The Atlanta Journal-Constitution turned its attention to Roswell's new Southern Post development and to Bey Mediterranean Kitchen + Bar, exploring how we bring authentic Lebanese hospitality to the local dining scene. In the review, food critic Henri Hollis awarded our restaurant three out of four stars, highlighting how the business contributes to the neighborhood and offers spectacular service.

The upside-down lamb pilaf is a mountain of irresistible Middle Eastern comfort food.

Despite our sleek, modern design, the feature noted that Bey firmly adheres to the cultural tradition of rolling out the red carpet for every single guest.

According to the review, the restaurant stands out as a highly personal project from chef Marc Mansour and Chaouki "C.K." Khoury, praising the impressive effort put into balancing authentic Levantine roots with American tastes.

The critique highlighted an attractive, comfortable dining room with a relaxed, low-noise environment where the kitchen's execution only grew stronger as the meal progressed.

Among the items that delighted the critic were our familiar Mediterranean spreads, such as hummus, baba ghanouj, and garlic labneh—all three offered in a dip trio—richly flavored with Middle Eastern staples like garlic and lemon. The meal also included wonderfully crisp french fries dusted with lip-smacking sumac, and fried cauliflower dressed in spicy red harissa and rich, cooling tahini.

Likewise, Hollis enjoyed bites of our charred octopus and generously sized meatballs. The salad program similarly stole the scene, ranging from roasted beets scented delicately with an orange blossom vinaigrette to a traditional fattoush mixture of romaine lettuce, tomatoes, radishes, and cucumbers in a vinegary sumac dressing.

We have detailed below the standout stars of the menu highlighted by Henri Hollis:

What the Critic Rolled Out the Red Carpet For

• Upside Down Lamb Pilaf: A mountain of irresistible Middle Eastern comfort food featuring a fork-tender lamb shank over fragrant cardamom rice cooked directly in the rich meat braising liquid.
• The Signature Fried Chicken: A spectacular achievement of flavor and texture boasting a thick, heavily spiced breading.
• Grilled Branzino: A perfectly executed, tender, and flaky seafood plate that, in the writer's telling, easily punched above its $36 price tag.
• Appetizers & Starters: Richly flavored Middle Eastern staples like garlic and lemon, featuring sumac-dusted french fries, fried cauliflower with spicy harissa and cooling tahini, and tender charred octopus with romesco aioli and salsa verde.
• The Salad Program: Delicately scented roasted beets with an orange blossom vinaigrette, a traditional fattoush salad in a vinegary sumac dressing, and a scratch-made tabbouli mixed with a strict, daily-adjusted ratio of lemon and parsley.

What Unique Sips Stole the Spotlight

• The Tyrian Purple Cocktail: An unusual, beautifully balanced, and indulgent masterpiece that combined the bold, licorice-like intensity of Lebanese arak with gin, orgeat, and yogurt.
• The Lebanese Wine List: An impressive, sophisticated bar selection curated by Mansour, highlighted specifically for featuring an excellent lineup of authentic bottles imported directly from Lebanon.

What Details Charmed the Writer

The publication was highly complimentary of our overall execution, noting that while highly personal restaurants can sometimes suffer from service or beverage blind spots, Bey delivered a complete, high-tier experience.

Hollis specifically valued our identity, explaining to readers that the name "Bey" is a proud, recognizable tribute to Beirut's airport code, closing with the ultimate hope that the local community embraced the restaurant with the exact same boundless hospitality we showed to our diners every night.

Read Henri Hollis's full review at the AJC.