“It’s a good energy”: A flavourful look into Byblos Restaurant and Bar

(‘Veggie Plate’, by Incé Husain)

In downtown Fredericton, Lebanese restaurant Byblos Restaurant and Bar chimes with Arabic music and fresh aromas. 

For Marwan Soffee, server of two months at Byblos, the ambience of the restaurant culminates in a job that “doesn’t feel like work”.

Soffee describes a familial and meticulous workplace - the restaurant owner a family friend, his sister a co-worker, and the staff “sharp and particular about how they do things”. The Arabic language also instills a sense of cultural familiarity. 

“I think (the ambience) is great. Especially because Arabic music - it’s more familiar, and it kind of makes me feel at home,” says Soffee. “The overall energy is great because (the staff) speak Arabic and I understand the language. It’s a good energy for sure.”

Soffee’s work involves serving, packaging foods, and greeting customers at the door. He shares that his headspace while working is ‘automatic’ and akin to the state of flow he feels while playing sports. 

“You don’t really think too much, you just kind of ‘go go go’,” says Soffee. “Once you get out of that state then you get a little flustered. If something throws me off then I feel all the pressure, but when I’m in the flow state then everything’s good.” 

Soffee reflects on some technical routines associated with his role that are not commonly known to the public eye, like how preparing beverages involves pouring the drink first and the ice second to maximize coolness. 

“(There are) all the little tedious things that people wouldn’t really think of,” says Soffee, also citing how payments and gift cards are processed. “There’s so many little things that happen and you learn them as you go.” 

Without much hesitation, Soffee describes his favourite dish at Byblos as the chicken shawarma bowl - a symphony of chicken, humus, salad, and sauce. He emphasizes that the way the dish is displayed allows the flavours to merge in distinct, complementary tastes.

“It’s just so many flavours… The humus is in the middle, the rice is on the bottom, the salad is kind of all around, and the chicken lays on top,” says Soffee. “It’s super tasty because then you eat everything together - the rice with the chicken, the salad with the (humus), and then the garlic sauce too. It’s really good.”

Initially working on a weekly schedule, Soffee is now increasing shifts to four to five days a week. He summarizes that the highlight of working at Byblos is “a tie between the food and the people”.

“No - it’s the people,” he corrects, smiling. “It’s the people.” ♦