• Chef Efi's Spagetti Squash Latke in the Village Voice

    Dec 15 2015

  • 7th Annual Latke Festival

    Chef Efi particpated in the 7th Annual Latke Fest at the Metropolitan Pavillion. The charity event was hosted by Great Performances to benefit kids and their family from The Sylvia Center. The Sylvia Center promotes healthy eating and cooking. This year he challenged himself to make Spahgetti Squash Latke with a egg yolk and mushroom garnish. Do you think it should be on the menu? Below is the recipe. 
    1   Spaghetti Squash
    1   Medium Yellow Onion, peeled & grated
    3   Eggs
    2  Tbsp Flour
    2   Medium Yukon Gold Potatoes, peeled & grated
    2  Tbsp Clarified butter
    1 Tsp Dill Pollen
    Salt and pepper
    Dash of nutmeg
    Vegetable oil
    Preheat oven to 350 degrees. Cut squash in half and remove seeds and fiber.  Place in shallow baking pan and season with salt and pepper.  Bake for 45 minutes. Meanwhile grate potatoes and drizzle clarified butter over them.  Then grate the onion and squeeze as much juice out as possible.
    Remove squash from oven and using a fork pull the pulp away from the sides of the squash, which produces spaghetti effect.  
    In a medium bowl, combine spaghetti squash with onion, eggs, potato, flour, dill pollen, nutmeg and salt and pepper to taste.   Mix with spoon by hand to make a thick batter. 
    Cover 12-inch skillet with vegetable oil and heat over moderately high heat until hot, but not smoking.   Spoon three tablespoons of latke batter into skillet to form four round latkes.   Reduce heat to medium and cook until underside is brown, about four minutes or so.  Turn latkes over and continue to cook until other side is browned, another three to four minutes.  Remove and place on paper towels to drain. Continue cooking batches of four until all batter is used.  Add more oil to pan as needed.
    For Garnish:
    6  Eggs, hard boiled
    2  Tbsp Mayonnaise
    ½   tsp  Smoked Paprika
    1   Head Maitake Mushrooms
    3  Tbsp Olive Oil
    6 Scallions diced (green part only)
    Separate yols from whites. Chop the whites finely and set aside.  In a small bowl, combine mashed yolks with mayonnaise, paprika, salt and pepper to taste.  Mix well with fork.  For mushrooms, chop of the stem and either break or chop the fingers into one to two inch pieces (as you would do with a head of broccoli).  Saute in olive oil over medium high heat until soft and glistening.  Remove from heat and set aside.
    To Serve:
    Center one or two latkes on a small plate.  Pipe or spoon a dollop or deviled egg yolk on to the middle of each latke. Top with chopped egg white and then with chopped scallions.  Place spoon full of the sauteed mushrooms next to the egg yolk.  Makes 8 to 10 good sized latkes.

    Dec 7 2015

    7th Annual Latke Festival
  • Chef Efi and Taboon get Insomonia

    Tina Trinh of Insomoniac Kitchen visits Chef Efi to learn the versatlity of hummus, from appetizer to dessert.  

    Sep 30 2015

    Chef Efi and Taboon get Insomonia
  • Make Falafel at Home with Men's Journal

    Men's Journal talked to Chef Efi and 5 other chefs to learn their secrets to making falafel at home. 

    Sep 15 2015

  • Summer Night's at Taboon

    Rebecca West of Meals and Reels recommneds sitting outside with a glass of proseco to people watch. Where do you prefer when dining at Taboon during the summer?  

    Aug 29 2015

    Summer Night's at Taboon
  • First Annual Hummus Festival

    Gotham magazine announces our first annual hummus festival happening Tuesday August 25th- Saturday Sept 5th

    Aug 25 2015

  • Cigars as an Appetizer?

    Kathleen Squires at New thinks we make the best cigars you can eat. Our cigars are stuff with shredded oxtail and wrapped in crispy phyllo dough. Have one of the smokless treats before dinner or after a play. 

    Jul 28 2015

    Cigars as an Appetizer?
  • Bite of the Best in the Theatre District

    Bite of the Best featured Taboon as the place to dine when you're at the theatre. Their favorites were the Taboon bread with dips and Silan for dessert. I'm sure they will be yours too. 

    Jul 14 2015

    Bite of the Best in the Theatre District
  • Happy Hour

    The Booze Bulletin listed us as one the Hottest Happy Hours to go to after work. Check it out for yourself. I'll tell Tania and Fonzy to save you a seat.

    Jul 9 2015

    Happy Hour
  • A Superior Summer in the making

    Bella Mag encourages you to reserve a table during the summer so you can enjoy a taste of the Mediterranean in Hell's Kitchen. 

    Jul 1 2015

  • Taboon named 2015 Restaurant Week "Best Mediterranean"

    See full article here!

    Feb 23 2015

    Taboon named 2015 Restaurant Week "Best Mediterranean"
  • Chef Efi Nahon returns to Taboon.

    Feb 3 2015

    Chef Efi Nahon returns to Taboon.
  • One night ony event with Celebrity Chef Maneet Chauhan

    FORKology review of the Flavors of my World Book Launch with Celebrity Chef Maneet Chauhan.

    Apr 29 2013

  • Daily News Recommends Taboon!

    Winter restaurant week: Where to get the best deals at Manhattan's top eateries. By Amanda P. Sidman / Daily News.

    Jan 22 2011

  • Bon Appétit

    Mimi Sheraton likes Taboon! Behind the Scenes with Restaurant Critic Mimi Sheraton.

    Aug 16 2010

  • The Only Good Thing About a Hangover

    To heck with fruit, vegetables, and whole grains; we prefer these seven food groups on the morning after. By Robin Raisfeld & Rob Patronite, New York Magazine.

    May 16 2010

  • Bread We Loave

    Who needs to order from the menu when there’s free bread on the table? Dig into our 10 favorite loaves. By Kirsten Matthew, New York Post.

    Apr 25 2010

    Bread We Loave
  • 101 Best Restaurants

    New York's best restaurants from first to last. By Adam Platt, New York Magazine.

    Jan 1 2006

    101 Best Restaurants101 Best Restaurants
  • Of Wood Floors and a Wood-Fired Oven

    The taboon, or oven, commands center stage at its namesake restaurant in Clinton. By Frank Bruni of The New York Times.

    Aug 10 2005