Reviews Byblos

We tried their mocktails and they were amazing! They were an interesting and refreshing blend of sweet, sour and spice. Hubby and I are now encouraged to start mixing cocktails of our own!

Hubby got the Fortune Teller which was made of house coffee syrup, Turkish coffee, lemon juice and tonic.

I had a Mediterranean Mule with house ginger syrup, date syrup, lime, ginger beer and aromatic bitters.

We then shared a sujuk wood-fired pide--a Turkish version of pepperoni pizza. Sujuk is a Turkish dry, spicy sausage while pide is a flatbread baked with toppings. The pide had toppings of Turkish paste, Persian feta and Za'atar (exotic blend of herbs, spices and nuts). The flavours were bright, an interesting twist to our usual pizza. 

We also shared an order of Baharat-crusted Wagyu steak.The beautifully-cooked Wagyu was crusted with the aromatic sweet-spice blend and served on top of burnt onion, black garlic and jus. It was quite lovely. We have concluded, however, that the beauty of the Wagyu should not be hidden underneath strong flavours. Note, also, that the steak will not come with sides as those have to be ordered separately. Menu would say it is for sharing, but think of this more as "tapas" instead of big portions.

Ohhhhj what a place . Such amazing food and it’s hard when you have to choose just a few dishes . Thankfully we could order quite a number of dishes and also do not forget the desserts .

Very creative take on classic middle eastern dishes. Great atmosphere. Very expensive but it's my favourite for special occasions. I recomend the Persian kale rice.

I've booked our table 24 hours ahead. The restaurant atmosphere was amazing. The food concept was mixed of middle eastern food (I could see some hint of Persian as well).

My boyfriend brought me to Byblos for my birthday celebration! We loved our experience at Byblos and decided to revisit :) Service was excellent. Our server had great recommendations for popular items on the menu and was very friendly. The atmosphere is candlelit and dim, good for dates!

ORGANIC HOUSE LABNEH (5/5)

(Fennel + Honey + Olive Oil + Barbari Bread)

Tasted like a very yummy humus haha! It's soo delicious! The bread was covered with different types of sesame seeds so eating the bread itself was already very tasty. Adding the labneh was a plus! Loved it!

EGGPLANT KIBBEH (4/5)

(Zucchini Flower + Baharat + Chickpea Batter + House Yogurt)

I was super excited to try this crispy eggplant again but I realized they cooked it differently from how they did before. I'd prefer the crispy eggplant than this way of cooking. Both are still good.

WAGYU LAHMEH PIDE (5/5)

(House Turkish Paste + Fior De Latte + Toum + Basil Cress)

How can flat bread taste so good?! I'd order this again and again. The wagyu paste was delicious and the bread itself was very chewy. This dish wasn't dry at all because a lot of cheese was drenched on top of the bread. The smell makes you even more hungry.

GRILLED WHOLE BRANZINO (5/5)

(Chermoula + Saffron Toum + Watercress)

We came back for more of this!! I told my friends to order this dish at Byblos and all their reactions were like.."Fish..?!" Yes! Fish! They make it so good! The fish meat is drenched with flavour and the best part of this is.. It's boneless!

DESSERTS:

LOUKOUMADES (5/5)

(Attiki Honey + Walnut Praline + Burnt Honey Ice Cream + Halva)

Tasted like chewy donuts dipped with honey glaze. It tastes really really good - especially the burnt honey ice cream! I suggest eating each of these little bits separately first. Each one has its own flavour. Once mixed together, it creates another type of texture!

PIZZELLE (3/5)

(Baklava Ice Cream + Salted Caramel + Cous Cous Praline)

The Baklava ice cream was amazinggg! The cous cous praline on top of the cookie was also delicious. The only thing lacking was the cookie itself. It was kind of soggy.

One of the best and interesting meals in a while! Go there and be adventurous. We had the waiter order for us and were very happy. So good; hard to be disappointed.

Byblos mixed the traditional with the modern and focused on dishes from the Eastern Mediterranean region. Although it was a bit on a pricier side, we had a wonderful dining experience there. It is a great place to go with a group of friends. Dishes I recommended include cheese acharuli and slow braised Ontario lamb shoulder!

The bartenders is a wizard. The food is over-priced but the quality is worth it!

We went to Byblos as a party of 7 on w Friday night without reservations. The friendly hostess sat us at the upstairs bar to wait. The bartender (blonde guy) was very attentive and very personable. After a few drinks, he made a cucumber/melon concoction for one of my more fickle friends. After trying the drink, I was in love. Hands down the best cocktail I've ever had. I had about 3 or 4. And at $16 a drink, you know it was good.

