Byblos

”The best way to eat here is with a group of friends who aren’t afraid of sharing. Begin with some baked green olives dressed in harissa and a little bowl of marcona almonds. Have a plate of the roasted red beets with the house labneh and some Iranian barbari bread. The labneh is thick, rich, decadently tangy-sweet, cultured in Byblos’s kitchen. The barbari bread, soft and golden brown and properly wavy, is baked each morning in a wood-fired oven and tastes that way; it’s scattered with the restaurant’s own za’atar spice blend.” —Chris Nutall-Smith, The Globe & Mail/ Photo Credit: Byblos
”The best way to eat here is with a group of friends who aren’t afraid of sharing. Begin with some baked green olives dressed in harissa and a little bowl of marcona almonds. Have a plate of the roasted red beets with the house labneh and some Iranian barbari bread. The labneh is thick, rich, decadently tangy-sweet, cultured in Byblos’s kitchen. The barbari bread, soft and golden brown and properly wavy, is baked each morning in a wood-fired oven and tastes that way; it’s scattered with the restaurant’s own za’atar spice blend.” —Chris Nutall-Smith, The Globe & Mail/ Photo Credit: Byblos