Taboon’s namesake brick-walled, wood-fired oven is burning a bit brighter these days since Chef Efi Nahon has returned to Hell’s Kitchen’s finest Middle Eastern dining room. That oven not only provides a heartwarming welcome and sets the whitewashed interior aglow, but it is also responsible for baking an incredible plank of bread that is alone worth a trip here. Bring friends because this midtown marvel's menu is best enjoyed by grazing the list of zesty meze like house-made scallop and crab sausage shakshuka with poached quail egg, or a wild mushroom bread pudding with creamy taleggio and romesco. Vegetables aren't spared the flames either, as evident in a luscious and healthy pile of roasted broccolini splashed with orange oil.
- MICHELIN guide inspectors