Dahiyeh’s restaurant scene bounces back after Israel’s war on Lebanon

Ahmad Wehbe didn’t expect his restaurant, Fries Lab, to survive Israel’s war on Lebanon.

The restaurant in Haret Hreik, Dahiyeh – a neighbourhood heavily targeted during the war –  was hit by an Israeli strike in late November.

“I woke up to a call from a friend in Qatar,” Wehbe, 28, told Al Jazeera. “He said my restaurant was on a map of targeted buildings published by the Israeli army. I rushed to check.”

When he arrived, all that was left of his tiny, open-kitchen burger joint was a pile of rubble.

“I was sad but not devastated,” he said. “As long as my family and loved ones were safe, I knew I had to move on. I couldn’t dwell on something I expected to happen.”

Lights amid destruction

Haret Hreik’s main street still sports bright, colourful signs and exteriors of popular restaurants like Falafel Khalifeh and Al Agha.

As daylight fades, the restaurants’ vibrant neon lights take over, masking the scenes of destruction all around.

Not all of them survived – Wehbe is among many restaurant owners who lost businesses as Israel destroyed whole swaths of Dahiyeh, although he was a bit more fortunate.

Wehbe’s restaurant was a complete loss, but his delivery-only kitchen remained intact, allowing him to keep the business running.

Food is a passion for Wehbe. He has been blogging about his love of food on Instagram for a few years and left his job at a media analysis company two years ago to focus on his restaurant.

“I didn’t study at culinary school, but I have a passion for food. I love street food and understand the analogies and combinations of flavours,” he said.

Fries Lab’s delivery branch is on a corner near the destroyed location, sitting, intact, next to a badly damaged building bearing the scars of Israeli strikes.

Seven delivery drivers wait outside, taking orders in rapid succession as staff work inside at full speed, preparing multiple orders of fries and burgers layered with colourful sauces.

Their signature chicken wraps overflow with mozzarella, fried chicken, and homemade condiments, all in generous portions.

Despite the kitchen rush, everyone had their role – grill station, fry station, assembly, quality control – the space’s quiet only disrupted by delivery drivers asking when their orders would be ready.