The decor of the place is beautiful. Exposed brick, lots of metallic accents and large wooden features. It is a beautiful restaurant.

Our party ordered an assortment of apps and mains. I tried the jewelled rice, the cod, fried chicken, and beef ribs.

The jewelled rice was phenomenal. I can't even describe the taste. It was beautiful to look st and even better to eat. It was an explosion of flavours in your mouth - smokey, savoury, sweet, salty... everything delicious - and had the most pleasing textures too. A MUST TRY!

The beef ribs were tiny but the flavours were also fantastic. But I do warn you, they are tiny. Barely even a light snack. Worth every dollar though.

The cod was exquisite. Just meted in your mouth. Portions are small, but like what I've been saying... Worth every dollar.

The fried chicken was terrible. It tasted like chicken fingers dusted in almonds. And it was served with what tasted like buffalo sauce from a grocery store. If it was served at jack Astros, I probably would have thought t was amazing. But to have had the other dishes and then the fried chicken at the end (it also came very late)... was truly disappointing. HOWEVER, when we finished our meals, the server asked us how everything was. My boyfriend mentioned that everything was fantastic except the fried chicken. The server asked what it was about the fried chicken thwt we didn't like. My boyfriend told him that it just wasn't up to par with the other dishes. When our bill came, the server told us he took out the fried chicken since it was late and we didn't enjoy it.

The service, to say the least, was amazing. I HIGHLY recommend everyone to try the food at this beautiful restaurant. It was amazing.

Their house labneh ($11) was rich and delightful, but too filling if you’re only a table of two. The strained yoghurt was impossibly smooth and decadent - you’d think you’re eating ice cream if it weren’t room temperature. Honey comingles with the olive oil so there’s a hint of sweetness against the pure oily sheen. As you dip the warm barbari, tasty on its own, the bread’s toasted grains gives the smooth topping a nutty bite.

Widely written about, Byblos Turkish manti dumplings ($14) are nothing like the typical meat filled varieties from other cultures. These are delicate and bite sized – food for a princess - the mere smidge of smoked eggplant inside gives off such a powerful flavour that

Can't get into how great of a place Byblos. Sat upstairs in the dining area. Great modern look and feel, yet small enough that you feel a real intimate ambiance. Service is impeccable. The waiter came and checked in on us after each step of the meal, as well when our drinks were served. We even had the bartender make us ad-hoc drinks that weren't on the menu. Every dish was fantastic from the red beets to the eggplant starters. Highly recommend. Good for date nights and small group dinners.

AMAZING!!! I went here for my birthday, my boyfriend is not the biggest fan of middle eastern food, however he kept saying during and after dinner we had to come back. The rice was cooked to perfection, and the seasoning was spot on, the fish was not overdone, and the ambiance was amazing. I will be coming back

Tasty middle Eastern food with a twist, besy experience you will find in Toronto. Though not entirely traditional or authentic, the dishes are middle Eastern with a twist. I have tried almost everything in the menu, and nothing has disappointed me. The mujaddara is amazing, and the salmon kibbeh is to die for. Great service as well, can be very busy so remember to make a reservation.

The concierge at Westin Harborside managed to snag us seats at Byblos, an upscale take on Eastern Mediterranean cuisine nestled in the Entertainment District. Showcasing two unique ambiances, the second floor a sultry lounge and the main dining room a vibrant, ultra chic look. Creamy Labneh kissed with sweetness of fennel and honey;  Barbari Bread drizzled with olive oil and dusted with dukkah; croquettes engulfed in Duck Kibbeh with dried fig and date molasses, Steak Tartare spiked with red chili and mint; stunning Spanish Octopus with fingerling potato swimming in biber chili vinaigrette and preserved lemon; show stopping Whole Boneless Brazino with vine leaf, chemoula (Morocoon herb sauce), saffron toum (Egyptian garlic sauce) gets an uplift with tangy eggplant pickle. A world-class culinary induction into to the unforgettable flavors of Lebanon, Egypt, Northern Africa, Greece, Syria, and Libya. Bravo chef!

I rarely give 5 ratings but this place was amazing ! Everything we ordered was great. They also have a nice selection of cocktails and desserts.

Interesting interior, nice atmosphere and really delicious Middle Eastern meals served in smaller plates so you can share. They offer lot of vegetarian friendly meals - I would recommend labneh (yogurt cheese) & any of the desserts.

