Byblos, Lebanese restaurant in NYC, New York

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!  

 Byblos, Lebanese restaurant in NYC, New York

Byblos, Lebanese restaurant in NYC, New York

You may think that Byblos is a Greek restaurant, but it is in fact Lebanese, taking its name from a city in Lebanon that is a popular tourist destination. This place, opened in the Flatiron district in 2012 by Executive Chef Sabeh and his wife Sonia Kachouh is an offshoot of their original restaurant opened in 1990 in Murray Hill, but unfortunately destroyed by a fire years later.

 Executive Chef Sabeh Kachouh and his wife Sonia at Byblos, Lebanese restaurant in NYC, New York

Executive Chef Sabeh Kachouh and his wife Sonia at Byblos, Lebanese restaurant in NYC, New York

You might not be astonished by the decor that is fairly simple, but Byblos is all about food and the atmosphere that Sonia and Sabeh created: casual and warm. In fact, you may even see Sabeh sit at the table with regulars or making sure that the patrons enjoy their meal and have everything they need.

 Bar at Byblos, Lebanese restaurant in NYC, New York

Bar at Byblos, Lebanese restaurant in NYC, New York

 Dining room at Byblos, Lebanese restaurant in NYC, New York

Dining room at Byblos, Lebanese restaurant in NYC, New York

At the entrance is the marble and cherry wood and marble bar and then, in the back, is the large dining room that accommodates 90 diners and more if rearranged, the tables having enough space between them. 

Menu wise, it was a feast and Sonia and Sabeh made sure we would have a memorable experience. As we sat, they first brought us some a platter with pickled turnip, carrots, peppers and radicchio.

 Pickled vegetables at Byblos, Lebanese restaurant in NYC, New York

Pickled vegetables at Byblos, Lebanese restaurant in NYC, New York

 Pickled carrots at Byblos, Lebanese restaurant in NYC, New York

Pickled carrots at Byblos, Lebanese restaurant in NYC, New York

 Pickled turnip at Byblos, Lebanese restaurant in NYC, New York

Pickled turnip at Byblos, Lebanese restaurant in NYC, New York

 Peppers at Byblos, Lebanese restaurant in NYC, New York

Peppers at Byblos, Lebanese restaurant in NYC, New York

Then, we started the meal with Tabboule. It is different from most of the Tabboule you see, as not made with couscous, but bulgur as well as parsley, tomato, onion in lemon and olive oil dressing.

 Tabboule at Byblos, Lebanese restaurant in NYC, New York

Tabboule at Byblos, Lebanese restaurant in NYC, New York

This was a very refreshing dish, even better with arak, an anise alcohol very similar to the French anisette, that they poured similar to the way I have seen mint tea being poured.

 Arak at Byblos, Lebanese restaurant in NYC, New York

Arak at Byblos, Lebanese restaurant in NYC, New York

 Arak at Byblos, Lebanese restaurant in NYC, New York

Arak at Byblos, Lebanese restaurant in NYC, New York

 Arak at Byblos, Lebanese restaurant in NYC, New York

Arak at Byblos, Lebanese restaurant in NYC, New York

Then came the appetizers that we all tried to photograph, more or less at the same time, but still with courtesy, all of us making sure that we would not start eating unless everybody took photos.

 Appetizers at Byblos, Lebanese restaurant in NYC, New York

Appetizers at Byblos, Lebanese restaurant in NYC, New York

Hummus with meat (with seasoned ground lamb and pine nuts):

 Hummus with meat at Byblos, Lebanese restaurant in NYC, New York

Hummus with meat at Byblos, Lebanese restaurant in NYC, New York

Baba Ghannouj (deliciously smokey):

 Baba Ghannouj at Byblos, Lebanese restaurant in NYC, New York

Baba Ghannouj at Byblos, Lebanese restaurant in NYC, New York

Falafel:

Zaatar pies (thyme, sesame, olive oil and sumac, baked on homemade pita):

 Zaatar pies at Byblos, Lebanese restaurant in NYC, New York

Zaatar pies at Byblos, Lebanese restaurant in NYC, New York

Vegetarian grape leaves:

 Grape leaves at Byblos, Lebanese restaurant in NYC, New York

Grape leaves at Byblos, Lebanese restaurant in NYC, New York

Muhammara (spicy red pepper dip mixed with rice and chick peas):

 Muhammara at Byblos, Lebanese restaurant in NYC, New York

Muhammara at Byblos, Lebanese restaurant in NYC, New York

This one, I cannot remember the name, but it was beans cooked with olive oil and garlic. Sonia explained at that point that lots of Middle Eastern dishes are close, but prepared slightly differently. She mentioned for instance that this dish was cooked with cumin in Syria, but not in Lebanon.

