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R e s t a u r a n t D a i l y N e w s F r i d a y, M a y 1 5 , 2 0 1 5 7 8 MIDDLETERRANEAN MASTER RETURNS TO TABOON Having introduced New York City to the art of cooking in a taboon – the tradition- al dome-shaped, wood fired oven used throughout the Middle East for nearly three millennia – as the opening chef of Manhattan's eponymously named Taboon in 2004, Efraim (Efi) Nahon has returned to the restaurant as Executive Chef and partner after a seven year hia- tus. The Israeli native's reprise of his top toque role at Taboon signals the revi- talization of its kitchen with a new menu of what Chef Nahon describes as more sophisticated renderings of Taboon's sig- nature blend of Middle Eastern and Mediterranean food. Or "Middleterranean" food, as dubbed by Chef Nahon's partners, Danny and Ayala Hodak, when he first exhibited has deft knack for melding the multi-cul- tural ingredients and techniques of the regions to yield truly distinctive, rather exotic dishes that seduce all the senses. Just reading their descriptions evokes an anticipatory mouthwatering. Witness: Scallops, leek and spinach stew, parme- san creme anglaise, crispy chickpea crou- ton; Foie Gras, charcoal grilled Hudson Valley foie gras, house made quince mar- malade, caramelized pistachio, black tahni, toasted house baked brioche and Egg Burek, soft poached egg wrapped in crispy phyllo dough, Jerusalem artichoke and chestnut puree, wild mushrooms, white truffle oil. Now, after highly touted stints at the Flatiron District's Barbounia and Bustan on the Upper West Side, during which he refined his characteristic style, the Middleterranean Master Nahon is launching a new, larger and more cultur- ally diverse menu for Taboon - one that is augmented daily by more specials than have heretofore been among the restau- rant's offerings. Overall Chef Nahon says his food for Taboon is "incorporating more Greek and Italian influences, while presenting more vegetarian and seafood options. We're serving oysters here for the first time, and I've created a cocktail sauce that uses Moroccan souk chili powder for heat instead of horseradish. I like doing that… taking an American classic and making it Middleterranean. I'm doing it with the potatoes that come with our hanger steak. They're Middleterranean loaded potatoes with tahini and smoked duck crumbles, instead of sour cream and bacon bits. Also we're roasting more and doing and more crudos and ceviches. Basically we've elevated the food at Taboon, making it more sophisticated." Highlights among the new menu's meze (a.k.a. appetizers) in addition to the above referenced scallops, foie gras and egg burek, are: Spanish Octopus, gigante bean masabahah, crushed tomatoes, pick- led onion, sumac, bottarga; Mushroom Bread Pudding, wild mushrooms, sour dough, thyme, parmesan, buffalo ricotta; Calamari a la Plancha, green vegetable fat- toush with zaatar lost bread, Greek yogurt; and Black Iron Shrimp, souk style, served sizzling, olive oil, garlic, lemon, parsley. Standouts from the main courses include: Heraime, halibut, taboon baked in a ragout of roasted pepper, tomato, cilantro, Moroccan spices, Italian cous cous, green gabanzo, hot paprika oil; Terra Cotta Lamb Kebobs, Mediterranean pot pie, Colorado ground lamb, charred onion, plum tomatoes, pine nuts, flatbread dome; Branzino, Mediterranean branzino, served whole or fileted, Taboon baked, served with lemon soaked Greek pota- toes, broccolini, caper salsa verde; Short Ribs, braised beef, ras el hanout, hum- mus, red pearl onions, mushrooms, pita; and Hanger Steak, Colorado Brandt beef, garlic, marjoram, and pistachio oil mari- nade, shishiti peppers, bone marrow, Idaho potatoes with scallion, tahini, smoked duck crumbles, smoked sea salt. Taboon habitues will appreciate the house foccacia that Chef Nahon started baking at the restaurant 11 years ago - puffy taboon-baked bread brushed with olive oil and finished with rosemary, sage and fleur de sel - remains available, as does hummus. In addition to his culinary duties at Taboon, Chef Nahon is tweaking the "pocket food" at Taboonette, which re- defines the stuffing of pita, opened near Union Square by his partners in 2012. He is priming the quick casual concept for expansion. Taboon, located at 773 10th Ave, at 52nd Street, New York, NY 10019, is open daily for dinner, from 5 to 11 p.m. on weekdays, 5 to 11:30 on Saturdays and until 10 on Sundays. Brunch is served on Sunday from 11 a.m. to 3:30 p.m. For more information and reservations, visit www.taboononline.com or call 212.713.0271. ORGANIC SWITCHEL AVAILABLE AT MID-ATLANTIC REGION WHOLE FOODS Switchel and other American heritage beverages are back in style. CideRoad Organic Switchel, America's Original Thirst Quencher, is now available at The Whole Foods Market Mid-Atlantic Region (Maryland, Kentucky, Ohio, Pennsylvania, Virginia, Washington DC, Marlton and Princeton, New Jersey). Traditional Switchel dates back to the American Revolution. Rumor has it the Founders drank this mix of cool water, maple syrup, apple cider vinegar and gin- ger to keep hydrated as they drafted the United States Constitution. CideRoad has resurrected this unique American beverage and added its own new, unique twists. Switchel is available in three flavors: Original, a spicy Cherry, and a snappy Blueberry, each made with an apple cider vinegar, maple syrup and ginger base. CideRoad