The Astronomer and I made plans to return to Bavel before we even took a single bite. The menu, a thoughtful collection of Middle Eastern fare reimagined by Chefs Ori Menashe and Genevieve Gergis, was chock full of so many intriguing-sounding dishes that there was no question that we needed to dine here again. And soon. But we’re getting ahead of ourselves now.
The Astronomer and I sipped a drink each as we narrowed down our list of wants. For me, the “Nebuchadnezzar” ($16), an old fashioned of sorts made with lamb fat bourbon, blue plum brandy, smoked ice, and grapefruit. The Astronomer had a beer.
To start, a duo of irresistible spreads served with equally irresistible house-made breads. The first to arrive was the “Foie Gras Halva” ($19), a smooth and rich paté prettied with date paste, black sesame, and coarse salt.