On a recent visit to Brooklyn, I had the opportunity to try - Tanoreen - Buy Reservations
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😍 5/5 - On a recent visit to Brooklyn, I had the opportunity to try
By 👻 @Michael E., 03/20/2023 3:00 am
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On a recent visit to Brooklyn, I had the opportunity to try Tanoreen. Since 1998 Tanoreen has been a virtual landmark of Palestinian & Middle Eastern food in the Bay Ridge area, but I haven't yet been there myself. Thanks to my sister and her family, that changed on Saturday. Tanoreen doesn't look remarkable from the outside, and the inside is certainly pleasant, warm and welcoming, but is also not anything exciting. That all changes when you sit down. The service is attentive, professional, friendly and supremely helpful. That last part is important if you're not familiar with the cuisine, the flavors, what foods are complimentary, or simply knowing how much to order, since much of the eating is family style. Our waiter walked us through it all and the meal we had was nothing short of outstanding. Shortly after being seated, the table is served a complimentary basket of house-made pita and flat bread, including a crispy Za'atar flatbread that was really good. They also bring out a small selection of middle eastern spiced pickles, which we asked for more of. For appetizers we choose a mezze platter, which isn't listed on the menu, but they're happy to make it. It includes four items of your choice. We got the Baba ghanoush, Hummus, Mhammara and the Brussels Sprouts, which are coated in, garlic-panko breadcrumbs, fried and drizzled with a tahini-yogurt-pomegranate sauce. You can get that dish on the regular menu. I highly recommend it. We also ordered the Kibbeh Nayyeh, which is raw lamb mixed with fine bulgur and spices. It was served with diced white and red onions and harissa. If you like steak tartare, you'll love this. Anther appetizer we really liked was the Musakhan, a round flatbread topped with sumac-spiced shredded chicken, caramelized onions and toasted almonds. The star of the appetizers (and my favorite part of the meal) was the Fried Cauliflower Steak. While fried cauliflower and cauliflower steak is nothing new, this preparation, which is the chef's creation is the best version of cauliflower that I've ever had. Even the people at our table who where not keen on eating cauliflower thought it was great. It's a two or three-inch slice of cauliflower that's been breaded with panko & parmesan, deep fried and covered with tahini, pomegranate molasses and spicy harissa. It's served with a steak knife and is very much just like a steak. It was crispy and crunchy, while still remaining moist inside, and full of different layers of textures and flavors. The tahini, pomegranate molasses & spicy harissa was the perfect complement, contributing a salty, spicy, tangy, tart and sweet flavor that didn't overwhelm the cauliflower. For entrees we chose the Lamb Fetti and the Lamb Shank Tagine, which was a special. The lamb shank was braised with olives, dried fruits, herbs, saffron, spices and served with rice pilaf. It was tender and very flavorful, but it was honestly not my favorite preparation of this dish. The lamb was excellent, but I couldn't distinguish the olives, dried fruits, herbs, saffron, and spices. The flavors seemed a bit muddled. It was definitely still good, just not what I was expecting. The Lamb Fetti, on the other hand was much more my speed. The best way I can describe it that it's like super flavorful lamb shawarma, with all those familiar spices, that's been shredded and served with toasted pita, rice and vermicelli pilaf. It's topped with yogurt-tahini sauce & almonds. It was delicious. For dessert we ordered the Sahlab; a sweet mastic flavored custard that's garnished with pistachios & rosewater syrup. Sort of middle eastern Panna Cotta. Everyone liked this, but frankly, for me, it paled in comparison to the other dessert that we ordered, which is another creation of the chef, and is the house specialty; the Knafeh. It's crispy shredded filo dough that's layered with sweet cheese and baked until melted and golden brown, and then soaked in orange blossom syrup and pistachios. We ordered the small size and split it between three people. It's undeniably very rich, but thankfully the sweetness from the syrup is subtle rather than cloying. The combination of warm, melty cheese, crunchy filo and sweet, fragrant syrup is nothing short of amazing. Along with the fried cauliflower, it's the dish I would recommend everyone try on their first visit. The entire meal and dining experience was perfection. If I could give Tanoreen more than five stars I would.
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