Organic Switchel is the perfect refreshment for any time of day, whether that be working in your garden, after a run, chilling on your porch or even working off a mean hangover. Plus, with under 70 calories per serving and lending the perfect balance of sweet, tangy, sour and tart, you can enjoy it guilt-free as a flavor packed cocktail mixer! LAGO BY JULIAN SERRANO OPENS IN BELLAGIO Before the turn of the millennium, Bellagio altered the landscape of Las Vegas dining when it built world-cele- brated chef restaurants overlooking its iconic fountains. The tradition of deliver- ing award-winning, lakeside epicurean experiences continues as it debuts LAGO by Julian Serrano – a contemporary, Milan-inspired Italian restaurant concept. "I remember when I was approached about opening my first Bellagio restau- rant, Picasso, in front of some 'wild foun- tain.' It was unheard of at the time, but the potential was undeniable," said Serrano. "LAGO is a continuation of what Jean-Georges [Vongerichten], Sirio [Maccioni], Todd [English] and I started here – executing exceptional, thought- provoking cuisine in a setting you can't find anywhere else in the world." Boasting a new outdoor patio with arguably the most spectacular views of the world-famous fountains, LAGO's cutting- edge space is inspired by Italian Futurism – the sweeping artistic and cultural move- ment of early 20th century Italy. The entire space is injected with a colorful pulse, from a bold 1,500-square- foot mosaic map of Milan at its entrance to the sleek marble mixology counter greeting guests with a one-of-a-kind cock- tail program. The dining room, designed by the award-winning Munge Leung, fea- tures large arched windows maximizing views of the scenic fountains to ensure every table is the best seat in the house. La Cucina At his third Las Vegas restaurant, Michelin-starred Serrano lets his expert- ise shine through an extensive menu of small-plate masterpieces built to encour- age guests to experiment and explore. • Crudo Elegante – Crudo di Pesce marries raw seafood with the flavor of fruits and vegetables. LAGO offers its own creations like the Salmone with anchovies and the Tonno (aka Tuna), paired with a seasonally changing citrus. • Maestro Vegetariano – Serrano's flair for vegetarian gastronomy progress- es with indulgences like Risotto cooked with red wine and burrata cheese; or the Carciofi Fritti, a beautiful preparation of fried artichokes served with mint pesto. • Pastas con Panache – Throw status quo out the window as LAGO's pastas showcase elite culinary skills and artistry, which dazzle the senses like the Calamarata, little calamari-pasta rings from Gragnano in Naples delicately styl- ized with squid sauce. • Piatti Grandi – Serrano hasn't lim- ited LAGO to small plates. The menu also boasts an indulgent section aimed at the hearty eater with creations such as the Piedmontese beef tenderloin with gor- gonzola cheese or the Bistecca one- pound ribeye trimmed with sea salt. Le Bevande All of LAGO's libations include a food component that complements the flavor of each cocktail. Bellagio Master Mixologist Ricardo Murcia has designed Italian versions of classic cocktails sport- ing intricate garnishes, handmade by the resort's skilled beverage team. • A Caramel Nest with Golden Raspberries – Murcia's prediction for a crowd favorite is the Rosso Bellini. This elegant cocktail boasts a beautiful caramel nest holding a golden raspberry hovering over a refreshing mixture of Hangar One Raspberry, Toschi Fragoli Wild Strawberry Liqueur, prosecco, rasp- berry syrup and fresh lemon juice. • Edible Cocktail Sphere – The Sgroppino features an intricate frozen sphere, comprised of prosecco, lemon- cello, lemon sorbet and cocoa butter, which explodes with flavor with each bite. This creation rests atop a scoop of lemon sorbet meant to be mixed in the surrounding prosecco as soon as guests are finished savoring the sphere. • Pineapple Cone with Mini Fruit Pearls – LAGO's Mojito delivers tastes of Tuscany with tropical fruit juices, Vermouth and Prosecco. The drink is gar- nished with an edible cone made from dried pineapple and filled with mini pas- sion fruit pearls comprised of passion fruit puree, sugar and agar agar (vegetar- ian powder). Caper Berry Stuffed Chorizo – LAGO's leather-aged cocktail comes in the form of the Serrano Negroni aged in a special leather botarron handcrafted in Spain by the world famous Jesus Blasco. The libation consists of Bellagio's hand- selected Woodford Reserve Double Oak Bourbon, Cynar Artichoke Bitter, Cinzano 1757 Sweet Vermouth and Campari before being garnished with an extraordi- nary chorizo stuffed with caper berries. • Italian Chocolate Cookie – LAGO has three delectable dessert cocktails such as the Tiramisu, an alluring concoc- tions of St. George NOLA Coffee Liqueur, Godiva White Chocolate Liqueur, Tiramisú Liqueur, Marscapone Cheese, vanilla ice cream and cold espresso topped with Chocolate Curls and an Italian Chocolate Cookie. Il Vino Wine connoisseurs will delight in LAGO's wine menu featuring 750 bot- tles from highly sought-after labels such as Sassicaia and Gaja as well as to hard- to-find small production Italian varietals like Nebbiolo and Sangiovese. The col- lection also offers a large collection from vineyards in California and Oregon. LAGO is open from 5 p.m. to 11 p.m. nightly and is located off the casino floor next to Hyde Bellagio.