Miami Beach, FL – July 14 – 15, 2015 – This week, Toronto-based hospitality moguls Charles Khabouth and Hanif Harji hosted a series of private dinners at the highly anticipated Byblos Miami. Byblos with Executive Chef Stuart Cameron, which gained immediate success after its Toronto launch early last year, is set to officially open its doors Wednesday, July 22nd at 1545 Collins Avenue adjacent to The Royal Palm South Beach. The 200-seat restaurant is poised to bring diners the vibrant and exciting flavors of the Eastern Mediterranean and quickly become part of Miami’s blossoming culinary scene.

World Red Eye was able to snag a moment with Byblos owners, Charles Khabouth and Hanif Harji, along with executive chef, Stuart Cameron, who gave us a glimpse into what makes Byblos stand out amongst the rest.

WRE: We read this is the first American outpost for the Canadian restaurant, why did you choose Miami to open up shop?

CK & HH: We see Miami as an east coast beacon of hospitality, entertainment and design. We have been looking for the right location and the timing just felt right. Miami is a global destination and for us to be global players we had to be in Miami.

WRE: What is unique about Byblos that guests can’t experience anywhere else in Miami?

CK & HH: We really feel our cuisine is 100 percent unique. It will offer customers interesting flavors, textures and ingredients.

WRE: What are you hoping Byblos will bring to Miami Beach?

CK & HH: We humbly want to become a staple for both locals and tourists. We hope Byblos attracts those who want great food, cocktails and music all in a sophisticated environment.

WRE: Can you tell us more about the interior design? What kind of vibe can guests expect at Byblos?

CK & HH: The interiors represent a balance between deep rich colors and textures while still giving a distinctively Miami chic vibe. For us dining is a combination of great food, service and vibe. We want it to be comfortable enough for dining but definitely want to encourage late night cocktails with a uniquely Byblos curated music program.

Roasted Red Beets

Wine Ripened Tomato Salad

WRE: How closely do you guys work with the chef to curate the menu? Who comes up with the dishes?

CK & HH: We spend time talking about the idea behind the concept as a group and Chef Stuart curates the menu.

WRE: Can you tell us about the cuisine concept? 

SC: The menu is influenced by countries in the Mediterranean ranging from Greece, Turkey, Lebanon and Morocco. We focus on local ingredients and ingredients sourced from all over the country and Eastern Mediterranean that reflect seasonality and authenticity.

WRE: What are some must-have dishes?

SC: Tuna Ceviche, Grass Fed Steak Tartare, Lamb Ribs, Roasted Red Beets and Turkish Manti Dumplings.

WRE: Tell us a bit about the cocktail selection?

CK & HH: We are introducing a spirit-infused cold tea ritual as a signature on our cocktail menu. This is our idea behind a sophisticated table or bottle service alternative.

Chef Stuart Cameron

We focus on local ingredients and ingredients sourced from all over the country and Eastern Mediterranean that reflect seasonality and authenticity.

Chef Stuart Cameron, Executive Chef of Byblos

Hanif Harji & Charles Khabouth

For us dining is a combination of great food, service and vibe.

Hanif Harji & Charles Khabouth, Owners of Byblos Miami

Celine Gee, James Provencher, & Rachel Robinson

Clare Laverty & Pea Lawson

Demetri Mouratis & Belkys Nerey

Gulab

Charles Khabouth, Costa Dimas, & Lyle Stern

Christian Acosta & Tonny Velasco

Charles Khabouth, Kasha & Scott McKee

Chef Stuart Cameron & Melissa Katz

Allie Schwartz Grant & Christiana Lily

Melissa Katz, Lindsay Cooper, Dana Kaplan, Claudia Brod, & Natalie Strauss

Jen Fraczak, Marcos Soberano, & Mednas

Lana & Michael Bernstein

Kerly Tinajero & Darius Rybak

Carl Sconnely & Veronica Tinajero

Heveli Heinasild & Andrew Quinzi

Hanid Hanri & Charles Khabouth

Sarah Jane, Rebecca Kleinman, & Robbie Frans

Olga & Andrew Semaan

Shayne Benowitz & Elizabeth Wheaton

Shinan Govani, Sisi Penaloza, Hanif Harji, & Danny Soberano