A Critic's Pick at New York Magazine, Taboon may be the first restaurant to coin the phrase "Middleterranean"—a hybrid of Middle Eastern and Mediterranean that makes room for global ingredients. And the name? It's the Arabic word for the domed oven used to bake the puffy house flatbread, which arrives just after you sit down, on a little butcher board. It’s piping hot and golden brown and pooled on top with extra-virgin olive oil and a sprinkling of sage, rosemary, and sea salt. “You don’t get this kind of bread at Bouley,” said a chef friend of mine, and he’s right. You can gobble it whole, or dip it in a bowl of tzatziki, or enjoy it in tandem with any one of fifteen inventive varieties of meze.

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