Living the Khabouth Brand at Byblos

Coming back from Kingston, I got off the train in the middle of rush hour and realized it was hapless to attempt to drive back to London so I took the opportunity to grab an early dinner at Byblos. Hidden on Duncan St, the outside is quite subtle especially compared to the massive four floor fortress inside. When I went to the reception, I got the typical routine when I told them I didn’t have a reservation. It starts with the fake pensive stare at the blank computer screen, followed by a slight nod and a grim proclamation and they said there was only room upstairs in the lounge. I followed him upstairs and was seated at a well stocked bar. I felt like I was in the bleachers at a Jays game beacuse I was the only one there. Good thing they snuck me in! As I waited for a drink, I looked around and the saw that the place was decorated in the typical Charles Khabouth style. The room was elegantly decorated and accented with hints of the Middle east.

I was quickly greeted by two barkeeps and we were able to strike up a bit of a conversation. First, we discussed the concept at Byblos: eastern Mediterranean flavours and a kick ass bar. I decided to test the latter out with an old fashioned ($15). Made with a base of Bulleit bourbon (that’s a good start) and accented with date molasses instead of sugar atop a signature Khabouth big ass ice cube, it had an odd colour (I love the bronzy hue of a good old-fashioned) and slightly overwhelming sweetness which hid the bourbon a little too much but in the end was still a decent drink.

From a food perspective, the menu is divided into small and large plates with a spattering of rice dishes. Since I was solo, for the most part I stuck with the small dishes and quizzed the guys about the best dishes:

Byblos is an other Charles Khabouth creation which fits his typical blueprint of huge fanfare, lively atmosphere, abundant space, fancy cocktails, well dressed waitstaff, nicely balanced pretension and hit and miss food. As a whole, I usually enjoy the experience but always leave with a few criticisms. Let me explain what I mean by balanced pretension. I have no issues with people taking pride in their craft and not hiding behind the veil of impartiality. I had a great discussion with the barkeeps about the Keg Mansion, cheque averages and noise levels. We bounced thoughts on the local eateries and agreed or agreed to disagree on many of them; whether it was the noise level, skimpy portions or best anchovy dish in town. That said, they are quite confident about their own joint. This pride is the foundation of the Khabouth brand. Whether it’s Patria, Weslodge or La Societe, you leave feeling a little cooler even if some of the food is hit and miss. Byblos is no different.