The restaurant, which is set to start operation in late February 2015 at the former Catch location, will serve dishes focusing on the spices and flavors of the Eastern Mediterranean. There will be both small plates and family-style dishes.
Dishes will include lamb, octopus, a catch of the day, and vegetarian options. Byblos will also make Barberi, a Turkish bread cooked in a stone oven and served with organic house-made lebnah, and a selection of Fairtrade olive oils.
Byblos' Toronto-based executive chef, Stuart Cameron, has traveled to the Mediterranean to garner first-hand knowledge of the food, and will incorporate that and the region's culinary traditions into modern cuisine using "Florida components." The chef calls his food "both authentic and distinct," and says, "We are building on the essence of the tradition."
In addition to the food, Byblos will have an interesting cocktail program, featuring a table-side, spirit-infused, cold tea trolley. Byblos will offer a selection of traditional teas featuring proprietary blends. And the restaurant will provide a selection of signature cocktails, and beers and wines from Lebanon, Israel, Spain, and Greece.
The restaurant will also feature a lounge, complete with late-night dining and DJ's or live bands entertaining nightly.
Byblos will be open seven days a week from 5 p.m. to close.
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