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Dine Magazine
Socca Prosciutto
le Fugazzi Pizza incarne bien l'effervescence de ce quartier en transformation
One of the early menus shows the above influences clearly
Byblos Montant:$30.00 Dine MagazineThe best way to eat here is with a group of friends who arent afraid of sharing. Begin with some baked green olives dressed in harissa and a little bowl of marcona almonds. Have a plate of the roasted red beets with the house labneh and some Iranian barbari bread. The labneh is thick, rich, decadently tangy sweet, cultured in Bybloss kitchen. The barbari bread, soft and golden brown and properly wavy, is baked each morning in a wood fired oven and
