Byblos, the Eastern Mediterranean eatery at the Royal Palm South Beach, is, to put it baldly, a good time. The focus here is on interpreting dishes from Levantine culture, found mostly in Jordan, Lebanon, Israel, Syria, and parts of southern Turkey. The original Byblos is in Toronto, and as is often the case with Miami outposts, this one offers a more extensive seafood selection than its Canadian sibling. It’s also equipped with a wood-burning oven, used to bake pide (Turkish flatbread) and barbari bread (Persian flatbread) each morning. Pillowy and perfectly golden, the barbari bread is dusted with the kitchen’s personal za’atar spice mixture. Order it with a plate of roasted red beets and organic labneh — a thick, tangy, yogurtlike dip that’s cultured in-house. New Normal: Byblos has expanded its outdoor seating and offers QR code menus.