In early 2014, Mediterranean restaurant Byblos opened its doors in early 2014. As I have limited experience with traditional Mediterranean cuisine, I will limit my comments on the authenticity of Byblos’ creations. It did seem odd when I saw items such as ceviche and tartar on the menu; but if the food is good, who am I to judge.

Best Mediterranean food in the GTA! 5/5. Can't think of any other restaurant which has such good and authentic food. The lamb ribs are my personal favorite.

Food can be a little on the high end but it is in the downtown area after all. Plus, the restaurant is upscale.

When they write my obituary, I'm not sure if they will say I was a kind person or a generous person or a well liked person, but here's a phrase I know must appear: "dined like a king".

If there is something that impresses me most about a restaurant it is when the front staff and the kitchen staff are in tune and the service staff can tell you as much about the preparation of the food in the plate as the person who put it together. Whether it's fried chicken at a greasy spoon or beef Wellington at a French bistro, it shows a high degree of pride and professionalism. It tells me "these guys care about what they are cranking out and it's important to them that they get it right". At Byblos, not only did our waitress know exactly what was in each dish, but so did the maitre de AND (this blew my mind) the buss staff. The buss staff! The crew you hire to clear tables. For fun I decided to quiz a young-ish looking guy about the figs in the fig salad, and not only was he able to tell me exactly what region of Turkey they were sourced from but the shipment frequencies and the storey behind the Galallean extra virgin olive oil used in the labneh. The other buss person corrected me when I confused zahtar with another type of herb mixture due to the presence of almonds. Subtle difference but completely accurate. Well I'll be a monkey's uncle! They went toe to toe with a food snob and put me to shame. Even if they are bullshitting me (which I don't think he is), I'm freakin impressed.

Yeah, yeah, so what? What about the food? Remember my obituary? Well dining at Byblos is what I imagine is regal dining. There was not a single detail or ingredient left to chance. It was a symphony of flavours brought together in an orchestrated by a grand maestro that left your palate confused as to what new flavour category to try to classify this into and your stomach angry as to why it took you so long.

Started with the duck kebeh, labneh, and acharuli. I'll let you figure out the first two, but let me tell you about the last. It's a brioche boat filled with cheese and zahtar topped with a quail egg. Picture a small bread canoe filled with delicious goodness. The saltiness of the cheeses perfectly balanced against the zahtar accentuating the subtle eggy flavour of the quail egg. The only down side was that it disappeared too fast. Only one thing to do about that: ordered another one!

Moved on to the fig salad, monti, and crispy squid. I'm getting so excited writing I'm starting to salivate. Where to start? The fig salad was amazing (like I was educated... fresh figs), but could have used a bit more ackawi... just saying. It wasn't drenched nor was it dry. Just right. If you are familiar with middle eastern cuisine, then monti shouldn't be anything new. Except don't expect the usual here. Typical monti is beef stuffed dumplings covered in garlic yogurt topped with dried mint. All around delicious even if you screw it up. These guys put a complete twist on the typical. The dumplings are delicate purse shaped and stuffed with eggplant. The yogurt sauce dose a complete 180 and goes sweet instead of savoury. It was one of those "I hate it but I love it moments". You can't stand that they broke the mould (where is the garlic? where is the meat?), but it's so delicious you can't be mad too long. Just wish they would remove "Turkish" from the menu listing. It's a prevalent dish in the entire region and this "sweet" style is more Balkan than Turkish. But I digress. Now to the piece de resistance.

How do I capture in writing what can only be described as a work of art? The crispy squid is perfect in every way. If you don't have anything else, you must try this dish. Just walk in, order it, eat, and walk out. It's worth the trip. Perfectly browned to just the right side of overdone, seasoned exactly, crispy on the outside and not rubbery on the inside. The bandari sauce is spicy but trickled sparingly as to not overwhelm allowing the squid to prevail. I don't think they needed to wash the plate when we were done.

And then not to forget about desert, we went with the ghateyef. Again, they took the traditional, broke it down, then built it back up in their own way without losing the essence.

We dined like a royalty.

I visited this restaurant for my birthday and I would really recommend this restaurant for celebratory dinners and events. Or even a date night!

Restaurant interiors are exotic and encrusted with beautifully laid out Mediterranean blue motifs. The food is beautifully laid out and very well plated. They have a nice array of small plates. I would highly recommend Duck Kibbeh and Lamb Ribs. From the large plates try the char-grilled cornish hen. The food is delicious. As for the drinks, try the Arak Frappe/ When in Turkey, never miss the Arak!

