Sybaris Bistro

Hands down best food in the world! Matt and Janelle are amazing people and their staff is on point always. This place has never disappointed on any level! The atmosphere is elegant and inviting. Wine selection is the business, and try one of Janelle's old fashioneds. You will be impressed

We drove from Portland and stayed in Albany overnight to dine at Sybaris Bistro last night. The trip was well worth it - the service and the food were excellent! I had the duck breast and my wife had the crab cakes, both were done perfectly. Our gimlets were also perfect. We will definitely be back. I particularly enjoyed the Spotted Dick for dessert - as a Patrick O’Brian fan IYKYK.

One of my favorite restaurants. An excellent spot for an upscale meal with friends or to celebrate a special occasion. I'm a frequent diner and have always had a spectacular meal. Wine list is top notch. Book well in advance for a good table.

My best friend and I share a fun evening once a month at sybaris . The menu is always so unique and it pushes me to try new things . This month we went for the Valentine’s Day dinner which was very special and the surf n turf Wellington was amazing . So perfectly cooked that I will think of it many times this year and eagerly await for next Valentine’s Day ! The owner and his wife are always so friendly and stop by to say hi which I think is so respectful and shows they really appreciate our business . Every server I’ve ever had, has been very professional and their daughter who helps out on special occasions is such a joy to see because she truly seems so happy to be at her family’s restaurant. I recommend anyone I know to give them a try because it seems like Matt works really hard to

I do not make a habit of writing reviews. After more than twenty years of dining at Sybaris, it felt appropriate to finally write one. In those twenty years, I have left hungry exactly zero times and disappointed only once. That is not hype. That is simply a track record. Bread is baked daily, and desserts show the influence of a strong pastry background. The same level of care carries through the entire menu, with ingredients selected deliberately, and anything brought in is there because it meets the standard, not because it's easier. The menu changes monthly. Some months lean classical, some adventurous. Over the years I have watched Chef commit fully to what interests him. There was a full summer devoted to elevating tripe and traditional preparations. I learned that boiled bacon an