Terrific Takeout: Byblos Our Coverage Sponsored by Fresh Origins
The superb Grilled Striped Bass
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Lebanese food where have you been all our life? From our first interaction with owner Sabeh Kachouh, we felt incredibly positive about this fantastic restaurant and hoped that the cuisine would be as good as the conversation. It was even better and we also loved meeting his fashionable wife, Sonia. From the moment we tried the hot pita bread, we knew Byblos was no ordinary restaurant. Let the hit parade begin!
Peachy Deegan loves spinach pie, and they take on a petite shape at Byblos. This was the appetizer we ordered; this dough was expertly filled with seasoned spinach, onions, walnuts and pine nuts and these were a strong start.
Inside, the spinach was warm and enticing.
Sonia and Sabeh had lots of ideas for Peachy's stomach that exceeded our requirement of appetizer, green salad and entree. Under cold appetizers, they suggested the Hommus bi tahini, which is a puree of chickpeas, tahini, lemon and garlic served as a dip. It was super fresh because they made it every day at Byblos. We adored the consistency and think this is so great they could market it as a food item aside from the restaurant. It is way better than any Hommus we've tried from a market. We also tried the Baba Ghannouj: Charcoal Grilled Eggplant, Tahini, Olive Oil, Lemon Juice and Garlic Served as a Dip. It boasted a beautiful smokiness and the eggplant was so fresh.
Byblos began in 1990, and in 2012 it moved to its current location at 80 Madison Avenue. (Do NOT go to its old location at 200 East 39th Street at Third Avenue.) Its healthy Middle Eastern Lebanese Cuisine is a total delight. Byblos means Ancient Town and it means book in Greek; the Bible was written in Lebanon.
When deciding on a green salad, Saba suggested we try the Fattoush Salad with grilled chicken, which was our favorite component of the entire meal. The sumac spice used really kicks it up many notches and makes this salad especially exciting. How many salads have you met that you'd describe as exciting?
The Sumac Spice
Normally too much spice puts Peachy's Irish and English (and other European background) tastebuds over the edge (and she makes a beeline for water or milk) but this is NOT too much, it is a proper amount and really enhances each component of the super fresh salad. You have to try this salad.
We really love a great fish, and the Grilled Striped Bass at Byblos was also a winner.
They told us they have fish delivered every other day. The Striped Bass was expertly grilled and dressed with their own seasoning, served whole. Note the gorgeous presentation!
They filet it for you as well, and this appetizing succulent fish is what you want for dinner!
Mushrooms and amazing rice pilaf complete the meal. We wish were were there right now!
You can be!
Byblos is Terrific Takeout!
Sonia and Sabeh Kachouh
Their Baklava:
