An expansive dividing screen of embossed trapezoids forms a complex, glowing tessellation through which patrons can glimpse the next dining room. There, the wooden bar seems not to have been built, but to have grown organically at a tapered angle from of the smooth hardwood floor. Between the cushy banquettes, wine cabinets are lit from below and ornately carved slabs of stone from Lebanon hang on the walls.
Tendrils of smoke unfurl like dark blossoms from the kitchen, where a brick oven fueled by natural, all-wood charcoal roasts kebabs, removing excess fat and sealing in flavor. The cooks take a firm stance against chemicals and preservatives, slicing meat fresh daily and utilizing all-natural olive oil cold-pressed and filtered in Lebanon. Servers take a moment to adjust to the gentle lighting as they bear dishes to tables, where glasses clink together, filled with one of more than 100 bottled wines. Lebanese arak, an anise seed liquor, cools over ice on the surface of a granite counter polished to a patina by the excited chatter of geologists.