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Eating Along the 4 Line – In the pocket

The mission at Taboonette — the year-old outpost of Taboon in Hell’s Kitchen — is to make killer pita sandwiches, made on Israeli-sourced bread heated in its own special machine. But if you’re envisioning plain-Jane falafel, think again: Chef Andrew Burman changes the menu every few weeks, adding flavor through the smoke of a real brick oven, complex spice-rubs and house-made condiments. (Many customers, says Burman, try to re-create his Yemenite hot sauce, made by putting cilantro, jalapeño, coriander, garlic, red pepper, cumin and olive oil through a meat grinder.)

He might slow-roast spiced pork and pair it with cilantro and jicama-apple salad ($8.50 in a pita with house potato chips), or layer charred cauliflower with grilled eggplant, hummus and a smear of pickled mango puree.

With the exception of breakfast pitas like the roasted salmon and egg topped with cucumber-yogurt sauce ($6.75), those who aren’t into pita can also order any filling with yellow rice or as a wrap. And unlike most shawarma spots (theirs is made with chicken for $8.75), here you should stick around to eat: Designed with ultra-hip picnic tables and white subway tiles, Taboonette also offers homemade mint lemonade and $5 Israeli beers.

30 E. 13th St., (212) 510-7881.

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Original Article: NY Daily News

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