Downtown Welcomes 12 New Restaurants

(View WSYR Channel 9 coverage here)

Byblos Mediterranean Café (Breakfast, Lunch & Dinner)

• 223 N. Clinton St.
• Phone: 478-3333
• Hours: Monday - Friday 8 am to 7 pm, occasional Saturdays for special events (call ahead)
• Website: http://byblossyr.com
• Opened: April 26, 2010

Owner Fady Khabbaz is proud of his Lebanese roots, and he emphasizes that Byblos is the first and only genuine Lebanese restaurant in Syracuse. His parents, Violette and Philip Khabbaz, take charge in the kitchen with home-country recipes, assuring that the cooking methods, spice blends, and tastes are authentic. Khabbaz emphasizes the distinctive difference in his fare from other Middle Eastern food available locally. "Our customers can tell that the ingredients are fresh, homemade and authentic." Popular among the made-to-order menu items are the Beef, Chicken, and Kafta Kabobs; Falafels; Baba Ghanuj (eggplant dip); Grape Leaves, and Tabbouleh Salad. To finish off the meal, Byblo's offers Baklava and fine Turkish Coffee. One diner's accolade, "You have a five-star eatery at a one-star price." Khabbaz purchased the building at 223 N. Clinton Street nearly two years ago, then began drafting his business plan for the restaurant and the renovations to the apartment on second floor. A New York State Main Street Grant though the Downtown Committee supported the project. He admits it has been hard but rewarding work. "We knew what we wanted to do and we knew we had a good product. The response has exceeded our expectations."

Pirogie Place (Lunch & Dinner)

• 50 Presidential Plaza
• Phone: 424-8409
• Hours: Monday - Thursday 11 am to 9 pm, Friday 11 am to 10 pm, Saturday 12 pm to 10 pm

Located in Jefferson Tower, Pirogie Place serves 5 kinds of pirogies, as well as other traditional Polish dishes like golambki (stuffed cabbage,) Polish kielbasa and goulash.

Darwin (Breakfast & Lunch)

• 211 N. Clinton St.
• Phone: 214-5036
• Hours: Monday - Friday; Breakfast 8 to 11 am; Lunch 11 am to 2:30 pm; Saturdays for special events
• Website: http://www.darwinonclinton.com
• Opened: May 19, 2010

Owner Darryl McGrew is known by his pals as Darwin. Thus, it became the name for his new sandwich shop. For now, the only menu to be found at Darwin is on a large erasable chalkboard. McGrew and partner Terry Riley are taking some time to ask customers what they like, what they don't like, and to solicit recommendations. In fact, a sign in the shop says, "If you've had the ‘best sandwich ever' from somewhere in your travels, we'd love to hear about it." They plan to introduce a new sandwich each week and will use the feedback to establish a menu. The house signature sandwich is the New Orleans-style Muffaletta, which combines layered Italian meats with chopped olives on a sesame loaf. All of the menu items are homemade, right down to the manually-squeezed orange juice. What they don't prepare in house, they get from local vendors, including DiLauro's, Liehs & Steigerwald, and Gianelli. With minimal seating space, the operation is primarily take-out. In the fall, customers will be able to call in lunch orders for delivery in the downtown area. McGrew and Riley received New York State Main Street grant through the Downtown Committee for roof and façade work on the building.

Riccardi's Pizzeria (Lunch & Dinner)

• 230 W. Genesee St.
• Phone: 471-1111
• Hours: 7 Days a Week, 11 am to Midnight (for now)
• Opened: May 13, 2010

Owner Joe Riccardi learned the restaurant business from his father, but this will be his first solo venture. "People seem to like my sauce," he says. The menu will feature Italian favorites, all with Joe's special sauce, including traditional and specialty pizza, pasta, stuffed shells, meatballs, sausage, subs, burgers, fries and more. Though his focus will be on Italian food, Joe wants to be sure to offer something for everyone. "Ours is the only Italian restaurant on this side of downtown," says Riccardi. The cafeteria-style restaurant seats about 40 people. They offer free delivery to downtown offices and evening delivery to other areas as well. Riccardi's will also provide catering service for office parties and other occasions.

JJ's Miss Syracuse Diner (Breakfast & Lunch)

• 258 E. Water St.
• Phone: 471-1500
• Hours: Monday - Friday 7:30 am to 2:30 pm
• Opened: March 17, 2010

Owner Joe Todisco has gained plenty of food service experience from running JJ's at the State Fair, which features Italian American cuisine. JJ's Miss Syracuse Diner features traditional diner staples, including fried bologna.

Green Apple Diner (Breakfast & Lunch)

• 317 Montgomery St.
• Phone: 422-9454
• Opening: June 30, 2010

"Everything Homemade" is the fundamental principle at the Green Apple Diner. That's everything, including salad dressings, stocks and gravies, ice cream and all desserts, even the jelly on the toast. Owner John Tiplitz says only the bread will be purchased elsewhere. After owning and running a restaurant in Philadelphia, Tiplitz came to Syracuse in search of a lifestyle change. "This area offers a comfortable and affordable living." Putting his restaurant experience to use, Tiplitz plans to serve a high-quality but simple menu with only the freshest seasonal ingredients. Beef, pork and chicken will be roasted on site for sandwich choices like roast pork with broccoli rabe and sharp provolone or a club sandwich with chicken and avocado. Seafood options include a crabcake sandwich or tuna with olive oil, shallots, capers and sundried tomatoes. The menu will also feature dedicated vegetarian items. The restaurant will seat between 30 and 50 diners. For now it will be open Monday through Friday. Tiplitz will consider offering a Saturday and Sunday brunch if there is customer interest.

