DINNER
Tuesday-Thursday 5:30 PM -10 PM
Friday-Saturday: 5:30 PM -11 PM
Sunday: 5:30 PM -9 PM
BRUNCH
Saturday-Sunday:
11 AM -2:30 PM
Shown: Chef Einat's Mother, Ziona, Tel Aviv, 1968​
A Yiddish term that means the perfect housewife and mother. She’s the fearless emotional center of her family, who makes sure her table is not only full of gorgeous food, but also full of friends, love, laughter.​
Chef Einat Admony opened Balaboosta to share her vivacious personal food, full of sun-drenched inspiration from Israel and her family’s Persian and Yemenite background.
A reboot of the original Balaboosta, this new incarnation (now at 611 Hudson St) is the next expression of Admony’s modern Israeli concept. Partner and husband Stefan Nafziger presents a curated list of top-notch wines from the region’s most ambitious winemakers.
Beginning with Taïm (serving arguably the city’s best falafel at their five locations) and now with Balaboosta, the couple brings the best of Israeli spirit from their hearts to your table.
BALABOOSTA:
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“Not many cookbooks inspire you to try each and every recipe, but that isn't the case with Balaboosta. The food is gorgeous and brash, brightly colored and seductive.”
– David Tanis, author of David Tanis Market Cooking and Platter of Figs
Check out our Chef and Owner Einat Admony’s two cookbooks,
Shuk and Balaboosta — click the links for purchase online or come get your signed copies at the restaurant!
“Einat and Janna's journey into the vibrant world of Israeli food is one you seriously want to join. [Shuk] covers everything from the famous chopped salads to hummus (of course!) to couscous to chicken to cheesecake-and it's laid out beautifully by two skillful experts..”
– Yotam Ottolenghi, chef and author of Jerusalem and Plenty
