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Named for a city in Lebanon, Byblos channels the eastern Mediterranean – think creamy labneh to start, duck-fat-seared cauliflower and za’atar-buttered rib-eye to continue, then fig ice cream and mint tea to finish. Impresarios Charles Khabouth and Harif Harji have outfitted the bright half-subterranean space with minimalist touches (bright grey-and-yellow tile, Spanish soft seating by Sancal), and exec chef Stuart Cameron’s menu plays with intriguing, exotic seasonings like dukkah, a dusting of coriander and sesame seeds and ground hazelnut. Order the twisty Date Old Fashioned cocktail with notes of date and toasted fenugreek.

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