Baboush Market & Bar Now Open

Owners Sam Benoikken and Yaser Khalaf of Medina Oven & Bar recently opened their new concept restaurant, Baboush, in West Village. Located on CityPlace West Boulevard between Cork Wines and The Fish Restaurant & Sushi Bar, Baboush specializes in savory Moroccan and Lebanese cuisine. We met with the owner, Sam Benoikken, to get the scoop on their new restaurant in West Village.



What is the concept behind Baboush?
We named the restaurant after the leather Baboush slippers found in the small, traditional markets in the heart of Marrakech, Morocco. This market also served as the inspiration for the concept behind Baboush, it influenced everything from the street vendor style small plates to the culture-rich ambiance and lavish décor.

Baboush slippers

What type of cuisine do you offer at Baboush?
Our menu features old-world, authentic Moroccan and Lebanese dishes inspired by the street vendors in the markets in Marrakech and traditional family recipes passed down to us through several generations. We call it the "skinny jeans cuisine," because the fresh, healthy ingredients used in Lebanese cuisine come together with the dry, traditional spices of Morocco to create the exotic, distinctive flavor profile of our dishes.

How did you develop the menu?
Baboush's menu was developed based on my research in a famous square called La Place in Marrakech, Morocco where food is cooked and served on small plates in the streets. Yaser and I also incorporated several traditional family recipes into the menu. The dishes, executed by Mediterranean and Moroccan trained executive chef Ben Sharrod, of Dallas' Foundation Room, and assistant chef Nabil Nakawak, are served Moroccan Mezze style (small plates) to encourage an environment of sharing among family and friends similar to the market environment.

Describe the design elements that make up the exotic ambiance at Baboush.
The design elements at Baboush are inspired by the small market in Marrakech and the colorful, hand-crafted Baboush slippers sold there. We worked to create an authentic, culture-rich ambiance with every detail by incorporating intricate Moorish tile work, exotic stained glass lanterns, sumptuous textiles, hand-painted wood tables, and elaborately woven leather stools all imported directly from Morocco. Even the music at Baboush is meant to transport our guests to the east.

What are a few of your favorite dishes on the menu?
Each item on the menu has a very distinctive flavor profile. We serve the dishes Moroccan Mezze style (small plates) to encourage our guests to try a little of everything. One of my favorite dishes is the Platter to share with our spreads (Moroccan Sweet Tomato, Hummus, and Babaganoush), mixed market olives, and pita bread. A few other favorites are The Moutabal du Jardin salad, Tangiers Salad, Falafel, and Pomegranate Beef Skewers.

Moutabal du Jardin 

(artichoke heart filled with a mixture of eggplant, anaheim chillies, tomatoes, green onion,  and pine nuts with a Tahini & pomegranate molasses drizzle)

How was the specialty cocktail menu developed, and what are a few of your favorite "Sexy Drinks" as the menu describes them?
We we were developing the specialty cocktail menu I couldn't help but thing about the women in my life including my mother and sisters. I really tried to develop the flavor combinations based on what they like and don't like. We wanted to balance the Sexy Drinks so they are fresh, interesting, and not too sweet. We also worked to incorporate the traditional spices and exotic ingredients used in the kitchen such as green tea, mint, orange blossom water, apricots, pomegranate, tamarind, cinnamon, lemon, and orange. A few of my favorite drinks are the Casablanca Mint Tea Martini, Tamarind Martini, and Pine-infused Cardamom Martini.

For more info, visit www.baboushdallas.com.

Baboush
3636 McKinney Ave., Suite 160, Dallas, TX 75204
214-599-0707
Mon.-Thurs. 11 a.m.-11 p.m.;
Fri.-Sat. 11 a.m.-1 a.m.;
Sun. 11 a.m.-11 p.m.