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Thrillist New York
Thursday January 7, 2010
Balade
Beirut-style pizza in the East Village
Opens Monday; 208 First Ave, btw 12th and 13th St; East
Village; 212.529.6868
From the introduction of lamb by the Ottoman Turks, to
buttery pastries brought over by the French, Lebanon's
cuisine's a rich stew that pulls inspiration from thousands
of years of varying occupiers, but who knew: all they really
wanted was pizza. Bringing said pies to NYC, the guys behind
Balade.
The product of two Beirut-born buddies, Balade augments its
more familiar Lebanese fare with a slew of traditional
oven-fired pizzas known as "manakeesh", all served up amidst
brick-and-tile walls, slatted wooden benches with deep red
throw pillows, heavily grained tables, and an enormous
mosaic of unvarnished tree trunks -- eat enough pizza and
it'll be the only wood you can see. Starting with a special
house-made dough, pre-set 'keeshes include the spiced ground
beef/onion/parsley Kafta, a
traditional-white-cheese-and-tomato job called the Jebneh,
and a breakfast pie with thyme, sesame, sumac, and olive
oil; other oven fare includes open-face pitas topped w/
familiar stuffings (e.g., sliced
beef/onions/cucumber/tahini), and Sfiha Bjebne, aka "squares
of cheese to your heart's desire", because there's nothing
that hearts crave more than blocks of cheese. To abet your
'za there's mezze like hummus and zatar-blended cheese;
lightly toasted pita pockets stuffed with grilled tuna and
Lebanese-spiced sausage; and platters of chicken shawarma,
falafel, and a lentils-and-rice blend called the Mujuddara
Crush, a move the Iron Sheik could have used to pin Hulk
Hogan if America wasn't so totally irrepressible.
All can be washed down with suds from Lebanon's Almaza, plus
Bekka Valley vino from producers including Massaya and
Chateau Kefraya, whose existence proves the French taught
the Lebanese their most important culinary tradition --
getting richly stewed.
Stick this here menu in your pie hole:
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-----------------Morning Quickie------------------
^ Gut Busting Brunch - Starting this Saturday, Beppe'll be
churning out rustic fare from Pannatoni French Toast to
"Butchers Spaghetti".
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