Went for dinner yesterday, good food and great ambience.. Must go place, however the portions were small so you have to order a number of dishes..

Lovely place. ITs my first time to visit this place and i immediately experienced the awesomness of the place upon entering its portals. The place is splendid! if you have a date, i recommend you bring her into this place. And what is great here is that the food they serve are superb! only drawback is the price, which i think would complement the fact that its a fancy restaurant. But overall, its kinda great!

They may have gotten me to like them with a coat check and sparkling water, but their lamb shoulder made me fall in love. My only remaining advice? Don’t come here with your lame “Google+ Acquaintances” friends. Save this place for a special meal.

Amazing food, ambiance and service at this new Mediterranean gem. Our dinner club has tried Byblos twice now and both times were great experiences. This restaurant is new and has 2 incredibly well-designed floors to eat and drink at. The downstairs is modern, quiet and low profile but with subtle and surprising hints of cool art and design. The second floor has a steam punk look and is a bit more social. Service was great from walking in the door and being greeted through to the multiple servers that come by the table with the dishes. Our group was large at 19 people so we had multiple prix fixe menus to choose from. We chose the $65 menu which was great value and lots of food for everyone. Appetizer highlights are the olives which are smokey and smooth as well as the yogurt (hung at the restaurant) and beets with honey. The lamb ribs are a must-have dish, the salty seasoning and preparation to tenderize were done to perfection. Each dish needs, and gets, explaining as there are Mediterranean flavours and tastes all over the place. The value is definitely there, the ambiance is new and fresh and the dining was impeccable. Intricate and delicious mixology at the bar. A big thanks to Dom and Keegan for taking care of our group. We will be back.

Amazing dining experience. A new must on the Toronto dining circuit.

...Toronto has been flourishing in Mediterranean and Middle Eastern cuisine restaurants. One of those restaurants has been Byblos (11 Duncan) located in the Story’s Building. Of all the current openings, Byblos is chic and takes a higher-end approach to classics. The restaurant itself is romantic and informal with beautiful throw pillows, vaulted ceilings and shelves lined with Turkish delights including pottery. Executive chef Stuart Cameron has created a menu of shareable plates (focuses on regions such as Greece, Morocco, Israel – just to name a few)

Another year another change for the Story’s Building, and this one proves to be the finest yet. As I approach the

One of my favourite spots right now, one that I can't wait to go back to, is Byblos. Serving Eastern Mediterranean cuisine in the heart of Toronto's Entertainment District, Byblos was recently ranked #5 in Globe & Mail's list of "Top 10 new Toronto Restaurants of 2014".

My friends and I were craving to try one of North America’s underrepresented cuisines at Byblos, and we were not disappointed. All of us were blown away by the exotic decor of this restaurant with beautifully appointed Mediterranean blue motifs. Starting off with a cocktail, my friend and I had the gulab which is a modern interpretation of the traditional Persian gulab sharbat. For hor d'oeuvres we had roasted red beets which was mediocre as I was expecting more char from the beets but the labneh was silky with a touch of herbs and honey. The barbari bread was crispy and piping hot and the spices played great with the texture. Next, we had the duck kibbeh which was well-balanced with the spice of sumac and cumin, ensuring that the natural flavour of duck is maintained.

One of the great stand out dishes would be the lamb ribs crusted with a thick crunchy layer of dukkah that plays out the beautiful gaminess of the lamb. For the adventurous palate, you can try some of the carob molasses which has a touch of sweetness with the depth of chocolate that pairs perfectly with lamb. An alternative interpretation of the dish would be drizzle some Yemeni-inspired red chilli schug which is a garlicky condiment that adds some zest and heat to the strongly-flavoured game meat.

The Turkish manti dumpling dish was a crowd-favourite with the addictive thyme based yogurt sauce and the drizzled molasses on top of the dumplings gave them a tinge of sweetness. The dumplings were perfectly cooked and the stuffing of smokey eggplant was so delicious which surprised my non-vegetarian friends who were expecting something else. I was recommended to order the basmati rice to accompany the dumpling dish, and the rice had a great variety of texture from the fried shallots to dried fruits.

