In the little towns along the French Riviera, there are chic, elegant beach clubs where you can enjoy a lavish meal at sunset. Stay on after dark, when a DJ takes over, and the place is transformed into a hot nightclub. 

If you went to these clubs a few years ago, you might spot Nabil Alame on the dance floor. Alame, who went to business school in Paris, made a life-changing connection when he was looking to fill out his intern requirements. After talking with his cousin, James, he was able to intern at James’ father’s restaurant, Tally’s. That’s where he and James got the idea to open one of those iconic beach clubs in Tulsa. Thus, the Goat was born.

“Mona’s got a great new tweak on the kibbi recipe,” says James to Nabil a few years later. 

The Goat is finally open, and they’re sitting in the spacious interior (designed by the family) with eye-popping colors that lend fire to the stark geometric design. Mona is one of their Lebanese-American cooks and the recipe, impeccably authentic, is one of Tally Alame’s old family gems.

But the menu, like the Goat itself, is international rather than Lebanese. And so, for those who don’t want the delicious kibbi, falafel and kafta kebobs, there are three non-Lebanese cooks preparing innovative continental items such as tropical chicken in a coconut cream sauce with goat cheese crumbles, and glazed salmon with mango pineapple salsa. The presentation is memorable, so take a photo; these dishes are designed for Instagram.

After ten at night, the average age plummets, and you’re transported to those European clubs.

“All that’s missing,” says Nabil, “is an ocean and a beach.”