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Balade Lebanese Restaurant

A view of the interior of Balade (photo froim Baladerestaurants.com)
A view of the interior of Balade (photo froim Baladerestaurants.com)

We decided to try Balade Lebanese Restaurant since they participate in the Seated app for discounts.

As we entered, we were pleased to be greeted by friendly, attentive, and accommodating staff. No one made a fuss when I soon asked for a rice substitution for French fries.


 
Cozy dining area and bar at Balade Lebanese Restaurant. Photo by Valérie Blanchard

Cozy dining area and bar at Balade Lebanese Restaurant. Photo by Valérie Blanchard

It was the beginning of an enjoyable dining experience with genuinely fabulous service and smiles all around!

Here are some of the platters available on their menu.

Some menu options at Balade Lebanese Restaurant

Some menu options at Balade Lebanese Restaurant

For me, a fine meal starts with a delicious glass of French Pinot Noir. My selection was light yet full-bodied enough to complement the delicious, freshly made hummus–maybe the best I’ve had. The hummus boasted a fluffy blend of textures with flavors light as a cloud.

Fresh Lebanese Bread, Pinot Noir, and freshly made Hummus at Balade Lebanese Restaurant. Photo by Valérie Blanchard

Fresh Lebanese Bread, Pinot Noir, and freshly made Hummus at Balade Lebanese Restaurant. Photo by Valérie Blanchard

I chose the delicious Balade Mixed Grill platter and Lebanese Salad. The mixed grill was perfectly cooked, flavorful, and moist and included excellent Lebanese specialties of Beef Kafta, Lamb Kabab, and Chicken Tawook. The dish came with chargrilled vegetables and hand-cut French fries.

Lebanese Salad at Balade Lebanese Restaurant. Photo by Valérie Blanchard

Lebanese Salad at Balade Lebanese Restaurant. Photo by Valérie Blanchard

Balade Mixed Grill Platter at Balade Lebanese Restaurant. Photo by Valérie Blanchard

Balade Mixed Grill Platter at Balade Lebanese Restaurant. Photo by Valérie Blanchard

I requested a French fry substitution of  Lebanese rice with vermicelli perfectly cooked and served with two sauces. The Lebanese salad of diced cucumbers, tomatoes, and green peppers complemented the flavors and textures of the meal for an all-together deliciously satisfying répas delicieux! Vraiment mes amis!

 
Lebanese rice with Vermicelli at Balade Lebanese Restaurant. Photo by Valérie Blanchard

Lebanese rice with Vermicelli at Balade Lebanese Restaurant. Photo by Valérie Blanchard

Friends and I often dine in the East Village before or after Off-Broadway theater and music productions. With delicious wine, food, and friendly, attentive service, Balade quickly became one of my favorite dinner spots for such occasions.

On an aside, I love Off-Broadway theater productions because future mega-stars appear here in a rich tapestry of artistic freedom and creativity.

On Off-Broadway, you’ll witness “The Method” in action—every actor pours their heart and soul into their role, whether as the lead or someone who simply walks by with a prop. When these artists join the A list, you can say, “I knew them when!”

Bruce Willis, Barbra Streisand, Chevy Chase, John Belushi, Christopher Walken, Bette Midler, and many more stage luminaries honed their craft in Off-Broadway productions at the beginning of their careers.

Balade Lebanese Restaurant

208 1st Avenue (Bet East 12th and East 13th Streets)
New York, NY 10009
212-529-6868
Click HERE for Menus
Located in Manhattan’s East Village

Here’s one of my favorite Kabob recipes.

Valérie’s Lamb Kabob

Lebanese lamb kabob, also known as shish kabob, is a delicious grilled dish perfect for summer entertaining. 

Ingredients:

– 2 lbs lamb leg, cubed
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1/2 cup olive oil
– 2 lemons, juiced
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon ground cinnamon
– Salt and pepper to taste

Instructions:

1. Whisk together the olive oil, lemon juice, garlic, onion, cumin, coriander, cinnamon, salt and pepper in a large bowl.

2. Add the cubed lamb to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to marinate.

3. Soak wooden skewers in water for 30 minutes to prevent burning.

4. Thread the lamb cubes onto the skewers.

5. Preheat a grill to medium-high heat.

6. Grill the lamb kabobs, turning occasionally, until browned and cooked through, about 10-12 minutes.

7. Serve hot with your favorite sides, and enjoy!

Readers may also enjoy our reviews of BG at Fifth in Bergdorf GoodmanLokal Mediterranean RestaurantCathédrale French RestaurantNice MatinOceans New York,  Edgar’s CafeVia Quadronna Off Madison, and Tea Around Town.

 

Balade Lebanese Restaurant

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