The Hedary family is still cooking great Lebanese dishes.
But you’ll have to go to the north side — or Las Vegas.
Byblos Mediterranean Lebanese Restaurant is the current outpost for Fort Worth’s Hedary family, for 40 years the hometown standby for Greek salads and garlic-lemon roast chicken.
At $7.95, the lunch buffet is cheaper than other Mediterranean buffets.
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There’s also a Thursday-night dinner buffet, offering Byblos owner Marios Hedary’s best dishes, including salmon and leg of lamb, plus salads and baklava for $9.95.
Byblos’ menu mixes Lebanese favorites with a couple of Stockyards-friendly grill items. The rib-eye steak with veggies and fries is a bargain at $25, and other specials include lamb chops, a roast lamb shank and a stuffed Cornish game hen.
Wraps start at $5.99 and a Greek salad is $6.49, or add a bowl of lentil soup. Byblos has special “Blue Zone” healthy menus, and vegetarian and gluten-free items.
On Mondays, Tuesdays and Wednesdays, Byblos offers take-home family dinners for $24.95 with roast chicken, kebabs or pita sandwiches, salads, rice and hummus.
Other Hedary family members plan to reopen the original Hedary’s in a new location on Hemphill Street, but that will require a few more months’ remodeling at the former Celaborelle. That restaurant is moving from Ridglea.
But if you really miss the original Hedary’s, try Vegas — and Khoury’s.
The Vegas Hedarys are also known for their Hummus Factory food truck.
Say oui to $1 croissants
The Black Rooster Bakery, Fort Worth’s best-known artisan bake shop, is celebrating a fête du croissant (croissant festival) through Friday.
Croissants will sell for $1 beginning at 7 a.m. until they’re gone.
They come in three flavors: classic, bacon-cheddar or pain au chocolat.
The Rooster says no phone orders, no early orders. It’s first-come, first-served, limit four.
While the boss is away
Reata president Mike Micallef is recovering from a run-in with an SUV downtown, but manager Russell Kirkpatrick continues to expand the menu.
New on the lunch and brunch menu: more salmon, either as a lunch salmon burger on sourdough ($12.95), or a weekend salmon cake eggs Benedict ($15.95). There’s also a new crabmeat eggs Benedict on rosemary focaccia ($15.95).
Reata’s weekend brunch features chicken chilaquiles or banana-pecan French toast for $10.95 and grilled ham-and-eggs for $13.95.
The lunch menu now offers a “fork-and-knife” fried chicken fillet sandwich for $10.95 and a first-rate grilled cheese for $7.95.