Balaboosta in the Village is a restaurant that wears its lineage like a silk shawl—warm, textured, and steeped in meaning. The name itself comes from a Yiddish term that describes the perfect housewife and mother, the fearless emotional center of her family, the woman who keeps a table overflowing not only with gorgeous food, but with friends, laughter, and undeniable love.
That energy is the spiritual architecture of Chef Einat Admony’s vision. She opened Balaboosta to share her vivacious, sun-drenched personal cooking, shaped by her Israeli upbringing and her family’s Persian and Yemenite roots. The food carries that history with pride. You taste ancestry, vitality, memory, and joy in every dish.
The restaurant’s current home at 611 Hudson St. is a reboot of Admony’s beloved original, although this incarnation feels like its most confident expression. The space glows. The room hums.
Partner and husband Stefan Nafziger curates a wine list that honors the region’s most ambitious winemakers, weaving terroir and storytelling into every pour. Together, Admony and Nafziger bring the best of Israeli spirit to the table with a sense of intimacy that feels rare in the city.
Their hospitality empire began with Taïm, which still serves what many consider the best falafel in New York, and now Balaboosta extends that lineage into something more expansive, more emotional, and more refined.
For me, Balaboosta has become a Village sanctuary—part Sex and the City sparkle, part Cheers familiarity. It is a place where glamour and comfort sit down together without friction. The menu causes instant addiction. The calamari, paired with crispy lamb belly, is unlike anything you have ever tasted. It is bold, savory, and quietly erotic in its confidence.
The tadig rice arrives with a golden crust that shatters delicately under your fork, revealing a fragrant interior that defines the word “wow.” The whipped feta is a dish you could fall in love with too quickly, the kind of flavor that forces you to close your eyes simply to process its perfection.
Yet even with food this extraordinary, the true gravitational pull of Balaboosta is its people. At the center is Mark Roland, a figure so magnetic he could anchor a Broadway marquee without effort. Mark is tall, beautiful, and elegant in the way only a dancer can be.
His presence radiates warmth and theatrical grace, shaped by a career that includes performances in Priscilla Queen of the Desert and La Cage aux Folles, as well as his iconic appearances in Broadway Bares every Pride. He brings an effortless joy to the dining room, making the entire experience feel curated, personal, and alive.
Behind the bar is Tommy, whose cocktail knowledge, charm, and striking good looks complete the alchemy. He mixes drinks with intention, humor, and a kind of narrative rhythm, as if he understands that a perfect night out has acts, arcs, and emotional beats. With Tommy guiding the bar, laughter becomes another ingredient, and the whole room softens into something golden.
Balaboosta is not just a restaurant. It is a love letter to heritage, sensuality, and the art of feeding people well. It is the rare place where lineage and modernity co-exist without tension, where hospitality feels like a calling rather than a service, and where every visit deepens your affection for the space.
For menus, reservations, and inspiration: balaboosta.com. When you go—ask for Mark. You will understand immediately.
