The front of the Good Thing bar. (Credit: Photo courtesy of Good Thing)
Good Thing, a new bar in Beirut’s vibrant Gemmayzeh neighborhood, is breathing life into the area with its modern yet inviting atmosphere. First launched on Sept. 23, the bar faced a temporary closure due to escalating war with Israel but reopened on Nov. 21, just days before a cease-fire took effect on Nov. 27.
With a capacity of 40, including 10 seats on the terrace, Good Thing combines warm hospitality with an emphasis on shared experiences. Its elegant setting complements an international culinary menu designed to appeal to Beirut’s discerning patrons. The bar is the latest venture of Omar Jheir, a familiar name in the Gemmayzeh scene, who also owns the popular spots Mondays Off and Sip.
Thoughtful investment and strategic shift
Good Thing represents a pivotal moment for Jheir, who invested $100,000 to transform the space previously occupied by Peck, a restaurant he opened after the Beirut port explosion in 2020. Recognizing shifting market dynamics, he chose to close Peck and launch Good Thing to better align with current trends.
"We decided to reinvest in this space, tailoring it to new market expectations," said Jheir, expressing satisfaction with the number of patrons, "especially during such challenging times."
"People don’t go out for full dinners as much anymore; they prefer small bites paired with a drink," he explained. This trend is reflected in the menu, which features international tapas-style dishes crafted by chef Hadi Hazim. Offerings include sautéed mushrooms, cheese boards, cured meats, Angus beef and salads. The cocktail menu, curated by mixologist Alexay Haidar, includes creative blends like a vodka spritz and a gin-based cocktail infused with cucumber and coconut. The average bill is around $40.
Adapting to Lebanon’s volatile economic climate, Jheir also renegotiated a new lease to ensure the venue’s sustainability. “Many places lost their locations trying to stick to outdated Lebanese pricing. We chose to adapt to remain fair and realistic,” he said.
From Sydney to Beirut
Jheir’s path to the hospitality industry was far from conventional. Born in Lebanon and raised in Australia, he first discovered his passion for food and beverage while working in restaurants as a student at the University of Sydney. After graduating in 2000, he spent 15 years in Saudi Arabia working in his family’s oil and gas business while also running his own branding and advertising company, Oxygen.
Despite his corporate ventures, his interest in hospitality persisted. In 2016, he returned to Lebanon and launched his first venture, Sip, a terrace cafe located just steps from Good Thing.
"Returning to Lebanon was a dream. I wanted to reconnect with my country of origin," he said. The timing seemed ideal, with a booming tourism industry and a vibrant energy surrounding Beirut.
However, the past few years have been challenging. "Between the Beirut explosion, Covid and the war, opening a new venue is a constant challenge," he admitted.
Yet, despite these hurdles, Jheir remains driven and optimistic. "It’s sometimes painful to launch a new project amid tragedies, but we keep moving forward," he concluded.
This article was originally published in French in L'Orient Le-Jour.
