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$75  + Tip/Tax
Tue, 6/30
5:45 PM & 8:15 PM
Roswell

Bey

Day 1: 5-Course Elevated Lebanese Tasting Series

Opened in 2024, this Roswell eatery that celebrates Lebanese heritage and modern Mediterranean dining was featured on Resy’s "Where in Atlanta You’ll Want to Eat Right Now” Hit List. Chef Marc Mansour, a valedictorian of L'École Hôtelière in Beirut, was Director of Catering at Four Seasons Atlanta before opening Zatar Lebanese Restaurant in Dallas, which quickly earned recognition as one of the city's top 10 new restaurants. His menu at Bey is shaped by generational Lebanese recipes, refined techniques, and a modern sensibility—bringing together authenticity, elegance, and the spirit of home. Here, in a pink and green-hued dining room, diners delight to dishes like yogurt-marinated, char-grilled chicken taouk, Lebanese moussaka, Aleppo grilled prawns, smoked eggplant, and some of the best versions of hummus and tabbouli that you’ll ever experience. Infatuation says that, “Bey is everything a small plates spot should be…not a bad dish in sight,” so, naturally, we are more than excited to visit here and to chat with Chef Mansour. Please join us!

About the Host:

Marc Mansour

Chef/Owner

Chef Marc Mansour brings a lifetime of culinary heritage and international expertise to his kitchen at Bey. A valedictorian graduate of L'École Hôtelière in Beirut, he trained in the heart of Lebanon's rich food culture before moving to the US in 2001 to obtain a Bachelor's in Hotel and Food Service Administration. His career spans some of the country's most esteemed hospitality spaces, including his tenure as Director of Catering at Four Seasons Atlanta, and his Dallas restaurant, Zatar.

The Lineup

All courses will be individually plated. This menu will be Shellfish, Fish, Peanut, Soy & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Duck à l'Orange Grape Leaves

    garlic labneh, pomegranate molasses

  2. Harissa Honey Crispy Cauliflower

    tahini, mint, toasted almond

  3. Grilled Chicken Taouk

    silky garlic toum, golden potato pavé, pistachio tapenade

  4. Jallab Glazed Braised Short Rib

    date & grape molasses reduction, heirloom carrot, toasted pine nut

  5. Halawa Chocolate Cake

    pistachio halawa, chocolate mousse, tahini caramel

Bey

1035 Alpharetta St Suite 1100

Roswell, GA 30075

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Bey will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Duck in Course 1, Chicken in Course 3, and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Duck in Course 1, Chicken in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 4, Course 5. Substitutions will be provided for Course 5 only.
    • Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided for Course 5 only.
    • Yogurt: Yogurt is in Course 1. Substitutions will be provided.

  • Shellfish: This menu is shellfish-free.

  • Fish: This menu is fish-free.

  • Eggs:
    • Cooked eggs: Cooked eggs are in Course 5. Substitutions will be provided
    • Raw eggs: Raw eggs are in Course 3. Substitutions will be provided

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Almond in Course 2, Pistachio in Course 3, Pine Nut in Course 4 and Pistachio in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (Raw) and Onion (Cooked) in Course 1, Garlic (Cooked) in Course 2, Garlic (Raw) in Course 3 and Garlic (Cooked) in Course 4. Substitutions will be provided.

  • Mushrooms: This menu is mushroom-free.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.