About Us.

Byblos was founded in 1994 by Tarek Tay, Gaby Saliba and Hicham Khodr of 3 of a Kind Restaurant Group, opening the team’s first location on Metairie Road. In the 25 years since, the company has expanded to include locations on Metairie Road and in the Lakeside Shopping Center Food Court. 3 of a Kind also established Byblos Market, a unique spin on the Mediterranean grill that includes a marketplace with authentic items and ingredients to make Mediterranean classics at home.

Byblos offers a large selection of specialty lamb dishes, shawarma platters and wraps, kabobs, seafood dishes and vegetarian options. Many dishes on our menu are reflective of the Mediterranean Diet, which was recently named the #1 designation for Best Overall Diet of 2019 as reported by US News and World Report. The diet includes an emphasis on simple, plant-based cooking, with the majority of each meal focused on fruits and vegetables, whole grains, beans and seeds, plus nuts and a heavy emphasis on extra virgin olive oil.

 At Byblos, our customers always come first. In a casual, fun atmosphere reflective of the ancient Phoenician city, we offer our customers a unique experience centered on fresh, savory ingredients originating in the coastal Mediterranean Basin.


Executive Chef: Dustin Brien

Chef Dustin Brien joined 3 of a Kind Restaurant Group in 2012 as Executive Chef of Salu Bistro and Bar, a Magazine Street restaurant focusing on Mediterranean flavors and experiences. Brien brought his love of local ingredients and seasonal produce to the menu and quickly helped Salu become the place to be and to eat on Magazine.

After five years, Brien broadened his horizons and became the opening Chef de Cuisine at Public Service, located in the new NOPSI Hotel in downtown New Orleans. The restaurant opened with high expectations and acclaim, serving Southern Louisiana classics with a European flare.

Brien returned to work with 3 of a Kind in 2018, taking the helm of the flagship Byblos Mediterranean Grill in Old Metairie. A simplistic-yet-cultivated approach to cooking is the backbone for his culinary style.

A Boston-native, Brien developed a love for cooking with local, sustainable ingredients before moving to New Orleans with his family in 2012. Throughout his career, he was drawn to the unique culture and flavors of the city. Brien believes in searching for the finest local ingredients to create the highest quality dishes and continuously finds inspiration in seasonal foods.