Taboon – Magic Oven

Courtesy of Taboon

Courtesy of Taboon

March 3, 2016 Update:

Taboon is better than ever.  Our first visit since Efi Nahon came back to where it all started resulted in the best Taboon meal ever.  After leaving his marks at Barbounia and more recently at Bustan, Efi is back with a vengeance at the place he helped built back in 2004.  He got a Sicilian type offer he couldnt refuse.  There he was at the kitchen, doing his thing while us and another couple waited patiently for our table.  Best time I ever did!  Since I had the opportunity to talk to the man next to the blazing, beautiful Taboon oven, like two lovers people near a fire place.  Well, I’m sure he didn’t quite take it like that, and I already had a few drinks by then.  Ok, just one.

You can tell just by looking at the menu that its no longer the same old Taboon, even though many of the classics like Chicken Taboon, Hanger  Steak, and Heraime are still on the menu.  One big difference was the number of interesting specials that night.  And sure enough a Crab Shawarma special, featuring Lior Lev Sercarz’s La Boite Shawarma seasoning and artichokes, turned out to be one of the highlights of the evening. Other early winners were the cauliflower and a shrimp filled, harissa and paprika spiced “Red Falafel”.  The Lamb Kebab pot pie Terra Cotta was like going back to Haj Kahil in Jaffa.  A classic you don’t normally see here.  If there’s one criticism now that I’m no longer standing next to Efi (He’s bigger than me, and more importantly Israeli!) is that the Sambusak (bread stuffed with feta) this evening was saltier than usual, and didn’t pair well with the rest of the apps.  For dessert we had just about the entire lineup, and sure enough, the great Silan, was still the clear winner.  Check out this Z-List winner!

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February 11, 2014:

10th avenue is the new 9th avenue.  Thats what I tell visitors when I bring them to 10th ave in ethnic rich Hell’s Kitchen.  That line either prompts a smile, confusion, or in one particular instance, gas.  Among the various new eateries that popped over the last few years, which includes Peruvian, Thai, Mexican, Italian, farm-to-belly (yes The Marshall, I see you), Korean Chicken Wings, “Middle-terranean” Taboon stands as the grand ol’ daddy in this rejuvenated, gentrified, stretch of Hell’s Kitchen.  You could not open a place like Taboon 18 years earlier (Taboon opened in 2004) in that neighborhood without having a Shepherd’s Pie in the menu, or other classics from the Irish mob cookbook.
I was given a task by a group of hard to please New Jerseyans to pick a nice Israeli place in the city for a group dinner, and I immediately thought of Taboon and Balaboosta for a slightly cheaper fare.  Balaboosta’s somewhat limited group menu, and my two year absence from Taboon made the choice clearer.  A coin flip! Ok, not really.  The choice was clear and needless to say the South Jerseyans who miraculously arrived on time after carefully planning a route via Chris Christie supported towns, seamed pleased with the end results.

Courtesy of Taboon

Courtesy of Taboon

Taboon means oven in Arabic, and your host for the evening is the domed wood burning, brick oven which greets you as soon as you arrive.  This is the stuff that dreams are made off.  And pizza!  And once seated it didnt take long to get a taste of the that oven.  Focaccia that would make Italian gourmands proud.  Perfect depth, golden crispy exterior, brushed with just enough olive oil, with a touch of rosemary and salt.  But the bread doesnt just stop there.  A splendid Sambusak stuffed with feta cheese, jalapeño and onion follows.Taboon Foccacia Taboon mezzes

Along with the bread, came an army of mezzes.  Well, an army for NYC standards at least.  In any Arab restaurant in Abu Ghosh near Jerusalem this would be called “Closed till further notice”.  An acceptable Hummus, tzaziki, taramosalata (roe spread – the older I get the less I like it), baba ghanoush, green schoog (the older I get the more I like it, but I prefer it like my wine, red), red pepper spread (the older I get the more I like cookies.  Nothing to do with red pepper spread [which was lovely btw] but I thought this is as good as a time to mention it).  The lovely mezze parade then continued with a refreshing avocado salad, and salmon ceviche (I believe it was salmon, it says red snapper on the site).  But the mezze war was won by the fantastic falafel balls with an all too familiar taste (Amba – that mango condiment we enjoyed so much in Israel last year), and the crowd favorite Zucchini cakes with sauteed snow peas, cipollini onions, fresh herbs topped with yogurt/garlic/mint sauceTaboon Zucchini Cake Taboon ceviche

As for main, I enjoyed my perfectly cooked Hanger with potatos, Brussels sprouts, and garlic.  But I quickly realized that I had this steak here twice before, and a quick look to my right gave me some serious and extremely rare chicken envy.  Yes, the first time New Jerseyan ordered better than me.  The mighty fine looking Chicken Taboon was featuring my true love, Israeli couscous.

A note about Israeli couscous.  Israeli  couscous is not like the couscous you know and love and really only called Israeli couscous in America.  In Israel, its called “Ptitim”, and its essentially tiny oven toasted “Pasta balls” invented when Israel’s first prime minister asked Osem to develop a rice substitute.  For a while it was nicknamed Ben-Gurion’s rice.

Taboon steakBack to the mains.  Two fish dishes that have been on the menu for as long as I remember are particularly popular.  The whole baked Branzino, and the Heraime –  wild striped bass, baked in the taboon oven in a ragout of roasted pepper, tomato, cilantro, mild Moroccan spices, artichokes and hot paprika oil served with regular couscous (booo, but I get it).  If you like meaty white fish with red sauce, get this.  Did I mention that a top Israeli chef who happened to be owner Ayala’s uncle (I think) was brought in to help generate the menu?

Normally in Middle Eastern/Mediterranean I find my refuge in all the apps/mezzes, and the desserts, and any greatness in the middle is a bonus.  Bonus!  The desserts here are just fantastic.  The Silan in particular is a thing of beauty – Vanilla ice cream with puffed rice and date honey sprinkled with caramelized pistachios and topped with shredded halva,  I’ve had this on every single visit.  The Lava Cake however was this crowd’s fave, and the Knaffe capped another great meal at Taboon.

Taboon
773 10th Ave, 52nd Street
$$$
Recommended Dishes:  Focaccia, Sambusak, Cauliflower, Terra Cotta Lamb, Falafel, Zucchini cakes, Chicken, Heraime, Silan, Lava Cake

 

Taboon Taboon chicken Taboon lamb Taboon lava cake Taboon Silan Taboon inside

 

Categories: Midtown West, New York City | Tags: , , , , , , | Leave a comment

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