The gastropub Secteur, one among a rare breed in Beirut of refined food meets pub, has a canopied entrance that evokes New York’s Park Avenue. Push open the door, ascend the crimson carpeted steps and alight to a landing that leads you to a shimmering bar. The fare has been concocted by acclaimed British Chef Ed Dutton of London’s Pieds Nus, and his elite touch is unmistakable. Unwrap the evening with the Mushroom & Truffle Croquettes (30,000 LL), five dainty globes blending mushroom tempura and sweet garlic purée and decorated with real truffle shavings on top. Ethereal.