Israeli native Efraim (Efi) Naon, whose father was Moroccan, graduated from Tel-Aviv’s Tadmor Culinary Institute. He worked at a “sea to table” restaurant in Jaffa as well as Israel’s top-rated restaurant, and in France at a three Michelin-starred establishment. He became the executive chef of Taboon Restaurant when it opened in 2004. I have eaten at their flagship restaurant Taboon at 52nd & 10th Ave several times. Taboon is the home of the original wood-fired Middleterranean kitchen. The restaurant received two stars from the New York Times.
Danny Hodak, born and raised in New York, found success as a contractor working with top New York designers and architects, a career that ultimately prepared him for the hospitality industry. In 2003 he conceived and created the taboon open firebrick oven-cooking concept. In 2012 he launched Taboonette.
The partner’s franchise concept is to combine the idea of Taboon with the convenience of fast-casual preparation. They fill pitas, plates, and bowls with Middleterranean creations inspired by the healthy diets of the Middle East and Meditteranean regions. This first store (a second was to open in the West Village soon) sits across from Parson’s New School of Design campus and within walking distance from New York University and Greenwich Village.
The partners are working with Franchise Growth Solutions LLC who is handling the franchising of Taboonette.
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