Spring Hummus Festival 2016
Chef Efi Nahon has created Hummus Fest as a way to introduce our guests to chickpeas, NOT simply as a side or dipping dish, but as a flavorful meal unto itself with various accouterments. The Spring Hummus Festival ends Thursday, June 2nd. Below is the menu.
THE CLASSIC CHICKPEA
wild mushroom, red wine, kale, poached egg tempura
URBAN COWBOY 28
braised short ribs, pearl onions, shaved celery, butternut squash
NEESH NOOSH 26
lamb ragout, swiss chard, tomato, chick pea
EL GUAPO 26
crispy avocado, black beans, spicy tomato salsa and grilled tomatillo
OLD FAITHFUL 20
falafel, whole chickpea, tahini, amba, e.v.o., spicy parsley salad
LA CHEFFIE 24
chicken liver sautéed on a very hot steel, port, caramelized onions, cumin seeds
braised lamb shawarma, almonds, preserved lemon, pickled red onion, grilled tomato
THE NEW CLASSICS
white bean and tahini hummus, sautéed calamari, sautéed calamari, e.vo., crushed heirloom tomato
SEA FLOWER 27
cauliflower hummus, shrimp, garlic, spicy lemon vinaigrette and zhaatar
SHU SHU 25
green garbanzo bean masabahah, fish meatballs, grilled tomato sauce, e.v.o., shishito
A NEW SWEET CLASSIC
CHOCOLATE CAKE 10
chickpea chocolate cake, toasted sesame ice cream, caramelized chickpeas, black tahini fluid gel, sesame seed tuile
May 24 2016
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
2 Tbsp Flour
2 Medium Yukon Gold Potatoes, peeled & grated
2 Tbsp Clarified butter
1 Tsp Dill Pollen
Salt and pepper
Dash of nutmeg
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.
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.
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
Chef Efi gives his recipe for soft bun sandwhich. You wont find this anyhwere else.
Oct 1 2015
Tina Trinh of Insomoniac Kitchen visits Chef Efi to learn the versatlity of hummus, from appetizer to dessert.
Sep 30 2015
Men's Journal talked to Chef Efi and 5 other chefs to learn their secrets to making falafel at home.
Sep 15 2015
Local Wines announces our First Annual Hummus Festival featuring 12 different dishes inspired by hummus.
Sep 2 2015
B*tches Who Brunch suggests you put Taboon on your to do list this Labor Day weekend. Just in time for our Hummus Festival.
Aug 31 2015
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
Gotham magazine announces our first annual hummus festival happening Tuesday August 25th- Saturday Sept 5th
Aug 25 2015
Kathleen Squires at New York.com 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
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
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
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
See full article here!
Feb 23 2015
Feb 3 2015
FORKology review of the Flavors of my World Book Launch with Celebrity Chef Maneet Chauhan.
Apr 29 2013
Winter restaurant week: Where to get the best deals at Manhattan's top eateries. By Amanda P. Sidman / Daily News.
Jan 22 2011
Mimi Sheraton likes Taboon! Behind the Scenes with Restaurant Critic Mimi Sheraton.
Aug 16 2010
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
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
New York's best restaurants from first to last. By Adam Platt, New York Magazine.
Jan 1 2006
The taboon, or oven, commands center stage at its namesake restaurant in Clinton. By Frank Bruni of The New York Times.
Aug 10 2005
Eat Here Now (Where to Eat 2005). By Adam Platt.
Jan 3 2005