Mediterranean Classics From a Custom Taboon Oven

Barbounia brings Mediterranean cooking to a lively Gramercy room, with a custom taboon oven at the heart of the kitchen. Open with a spread from the wide mezze selection, then line up grilled octopus, Kalamata olive flatbread, and lamb kofta baked in terracotta. Tagines anchor the heartier end of the table, and the savory plates earn steady praise for tender textures and careful seasoning.

High ceilings and an open kitchen give the dining room its buzz, while Executive Chef Amitzur Mor pulls from Greek, Southern French, Moroccan, and Southern Italian cooking. An extensive domestic and international wine list sits alongside house cocktails, with plenty to pour for a table of friends or a date. Weekend plans can start early, with doors opening at half past ten AM on Saturday and Sunday at 250 Park Avenue South. Evenings stretch later toward the end of the week, and Thursday through Saturday service lasts until half past eleven PM.