Sunset Harbour Hotspot Reopens with a Fiery New Menu

After an 18-month overhaul, a Sunset Harbour hangout has returned with charcoal cooking, Yucatán touches, and bold Lebanese flavors.

BeyBey opened in 2024 as the kind of Sunset Harbour spot that could carry a full night. Drinks up front, Lebanese fare in the patio, and a living room-inspired space where the energy ramps up late. It got popular fast. But according to owner Tiger Saliba, that early success also exposed a problem diners couldn’t see.

“The kitchen was terrible… It was small and didn’t meet the level we needed. We were going to turn into a “clubstarant” very quickly if we continued that way,” Saliba shares with New Times.

So BeyBey paused service in June 2024 and returned in December 2025 with a straightforward goal: build a real kitchen and create a setup where the food could hold its own.

A Grill-First Reset

The biggest change is the fire. Saliba has always wanted a charcoal grill, and the original setup couldn’t deliver what he was chasing. The new kitchen makes that possible and reshapes the menu.

This isn’t a clean break from BeyBey’s Lebanese roots, but it is an expansion. Saliba is careful with labels. “It’s an international grill with flavors from the Yucatán and from Lebanon,” he says. Calling it Lebanese-Mexican, he argues, makes it sound literal — “hummus and tacos.”

To help define that approach, BeyBey brought in chef Roberto Solís, the Mérida-born talent behind Huníik and a leading voice in contemporary Yucatecan cooking. Solís describes the Lebanese influence as something he grew up with in Mexico, pointing to the migration story behind tacos al pastor, which traces back to shawarma.

“Since I have memory… we’ve been living with Lebanese culture through food,” Solís says.

Where to Start

If you’re ordering from the starters, the aguachile and the croqueta are a good place to start.

The aguachile keeps its Mexican backbone (snapper cured in a green, herbaceous leche de tigre) with grape leaf blended into the sauce and a final drizzle of labneh. The Middle Eastern note is subtle and deliberate. Solís says pushing it further would throw the dish off balance.

The aubergine croqueta is not your typical small bite-sized round. Here, it arrives as a single, large patty. The eggplant is cooked over coals until charred and smoky, as it would be for baba ganoush, then puréed with roasted garlic, onion, parsley, and breadcrumbs. It’s fried, finished on the grill, and topped with fresh tomato slices for contrast.

The Main Event

The za’atar short rib has quickly become a must-try. The massive, bone-in cut is large enough to feed two — possibly three — and comes with tortillas for assembling tacos.

The meat is sous vide for 24 hours, then finished over fire until it yields easily to a fork. The sauce starts with the cooking juices, blended with sautéed guajillo and ancho chiles, and finished with sour orange for acidity. A habanero-lime sauce, served on the side in Yucatán tradition, lets diners control the heat.

As for sides, the sweet potato with charcoal is the way to go. Slow-cooked, then finished directly over coals until the skin is completely blackened, it’s cut open at the table and layered with salsa macha, sautéed strands of seeded guajillo chile, roasted peanuts, and a reduction made from the sweet potato’s own juices. Don’t skip the skin — that’s where the flavor is.

Dessert carries continuity from BeyBey’s first chapter. The labneh cheesecake, a favorite from the opening menu, has been reworked into a richer, Basque-style version, finished with a brûléed top, berries, and mint.