 Beans at Byblos, Lebanese restaurant in NYC, New York

Beans at Byblos, Lebanese restaurant in NYC, New York

Batata Harra (potatoes with chopped cilantro, garlic and pepper):

 Batata harra at Byblos, Lebanese restaurant in NYC, New York

Batata harra at Byblos, Lebanese restaurant in NYC, New York

Kibbee Krass (ground lamb and bulgur):

 Kibbee Krass at Byblos, Lebanese restaurant in NYC, New York

Kibbee Krass at Byblos, Lebanese restaurant in NYC, New York

Cheese Rikakat (phyllo pastry filled with haloumi cheese):

 Cheese Rikakat at Byblos, Lebanese restaurant in NYC, New York

Cheese Rikakat at Byblos, Lebanese restaurant in NYC, New York

Loubie Bil Zeit (string beans with tomato, garlic, onion and olive oil):

 Loubie Bil Zeit at Byblos, Lebanese restaurant in NYC, New York

Loubie Bil Zeit at Byblos, Lebanese restaurant in NYC, New York

Fattoush salad, made with mixed greens and eaten with their homemade pita:

 Fattoush salad at Byblos, Lebanese restaurant in NYC, New York

Fattoush salad at Byblos, Lebanese restaurant in NYC, New York

So, I mentioned few times their homemade pita: I mean, it is a must have and I had to restrain myself from eating the whole basket.

 Homemade pita at Byblos, Lebanese restaurant in NYC, New York

Homemade pita at Byblos, Lebanese restaurant in NYC, New York

 Homemade pita at Byblos, Lebanese restaurant in NYC, New York

Homemade pita at Byblos, Lebanese restaurant in NYC, New York

To accompany the appetizers, I had a glass of Lebanese white wine, a Massaya 2014 (70% of Byblos wine list is Lebanese wine):

 Massaya wine from Lebanon at Byblos, Lebanese restaurant in NYC, New York

Massaya wine from Lebanon at Byblos, Lebanese restaurant in NYC, New York

You would think that the meal ended there, but no, we had yet to try the entrées as well as one more appetizer (I should have worn my stretch pants)...

 Dishes at Byblos, Lebanese restaurant in NYC, New York

Dishes at Byblos, Lebanese restaurant in NYC, New York

Baked Kibbee (stuffed lamb and bulgur):

 Baked kibbee at Byblos, Lebanese restaurant in NYC, New York

Baked kibbee at Byblos, Lebanese restaurant in NYC, New York

 Baked kibbee at Byblos, Lebanese restaurant in NYC, New York

Baked kibbee at Byblos, Lebanese restaurant in NYC, New York

Then, our first entrée was stuffed zucchini with hot yogurt sauce (it was stuffed with rice and lamb):

 Stuffed zucchini at Byblos, Lebanese restaurant in NYC, New York

Stuffed zucchini at Byblos, Lebanese restaurant in NYC, New York

 Stuffed zucchini at Byblos, Lebanese restaurant in NYC, New York

Stuffed zucchini at Byblos, Lebanese restaurant in NYC, New York

Then, we had grilled striped bass (perfectly cooked I have to say):

 Grilled stripped bass at Byblos, Lebanese restaurant in NYC, New York

Grilled stripped bass at Byblos, Lebanese restaurant in NYC, New York

 Grilled striped bass at Byblos, Lebanese restaurant in NYC, New York

Grilled striped bass at Byblos, Lebanese restaurant in NYC, New York

The last one was a mixed grill composed of shish kebob (lamb), shish taouk (chicken) and kata kebob (beef). It was served with rice and peas.

 Mixed grill at Byblos, Lebanese restaurant in NYC, New York

Mixed grill at Byblos, Lebanese restaurant in NYC, New York

With the entrées, I drank a glass of red Lebanese wine (Les Terroirs, Domaine Wardy 2012):

 Les Terroirs Domaine Wardy at Byblos, Lebanese restaurant in NYC, New York

Les Terroirs Domaine Wardy at Byblos, Lebanese restaurant in NYC, New York

 Les Terroirs Domaine Wardy at Byblos, Lebanese restaurant in NYC, New York

Les Terroirs Domaine Wardy at Byblos, Lebanese restaurant in NYC, New York

For desserts, we got their homemade baklava as well as a homemade Mouhalabia (milk pudding):

 Baklava and Mouhalabia at Byblos, Lebanese restaurant in NYC, New York

Baklava and Mouhalabia at Byblos, Lebanese restaurant in NYC, New York

 Baklava and Mouhalabia at Byblos, Lebanese restaurant in NYC, New York

Baklava and Mouhalabia at Byblos, Lebanese restaurant in NYC, New York

This ended the meal perfectly. I had such a good time at Byblos and the food was fantastic: Chef Kachouh crafted a succulent menu with flavors that will transport you miles away from the time of your dinner. This is the perfect place if you want some exotic dishes that are perfect for sharing and, if you are vegetarian, they have plenty of choices.

Enjoy (I did)!

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Byblos Restaurant Menu, Reviews, Photos, Location and Info - Zomato
Byblos Restaurant