Everything we had at lunch was just as fresh as the new grill that officially opened on Monday, replacing Margot at the Bulls Head strip mall. My delicious felefal in pita came stuffed with an israeli salad and tahini. And I added ingredients from small serving bowls of pickeled cabbage, a Yeminite hot sauce with cilantro, jalopena, and olive oil, and dill pickle slices. Also the eponymous tabouli on the plate. My partner had the felefal platter, replete with a delicous smooth hummus and a side of Megadarra, a tasty combination of sweet rice, carmalized onions, and green lentils. The baklava was generous, sweet and nutty and baked on premises.
As opposed to Layla and Myrna, this is a pita based middleeastern rather than wrap driven. I found my falafel sandwich less dense than the others, and somehow, there's that word again, fresher. I do prefer Layla's baklava, which are just the best I've ever had -- any where in the world. We checked out the brownie, which looked good, but did not have frosting and nuts -- which I like in a brownie.
This is Israli MiddleEastern, where as the othera are Lebanese.
There's a nice writeup on the menu of the auspices behind Tabouli -- one Judy Roll, with serious credentials from CIA (california), Wolfgang's Spago, and her own very successful and highly regarded bakery at the JCC on Newfield.
The menu offerings are bit too small. Just like the napkins (Judy agreed) But I have a hunch this place could be a big hit. There is a nice no nonsence simplicity here.
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