Cuisine:

• Others
• Mediterranean
• Greek
• Turkish

Barbounia Description:
Beyond the heavy, over-size wooden doors is a Mediterranean oasis---sand-colored walls swathed in lustrous silky fabrics, lotus blossom-lit archways and an elaborate chandelier made of feathers. The airy space, named for a red mullet fish, has an open kitchen and a sleek bar that invites you to see and be seen while sipping a brisk mint-sprigged ouzo menthe. Among the appetizer choices, the golden flatbread with a choice of four spreads is a satisfying selection (especially the tzatziki, roasted eggplant, spicy feta and hummus) as is the saucy eggplant and lamb moussaka. Chef Timothy Reardon (formerly of Nice Matin) celebrates Greek, Italian and Turkish-Mediterranean cuisine by serving entrées such as thyme-crusted sea scallops with Israeli couscous, glazed carrots and lemon olive butter sauce, or feta gnocchi served with sun-dried tomatoes and fennel. Portions are generous so be prepared to share.


Be the first one to rate and write a review for this Barbounia restaurant!