Coffee, Cars & the Corniche: The Story of Uncle Deek
What began as a small family business in Ain el-Mreisseh became one of Beirut’s most familiar coffee stops. Discover how Uncle Deek grew into a Corniche ritual — shaped by simple drinks, takeaway service, regular customers, and decades of everyday Beirut life.
15 YEARS IN THE MAKING
What began as an early curiosity about hospitality slowly became years of experience in kitchens, service, and restaurant management.
Through every role, Jaafar carried one idea with him: to one day create a place of his own.
The Story Behind The LiquiNeers: From Lebanon to the UAE
What started with one wedding in Lebanon grew into a hospitality brand built around more than drinks. Discover how Elias Tufunkji turned an idea into The LiquiNeers — a concept focused on people, presentation and creating memorable experiences.
MORE THAN JUST WATER
From complimentary tap water to premium bottled options, what reaches the table can say a lot about a restaurant’s approach to hospitality, service, and even business.
Sometimes, the smallest detail reveals the most.
Why Do Lebanese Restaurants Often Serve Fruit After Dinner?
From watermelon and grapes to apples and figs, the fruit platter is more than dessert. It reflects seasonality, generosity, and an old Lebanese habit of keeping people around the table a little longer.
Why Do Bartenders Shake Some Cocktails and Stir Others?
It’s not just technique. Shaking and stirring change a cocktail’s texture, temperature, clarity, and dilution — which means the method can completely change the drink in your glass.
Who Decided a Cocktail Needed a Garnish?
From citrus peels and olives to cherries and mint, cocktail garnishes do more than decorate a glass. They can change aroma, flavor, identity and sometimes, they’re simply part of the theatre.
Do Bartenders Have Bad Days? The Human Side of Hospitality
What happens when the person creating everyone else’s good night is having a bad one? A look at the pressure, teamwork, fatigue and emotional discipline behind the bar.
Why Does Starbucks Call It “Venti” Instead of Large?
Ever wondered why Starbucks uses Tall, Grande and Venti instead of small, medium and large? The answer starts in Milan — and became one of the most recognizable pieces of coffee branding in the world.
The Espresso Martini Is Having Another Moment!
The Espresso Martini is back in the spotlight — but this time, it’s more than a trend. We look at why this coffee-and-cocktail classic keeps making a comeback.
Build a Better Home Bar!
A great home bar isn’t about owning every bottle on the shelf. It’s about choosing the right spirits, essential tools, versatile mixers, and a few reliable recipes that make better drinks at home.
