Taboon, New York, New York, American Restaurant Details

Food:

Different and delightful, this slightly "pricey" Hell's Kitchen gem delivers knockout Med–Middle Eastern dishes accompanied by amazing bread and unique cocktails in a charming, bustling room; meanwhile, the "quick" Village outpost vending "excellent pita sandwiches" is "a real boon to the neighborhood."

Food:

Exceptional Mediterranean cuisine, which never disappoints.

Food:

I ate with a group so I was able to try a variety of dishes. The general theme is Middle Eastern Mediterranean Food and it was fantastic. We began with a Taboon's trio of Humus, baba ghanoush and tapenade. The baba ghanoush and tapenade were fantastic and the bread to scoop them was perfectly done. Then we moved on to Pita Falafel (nice) and Kadayif Scallops Benedict, which was fantastic. Next we had some Sambusek (feta bread), which tasted much better than it looked. For my entree, I chose a Halumi salad, which was unique and good. For dessert, we shared the Knaffe, which again was unique and excellent with a touch of rosewater and goat cheese in a dessert format. All the while, I had an Opah drink and and Apis. Those drinks may have been the best part of a fantastic meal. I love mediterranean food, so I am biased, but this meal was fantastic in all respects.

Food:

Even if we didn't live around the corner, we'd come back to Taboon. The atmosphere and the friendly staff make it a winner in Hell's Kitchen. We end up sitting at the bar most times we've been there because it's been so full and the staff has been great to interact with.

Definitely get the starter sampler with hummus, etc. The warm pita from their wood oven plus the homemade samplers are a great way to start. From there, take your pick, but we like the zucchini cakes and the lamb for sure.

Food:

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.

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.

(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.

(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.

Food:

Delicious!
Loved the lamb
Loved the dessert!