Prime Steakhouse at the Gridley (Lunch & Dinner)

• 103 E. Water St.
• Phone: 299-8047
• Hours: 11:30 am - TBD
• Opening: Early July, 2010

The lower level of 103 East Water Street will soon open for Prime Steakhouse at the Gridley. Prime owner Dan Klamm is well-known as a restauranteur in Syracuse, having operated several popular eateries. This will be his first in downtown Syracuse. New executive chef Joe DeVito, who was recruited from Tampa, has been working with Klamm since February of this year to develop the Prime concept and menu. DeVito's culinary philosophy: simple foods; complex flavors. In addition to the house specialty steaks, the menu will also offer an extensive a selection of seafood from which diners may choose. An example might be seared scallops with duck confit. The lunch menu, which Klamm says will complement other lunch options downtown, will include gourmet sandwiches, such as open-faced steak and ahi tuna sliders. The dining room seats 100 guests. A room for private parties with a separate entrance is also available. The outdoor patio will provide cafe-style dining overlooking Hanover and Clinton Squares. Evening dining guests will be offered valet parking. Prime Steakhouse at the Gridley will employ 35 to 40 full and part-time staff.

Namu (Lunch & Dinner)

• 215 Walton St.
• Phone: 475-0220
• Hours: Tuesday - Thursday 11:30 am to 3 pm for lunch and 5 to 10 pm for dinner; Friday 11:30 am to 11 pm; Saturday 1 to 11 pm; Sunday 1 to 9 pm; Friday & Saturday the bar remains open until midnight.
• Opened: April 28, 2010

Namu is the Korean word for Tree. Trees are the essence of the design scheme in this new fusion-style establishment (formerly Dante's space) in the heart of Armory Square. Namu offers Korean & Japanese fare, and because the owners, Mr. & Mrs. Han, also own Sakana next door, customers have the option of ordering sushi from their menu as well. Namu features a full bar, and according to Manger Will Lee, the atmosphere is casual. With table seating for 30 and more at the bar, Namu offers lunch and Happy hour specials.

Sophistications Jazz Café (Lunch)

• 441 S. Salina St.
• Phone: 399-4990
• Hours: Monday - Friday 11 am to 3 pm, Saturday 11 pm to 2 pm
• Website: http://www.sophisticationscafe.com

Ken & Tina Hill opened Sophistications Jazz Café in 2008. Sophistications has served as the setting for jazz concerts, spoken word and open mic performances (Ken himself is a jazz musician.) The venue also hosts special events including parties, receptions, presentations and banquets. In addition to their special events catering, Sophistications recently started serving lunch Monday through Saturday. The lunch menu features an array of soups, salads and sandwiches and even features a ‘sandwich challenge' of a 3-pound sandwich to be consumed within an hour.

La Taqueria Fresh Mexican Grill (Lunch & Dinner)

• 401 S. Clinton St.
• Hours: Monday - Wednesday 10:30 am to 10 pm; Thursday - Saturday 10:30 am to 3:30 am; Sunday closed
• Website: lataqueriagrill.com
• Opening: July 5, 2010

John & Frank Vigliotti are no strangers to the restaurant business. The partners own four others in the Syracuse area. When offered the opportunity to acquire the Armory Square space, they took it and set out to develop a "fast-casual" dining concept. "I had seen this concept work in a Boston restaurant," said John. "We will provide a quick and affordable dining option for downtown workers who are in a hurry." The Mexican fare is an extension of the international menu they offer at Dolce Vita World Bistro East Genesee Street. Three worldly-inspired burritos will be offered each month, as well as Quesadas, soft and hard tacos, nachos and salads. They also plan to offer six beer choices and a couple of wine options. The Vigliottis have completely renovated the space and expanded into the adjacent space. Customers will make their meal and toppings selection at the counter and then sit at one of the 36 available seats. John says that from a business perspective, adding another operation made sense to them. "We hope to fill a need for an alternative type of restaurant downtown."

Tacolicious (Lunch & Dinner)

• 308 S. Warren St.
• Hours: Monday - Thursday 11 am to 7 pm; Friday & Saturday 11 am to 8 pm; possibly opened Sunday
• Opening: Late June, 2010

Tacolicious has been in the works since February 2008 when owner Della Brown began taking classes at the South Side Innovation Center. Serious about learning what it takes to run a successful business, Brown also participated in Syracuse University's Whitman School of Management ‘Boot Camp' and received the National Restaurant Association's ServSafe certificate. In preparation for opening her own restaurant Brown did a great deal of research and spent more than a year developing her business plan. Although she has been cooking tacos and other delicacies for years, Tacolicious will be her first restaurant venture. Her husband initially encouraged, but she says she has many supporters and fans of her cooking. There is an especially high demand for her banana pudding. Tacolicious will serve an assortment of tacos, including fish, veggie, chipotle and Philly cheese steak, as well as taco soup and jalapeno corn bread. Renovations for the new restaurant are underway.