In February of 2004, partners Danny and Ayala Hodak and Gadi and Sheila Ruham open the doors of Taboon Restaurant on a quiet corner in Hell's Kitchen where the star of the show is the blazing white domed oven that has been serving up its original wood fired "Middleterranean" cuisine ever since.
Inspired by the vibrant spices and flavors of the Middleast and the Mediterranean, with fresh hand made food from an ancient oven, bold and articulated flavors, and a driving passion for food and love for hospitality, Taboon quickly earned a loyal following and a well respected place in New York's culinary landscape.
בקורת:
Yes, the bread is delicious! The dips were fine. We went for brunch. We tried 3 different kinds of shakshuka. They were good, but not amazing. I actually liked the khassa salad best. It had pickled radishes, beets, feta, pomegranate seeds, greens and more.
Food is terrific. Service, by nice people, was very slow. I had read the reviews before going the first time (tonight) and the only knock on the restaurant was that on a cold night it would be best not to sit in the front room. That's where our reserved table was and when I protested got a real "attitude" from the large lady at the "front desk". I did an imitation of Donald Trump and we were very quickly showed to another table. She commented that I was being "feisty". Now why on earth was that necessary?