Dessert was simply an unforgettable sequence of delectable triumphs starting with the burnt honey ice cream with the crunch piece of honeycomb for texture. Next on the dessert list would be the crispy qatayef which was basically fried dough stuffed with spiced cream and laced with delicious honeyed syrup and strawberry with sumac - perfect with a nice cold beer! The brik pastry cigar intrigued us with its play on the turkish sigara boregi which wasn’t as spectacular as we were expecting. However, the piece de resistance and the crown jewel of the chef’s dessert menu would be the pistachio cake infused with orange blossom water and yogurt mousse topped with Persian cotton candy.

One of my favourite places right now, one that I can't wait to go back to, is Byblos (Facebook: Byblos, Twitter: @ByblosToronto). Serving Eastern Mediterranean cuisine in the heart of Toronto's Entertainment District, the upscale 120-seat Mediterranean restaurant by Charles Khabouth and Hanif Harji of Icon Legacy Hospitality and Ink Entertainment was recently ranked #5 in Globe & Mail's list of "Top 10 new Toronto Restaurants of 2014" (the restaurateurs also own NAO Steakhouse, Weslodge, and another one of my favourites - Patria). Byblos' Executive Chef Stuart Cameron (@chef_stucameron) focuses on making ingredients in-house and sourcing as many products as he can from the Middle East.

"Using time-honored classic cooking techniques and modern methods, Executive Chef Stuart Cameron has created dishes that showcase the regionally-specific spices and flavours of the Eastern Mediterranean seaboard. The menu is a true coastal and cultural mosaic, served family style in a convivial atmosphere."- Byblos

The 2,000 sq. ft restaurant opened its doors in March of last year in the 170-year-old Storys Building. I was eager to sit in the main floor dining room (which I heard is gorgeous) but unfortunately, the main floor was closed off. Upstairs, the large dining room has shiny gold and copper panels, aged white walls, and oiled wooden floors flanked by Persian style rugs.

The large bar area.

The Byblos menu is divided into "small", "large", "sides" and "rice", and they are all meant to be shared family-style. The four of us shared five small plates, two large plates, one rice dish and five desserts:

CRISPY EGGPLANT ($12)

Tahini Aioli + Bayildi Sauce + Basturma

SPANISH OCTOPUS ($17)

Turkish Spoon Salad + Pomegranate

STEAK TARTARE ($16)

Chili Paste + Mint + Yogurt + Olive Oil + Barbari Bread

MALTESE SPICED OLIVES ($6)

Fel fel

ROASTED RED BEETS ($12)

Pistachio + Caraway + Lebneh + Barbari Bread

TURKISH MANTI DUMPLINGS ($14)

Smokey Eggplant + Yogurt Sauce + Molasses

YOGURT BAKED FLUKE ($27)

Toasted Bread Crumbs + Walnuts + Brown Butter

TARTUFATA BASMATI RICE ($30)

Mushrooms + Fried Chickpeas + Australian Truffles

HOUSE MADE BURNT HONEY ICE CREAM ($3)

BRIK PASTRY CIGAR ($5)

Fig Caramel‏ + Honey Cream

CRISPY QATAYEF ($7)

Ashta Cream‏ + Honey Syrup+ Sumac Muddled Strawberry

CHOCOLATE MOUSSE ($7)

Broken Baklava + Labneh

YOGURT MOUSSE ($8)

Pistachio Cake + Orange Blossom Water+ Pomegranate Molasses + Flower Jam

TRADITIONAL TURKISH COFFEE ($5)

Prepared to order in a traditional cezve using organic coffee, served sweetened

Ridiculous. It was absolutely ridiculous how great this dinner was. Chef Cameron is able to expertly combine exotic spices and flavour profiles from Morocco, Jordan, Greece, Egypt, Turkey, Israel and Lebanon on his plates, enticing diners to want more and more. Cameron makes it look so easy yet we know it's anything but. The beautiful colours and the intriguing flavours from the seasonings, spices and ingredients were unlike anything I've tasted before in the city (note that I've never traveled to the Middle East.) So, can you blame me for having many "mindblown" moments during my meal?! It was all so wonderful. There wasn't a dish that I disliked and that speaks volumes considering how many dishes we had. If I had to choose, here are the ones I enjoyed the most: .

CRISPY EGGPLANT - Basturma is a Turkish air-dried cured beef. Even if you don't like fried eggplant order it for the basturma (I'm sure someone at the table loves eggplant)

SPANISH OCTOPUS - The octopus was tasty but what I loved even more was the refreshing salad underneath with tomatoes, mint, pomegranate seeds and olive oil.

