Restaurant Review: Taboon
I have just arrived home from my first meal at Taboon in Hell's Kitchen. It was in the list of the 101 Best Restaurants in New York magazine last week, and although I had forgotten about it, my dining companion had heard good things from one of his business partners. So instead of the kosher steak house that we had been planning to go to, we went to experience a blend of Mediterranean and Middle Eastern cuisines.
The restaurant was full upon arrival, and the hostess was disappointed when we said that we didn't have a reservation on a Wednesday. She offered us a place at the bar, saying it would be 15 minutes. Fortunately, a table opened up right away, and we were seated in five.
The atmosphere was very warm, with hanging lanterns and white painted brick walls. Upon entering the restaurant, you are faced with an enormous brick oven, as taboon is Arabic for oven. In the main dining area, the tables were four legged and a well worn, white-washed wood, much that you might expect to find on the Mediterranean. The spacing of tables was excellent for a medium sized restaurant. There was no rubbing of elbows with the other customers, which I was very happy about. The lights were low, and despite several larger parties, it was romantic enough for a date.
Our waiter was charming and knew the menu inside and out. After making several recommendations, most of which we took him up on. While my companion had a very nice Israeli wine, I had a Taboon Cooler, which was a mix of ouza with muddled mint and grapefruit juice. That drink alone is worth the visit. We were then presented with a flatbread, fresh from the oven. It was dripping in oil and spices, and very delicious. Shortly following were our mezes. I had the Fish Ceviche, which was wonderful with pomegranate, olives, and mint among other things. Very flavorful and robust. My companion had the Zucchini cakes, which were also very good, but I was more than happy with my ceviche.
Our entrees took a while to come out, and while good, it was hard to match the beginning of the meal. My friend had the Lamb Osso Bucco, which I regretted that I had not gotten myself, as it was awfully good. The time in the oven made the meat so tender and the accompaniments really gave the lamb a good support. I had the Beef Tchouma, which was beef short ribs served with pumpkin and a variety of other things. Same as the lamb, this meat was falling off of the bone. Somehow though, the flavors did not blend well together, and the result was... well... boring.
For desert, I had the malibi, which was a gorgeous dessert of a rose and floral infused cream covered in a raspberry sauce, coconut and pistachios. As I am not a huge sweet person, I was very happy with this dessert that had a hit of sweetness, which was cut by the floral taste. I will definitely have to find a recipe for this to make at home.
The bill was decent for the two of us. A little more expensive than I would have imagined, but in the end thought that it was well worth it.
I will definitely go back for dinner, and I have heard rave reviews for their brunch, which sounds just as intriguing. This is definitely one of the best restaurants in Hell's Kitchen.
Taboon's Malibi is My Drug.
Taboon's Fish Ceviche is My Drug.
The restaurant was full upon arrival, and the hostess was disappointed when we said that we didn't have a reservation on a Wednesday. She offered us a place at the bar, saying it would be 15 minutes. Fortunately, a table opened up right away, and we were seated in five.
The atmosphere was very warm, with hanging lanterns and white painted brick walls. Upon entering the restaurant, you are faced with an enormous brick oven, as taboon is Arabic for oven. In the main dining area, the tables were four legged and a well worn, white-washed wood, much that you might expect to find on the Mediterranean. The spacing of tables was excellent for a medium sized restaurant. There was no rubbing of elbows with the other customers, which I was very happy about. The lights were low, and despite several larger parties, it was romantic enough for a date.
Our waiter was charming and knew the menu inside and out. After making several recommendations, most of which we took him up on. While my companion had a very nice Israeli wine, I had a Taboon Cooler, which was a mix of ouza with muddled mint and grapefruit juice. That drink alone is worth the visit. We were then presented with a flatbread, fresh from the oven. It was dripping in oil and spices, and very delicious. Shortly following were our mezes. I had the Fish Ceviche, which was wonderful with pomegranate, olives, and mint among other things. Very flavorful and robust. My companion had the Zucchini cakes, which were also very good, but I was more than happy with my ceviche.
Our entrees took a while to come out, and while good, it was hard to match the beginning of the meal. My friend had the Lamb Osso Bucco, which I regretted that I had not gotten myself, as it was awfully good. The time in the oven made the meat so tender and the accompaniments really gave the lamb a good support. I had the Beef Tchouma, which was beef short ribs served with pumpkin and a variety of other things. Same as the lamb, this meat was falling off of the bone. Somehow though, the flavors did not blend well together, and the result was... well... boring.
For desert, I had the malibi, which was a gorgeous dessert of a rose and floral infused cream covered in a raspberry sauce, coconut and pistachios. As I am not a huge sweet person, I was very happy with this dessert that had a hit of sweetness, which was cut by the floral taste. I will definitely have to find a recipe for this to make at home.
The bill was decent for the two of us. A little more expensive than I would have imagined, but in the end thought that it was well worth it.
I will definitely go back for dinner, and I have heard rave reviews for their brunch, which sounds just as intriguing. This is definitely one of the best restaurants in Hell's Kitchen.
Taboon's Malibi is My Drug.
Taboon's Fish Ceviche is My Drug.
posted by trog at 12:06 AM
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