Inside
A breakfast house, and nothing else.
Most restaurants treat breakfast as the shift before the real one. AlTayeb does the opposite: doors open at eight, the kitchen closes at four, and everything in between is the Lebanese morning table done properly.
That means chickpeas and fava cooked from scratch each day, not opened from a tin. It means fatteh assembled to order so the fried pita is still loud under the yogurt. It means the potatoes come out of the fryer and straight into garlic and cilantro.
The room is small, casual and busy. Come with people, order across the table, and plan on staying longer than you meant to.
الطيّب
AlTayeb — the good, the delicious.
