Beirut Restaurant

The story

Crafted with passion, served with love

A Toledo Institution, Five Decades in the Making

What began in 1974 as a small bakery famous for its pita bread, grape leaves, and kibbi became one of Toledo's most enduring dining destinations. Labib Hajjar and his cousin opened the Beirut Bakery before Labib and partner Riad Abou-Arraj formally established The Beirut Restaurant in 1977 on Monroe Street. Demand for their Lebanese and Mediterranean cooking grew quickly enough that the original 86-seat room gave way to the current location at 4082 Monroe Street, now seating over 200 guests.

The family's own words say it best: "Ahlan Wahsalan — Welcome to Your Home Away from Home." Labib, his wife Karyn, and Riad have managed and nurtured the business together, and regulars — including plenty of out-of-towners who arrive specifically for their "Beirut fix" — describe it less like a restaurant and more like a standing invitation.

The Food: Lebanese at Heart, with Room for Everything

The menu is anchored in Lebanese and Mediterranean cooking, executed with the kind of consistency that only comes from decades of practice. Starters set the tone: house-made hummus, baba ghanouj, Mashghara tabouli, fatoosh, and the signature Beirut Puffy Pita. Zahle Kibbi — both raw and lamb — and hand-rolled grape leaves (meat or vegetarian) reflect the same recipes that made the original bakery famous.

Entrées lean heavily on the charbroil: Shish Kafta (chopped lamb, onions, and parsley), Shish Kabob (tenderloin cubes with green pepper and onion), and Shish Tawook (boneless chicken breast) all arrive over rice. The Beirut Best — hummus topped with marinated filet tips and a lemon sauce — is a house signature that bridges both traditions on the menu. For something more substantial, the Roast Shank-O-Lamb arrives as a whole roasted shank with baked potato, carrots, celery, and rice.

Alongside the Lebanese and Mediterranean offerings, the kitchen turns out a full Italian section: homemade lasagna, ravioli, and cannelloni sit alongside several spaghetti preparations and a straightforward pizza menu — a nod to the broad, community-restaurant identity the Beirut has always maintained.

Recognition and a Reason to Linger

Wine Spectator recognized The Beirut with its Award of Excellence in 2016, a reflection of the care that goes into the beverage program — and a reason to slow down over a bottle rather than rush through dinner. Bottled wine and beer are also available for takeaway at a discounted rate, a practical touch that fits the restaurant's neighborhood spirit.

In 2006, The Kitchen at the Beirut opened on the east side of the building, offering a deli-style counter for lunch and carryout. The Hajjar and Abou-Arraj families have also extended the concept to a sister restaurant, Byblos, on Reynolds Road. Catering — for banquets, weddings, and private events, on-site or off — rounds out what has become a genuine family enterprise woven into Toledo's fabric.