Beiruting News

Enter a small success story: "SUD", a restaurant settled in the heart of Mar Mikael in a courtyard with the touch of a small Mediterranean village. Michel Yazbeck has transformed a deserted location, composed of old houses in poor condition, into a small rustic gem. The stone remains apparent, the ground paved, the occasionally and tastefully colorful furnishings. One would feel like being in a genuine Italian piazza.

This young entrepreneur, who came from the domain of hotel management, was dreaming of opening a small unpretentious restaurant, where it would be pleasant to meet up, share a meal, and have a drink. In short, a kitchen that would go together with conviviality. With the help of his sister, the young chef Rita, they created a menu reflecting their own image: genuine, generous and warm.

The result exceeded their expectations: on the first opening day, success was already at the door, with endless waiting lists. Soon, articles in magazines and websites started emerging with high praises. It was ranked No. 1 restaurant in Beirut by Tripadvisor, and bloggers and internet users gave generous feedback on the impeccable service, unprecedented attention to customer and variety of dishes which kept in harmony with the restaurant theme.

With such outstanding success, Michel Yazbeck is not planning to stop at this point. His idea consists of mounting a concept of adjacent restaurants, a sort of culinary village bearing the same spirit as SUD. The location will be in Dbayeh, an area which is booming after fostering the big players of the F & B industry.

For such new project, he surrounded himself with a young and professional prime team. The latter includes: the chefs, managers, the bar manager (First finalist of the renowned bartenders annual competition of World Class 2013 and 2015) and the famous pastry chef Charles Azar (ranked 5^th in the World Pastry Cup). They all boast a proven record in their respective fields. Michel Yazbeck, knows only one keyword: excellence! Thus, continuous training is provided to staff, whereas they taste the dishes and know the menu by heart, which allows them to answer any question from an ever-demanding clientele. Yet, the major asset of Michel remains his sister Rita. A graduate of hotel management, she built up her experience with chef Maroun Chedid and went on to acquire tricks of the trade during his career in the most prestigious Parisian gastronomic houses such "Alain Ducasse", the "Reich", "Lasserre" and the "Jules Verne", where she learned discipline, endurance and mastering of products.

Hence the birth of the restaurants SUD Dbayeh, la Petite Table and the Heights bar restaurant, expected to open simultaneously in August 2016.

SUD Dbayeh, which offers the same menu as the original restaurant, serves lunch and dinner. The pastries produced by Charles Azar boast their traditional touch, combining flavors and textures to provide an unforgettable experience. The same applies to the bakery and sweet breads, which are kneaded and prepared according to traditional fermentation techniques, which remain secrets dearly protected by the Chef.

From an architectural viewpoint, the restaurant is utterly modern, thanks to the use of materials such as rough concrete, Iroko wood, and blown glass. As per the atmosphere, be it the high ceilings, soft lighting, sumptuous marble bar or leather furniture, everything is designed to create a sober and luxurious atmosphere.

LA PETITE TABLE is a small restaurant which is extremely rich in details. Its chef and founder, Rita Yazbeck has created a menu which relies on seasonal produce, and fresh ingredients, as well as the richness of the Lebanese soil and the experience of the artisan/producer who knows his ground well. With the olive oil, fish, fruits and vegetables among others, the menu is rather a genuine tribute to the sun, sea and land. A kitchen of pure delicacy, reflecting the image of its chef, all in all served with a real attention to detail, bearing the legacy of her experience in major gastronomic houses. It is a real celebration for the eyes and palate.

HEIGHTS. is an architectural concept in itself, overlooking the other two restaurants. Welcome to our restaurant bar, suspended on a 13-meter height, perched on a post with a 360-degree panoramic view, consisting of a circular platform surrounded with glass.

The Asian-influenced menu is designed with a full sharing concept in mind, in addition to the mini burgers with fresh tuna. Here, you will enjoy various Japanese seasonings: sesame oil, soy sauce, yuzu mayonnaise (A citrus which rules the Japanese cuisine) and ponzu sauce.

The cocktail menu gathers the greatest classics, in an optimal harmony with the culinary creativity of the young and talented chef. The search for quality is even felt in the ice cubes whereas, in order to preserve the taste of cocktails and avoid swift dilution, bartenders use artisanal crystal-clear ice cubes, totally pure and tailored to the needs of each cocktail.

Michel and Rita Yazbeck managed to acquire their bet in this adventure. Three years later, and their solid success, the SUD family is growing. No matter how expanded the vision becomes, and the concepts diversify, the ingredients for success remain the same: Excellence, Quality, Innovation and Passion.