AlTayeb Restaurant
Brunch restaurant · Dearborn
15010 W Warren Ave Suite 111, Dearborn, MI 48126
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Highlights
Lebanese breakfast staples like foul, falafel, hummus, & beef tongue
Lebanese breakfast staples like foul, falafel, hummus, & beef tongue
"Al Tayeb, which means “the delicious” in Arabic, serves the type of tasty traditional breakfast you’d find in Beirut. The restaurant, which got its start as a sub shop in Garden City in 2017, has since expanded. Half of the items on the menu contain chickpeas; the menu includes Lebanese classics like fool, falafel, hummus, and even beef tongue delicacies." - Serena Maria Daniels
"Al Tayeb, “the delicious” in Arabic, serves Detroit’s most notable Lebanese breakfast. The restaurant serves staples like hummus, foul (fava beans), mshawasheh (chickpeas in tahini-based lemon-garlic sauce, and fatteh (yogurt with chickpeas). The spacious dining room has long table and booth seating, so you have room for gathering with a larger group for a winding meal over great conversation." - Serena Maria Daniels
"Locally famous for its traditional Lebanese breakfast, Al Tayeb offers everything from hummus and eggs with sausage to tender beef tongue. The move, however, is to order beans. The fül (Arabic for beans) menu is exceptional; a combination of fresh, creamy fava beans and chickpeas is littered with toppings like hummus, tahini, and beef. The falafel is also some of the best in the city, and the prices are quite reasonable. Find it at locations in Dearborn and Garden City." - Danny Palumbo
"Al Tayeb means “the delicious” in Arabic and that’s exactly what the menu is at this breakfast-only eatery. The restaurant has locations in Garden City and Dearborn and has since its launch in 2017 has garnered critical acclaim with a nod from the James Beard Foundation. Half of the Lebanese menu contains chickpeas prepared in all manners." - Serena Maria Daniels
"A Lebanese brunch spot that has been acknowledged on the James Beard longlist for Outstanding Hospitality, noted for its brunch-focused approach to Lebanese flavors." - Brenna Houck
