Baladi
Hours: Sat. & Sun., 9 am – 2 pm
Reservations: Call 413-717-9522
Baladi (BALL-ah-dee, بلدي, Arabic for “local”) is our new brunch restaurant featuring the Mediterranean food that our husband–wife team of Hagai and Adi have always loved cooking for themselves.
They originally dreamed of opening it in Greece, and we feel lucky they instead landed on the sun-kissed shores of Lenox. Take in the panoramic view of the Berkshire hills from our round room (formerly the site of Alice’s Restaurant).
Menu
Glossary
- Arak — a distilled, anise-flavored alcoholic beverage that originated in Lebanon and Armenia. A Middle Eastern favorite!
- Burekas — flaky and light turnovers, known in the Middle East as burekas. Popular Israeli street food.
- Eija — “latkes” shredded potatoes, zucchini and carrots mined with a lot of herbs. Our eija is gluten free, vegan, baked (not fried) and extremely delicious! Originally from Syria and Iraq.
- Fava — classic Greek dish. Yellow split pea cooked with onion, garlic, olive oll and thyme. Served warm with a touch of lemon.
- Frena — soft and fluffy Moroccan bread.
- Matbucha — slow cooked North African condiment made of tomatoes, garlic and hot pepper. Slightly spicy.
- Sabich — some say it is the perfect street food. Fried eggplant, potato, hard boiled egg, pickles, tahini and a lot of parsley, topped with amba (pickled green mango sauce) to bring it all together. Originated in Iraq.
- Schug — based on cilantro, jalapeno, garlic and lemon, this spicy mix can be added to anything. Originated in Yemen.
- Shakshuka — eggs poached in slow cooked roasted tomatoes, pepper, garlic, cilantro and spices. Traditionally served up in a cast iron pan with bread to mop up the sauce (most important!).
- Tatbila — a spicy condiment with a fresh kick. Lemon mixed with olive oil, garlic and fresh jalapeno. Popular in Israeli and Palestinian cuisine.