Barbounia's brunch features all sorts of run-of-the-mill dishes, listed front and center on the menu. Though I'd normally take that as a clue, a section with Middle Eastern-inspired egg dishes drew me in—the chef is Israeli, so perhaps he has a soft spot for these dishes, just as I do. It was hard to choose between Greek or Turkish eggs, but the latter, baked and mixed with spinach, ground lamb, chickpeas and tahini, was hard to resist ($13.95).
Ages after ordering, out came the eggs (perhaps the lengthy gap would have been better served if I'd taken my waiter up on a $12 all-you-can-drink champagne cocktails deal). After a long wait, I'm left with high expectations. The drizzle of tahini did nothing to contribute flavor to the dish, but the spicy crumbles of lamb sure did, and the sautéed spinach was nice to have in a bowl of meat and eggs, adding a bit of good-for-you feel to the dish. Chickpeas were undercooked, and sunk to the bottom of my bowl—too bad.
I can't say my expectations were fully met, but with some crusty bread or fresh pita, this would have been a perfectly tasty way to start my day. Take note, Barbounia, and add something egg-appropriate to your generous bread basket.
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