Frena
Middle Eastern restaurant · Midtown West ·
Freshly baked bread & creamy hummus with Mediterranean small plates
Freshly baked bread & creamy hummus with Mediterranean small plates
"At this intimate Middle Eastern spot centered on the taboon, the chicken maschan ($42) shows the kitchen’s touch: organic chicken breast stuffed with an aromatic mousse of chicken thigh meat, maitakes, and black truffles, seared in a pan and finished in the clay oven until the skin crisps. Served with ninja radish and braised pattypan squash atop the restaurant’s signature bread—studded with barberries and caramelized onion and baked in the taboon—it eats like a perfect, elevated open-faced sandwich." - Melissa McCart
"We've got a handful of spots that we like in Hell's Kitchen, and Taboon is one of our absolute favorites. That says a lot for the food, considering the restaurant itself lacks most qualities of a typical Infatuation Approved establishment. It's pricey and a little stuffy, and the music they play is an unlistenable combination of Greek lounge music and Yanni remixes. Oh yeah, and it's on 10th Avenue. But what Taboon lacks in cool, it more than makes up for with top quality Mediterranean eats and good service. A taboon is an Arabic word for a wood-burning oven, and the one in the front of this restaurant turns out some damn tasty food. Things that swim seem to benefit the most from the taboon treatment - all of the fish entrees here are excellent, and the octopus and lamb kebab pot pie should not be missed. They also bake an amazing fresh focaccia and serve it on a paddle, which I then use to jam the entire loaf down my throat at once. More please. Prices are a little steep, so Taboon probably shouldn't be in your heavy rotation, but we recommend spending the extra bucks if you're in the area looking for a solid meal. Food Rundown Hummus One of the waiters tried telling me this is the best hummus in the city. I wouldn't go that far, but it's definitely solid. There's a little cumin and paprika in there, and it's a good-sized serving. Eat it with the fresh focaccia if you have any left on the table. Grilled Octopus A slammin' appetizer of grilled octopus with julienned apples and some pickled onions. Easily one of the best octopus dishes in town. Order this. Branzino As previously mentioned, the fish entrees at Taboon are excellent. This whole branzino unfortunately comes without the head, but it's light and flavorful. The roast eggplant on the plate doesn't suck either. Heraime A piece of halibut cooked in a cast iron pan in the taboon, and then brought directly to your table. The fish is delicate and perfect, and it sits on a really nice ragout of roasted red pepper. This is my favorite thing on the menu. Hanger Steak Really good hanger steak marinated in zataar, a Mediterranean spice that makes shit taste good. Another standout from the meat group. Terra Cotta Lamb Kebabs Not just lamb kebabs - lamb inside of a "Mediterranean pot pie." Also inside this dome of pleasure? Tomatoes, charred onions, and pine nuts. Do it." - Chris Stang
"In the category of places with great, hot bread, this nice but informal Mediterranean restaurant can compete with the best of 'em. Their frena bread comes to your table so fresh out of the oven that it’ll burn your fingers when you dip it into hummus that has the texture of half-melted ice cream. That dipping experience will be the highlight of your meal, but we also recommend ordering some roasted Spanish octopus or lamb meatballs baked under flatbread the next time you’re looking for a pre-show or date option in the area." - bryan kim, willa moore, neha talreja, will hartman, molly fitzpatrick, ciera velarde
"If you need a place to catch up before a show in Midtown, Frena in Hell’s Kitchen is it. Their olive oil-soaked bread exits a brick oven at finger-scorching temperatures, and they’ve got some of the creamiest hummus around: similar in texture to half-melted ice cream. Groups of more than two should get the dip hamsa, with five choices and one bread." - will hartman, willa moore, ciera velarde, sonal shah
"There’s supermarket hummus, regular restaurant hummus, and then there’s Frena's hummus. It has the texture of half-melted ice cream, and we'd eat it with a spoon if the restaurant didn’t also serve hot and crusty, wood-fired flatbread. Get the lamb terracotta, vibrant with tomatoes and tahini, and some North African wine." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah
