Co-owner and chef Mark Mansour walks about the pink and green-hued dining room at Bey, greeting each guest with his signature smile and warmth. There is an ease about him as he brings platters of hummus and pita to tables, telling stories of his father’s chicken recipe and how a full dining table feels like Sundays at home. He’ll even plop a seat next to you, asking about your kids or the weather — a note of Lebanese hospitality that is abundant here.
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