Barbounia

Barbounia Restaurant Review:

Beyond the heavy, oversize wooden doors is a Mediterranean oasis of sand-colored walls swathed in lustrous silky fabrics, lotus blossom-lit archways, and an elaborate chandelier made of feathers. The airy space, named for a red mullet fish, has an open kitchen and a sleek bar that invites you to see and be seen while sipping a mint julep made with rose flower essence. Among the appetizer choices, the Greek fondue of kefalograviera cheese and Metaxa brandy is a satisfying selection, as is the red wine poached figs. Chef Amitzur Mor celebrates Greek, Italian and Turkish-Mediterranean cuisine by serving entrées such as brick oven-baked branzino, lamb kebab, and jumbo lump crab gnocchi in a zucchini-mint pesto. Portions are generous so be prepared to share.