Balon Time No See

» Balon Winebar & Bistro | 245 East 81st St. (off 2nd Ave.) | 646.641.2282 | balonwinebar.com |

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I WON'T MAKE THIS LONG. First of all, there are a lot of pictures for you to go through. Second, That would be making the same mistake I made, having taken almost two years to return to the neighborhood jewel that is still Balon.

Besides, stupidity, the main reasons have been a whole host of personal and work-related issues that have eaten up a lot of my time and a lot more of my money.

But very happy I was to finally make the short 3-block revisit recently, walking into a place that still appears as that remarkably unique oasis hidden in a nook of otherwise frat-tastic and ladies-who-lunch Yorkville. Inside and out, Balon is like a series of snapshots off of someone's fantasy Pinterest board.

Balon Winebar and Bistro

Balon Winebar & Bistro

The fact that this is officially my record-breaking fourth post on a single restaurant should already speak of my love for the place. The quality of the dishes should prove it. This visit, I started with two new menu items: the Greek-inspired watermelon and feta salad with red onion and balsamic vinegar, and the roasted acorn squash with arugula, pine nuts, and shaved parmesan.

Watermelon & Feta Salad

Roasted Acorn Squash

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Roasted Acorn Squash

The salad was fresh and deliciously uncomplicated. The water-rich sweetness of the watermelon was perfectly matched with the pliably firm and slight tangy sourness of the feta. The acorn squash first offers its yumminess with its homey aromas. A fork easily cuts through the rich, soft inside flesh of the fruit—its flavor evocative of a baked sweet potato—and comes back up with that peppery arugula and the crunchy texture of the pine nuts. It makes for a very balanced, layered, happy mouthful.

Up next would be two entrées. First, the sliced duck breast with caramelized sweet potatoes, pecans, and a dried cherry sauce.

Sliced Duck Breast

Next, and the lamb chops, served with roasted potatoes, and asparagus.

Lamb Chops

The sliced duck—which came out a perfect medium rare (although it cooked through just a tad more as I took the photos)—was tender and juicy from the nicely rendered from the trimmed remains of the fat on the edge. The slight gaminess was complimented by the sweetness of the dried cherries and sweet potato, while a healthy portion of dressed arugula helped brighten and clean the palate. The warm pecans added a welcomed rustic bouquet and texture.

The succulent and thick lamb chops—again, medium rare—were cooked to respect and embrace its gaminess as well, sporting a rich Moroccan-style glaze that boasted bold spices that competently supported the lamb's natural strong flavors.

And as Balon is as well, if not as much, a wine bar, I had to also indulge in some of their fine grapes as well, enjoying both an Australian 2009 cabernet sauvignon (The Hedonist) and a 2010 torrontés from Mendoza, Argentina (Makia).

The cab was dark, deep with notes of berries, cherries, and oak, and had a long, pleasing finish. The torrontés starts crisp with citrus mellows to well-balanced medium body, and finishes clean.

Torrentes

Even is I write this post and reminisce, I am taken to a wholly different destination, far beyond the gridded streets of Yorkville. I visit a place where I don't hear car horns or cackling school kids. I don't see long lines of overserved twentysomethings or tank-topped servers negotiating buckets of beer through hazily swaying crowds.

I am taken to my own European bistro, where I can hear my thoughts, enjoy excellent food and drinks at leisure (remember "leisure"?!).

And where I can randomly met a beautiful, smart, fun woman named Selma who agreeably became my impromptu model and dinner guest, whose company became the dessert I had no more room in my stomach to have.

And where I can take a trip to a whole different worldly experience, without even leaving my zip code.