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Wall Street Journal

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09-18-130

At Taboonette, there is no such thing as an empty pocket. Not for long, anyway.

At the “Middleterranean” restaurant—combining the flavors of the Middle East with those of the Mediterranean—they have stuffed “everything we could think of in a pita,” said co-owner Danny Hodak.

The younger sibling of Mr. Hodak’s Taboon, Taboonette is a “rustic, open, mama’s kitchen type of place.” The space is small, but there’s plenty of room to eat at its community tables.

Start with the hummus or tzaziki with pita chips ($4.50) or the haloumi salad ($6.95), made with sauteed goat-milk haloumi cheese and a fresh-tasting dressing of olive oil and lemon.

The pulled-pork pita is a popular sandwich option, with barbecue sauce and a jicama-apple slaw ($8.50; also available as a rice plate or wrap, $10). The kruveet—roasted cauliflower with grilled eggplant and hummus—is another favorite ($7.75/$8.95). Breakfast pitas are available all day, such as the Israeli with tzaziki, chopped salad and a sunny-side-up egg ($4.95).

Taboonette also has sweet offerings, including a spicy and sweet cardamom-rosewater cake with a lime glaze that’s worth saving room for.

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