Balaboosta

Balaboosta: n. A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook & gracious hostess. She does it all and she does it well!

The creation of husband-and-wife team Chef Einat Admony and Stefan Nafziger, this “Mediterranean meets Middle East” restaurant has a diverse and playful menu that draws inspiration from Chef/Owner Einat Admony's Israeli roots. Weekly specials based on local seasonal ingredients and an extensive list of organic wines from that region demonstrate the personal touch that has made Taïm a critically acclaimed success. Chef Admony’s next  project, Bar Bolonat, will be opening in spring 2014.
The Balaboosta cookbook is now available at your favorite bookseller - or pick up a signed copy at the restaurant! 

 

PASSOVER 2014

            On the 15th of April, Chef Einat Admony teams up with Balaboostas Guest Chef Missy Robbins (formerly of A Voce) and Pastry Chef Mindy Segal (Hot Chocolate-Chicago) to bring you their twist on Passover. The Italian influenced menu will be accompanied by a live band and an afikoman.

            There will be only one seating at 6:30pm.

            The menu will be 4 courses $125 a person including wine pairing

            Our dining room seats 55 people. As we do not have a private room several large tables will be setup. Everyone will sit next to one another, family style.

           Of course larger groups will not be separated but depending on the size, the people sitting at the end might sit alongside the next party.

 

MENU

Salad & Appetizers

Pesce in Saor marinated mackerel, onion, pine nuts, raisins

Leeks and Swiss-Chard Cakes poached quail eggs, roasted red pepper hollandaise

Lima Beans garlic, paprika and preserved lemon

Eggplant and Zucchini Sticks basil tahini

 

Soup

Chicken Vegetable Soup artichoke scallion matzo balls

 

Entrée

Brasato  braised short ribs, walnuts, sweet garlic, and dates

 

Dessert

Petite Flourless Chocolate Cake milk chocolate Halvah mousse, smoked almond meringue

*Menu is subject to change based on market availability