Tony cooked in the hotel restaurant. The airport was on fire and the there were bombs going off everywhere, but he felt relieved to be able to cook.

Tony ate Kibbeh, phyllo, Armenian cheese, spicy potatoes, meat & cheese filled pastries, hummus, stuffed grape leaves

Tony went back to Le Chef, where he ate on his last visit (when Beirut was bombed). They had hummus with pine nuts and ground beef, eggplant with tomatoes, chickpeas, and onions. 

A rotating cast of cooks provide regional foods from the artisanal market. Labneh, Armenian meat pie, artichoke and fava bean salad, fuul.

They had drunken BBQ and chili dogs.

Two falafel shops owned by brothers who do not speak to each other, right next door to each other.

Two falafel shops owned by brothers who do not speak to each other, right next door to each other.

Bringing together different regions of artisanal and organic foods in a market. "Southern coastal bread bakers, kibbeh specialists from the mountains, wild herbs & vegetables from the Bekaa Valley, and pastries made from almost forgotten recipes. It's all here," Tony says.