Balaboosta

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After reading about Balaboosta in Adam Platt’s Where to Eat 2011, watching it featured on Food(ography)’s Winter Holidays Episode and knowing just how good the falafel is at Taim, I couldn’t wait to eat at Einat Admony’s new restaurant. Balaboosta totally met and surpassed my expectations. In fact my only complaint, and its barely one at that, is imagining how perfect a frosty martini would taste with their fried olives (no liquor at the bar). These little suckers come close to being the perfect food: meaty, salty, crunchy, and delicious! In addition to the items below, my husband and I ordered two specials offered that evening: a side of bacony spinach and an incredible entrée closely resembling Moussaka or Shepard’s Pie. Delicate layers of ground beef, eggplant, tomato and creamy cheese were topped with Tahini, nests of frisee and a few picked jalapeno slices. It was rich in flavor without being heavy. In fact when I pulled my tiny, three-bite portion, leftovers out of the fridge the next day, I was shocked to see it hadn’t solidified into a mound of hardened fat. I ate it cold and despite not being in the cozy, dimly lit ambiance of Balabosta, it tasted just as good as the night before.

Food:

Fried Olives & Organic Labne, Harissa Oil

Taïm’s Falafel Wrapped Meatballs with Tahini Sauce

Spice Rubbed Skirt Steak with Roasted Sweet Potatoes & Cumin Slaw

Drink:

Massaya : Bekaa Valley 2007 | Lebanon

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