Habibi Marguerite
flavors married traditional and native ingredients to bring another experience towards the heart of South Beach Florida.
Chef Stu originally planned to make Byblos a creative seafood concept inside a brick and beam basement in downtown Toronto, but when he started researching suggestions for the menu he was reminded of what he loved about cooking: tinkering with flavors form different cultures and cooking without boundaries.
Rice Sweet Jeweled Thrice Cooked chips_18 oz Bone-In Rib Eye
The dishes are adaptations of traditional Middle Eastern recipes, inspired by his cooking experience in Melbourne. Having a menu according to many cultures and cuisines from all over the world it had been fitting to ensure a setting that will evoke a cultural element.
Guests are brought in through the splashy bright variety of ocean blues and mustard yellows mixed in with tasteful patterns in a spacious 240 seat setting, with two private rooms for groups, a lounge and upstairs dining area and outdoor dining area perfect for the Florida sunset afternoons.
Middle Eastern Fried Chicken
As for the menu, Byblos reaches across the Mediterranean Sea from North Africa to Greece to the Middle East, to create guests exciting and adventurous dishes. To begin diners can choose from a large selection of bizarre starters like citrus mixed olives, crispy squid, lamb ribs with dukkah and buttermilk sauce, carob molasses and red dhili schug, tuna ceviche and Hamachi with jalape~no labneh, sweet red onion, cucumber and lime.
To share, subscriber for that prime tenderloin with cauliflower hummus, amlou dressing and veal jus or the roasted lamb shoulder for 2 is the best heart warmer. Also available are a number of rice dishes which range from black truffle with truffle paste, foraged mushrooms, crème fraiche and crispy chickpeas to rock shrimp with sujuk, green peas, crispy chicken skin and scallions on the top.
Gulab
To complete the meal, order one of the many crafty cocktails available. Their signature cocktails include Byblos traditional, nightingale sour, ottoman cartel and sultan 'sprivilege, with johnnie walker black, cynar, orgeat and fresh citrus, served on the rocks with a slice of lemon and mint.
Starting from December, Byblos is going to be offering new dishes to add with the favorites it is already noted for. Chef Stu announces guests should expect to see a new seasonal pide created using chanterelle mushrooms, fontina and sumac onions, a savory undertake qatayef made with oxtail, together with hearty entrée options such as crispy duck rice and PEI mussels.
byblosmiami.com
Pizzelle
