Brick Oven Bread? Homemade Hummus? YES Please!

I must admit, I’m new to the world of Middle Eastern/Mediterranean cuisine. Being that it was heading towards the last days of Restaurant Week, I wanted to venture into something new. When looking at the price fixe menu, theirs immediately caught my eye. With such a diverse assortment of foods, I was all in.

My friend and I kinda made last-minute plans to dine, so the only reservations we could get were at the bar. I usually don’t like eating at the bar since it tends to be very crowded and I had no idea how big or small the inside of Taboon was going to be. When I stepped inside I was pleased to find it was not only spacious but beautifully decorated. Low lighting, clean accents and a rustic feeling. And that oven! You could just smell the aroma of fire-roasted foods waiting to be eaten. As for our seating arrangements– probably the best dining experience I’ve ever had at the bar. Our bartender was on point. He was attentive, friendly, talkative, and just an all around awesome guy. (And might I add good-looking too.)

Now onto the food:
Bread-Taboon-Their signature, known-for flatbread cooked in the taboon oven was ridiculously delicious. One bite and you’ll be transported to your food happy place. It was well seasoned, crispy and buttery. As well as it came with a trio of dips–homemade hummus, tzaziki and baba ghanoush. They were all silky, earthy and creamy.

-(Appetizer) Creamy Yukon Potato and Asparagus Soup: Very creamy & savory and just hit the spot with all this cold weather happening lately.
Chicken Taboon-Taboon
-(Entree) Chicken Taboon: Organic free-rang chicken breast with cured lemon, Israeli couscous, broccoli rabe, pearl onion confit and all topped with a panzanella salad. This dish was very refreshing, light and refined. The chicken was tender, juicy as well as flavorful. All around it was a great dish.

Silan-Taboon

-(Dessert) Silan*: I saw so many outstanding comments about this dish and had to try it. Decadent vanilla ice cream with puffed rice cereal, date honey, caramelized pistachios and shredded halva. I have no idea how this was thought up but thank you to whoever did.

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*Alright. Let’s just say I was in a beauty pageant, and they asked me what would make the world a better place. You’d think world peace right?? NOPE. SILAN. Silan is what should make the world go round.

773 10th Ave
New York
New York, NY 10019
b/t 53rd St & 52nd St in Hell’s Kitchen, Midtown West
(212) 713-0271
taboononline.com

Bacon, Bacon, Bacon!

Sign-BarBacon

BarBacon is a new addition to the Hell’s Kitchen family. Here, you’ll find several things:
-Not a vegetarian in sight.
-Enough sodium intake as the Dead Sea.
-Unusually delicious ways to incorporate bacon into every item imaginable.
-Lamb bacon. You heard it right.

Having only opened about several months ago… from the looks of it, they’re doing pretty well for themselves! The word has gotten around and it looks like BarBacon is hitting home runs with the crowds. My friend and I arrived at around 6:30pm on a weekday and it was pretty packed. With low lighting and a very nature-y feel, I felt right at home. Whoever was in charge of decorating this place had a knack for an ambiance that really sets the mood. I also really liked the fact that you weren’t bombarded by the smell of bacon like some places. I mean, yes who doesn’t like the smell of that porky goodness? But leave that to the dinner itself. To your left you’ll see the bar which offers plenty of space to mingle while sippin’ on some crafty beers. To your right you’ll find the restaurant area with both high and low tables.

Yes, the menu is concise but it’s surprisingly diverse. From the classic bacon cheeseburger to bacon bahn mi, you’re sure to find something that suits your pork needs.

Bacon Flight-BarBacon

Bacon Tasting “Flight”: (HIGHLY recommended) this app consists of 4 types of bacon, 2 pieces each so you and a friend can share. Here’s the flavors if you will:
-Nueske’s Applewood Smoked Bacon: classic, thin, crispy feel-good taste.
-Father’s Country Maple Bacon: by far my favorite. Why not take it up a level and make it even more unhealthy? Add sugar. *Cue heavenly sounds*
-Nodine’s Peppered Bacon: my least favorite. But still good. I felt like it needed to be paired with a merlot. Too much pepper in that bite for my liking.
-BarBacon Lamb Bacon: most interesting one of the night. Slightly gamey and pretty thick sliced meat. It was a true fusion of lamb chops and bacon flavor in one. Don’t miss out on this gem.

Grilled Cheese and Eggplant Soup-BarBacon

Applewood Smoked Bacon Grilled Cheese with Tomato Eggplant Soup:
Delicious. The thick fontina and gruyere was oozing out of the Toasted Semolina (from Amy’s Bread!). The bread had fennel and golden raisins which balanced and added a sweetness factor to the salt of the bacon and cheese. That was a wonderful touch. As for the soup, it was a perfect pairing for dipping the sandwich. It was tart and hearty.

Happy Hour-BarBacon

Tip: Happy hour is at the bar but for the time being (since they’re new) you may be able to snag that 1/2 off special at your table. The Sixpoint is the recommended pairing that goes well with bacon. And it sure did! What a creamy and delicious light beer. (Thanks to our awesome waitress. You rock!)

If you have a love for pork, unique pairings and a relaxed, casual vibe… BarBacon is your calling. I’ll be returning for sure. Don’t worry about eating like a pig*. It’s all good.

*Too much?

836 9th Ave
New York, NY 10019
b/t 55th St & 54th St in Hell’s Kitchen, Midtown West
(646) 362-0622
barbacon.com