Roland Karam, initially expanding the patio of his EZ Kebab outlet, has now evolved his venture into a new culinary experience. EZ Kebab, which opened last spring in the distinctive A-frame building on Harbor Blvd. in Costa Mesa, started as a modest 400-square-foot Lebanese street food eatery with a simple walk-up window.
To accommodate its increasing popularity, Karam extended the eatery, adding patios on each side of the building. This expansion led to the creation of BEI, a distinct dinner service concept, emanating from one of the larger patios.
BEI, named after Beirut, Lebanon's capital, operates alongside EZ Kebab and offers crossover favorites like char-grilled kebabs, shawarma, and falafel in generous dinner portions. Exclusive to BEI are hot mezze such as Shawarma Hummus, Fried Squash, and Fried Cauliflower, along with a signature BEI App Sampler. The cold mezze menu features homemade Labneh with pita, Grape Leaves, and Kibbeh Neyyeh.
The entrée section showcases family-style kebab plates with a variety of halal meats and vegan options like falafel. Highlighting the menu is the BEI Kebab Platter, a duo's delight featuring halal lamb chops, ribeye steak, chicken breast, and kafta, accompanied by toum and garlic yogurt. Traditional Lebanese sides are served family style, with desserts like Baklava and Knefe concluding the meal.
BEI occupies over 500 square feet, exuding elegance and comfort. Its heated patio, seating 42, features leather chairs, luxe banquettes, and artwork by Lebanese artist Natasha Simonian. The design, complete with marble tabletops, basket chandeliers, and a distinctive ceiling, centers around a neon-lit faux-succulent wall.
BEI's beverage selection complements its refined menu, spotlighting Lebanese wines, beers like Almaza, and Californian wines with Lebanese roots.
Adjacent to BEI, EZ Kebab also expanded with a new heated patio, offering a more casual dining space for up to 30 guests.
BEI Restaurant, at 1951 Harbor Blvd. next to EZ Kebab in Costa Mesa, welcomes diners every evening from 5 p.m. to 10 p.m.
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from the blog
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