Congratulations to Olivia Fadden of Beity, the 2024 MICHELIN Guide Chicago Exceptional Cocktails Award Winner!
Meaning “my home” in Arabic, Beity aims to make guests feel right at home through a delicious food menu based on Chef Ryan Fakih’s childhood memories in Lebanon. Drawing from those same flavors and smells, the cocktail menu is similarly impressive.
Integrating key ingredients from the kitchen (like arak and Aleppo), Olivia Fadden’s creativity as a talented storyteller shines. She minimizes waste from the kitchen by reusing ingredients, crafting drinks like the Tabouleh Cocktail made with parsley oil.
Learn more about Olivia’s journey in the industry and her favorite drinks below. Cheers!
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How were you introduced to the world of cocktails?
My parents. I'm from the city of Chicago. My parents owned a bar, and I decided I wanted to start bartending. I had a lot of freedom to make a cocktail menu, and it was not great – I was 21. I started from there, and just really got into it. I love researching and learning more.
How have your cocktail tastes changed over the years?
I write down everything, and I always look back at it. I have gotten so much more into food. With my palate changing and exploring new flavors, that's how my cocktails have changed. I know more about niche items, and it’s really helped.What are you drinking these days?
I have been so into wine. It's so funny because I do so much research and drink so many cocktails, but I have been drinking a lot of wine.If I were to pick a cocktail, I love dry vermouth, and I put it in a lot of my cocktails. A 50/50 martini with a twist is my drink of choice.
What’s your ideal meal and pairing?
I have been so into French food. A steak and a really nice red wine, like a Cabernet Franc.Favorite non-alcoholic drink?
I love everything to do with coffee.
Do you have any sustainable initiatives with the cocktail program?
That was a big thing for me and Chef Fakih. We really try to have low waste. I reuse things in the kitchen, shop around, and look at what we have.We have labneh on the menu, which is a strained yogurt. I used that to make labneh-stuffed olives. Our new pickle cocktail, part of it is made from wild cucumber brine.
What’s the biggest misconception about mixology or cocktails in general?
That there’s only one side to it. There are so many levels you can take it. It’s more than just a drink – it’s an experience.What advice would you give to someone who wants to be in a position like yours?
Really put your mind to it. With the time and energy, you can really do anything. I don't think mixology is for everyone, but if you really like it, you can do it. If you're creative, it's perfect.Hero image: Victoria Fadden / Olivia Fadden of Beity
