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Habibi Marguerite


flavors married traditional and local ingredients to bring a whole new experience to the heart of South Beach Florida.


Chef Stu originally planned to make Byblos a creative seafood concept in a brick and beam basement in downtown Toronto, but when he began researching ideas for the menu he was reminded of what he loved about cooking: experimenting 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. With a menu based on many cultures and cuisines from all over the world it was fitting to ensure a setting that would evoke a cultural element.

Guests are brought in by the splashy bright array 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 room 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 bring guests exciting and adventurous dishes. To start 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 jalapeño labneh, sweet red onion, cucumber and lime.


To share, opt in for the prime tenderloin with cauliflower hummus, amlou dressing and veal jus or the roasted lamb shoulder for two is the perfect heart warmer. Also available are a number of rice dishes ranging 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 top.




To complete the meal, order one of the many crafty cocktails on offer. Their signature cocktails include Byblos old fashioned, 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 will be offering new dishes to add with the favorites it is already known for. Chef Stu announces guests should expect to see a new seasonal pide made with chanterelle mushrooms, fontina and sumac onions, a savory take on qatayef made with oxtail, along with hearty entrée options such as crispy duck rice and PEI mussels.

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