The meatball most Americans encounter are this fat, round composition of ground meats. It works best when made from a combination of lean ground beef and fatty ground pork or veal along with moist bread or breadcrumbs, herbs, cheese, and a spot of egg to bind the whole mess together. Drenched in marinara and served atop a bowl of spaghetti, the meatball is a staple of Italian restaurants across America.
The secret is day-old bread, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender. Some chefs contend a 50/50 mix. Continue reading →
Mezze, a style of dining in the Mediterranean and the Middle East, resembles Spanish tapas and other small plates and finger foods that are meant to stimulate the appetite. But unlike those appetizers, mezze (which is pronounced “meh-zay”) is meant to make up the entire meal. Served with or without alcohol, this style of eating features a combination of cold and hot foods, including vegetables, meat, dips, and breads.
When Baboush opened way back in August of 2011, it garnered good reviews and quickly became a popular spot. We hoped it would succeed, but in the ever-changing West Village arena, you never know. We’re glad to report that with over five years behind them, Baboush stays solid and is still a great choice for a romantic or tasty evening out. Continue reading →
We have the line on a pretty exciting Oak Cliff Cellars wine dinner that will be held at Baboush in Uptown, located just across from the West Village. Owner Yaser Khalaf invites you to make you reservations early as this one will sell quickly. The cost is $60 (great deal) and you may make those reservations by calling 214-599-0707 today. The dinner will be March 18, 2014 starting at 6:30 with passed appetizers. Check out the menu below. Continue reading →
A name you may not be familiar with in the Dallas restaurant world is Yaser Khalaf, but chances are you have dined at one of his Dallas restaurants. Currently he owns several including Baboush, Ketchup Burger Bar, and Farnatchi, plus he is opening yet another in Trinity Groves called Souk. We spoke to Yaser yesterday and he mentioned yet another new restaurant that will be walking distance to Baboush that will be a Middle Eastern Bakery and Restaurant. He also formerly owned Medina and LA Gourmet Pizza. A work horse.
Mr. Khalaf is sort of an enigma with an infectious laugh. He runs restaurants, and also designs and builds. He has a keen eye for beauty and that is vibrantly displayed at Baboush where we spent the evening chatting about food and happiness. Early in the evening he pointed at one of the bar stools and said it was made in Pennsylvania with local wood, but the leather and design was made in the Middle East. That is what his restaurants are all about. A bit of Yaser Khalaf’s culture which is this mélange of countries and spice. Continue reading →
Oak Cliff Cellars and Baboush are joining forces tomorrow for a beautiful wine dinner. Call 214.599.0707 for a reservation. The dinner begins at 7pm June 4, 2013. Below we list the menu which is wine paired at a cost of $45. Continue reading →