago absolutely KILLED IT - and it won’t be their last time lighting up Beity. Happy one year, “3a2bel el miye” - here’s to a 100 more!

Have a Lebanese summer with us 😏

Big news y’all, Beity is evolving! So excited to announce we’re finally building out our tasting room - tucked away and rooted in extreme Lebanese hospitality. A space where our creativity, storytelling, and identity can be shared with those that are curious to listen. Upstairs, our à la carte will stay as a reflection of where we started and what ground us. This weekend marks the final chance to experience our Roots Tasting Menu before we transition into this next chapter. The tasting room opens this summer and with it, a new expression of Beity begins. Can’t wait to share more!

The dishes we whipped up last sunday: 1. Sweetbread on figwood, sumac tahini, tuille - inspired by the great @julien.robillard 2. Scallops, smoked roe, tarragon-cardamom ayran 3. Sourdough pita, zaatar

This weekend we had the rare privilege of stepping into a space that carries legacy in its walls, surrounded by some of the most driven, generous, and wildly talented people we’ve ever met. To cook in the kitchen so many greats have walked was humbling in a way that’s hard to put into words. Sharing that energy and working alongside the badasses from the teams at @charlie_trotters , @classactchicago , @delsur.bakery and my family @beitychicago was an honor. Grateful doesn’t even begin to cover it. Here’s to pushing further, cooking harder, and building something that lasts. And most importantly, to the people who make it all worth it! 👊 Photos by the coolest dude ever: @chilledelegance

Announcing the 12th installment of the @charlie_trotters Guest Chef Dinner Series: Chicago Rising 🔥 Join us in celebrating 3 Chicago Chefs under 30 years old! Booking link in @dyltrot bio 🔗 Featuring: Nicolai Mlodinow @chef.nm - Class Act @classactchicago (Bucktown); Nicolai’s story starts where many great ones do: feeding people out of love. What started as intimate dinners in his college apartment evolved into formal training at Michelin-starred Temporis under chef Troy Jorge. Today, he leads Class Act, a 13-course communal tasting experience in Bucktown that reflects both technical precision and a deeply personal approach to hospitality. Ryan Fakih @chefryanfakih - Beity @beitychicago (Fulton Market); Trained at Le Cordon Bleu in Paris, Ryan’s path to Chicago was shaped by discipline and inspiration. After watching Chef Grant Achatz on Chef’s Table, he relocated to Chicago to work at Michelin-starred Alinea. In 2024, he opened Beity (Arabic for “my home”) in Fulton Market, the first Lebanese tasting menu restaurant in the United States. His cooking is rooted in Lebanese heritage, expressed through classical French technique. Justin Lerias - Del Sur Bakery @delsur.bakery (Lincoln Square); Born in the Mindanao region of the Philippines, Justin brings a perspective shaped by his heritage. His work bridges Filipino flavors with Midwestern sensibility, resulting in pastries that feel both nostalgic and entirely new. After honing his craft at Lost Larson and leading the pastry program at Big Jones, he launched Del Sur Bakery in 2025. His brilliant creations have quickly made him one of Chicago’s most compelling young talents. The menu will be paired with wines curated by Master Sommelier Serafin Alvarado @finoalvarado and non-alcoholic pairings designed by Michelin-awarded Olivia Fadden @oliviafadden , the head mixologist of Beity. In the spirit of presence and intention, this will be a phone-free experience. Upon arrival, your phone will be secured in our “phone hotel” and returned to you at the conclusion of the evening. This is an invitation to slow down, savor fully, and be present together.

Introducing our Zalabia - orange blossom cream, hazelnut brittle, pistachio meringue, rose. A take on a traditional donut, airy, fluffy and simply delicious.

with everything that’s happening in Lebanon, I didn’t feel like going out last night, but I had a reservation at Heni and I needed to be with some of my people // so glad I went and shared a moment with all these beautiful people resisting through food and wine // my favourite bites of the night: awarma butter, za’atar shanklish & the silkiest hummus with shafta // in my glass: uwar by @el.sabban using sabbaghieh, an indigenous lebanese varietal I discovered paraphrasé à partir des récits de notre cher ami @mayssamaha de la semaine dernière. merci à tous ceux qui nous ont réchauffé le cœur et soutenu notre collaboration. ‎هَنِيّ // jovial // HENI

Scallop & Ayran - part of our Roots tasting. Reminiscent of hot days in the Lebanese sun and the pull of the ocean. House made ayran (kefir) steeped with tarragon and cardamom turned into a light foam that echoes the freshness of sea air - finished with smoked roe and saffron.

A beautiful evening with some of our favorite people, @closedloopfarms . Together we were able to raise a bit of awareness for Lebanese aid through @nationstation__ . Thank you to everyone involved and to all the wonderful guests who joined us.