This is gonna be a goodie and a quickie. Or maybe just a quickie, we’ll see how it goes. I’m just a little busy lately with all sorts of things going on including an invitation to the latest Jean Paul Gaultier collection. Yes, another thing you didnt know about me I suppose but I am a Jewish Fashionista of sorts. When I’m not busy travelling and eating, I am busy checking out the latest fashion trends. Jean Paul (or JP as we friends call him) latest tells me that I need to get a new buyer (wife). She keeps buying me black and I’m starting to suspect that this is her way of calling me fat. But at the same time, JP’s Rabbi Chic collection at the Brooklyn Museum yesterday tells me black is still the new black and my buyer will be kept. For now.
Balaboosta (which loosely translates in Yiddish to “She who will drop the lobster remains on your shoulder during dinner time if you say anything negative about her mother again. Next time will be your head”) is one of those places that’s been on my list for a while. Pretty much ever since seeing owner Einat Admony won Chopped. I’ve been a fan of Taim for a while now, even while enduring the suffering of seeing them misspell S’chug over the years. And of course, after all that, Einat was not there to receive the complaint directly as she had a family function to attend.
As I explained recently to a friend, I dont write posts about bad meals. If I have a bad meal I simply dont write anything (which happened quite a few times this year). Balaboosta is Israeli/middle eastern at its best…
Crispy Cauliflower – With lemon, currants, pine nuts. Sweet, savory and delicious. This is sort of a celebrated dish here, mentioned on forums, various websites, cookbooks. Children books written about it; “Goodnight Balaboosta Cauliflower!”
Hummus “Mortar and Pestle” – tahini, roasted garlic, za’atar pita – We know our hummus and this is damn good hummus. As with Taim pitas, love the use of za’atar. No surprises here, like Brian Boitano announcing he’s gay
Homemade Swiss Chard Spaghetti – With heart of artichoke, ricotta, crispy garlic and walnuts. Simple and delectable. Kids, wife attacked it like its the last day of the Mayan calendar. Leaving almost nothing for Ziggy
Yemenite Pizza – shaved fennel, caramelized onion, feta, arugula. Put this one under “why did I order this category” not a fan of this combination to begin with. Oldest child proclaimed “Interesting”
Braised Short Ribs – sauteed okra, oven dried tomato, spinach, chickpea cake, hawaïj & white wine reduction – Meaty and tender. Chickpea cake’s texture a little off, mushy, but tasted fine
Lamb Kebabs (special) – Excellent. Tasty, herby, like a nice cross between Adana and Indian kebabs. Sitting on top of crisped pita on a bed of eggplant tahini (fancy for babaghanouj)
Moroccan Curry Seafood – seared fish filet , shrimp, scallop, eggplant, baby carrot, kale, bokchoy. Terrific, though not quite sure how its Moroccan or “Curry”. Mild bright sauce, letting the well cooked seafood do the talking. My Balaboosta thought it was too bland but probably due to trying this after the well spiced kebabs. I liked it
I must say the desserts here were exceptional. Banana Bread pudding is NOLA quality! For those who’ve been to New Orleans know what I’m talking about. Knafeh, or as we called it while touring Israel, “The Hairy Baklava” is quite good as well, with rose water ice cream which was a pleasant surprise.
Special thanks the young French waitress helping us out.
214 Mulberry St