answer: The place fills up real quick during the nights
paragraph_question: question: How ambient is the light in this place?, context: Probably one of the best meals in a while! Was taken here by a lover and had absolutely no expectations. When I first entered Byblos I was endeared by their lovely decor and ambience, you could tell that great thought was put into the design, flow and layout of this place. The place fills up real quick during the nights and the night I came had many tables reserved. The food portions are adequate and fills you up without leaving too heavy of an after taste. The flavor pairings of the dishes were very well though out beginning with waitress' recommendation of fig salad; the herbs and leafs in this was so fresh I almost felt like I was eating it straight from the plant. The sauces and seasoning was so eloquently used that everything balanced out so well, not ashamed to say that I quickly chowed down the entire plate in mere seconds. Next I had the crispy squid, similar to calamari but a little lighter and smaller tentacles. Also had the steak tartare paired with greek yogurt (they call it labneh) which melted in your mouth, albeit being a little plain. The lamb rib felt a little stingy; each bone was probably one bite-size, nothing special.Probably the best dish tonight was the oxtail basmati rice, a little on the heavy size, it was aromatic, creamy and rich. The flavour of the oxtail was imbued into each scoop of the yellow golden rice, while the kale offered a variation in texture with every mouthful. This I am definitely coming back for.To finish had the chocolate mousse and burnt honey ice cream. Mousse was typical, but the ice cream was interesting - I actually don't know how they got that flavour so on point! Must try (and it's only $3).An amazing discovery I had tonight was dukkah: crushed hazelnuts, coriander seeds, sesame seeds, cumin. The texture and aroma of this garnish is addictive, and Byblos isn't afraid to abuse their dukkah. I left craving for more, and now I'm in the search for making some at home. 
sentence: The place fills up real quick during the nights and the night I came had many tables reserved.
paragraph: Probably one of the best meals in a while! Was taken here by a lover and had absolutely no expectations. When I first entered Byblos I was endeared by their lovely decor and ambience, you could tell that great thought was put into the design, flow and layout of this place. The place fills up real quick during the nights and the night I came had many tables reserved. The food portions are adequate and fills you up without leaving too heavy of an after taste. The flavor pairings of the dishes were very well though out beginning with waitress' recommendation of fig salad; the herbs and leafs in this was so fresh I almost felt like I was eating it straight from the plant. The sauces and seasoning was so eloquently used that everything balanced out so well, not ashamed to say that I quickly chowed down the entire plate in mere seconds. Next I had the crispy squid, similar to calamari but a little lighter and smaller tentacles. Also had the steak tartare paired with greek yogurt (they call it labneh) which melted in your mouth, albeit being a little plain. The lamb rib felt a little stingy; each bone was probably one bite-size, nothing special.Probably the best dish tonight was the oxtail basmati rice, a little on the heavy size, it was aromatic, creamy and rich. The flavour of the oxtail was imbued into each scoop of the yellow golden rice, while the kale offered a variation in texture with every mouthful. This I am definitely coming back for.To finish had the chocolate mousse and burnt honey ice cream. Mousse was typical, but the ice cream was interesting - I actually don't know how they got that flavour so on point! Must try (and it's only $3).An amazing discovery I had tonight was dukkah: crushed hazelnuts, coriander seeds, sesame seeds, cumin. The texture and aroma of this garnish is addictive, and Byblos isn't afraid to abuse their dukkah. I left craving for more, and now I'm in the search for making some at home. 
sentence_answer: <hl> The place fills up real quick during the nights <hl> and the night I came had many tables reserved.
paragraph_answer: Probably one of the best meals in a while! Was taken here by a lover and had absolutely no expectations. When I first entered Byblos I was endeared by their lovely decor and ambience, you could tell that great thought was put into the design, flow and layout of this place. <hl> The place fills up real quick during the nights <hl> and the night I came had many tables reserved. The food portions are adequate and fills you up without leaving too heavy of an after taste. The flavor pairings of the dishes were very well though out beginning with waitress' recommendation of fig salad; the herbs and leafs in this was so fresh I almost felt like I was eating it straight from the plant. The sauces and seasoning was so eloquently used that everything balanced out so well, not ashamed to say that I quickly chowed down the entire plate in mere seconds. Next I had the crispy squid, similar to calamari but a little lighter and smaller tentacles. Also had the steak tartare paired with greek yogurt (they call it labneh) which melted in your mouth, albeit being a little plain. The lamb rib felt a little stingy; each bone was probably one bite-size, nothing special.Probably the best dish tonight was the oxtail basmati rice, a little on the heavy size, it was aromatic, creamy and rich. The flavour of the oxtail was imbued into each scoop of the yellow golden rice, while the kale offered a variation in texture with every mouthful. This I am definitely coming back for.To finish had the chocolate mousse and burnt honey ice cream. Mousse was typical, but the ice cream was interesting - I actually don't know how they got that flavour so on point! Must try (and it's only $3).An amazing discovery I had tonight was dukkah: crushed hazelnuts, coriander seeds, sesame seeds, cumin. The texture and aroma of this garnish is addictive, and Byblos isn't afraid to abuse their dukkah. I left craving for more, and now I'm in the search for making some at home. 
paragraph_sentence: Probably one of the best meals in a while! Was taken here by a lover and had absolutely no expectations. When I first entered Byblos I was endeared by their lovely decor and ambience, you could tell that great thought was put into the design, flow and layout of this place. <hl> The place fills up real quick during the nights and the night I came had many tables reserved. <hl> The food portions are adequate and fills you up without leaving too heavy of an after taste. The flavor pairings of the dishes were very well though out beginning with waitress' recommendation of fig salad; the herbs and leafs in this was so fresh I almost felt like I was eating it straight from the plant. The sauces and seasoning was so eloquently used that everything balanced out so well, not ashamed to say that I quickly chowed down the entire plate in mere seconds. Next I had the crispy squid, similar to calamari but a little lighter and smaller tentacles. Also had the steak tartare paired with greek yogurt (they call it labneh) which melted in your mouth, albeit being a little plain. The lamb rib felt a little stingy; each bone was probably one bite-size, nothing special. Probably the best dish tonight was the oxtail basmati rice, a little on the heavy size, it was aromatic, creamy and rich. The flavour of the oxtail was imbued into each scoop of the yellow golden rice, while the kale offered a variation in texture with every mouthful. This I am definitely coming back for. To finish had the chocolate mousse and burnt honey ice cream. Mousse was typical, but the ice cream was interesting - I actually don't know how they got that flavour so on point! Must try (and it's only $3).An amazing discovery I had tonight was dukkah: crushed hazelnuts, coriander seeds, sesame seeds, cumin. The texture and aroma of this garnish is addictive, and Byblos isn't afraid to abuse their dukkah. I left craving for more, and now I'm in the search for making some at home.