Forget Pizza: Head to Balade, Where Lebanese-Style Pitza Takes the Plate

February 7, 2010 11:18 pm

Forget Pizza: Head to Balade, Where Lebanese-Style Pitza Takes the Plate

Usual drill early in the week, to read over the pages and pages of juicy info on new hot spots...some of them not so much! I came across several names. But craving warm, fresh spiced meats and dips one can enjoy with a motley crew —it had to be Lebanese.

Think Middle Eastern, minus the yummy music. The red velvet drapes and weathered wooden tables were expected. But a glance at the staff, any foodie knew there were too many with arms folded, not a clue what to do.

The bad news was Balade only obtained their liquor license that morning. Only a bottles of Lebanese Red and White to polish down the herby Haloumi and Kibbeh. A gulp of the red tasted like Italian table wine served to the tweens at a Sunday family meal. Tip, call before you go to ensure hard liquor is available.

Spirits strong, we ordered with fervor. Not a small dish forgotten. After all, the best way to proceed with Middle Eastern to embrace all the variety. The bus boys made several attempts to clear full plates of food. An urge to slap their wrists was building.

Kudos to our pals for keeping the evening flavored with spicy anecdotes from times past as the meal left much to be desired. Perhaps the one redeeming quality—the pitzas. 9 on 10 for originality—the flaky thin crust allowed for a crisp yet aromatic bite. The herbs somehow penetrated the thin layers and emanated the rustic scent of an olive oil from lands beyond.

For this one mouthful of "pitza", Greek, kebab or seafood—foodies are requested to zip down to 13th Street and get involved. This is what makes Balade special.