Tiger Saliba Reopens Bey Bey’s Doors—Sunset Harbour’s Hautest Reservation Right Now

In the heart of Sunset Harbour, the Lebanese-Yucatecan dining destination, Bey Bey, reopened its doors. Ahead, Haute Living sat down with creator, Tiger Saliba, for an exclusive look inside the new Bey Bey.

Photo Credit: Michael Persico

HAUTE LIVING: Can you walk us through the reopening of Bey Bey?

TIGER SALIBA: When we acquired the space in 2023 — after its initial opening — the kitchen wasn’t built to the standard we needed. More importantly, it didn’t allow for live-fuel cooking, and for me, that was a dealbreaker. I’ve loved cooking over fire since I was a kid; real charcoal and wood are central to how I think about food. We operated as a pop-up with Chef Geoff Lee, and the response was strong, but demand quickly outpaced our ability to execute because the infrastructure wasn’t there. Chef Geoff did an exceptional job within those limits, but we chose to do it properly: we closed, went through the permitting process, and rebuilt the kitchen from the ground up around a proper charcoal-and-wood hearth.

Today, everything that leaves the kitchen is cooked over live fire — a rare setup in the city. Once we committed to rebuilding, it felt natural to expand the culinary vision. Chef Geoff traveled to Mérida to meet Roberto Solís, and from the start, there was mutual respect. Their exchange of techniques and fire traditions is what ultimately shaped the relaunch and allowed Bey Bey’s vision to fully evolve.

HL: Bey Bey is rooted in the Lebanese phrase “Beyte Beytak” — “my home is your home.” What inspired you to bring that sentiment to Miami?

TS: “Home” is everything to me. I grew up in a five‑generation house my great‑great‑grandfather built; home was identity, memory, grounding. After everything unraveled and I had to leave my country, shaping this space gave me a way to rebuild what I’d lost. Designing Bey Bey felt like designing my own home in a new country. From the moment you walk in, it doesn’t feel like a restaurant: the kitchen counter is a real kitchen counter, the bar sits at kitchen height, and refrigerators are integrated into the back bar like at home. The living room reads like your best friend’s tasteful 1970s house; the garden, tile, textures, and artwork — some pieces flown in from Beirut or donated by partners — carry memory. These aren’t decorative choices; they’re personal. The place is meant to embrace, not impress, and that warmth is immediate and genuine.

Photo Credit: World Red Eye

HL: Bringing Chef Roberto Solís (from Huniik, ranked among the World’s 50 Best) to Miami for his first U.S. project is a major coup. What are some standout dishes on the menu? What about cocktails?

TS: Guests consistently rave about the short rib — it’s become a signature that captures the depth and intensity of our live‑fire approach. Personally, the kibbeh steak tartare is my obsession: I love tartare, and our version channels that through a Lebanese lens — elegant, precise, and craveable. I recommend it to every table and still get excited about it every time. Cocktail highlights and the broader beverage program are evolving; we’re building toward something very considered to match the food.

HL: In terms of design, Michael Dolatowski’s design creates a lush garden, jewel-toned dining room, and intimate “Living Room” lounge that feels like a stylish friend’s home. What was the inspiration behind this?

TS: Once the name and philosophy—Beyte Beytak—were clear, everything clicked. Michael presented mood boards and immediately understood the emotional brief, not just an aesthetic one. The design felt like a direct extension of the concept: warmth, intimacy, and lived‑in elegance. It unfolded naturally because the partners and I knew what Bey Bey needed to feel like, and Michael had the sensitivity to execute it exactly.

Photo Credit: Michael Persico

HL: You built an iconic nightlife and hospitality scene in Beirut with venues like B018, Überhaus, and others. What was the hardest part about leaving that legacy behind, and what gave you hope when you arrived in Miami?

TS: I didn’t leave by choice—I was pushed out. It was survival. I’d built an empire in Beirut and had always dreamed of coming to the U.S., but life and responsibilities kept me there until everything changed. Leaving feels like living two lives; who I was then and who I am now don’t fully overlap. What gave me hope was Miami—the light, the green, the ocean breeze, the openness of the people—landing here during a brutal period, and during COVID, no less.

HL: Looking ahead, what’s next for you in Miami’s hospitality scene?

TS: Right now, it’s about focus — making sure Bey Bey and Café du Bey are executed at the highest level and built to last. I have big ambitions for expansion and maybe even someday, a Hotel du Bey. And we have immediate plans to build a 360-degree back-bar to pursue a world-class cocktail program. But right now, I am laser-focused on fine-tuning the experiences that are slowly evolving into what we aim for them to be at Bey Bey and Café du Bey.

HL: What can we expect this season from Bey Bey in terms of programming? Anything else?

TS: We want the places to feel alive year‑round—nearly 365 days. Café du Bey will operate daily from 7 a.m. to 5 p.m. on weekdays and extend into evenings and late nights on weekends, with community moments like cheese & wine nights and backgammon gatherings. Bey Bey will have a weekly rhythm: a Taco‑Tuesday–style Mexico/Lebanon mash‑up; Wednesdays with guest chefs; weekends anchored by our core food programming. We’re launching lunch in February—clean, grill‑forward bowls, salads, and lighter yet satisfying options. The wine program will expand toward one of the strongest selections in the country.