I had been wanting to try Taboon for years, the Hell's Kitchen restaurant serving Mediterranean and Middle Eastern cuisine, or what they call "Middleterranean", since 2004. The highlight of the restaurant is their wood burning oven, the taboon, where freshly baked bread and fare is cooked. Well, I finally got to Taboon a few weeks ago, and was extremely happy. It's a great restaurant.
First off, that bread is unbelievable. Warm, fresh, deliciously seasoned, and sensational.
Dip that bread in any of Taboon's sides, and you'll be a happy camper. Our trio of creamy hummus, spicy schoog, and refreshing tzaziki, was pitch perfect.
Black Iron Shrimp ($14), marinated jumbo shrimp, sizzling cast iron sauteed with mixed herbs and tomato confit was wonderful. I could not stop sopping up that broth.
A branzino ($32), baked whole in the taboon with rosemary and served with cauliflower, tahini, and taboo grilled asparagus, was fabulous. That rosemary flavor permeating throughout. Splendiferous.
Save room for some delectable desserts at Taboon. Silan ($10), vanilla ice cream with puffed rice and date honey sprinkled with caramelized pistachios and topped with shredded halva, is truly awesome. It will make any diet disappear. Knaffe ($10), kadayif stuffed with ricotta and goat cheese, pan seared in butter and rose infused syrup, is also quite wonderful. I made both desserts disappear. Magic.
So get your "Middlterranean" on at Taboon, a magical meal awaits.
773 10th Ave (and 52nd Street)
New York, NY 10019