Maybe you’ve dined at places so perfectly run they feel like a well-oiled machine. Maybe you’ve also eaten at spots that seem to have launched after watching a 15-minute YouTube video titled ‘ How to Be a Restaurateur’.
Perhaps the first felt too manufactured, too streamlined, too corporate; the second, wildly out of its depth.
Please find enclosed, for your consideration, Bayroot Lebanese Restaurant.
This restaurant, which moved in 2025