ROASTED RED BEETS - The house-made labneh (or strained yogurt) is thick, rich, and had a consistency somewhere between yogurt and cheese. I guarantee you'll love it. The labneh goes hand-in-hand with the golden brown barbari bread, a type of Persian flatbread. The barbari is also made in house and it's served lightly drizzled with olive oil and dusted with dukkah, an Egyptian spice blend. Oh yeah, the beets. Those were great too.

TURKISH MANTI DUMPLINGS - Turkish manti dumplings is believed to be originated by Uyghur Turks living in China. They closely resemble the Chinese steamed buns ("饅頭") and the Korean mandu. These ones at Byblos have a smoky eggplant filling and are baked in yogurt sauce.

TARTUFATA BASMATI RICE - So fragant! I could smell the truffles and the basmati rice before the pot made it to the table. All the rice dishes at Byblos is cooked to order.

BURNT HONEY ICE CREAM - No explanation needed. It tastes exactly like how you think it would.

BRIK PASTRY CIGAR - Brik is a Tunisian dish consisting of thin pastry around a filling, and the whole thing is usually deep fried. These ones are filled with a sweet honey cream and topped with a delicious fig caramel compote.

YOGURT MOUSSE - I love anything pistachio and this cake was no exception. The perfumed orange blossom water really comes through (orange blossom water is often used in Moroccan cooking). A very unique combination of flavours.

CRISPY QATAYEF - The qatayef had a nice ashta cream filling inside (ashta is a Lebanese cream) with an incredibly crispy shell. The honey syrup and the tangy spiced strawberries were excellent compliments to the sweet dumplings.

TURKISH COFFEE - The roasted coffee grinds have already been boiled in the cezve with sugar. All you have to do is pour the coffee into the cup in one swift movement. Make sure you let the fine grounds settle (they will sink to the bottom) and sip on the coffee slowly. Enjoy and savour it.

Charles Khabouth restaurants (Patria, La Société and Weslodge to name a few) are always beautifully designed and Byblos is no exception. The first floor features white walls and is bright and airy with the sun shining through the windows. The more formal dining room which has a darker, lounge-y feel, is located on the second floor.

This restaurant serves up eastern Mediterranean fare with Executive Chef Stuart Cameron in charge. He’s created a menu of unique dishes which are a combination of old and modern eastern Mediterranean elements. The gorgeous menu reads like a magazine and is divided into small plates (all served family-style), large plates, rice and cocktails.

In addition to their delicious plates, they also have an impressive cocktail menu designed by Wes Galloway, the man in charge of the bar program.

I attended Byblos’ media preview where we were given a taste of what the restaurant is all about. Here’s a look at what they’ve got to offer:

Mint Tea

The Ten Suns – green tea-infused Ketel One vodka, lemongrass, ginger, honey syrup, yuzu juice & tincture of cardamom

Date Old Fasioned – Bulleit bourbon, date syrup, house aromatic bitters & tincture of fenugreek

Across the Sea – Moroccan mint tea-infused Captain Morgan light rum, fresh lemon, sugar, house middle east bitters & ginger beer 

The Ten Suns – green tea-infused Ketel One vodka, lemongrass, ginger, honey syrup, yuzu juice & tincture of cardamom 

Gulab – rose-infused Smirnoff vodka, house pomegranate reduction, fresh lemon & tincture of cardamom

Maple Punch

Organic House Labneh – with fennel, honey, olive oil & house sangak bread

Cheese Acharuli – with a quail egg, bioche & za’atar

Steak Tartare – with chili paste, mint, yoghurt & olive oil on Barbari bread

Duck Kibbeh – with dried fig, tahini sauce & date molasses

Turkish Manti Dumplings – with smoky eggplant, yoghurt sauce & molasses

Spanish Octopus – Turkish spoon salad with pomegranate

I was impressed by the food that came out of Byblos’ kitchen. My personal favourites were the Organic House Labneh, Spanish Octopus and Duck Kibbeh. The labneh (strained yogurt) had a creamy cheese-like consistency and was a delicious bite which paired incredibly well with the honey. They also get bonus points for making all their bread in-house.

The Spanish octopus was wonderfully tender and the pomegranate salad which topped it gave it a nice little pop. As for the duck kibbeh, it might not be the prettiest dish to look at but it makes up for its appearance in flavour. With the duck, figs and molasses, it was a great sweet and savoury combination.

To sum it up, Byblos is a great addition to Khabouth’s ever-growing restaurant empire!

