Moutabbal Almayass ($9)
Almayass has some playful spins on Lebanese classics, such as this spread of puréed beets with tahini, garlic, and lemon.
Basterma Almayass ($11)
Thin crostini topped with basterma and quail eggs, with a dusting of red chili. Basterma is made from thinly sliced dried beef and has a flavor similar to Italian bresola.
Mantee traditional ($15)
Most mantee in this city are boiled. Here, the tiny beef dumplings are baked to develop crisp edges and topped with a garlicky yogurt sauce. Baking thickens the yogurt, and sumac is sprinkled on top for added tartness.
The bar menu includes drinks made with arak, the sweet, anise-flavored spirit common in the Middle East. This drink combines arak with Tanqueray gin and lemon juice.
Rue Traboud ($14)
Ron Zacapa 23 year old rum, Grand Marniner, arak, and an unexpected hit of Tabasco.
Sweet and Sour Kebab ($29)
Grlled minced beef kebabs topped with a sweet and sour cherry sauce.
Kebbe Naye Almayass ($14)
Bulgur adds texture and flavor contrast to a spiced beef tartar. The kebbe are shaped by hand, which accounts for their telltale ridges.
Lebanese bread is much thinner than your standard pita. The bread basket comes with crisp and soft versions for scooping up spreads.
Ashta with Assal ($9)
Several of the desserts are made with ashta, a kind of clotted milk made from heating milk and collecting the cream solids that float to the surface. This is the simplest of them, a dish of ashta topped with honey (assal), pistachios, and almonds.
Ashta el Saraya ($12)
A disk of crumbly, caramelized pastry gets topped with a layer of ashta and pistachios. A slurp of syrup is added tableside.
Ossmalieh Almayass ($12)
No, there is no way to eat this neatly. Dig past the flossy threads of halva and you'll find a nest of crisp vermicelli noodles stuffed with ashta. Syrup is poured on tableside.
Artwork from Lebanese artists, sourced by the owners' mother, who has been involved with the design of Almayass since the Beirut days.
A glass mobile lining one of the hallways.