Taboon   

773 10th Ave
New York, NY 10019
212-713-0271

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In the Middle East, the taboon, a large oven made of mud, brick and clay and heated with wood, is a common outdoor fixture. At this midtown Manhattan restaurant, however, it makes for a stunning dining room centerpiece -- and is the source of some of the best, freshest flatbread in the city. The cuisine at Taboon is directly influenced by Middle Eastern fare, thus giving the food here the sobriquet "Middleterranean." Israeli consulting chef Haim Cohen combines oxtail soup with homemade gnocchi, lamb kebabs with grilled onions and a green tahini sauce. He also conceives an inventive Mediterranean tartare flavored with bulgur, mint and parsley. Not everything that emerges from the taboon is hearty, though: The baked baklava served with rose-infused cream and fresh berries is a heavenly delight.