Coming back from Kingston, I got off the train in the middle of rush hour and realized it was hapless to attempt to drive back to London so I took the opportunity to grab an early dinner at Byblos. Hidden on Duncan St, the outside is quite subtle especially compared to the massive four floor fortress inside. When I went to the reception, I got the typical routine when I told them I didn’t have a reservation. It starts with the fake pensive stare at the blank computer screen, followed by a slight nod and a grim proclamation and they said there was only room upstairs in the lounge. I followed him upstairs and was seated at a well stocked bar. I felt like I was in the bleachers at a Jays game beacuse I was the only one there. Good thing they snuck me in! As I waited for a drink, I looked around and the saw that the place was decorated in the typical Charles Khabouth style. The room was elegantly decorated and accented with hints of the Middle east.

I was quickly greeted by two barkeeps and we were able to strike up a bit of a conversation. First, we discussed the concept at Byblos: eastern Mediterranean flavours and a kick ass bar. I decided to test the latter out with an old fashioned ($15). Made with a base of Bulleit bourbon (that’s a good start) and accented with date molasses instead of sugar atop a signature Khabouth big ass ice cube, it had an odd colour (I love the bronzy hue of a good old-fashioned) and slightly overwhelming sweetness which hid the bourbon a little too much but in the end was still a decent drink.

From a food perspective, the menu is divided into small and large plates with a spattering of rice dishes. Since I was solo, for the most part I stuck with the small dishes and quizzed the guys about the best dishes:

Cheese Acharuli (Quail Egg + Brioche + Za’atar) $9- Eggs and cheese make me happy so this was an easy choice. The crust was crispy and held its texture while housing the melted cheese and runny egg. The za’atar flavour and pickled onion was a great addition to this spin of the traditional Georgian bread. I didn’t confirm the cheese but wouldn’t be surprised if there was a little sheep’s milk feta hidden in the stringy mess.

I asked about octopus versus crispy squid and the consensus was go with the latter for $13. Although advertised as a large dish, it was no bigger than the acharuli and was seasoned with toum, spices and schug (hot sauce). Although the use of the toum was subtle, it carried a garlic punch that some might find a bit overpowering. Personally, I loved it. The squid itself was a bit lost in the batter and the expected heat from the schug fell a little short.

The final decision was between the duck or eggplant kibbeh. Once again, after careful consultation I went with the vegetarian option ($14) after a suggestion from the waiter that duck might be a bit dry. Within minutes they arrived, served with a yogurt based dipping sauce. It was nicely spiced but overall the dish was a little underwhelming, especially with a $14 price tag.

My Take

Byblos is an other Charles Khabouth creation which fits his typical blueprint of huge fanfare, lively atmosphere, abundant space, fancy cocktails, well dressed waitstaff, nicely balanced pretension and hit and miss food. As a whole, I usually enjoy the experience but always leave with a few criticisms. Let me explain what I mean by balanced pretension. I have no issues with people taking pride in their craft and not hiding behind the veil of impartiality. I had a great discussion with the barkeeps about the Keg Mansion, cheque averages and noise levels. We bounced thoughts on the local eateries and agreed or agreed to disagree on many of them; whether it was the noise level, skimpy portions or best anchovy dish in town. That said, they are quite confident about their own joint. This pride is the foundation of the Khabouth brand. Whether it’s Patria, Weslodge or La Societe, you leave feeling a little cooler even if some of the food is hit and miss. Byblos is no different.

Toronto’s trendy King West community is no stranger to the doings of Charles Khabouth and Hanif Harji. Along with the culinary genius of Stuart Cameron, together, the entertainment and restaurant team have launched Patria, Weslodge and the Cocktail Parlor at STORYS and have achieved delicious success with seemingly everything they touch. Lucky for me, and everyone else, they’ve still got the magic touch when it comes to good food. This month marked the opening of the highly anticipated Byblos, an exciting tribute to the flavorus of the Eastern Mediterranean regions of the world. Located in the iconic STORYS building’s basement and the former Cocktail Parlor on the 2nd floor, the 60-seat restaurant certainly embodies the Middle Eastern vibe. The stark white-washed brick walls and natural window light draw all attention towards the hand-painted Mediterranean dishes, vases and glassware on the shelves. Likewise, the white and terracotta tiled floors further solidify the regional charm with their unmistakable foreign vibe. With booths lining the walls and front stage of the downstairs space, and angular mirrors reflecting two different directions in the room each, the room feels unlike any other on the strip. My favourite feature, however, is definitely the stunning light fixtures across the bar, which feature antique bone china lamps hung upside down. With a commitment to regional authenticity, the Byblos team spent time abroad seeking out ingredients, recipes, beverages and tableware to properly represent the Eastern Mediterranean theme. Chef Cameron has then carefully took the authentic regional traditions, and applied them in modern, unique and ambitious ways. Expecting great things after my experience at the STORYS Cocktail Parlor last year, I was particularly intrigued by Byblos approach to booze. Byblos offers a rare selection of exclusive beers and wines from around the Eastern Mediterranean coast with rare options from Lebanon, Israel, Spain and Greece. From my own travels across Israel, I know that one of my most fondest gastronomic associations I have with the country is with their tea, so I was pleased to hear Byblos will be offering a wide array. With exotic brews like Turkish Delight, Hibiscus Rose, and my favourite, Moroccan Mint, as well as Turkish coffee served in a traditional Cezve copper pot, the team has clearly made attention to detail an important goal. Moroccan Mint Tea A light and refreshing way to start or end off any meal. Need something a little stronger? No problem! House Alchemist, Wes Galloway’s has just the thing! All of his original concoctions are crafted with handmade tonics, bitters and garnishes that again pay homage to the flavours of the Medirranean coast. Think lots of warm spices, luscious honey, refreshing mint, and sexy fruit flavours like pomegranate and fig. I also love the interactive and convivial nature of some of the drinks, with the Rotating Punch Bowl offered to share amongst 3-6 friends, and the Arak Ritual being served tableside. Check out what I was sipping during my preview visit.The Ten Suns Green Tea Infused Vodka, Lemongrass/Ginger/Honey Syrup, Yuzu Juice, Tincture of Cardamom Sweet and aromatic with a nice kick of acid from the yuzu. Date Old Fashioned Bulleit Bourbon, Date Syrup, House Aromatic Bitters, Tincture of Fenugreek Like a slightly sweeter version of the heavy hitting classic drink. Across the Sea Moroccan Mint Tea-Infused Captain Morgan Light Rum, Fresh Lemon, Sugar, House Middle East Bitters, Ginger Beer I’m a huge fan of ginger beer, so this was one of my favourites of the night, especially with the bite of citrus playing up the mint tea rum.  Gulab Rose Infused Vodka, House Pomegranate Reduction, Lemon, Tincture of CardamomFloral and beautifully aromatic. If you like chai tea (and that soothing cardamom flavour) than you will definitely like this drink. Rotating Punch Maple Whiskey, Blueberry Vodka, Sherry, Orange, Chai Tea and Blueberry Syrup My absolute favourite drink of the bunch. Like most traditional punches, this one was on the sweeter side with the addition of the maple based whiskey but the combination of the fruity syrup and the spicy tea definitely left me wanting more. I could probably go through an entire punch bowl myself. Note: I am not recommending you do. Not surprisingly, Chef Cameron’s food is also meant to be shared and enjoyed family style. The menu is clearly divided into small plates (mezze) and larger dishes to be passed among friends. With a large range of proteins and vegetarian options to choose from, I have no doubt that Byblos would easily satisfy a group of foodies and picky palates, alike. And speaking of palates, let’s take a peek at what landed on mine. Organic House Lebneh Fennel, Honey, Olive Oil, Wood Fired Barbari BreadSince my trip to Israel, I have longed for good lebneh and Byblos did not disappoint. Beef Tartare Wood Fired Barbari Bread, Organic House Lebneh, Olive Oil, Sumac, Celery Sprout Lusciously rich steak tartare balanced out by the bright and tangy lebneh. Heaven. Duck Kibbeh Dried Fig, Tahini Sauce, Date Molasses I had way too many of these to count but they were just too good to turn down. I loved the crunch from the toasty bulghur against the tender sweetness of the fig and confit duck, all offset by the savoury edge of the nutty tahini. Cheese Acharuli Quail Egg, Brioche, Za’atarLike little tiny pizza pockets, but with rich egg and aromatic za’atar. Absolutely delicious. - Char Grilled Spanish Octopus Turkish Spoon Salad and Pomegranate Perfectly cooked and seasoned octopus with a satisfying pop from the pomegranate seeds. -Turkish Manit Dumplings Smoky Eggplant, Yogurt SauceMy favourite dish of the night. The eggplant was satiny smooth, with it’s bitter-sweetness offset by the bright tangy yogurt.Wow- what a palate teaser! Byblos’ food, drinks and ambiance were totally my style and I can’t wait to work my way through the menu for a full meal. Disclosure: The preceeding meal was complimentary, however, as always, all opinions are my own.